Frozen Mango Coconut Pops
Rinse lemongrass sprig and bruise slightly. Mix with coconut milk and brown sugar in a small saucepan and heat. Remove from heat and leave to cool in the refrigerator at least 1 hour.
Peel mango, cut flesh from core and chop into pieces. Mix with lime zest and lime juice. Purée together.
Pass coconut milk through a fine sieve into a bowl. Stir in yogurt. Whip heavy cream until stiff and fold into yogurt mixture. Loosely stir in mango purée, creating a variegated mixture. Pour into forms and place in freezer. After 1 hour, insert lemongrass stalks for use as sticks. Freeze at least an additional 3 hours before serving.