Try replacing mango with pureed strawberries or raspberries. Ice-pop moulds are available from kitchen shops and department stores.
Ingredients
Method
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.
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