Ingredients
Method
1.Peel and coarsely chop 2 small mangoes; blend or process mango until pureed (you need 1 cup puree).
2.Combine puree, passionfruit pulp, icing sugar, grated chocolate and vanilla ice-cream in medium bowl.
3.Divide mango mixture into ten ¼ cup (60ml) ice-block moulds. Replace lids on moulds and insert paddle pop sticks. Freeze 6 hours or overnight.