Desserts

Tropical pops

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 8

Time to make: 20 mins , plus freezing

Ingredients

More weights & measures

8 x 75ml (each) ice-block holders
2 tablespoons sugar
½ cup water
2 kiwi fruit (150g), peeled, chopped
1 cup (175g) mango flesh
1 ¼ cups (175g) fresh or frozen raspberries

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Instructions

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1 Heat sugar in water until dissolved to make syrup. Add a third of the syrup to each of the different fruits. Purée each fruit separately.

2 Place a third of kiwi purée in the base of the ice-block holders. Freeze for 1 hour. Add mango puree and freeze once more for 1 hour. Add the raspberry purée and freeze until solid.

Variations

Ice-block holders (usually as a tray) are available at supermarkets. If you don’t have one, use plastic cups with ice-block sticks.

Nutrition Info (per serve)

Calories 147 cal

Kilojoules 100 kJ

Protein 1 g

Total fat 0 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 2 g

Sodium 10 mg

Calcium 10 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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