Creamy mango lollypop sticks recipe

Peel the mango and cut the flesh away from the fibrous centre stone. Place the flesh in a liquidiser, add the fromage frais and honey, and whizz until smooth. Spoon the mango mixture into six 50ml (2fl oz) lolly moulds and freeze until almost firm. Push in the sticks and freeze again until solid. The lollies can be served with a red fruit coulis, such as strawberry or raspberry, as a dipping sauce, if you wish.

Adapted from Healthy Juices For Healthy Kids by Wendy Sweetser (New Holland, £9.99).