To ferment mangos – Add the cubed mango to a large jar and pour enough coconut water kefir over to completely cover the mango. Leave on a bench top for up to 24hrs, tasting for your preferred sweetness. The longer you ferment, the less sugar will be left so the end result is less sweet.
Add fermented mango and liquid to a high speed blender along with half of the coconut water. Blend and check consistency. If you would like it smoother or your blender is struggling, add more coconut water. Add the turmeric + vanilla powder. Blend until smooth.
In a bowl, mix coconut yoghurt and add maple syrup if you would like it a little sweeter.
Layer the 2 mixtures however you like in your icy pole moulds and pop in the freezer until frozen.
Tip: I like to pop the blended mango mixture in the freezer for 30mins before I put it into moulds so it can support the yoghurt better and you get more defined layers.