Step 1

Remove the cheeks from the mangoes. Using a large metal spoon, scoop the flesh from the skin.

Step 2

Line a large metal tray with baking paper. Insert a paddle pop stick into one end of each mango half. Freeze for 3 hours or until firm.

Step 3

Combine the white chocolate melts and copha in a heatproof jug or bowl. Microwave on HIGH power in 30 second bursts until melted and smooth, stirring regularly. Cool chocolate to room temperature.

Step 4

Dip the frozen mango cheeks into the chocolate mixture and place on baking-paper-lined trays. Sprinkle with coconut. Freeze until ready to serve.