- 60mL SHOTT Mango
- 200mL Coconut Milk
- 1 Cup Plain Unsweetened Yogurt
- Combine the coconut milk and the yoghurt in a bowl.
- Split half of the mixture into another bowl, and add in the SHOTT Mango.
- Pour or spoon the mixture into ice block moulds, alternating between the mango mixture and the white mixture.
- Place in the freezer until frozen.
- Serve & enjoy.