Place the mangoes with a squeeze of lemon in the blender and whizz to a smooth puree.
To assemble; place spoonfuls of mango puree into popsicle moulds, alternating with yoghurt. Leave a 2-3 cm gap at the top for the muesli. Fill with muesli and pat down gently and push a wooden ice cream stick into each mould. Freeze for 8 hours or overnight.
