Mango & Coconut Cookie Ice Pops

Step 1: Place the frozen dessert in a large bowl and stand at room temperature for about 10 minutes or until soft and beat with a wooden spoon until smooth.

Step 2: Meanwhile, process cookies in a food processor to form fine crumbs and then add butter and process until combined and then transfer to a bowl.

Step 3: Peel mango and cut flesh away from stone and process in clean food processor bowl until pureed.

Step 4: Divide evenly (about 1 tablespoon in each), among a 12-hole ice-pop mould (100ml-capacity).

Step 5: Spoon frozen dessert over mango in mould and tap bases to remove any air bubbles and then top with crumbs (about 1 1/2 tablespoon in each), pressing with fingertips. Insert ice-cream sticks and freeze overnight.

Step 6: To serve, run mould under warm water for a few seconds to remove ice pops.