Try replacing mango with pureed strawberries or raspberries. Ice-pop moulds are available from kitchen shops and department stores.
1 litre coconut-flavoured frozen dessert
1⁄2 x 250g packet Butternut Snap Cookie (10)
30g unsalted butter, melted
1 large mango (600g)
10 wooden ice-cream sticks
Place the frozen dessert in a large bowl. Stand at room temperature for about 10 minutes or until soft. Beat with a wooden spoon until smooth.
2 Meanwhile, process cookies in a food processor to form fine crumbs. Add butter. Process until combined. Transfer to a bowl.
3 Peel mango. Cut flesh away from stone. Process in clean food processor bowl until pureed. Divide evenly (about 1 tablespoon in each), among a 12-hole ice-pop mould (100ml-capacity).
4 Spoon frozen dessert over mango in mould. Tap bases to remove any air bubbles. Top with crumbs (about 1 1⁄2 tablespoon in each), pressing with fingertips. Insert ice-cream sticks. Freeze overnight.
5 To serve, run mould under warm water for a few seconds to remove ice pops.