1-2 ripe mangoes (peeled, pitted, and cut into chunks )
3 tbsp honey
Dash of cardamom
80g white chocolate
2 tbsp chopped almonds
Combine mangoes and a few tablespoons of the yoghurt in a blender and purée until smooth. Add remaining yoghurt, honey and cardamom and stir until combined.
Pour mixture into moulds, insert sticks, place in the freezer until set.
Before serving, melt the white chocolate slowly, stir, allow to cool slightly.
Take ice blocks out of the moulds and dip the tips in the chocolate. Quickly sprinkle the chopped almonds over the melted chocolate.