Cut the flesh from the mango, then use a large serving spoon or similar to scoop the flesh into a blender. Add two tablespoons of the icing sugar and the lime juice, then blend on high speed until smooth.

Divide the purée evenly between 6 ice block forms and set aside.

Give the blender jug a quick rinse, then peel and chop the banana into the jug. Add the remaining two tablespoons of icing sugar, yoghurt or crème fraîche and vanilla extract, and blend on high until smooth. Pour on top of the mango mixture in the moulds. If there is any remaining, either make a couple of extras or consider it a chef’s treat, thin it out with a little milk and drink it!

Cover the moulds with tin foil and cut a small slit in the middle of each mould for the sticks. Push the sticks into the holes - the tin foil will hold the sticks in place.

Freeze for at least four hours or overnight. Allow to warm up for a minute or two before removing from the moulds, or dip very quickly in warm water to remove them easily.