- In a bowl, whisk together the purée and sugar until the sugar has dissolved. Stir in the yogurt.
- Sprinkle half of the pistachios into ice-pop moulds and pour the mango mixture overtop, leaving 1/2 inch (1 cm) of space at the top of each mould. Top with the remaining pistachios and insert the ice-pop sticks.
- Freeze for 6 hours or until firm. For easy unmoulding, place under hot running water.
For 1 cup (250 ml) of mango purée, process 2 cups (340 g) of cubed mango in a blender until smooth, then strain.