Combine half the papaya puree and 1/2 cup of the yoghurt in a bowl. Divide among twelve 80ml iceblock moulds to about one-third full. Freeze for 1 hour.
Add remaining yoghurt to the remaining papaya along with the rind. Stir well to combine. Divide among moulds. Place an ice block stick in each mould. Freeze for 4 hours or until frozen.