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Peel and dice the mango and squeeze the orange. Blend together in a blender or with a hand blender until a smooth orange puree is formed. A little water can be added to make it thinner and less concentrated for a milder flavour. Pour some of the puree into mini ice pop moulds and freeze for at least 3hrs or until hard and set. This is your amber pop!
Repeat this same process with the strawberries for the red pop. Do the same with the kiwi and pear for the green pop. Unless the pears are very ripe or you have a powerful high speed blender, it's easier to lightly steam the peeled pear and allow it to cool before blending.
This recipe will provide approximately 250ml of each puree. Depending on the size of your moulds, or the number of moulds you are using, you may wish to adjust the amount of each puree you make. Or you could find another use for any leftover puree!
If you only have one mould you could make them in batches, storing the puree in the fridge while each batch is freezing. If you don't have moulds you can try a yoghurt pot or plastic cup and spoon - depending on what you have at home.
You can try this with other fruits depending on what's in season, like blueberries and blackberries for a fantastic purple pop. You can also add a spoonful of yogurt for a more creamy pop, or add in some chopped up chunks of fruit for added texture. If the pops are tricky to get out of the moulds when frozen, place the mould under a running tap for a few seconds and it will easily loosen.