Multicolored yogurt ice cream and mango topping

Ingredients for 6 ice sticks :
1/2 vanilla pod
1 Greek yogurt
1 teaspoon liquid honey

For the mango topping :
1 ripe mango
1/2 green lemon
1 table spoon of brown sugar

Equipment :
6 ice stick molds
Blender

Preparation :

Preparation 15 minutes
Cooking time 10 minutes
Freezing time 4 hours

Step 1. Peel the mango and remove all the pulp around the pit.
Step 2. Then place it in the blender bowl. Add the lemon juice and the brown sugar. Run the blender for 2 to 3 min, then pour the syrup in a pan and boil during 1 to 2 min. Allow cooling time before serving.
Step 3. Cut the vanilla pod in two lengthwise. With a teaspoon or the tip of a knife, remove the seeds inside
Step 4. Mix the vanilla seed with the yogurt and the honey. Whip with a spoon until the texture is nice and smooth.
Step 5. Pour in the molds alternating the mango syrup with green lemon and the vanilla yogurt in order to obtain 3 or 4 different layers.
Step 6. Leave the mixture for 4 h in the freezer.
Step 7. Take out the ice cream a few minutes before serving and remove from the molds.

Tips of the week : You can use other exotic fruit such as passion fruit, goyava or pineapple.