“Tropical Bliss Pops”

Here’s another great way to make use of your favorite mango-flavored syrup, and for me to use the adorable ice cream molds I found.

You will need:

• 2 small frozen bananas (180g) • 1 tablespoon of honey (15g) • 15ml of canned coconut milk • 30ml of mango and passionfruit flavored syrup • An additional amount of the flavored syrup for layering • 200g of white chocolate • Crunchy chopped hazelnuts

Preparation:

Pour all the ingredients into a blender and blend well. In the ice cream molds, first pour a little bit of the mango-flavored syrup, then the blended mixture on top, and place in the freezer to set. Melt the white chocolate, pour into a deep and narrow glass, add the pieces of hazelnuts, and dip the frozen ice cream pop into it.