They can be made with frozen or fresh mangoes - I love to freeze mango flesh when they are in season in summer and super cheap - this is a great way to use them.
2 cups frozen or fresh mango cubed.
1 cup natural yoghurt
1/3 cup coconut cream
plastic shot glasses and coctail forks or paddle pop sticks
Blend all ingredients in food processor until smooth.
If you have a Thermomix - blend until smooth - approximately speed 8 for 20 seconds. To make them extra creamy, then put the butterfly in and mix 30 seconds speed 4.
Spoon mixture into shot glasses, pop a cocktail stick/paddle pop stick in. Freeze for 2 hours (or until just before ready to serve.