Breakfast Granola Icy Pops

Method

1. Purée the mango.
2. In a bowl combine coconut yogurt, vanilla extract and 1 tbsp of the rice malt syrup.
3. In a separate bowl, place the granola and the other 1/2 tbsp of rice malt syrup and combine.
4. Get your ice cream moulds and place approx. 1-2 tbsp of granola in the top of the mould, packing it in tightly.
5. Spoon in the coconut yogurt and lastly some mango purée.
6. Gently tap any air bubbles out and place into the freezer for 4-5 hrs or until frozen.