Method

1. Puree the pears in a food processor or blender until smooth along with the lemon juice and sugar. There should be 400 ml of puree. Puree extra pear if necessary.
2. Combine the puree with the mango yoghurt.
3. Pour mixture into the ice pop moulds, cover with the tops and freeze for 3 – 4 hours or until frozen. If using moulds with wooden sticks, freeze the mixture without the sticks until the mixture is frozen enough to support the wooden sticks (about 40 minutes).
4. Place wooden sticks in the centre of the ice pops.
5. Put back in the freezer for until frozen.
6. Remove ice pops from moulds to serve.