Tropical Biotiful kefir popsicles

Halve the passion fruit and scoop out the pulp into a bowl. Leave the seeds intact.

In the jug of a blender, combine the frozen mango, kefir and honey. Blitz until smooth and creamy. Stir in the passion fruit pulp and set aside.

In a bowl, whisk the kefir and honey until smooth. Set aside.

Pour the mango-passion fruit mixture into the popsicle moulds, filling approx. one third of each mould. Follow with the kefir layer, filling another third.

Insert popsicle sticks into the moulds and freeze for 6 hours or until completely solid.

Before serving, run the molds under warm water for a few seconds to loosen the popsicles. Gently pull to release and serve.