Mango ripple with white choc and toasted coconut

Add that extra magic to your Mango Lime Ripple.

Melt white chocolate with a little bit of coconut oil or cocoa butter until smooth and glossy, cool slightly (should be around 40C). Then holding the stick dip your pop horizontally into the chocolate coating half-way. Scatter with toasted coconut flakes and set aside on a tray or plate lined with baking paper into the freezer. Freeze until set - an hour should be enough.

Serve for dessert at your next summer barbecue.