Ingredients:

  • 6 Tbsp (90 ml) filtered Water
  • 3 Tbsp (45 ml) fresh Lime juice
  • 3 Tbsp (45 ml) Sweetener (Agave or Honey)
  • 1 ½ cups (225 g) Ripe Mango, peeled and cubed
  • 4 large (approx. 180 g) Ripe Kiwi, peeled
  • 1 ½ cups (200 g) Fresh or frozen Raspberries

Instructions:

  1. Prepare the Popsicle Moulds and the Common Base. Ensure moulds are clean. Divide the Common Base ingredients (water, lime juice, sweetener) evenly into three separate small bowls (1 Tbsp water, 1 Tbsp lime, 1 Tbsp sweetener per bowl).
  2. Create the Mango Layer (The Base). Combine the Mango chunks with the contents of Bowl 1 in the blender. Blend until perfectly smooth. Pour the Mango puree into the moulds, filling each about one-third of the way up. Transfer to the freezer for 45–60 minutes until the layer is semi-firm.
  3. Create the Kiwi Layer (The Middle). Combine the Kiwi and the contents of Bowl 2 in the cleaned blender and blend until smooth. Remove the moulds from the freezer. Gently pour the Kiwi puree over the semi-frozen mango layer, filling the moulds two-thirds of the way up. Insert the popsicle sticks into the centre. Return the moulds to the freezer for another 45–60 minutes.
  4. Create the Raspberry Layer (The Top). Combine the Raspberries and the contents of Bowl 3 in the cleaned blender. (Optional: Strain this mixture through a fine-mesh sieve to remove seeds.) Remove the moulds and top up the remaining space with the Raspberry puree. Return the moulds to the freezer and allow them to set completely, ideally 6–8 hours or overnight.
  5. Serving and Demolding. To release the frozen pops easily, fill a jug with hot (but not boiling) tap water. Dip the bottom of the mould unit into the hot water for 10–15 seconds. Gently pull the lollies free and serve immediately.