Prep:
10 mins 
freeze:
5 hours 
Easy Peasy 
Place the coconut yoghurt, agave syrup, lime juice and zest into a bowl and combine well. Spoon half of the mixture into 6 popsicle moulds, then spoon in the mango puree, then finish with the remaining coconut mixture. Use a butter knife or wooden skewer to swirl the yoghurt and puree together, and place into the freezer for 1 hour. Insert the popsicle sticks and freeze for a further 4-5 hours or overnight, until set.
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