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Tropical ice lollies

These tropical ice pops are made just from fruit, meaning you save on cals but win big on refreshment

Serves 8

Prep Time 20 min + freezing

Cooking Time n/a


  • 2tbsp caster sugar
  • 3 kiwis, peeled and chopped
  • 175g mango flesh, chopped
  • 175g fresh or frozen raspberries

You’ll also need:

  • 8 lolly moulds with sticks


  1. Gently heat the sugar in a pan with 6tbsp boiling water until dissolved into a syrup, then leave to cool for 5 min.
  2. Put the fruits separately into 3 small bowls, then add a third of the sugar syrup to each. Put the contents of each bowl separately in a blender and purée, then transfer each to a small freezer bag. Freeze for 1 hr 30 min, squeezing the bags a couple of times so the mixtures turn slushy.
  3. Snip a corner off the kiwi bag and squeeze the mixture evenly into the lolly moulds. Repeat with the mango bag, then the raspberry, creating 3 layers. Gently push in the lolly sticks, then freeze for 4 hr or until solid. Carefully remove from the moulds to serve.

Nutrition per serving

Read more on how we calculate nutrition.
49 0.7g 0.2g 0g 2.1g 11.6g 0g 14mg 11.7g 0.4mg

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