Tutti fruity mango raspberry popsicles
Prep: 5 mins
Cook: 240 mins
Serves: 4


  • 1 mango
  • 1 banana, peeled
  • 200 g low-fat mango yoghurt
  • 24 raspberries, fresh or frozen


1. Place all ingredients into a blende and blend until smooth.

2. Put 6 raspberries into each cup and top with mango mix.

3. Secure lids on moulds or insert popsicle sticks and freeze for 4-6 hours or overnight until solid.

4. Stand at room temperature for a few minutes before removing from mould.


  • Place any combination of finely diced fruit into mould including: blueberries, strawberries, seedless watermelon, rockmelon, kiwifruit, drained canned peaches, apricots or pineapple in natural juice, and passionfruit pulp. Top with an unsweetened fruit juice such as orange, pineapple or apple and blackcurrant.
  • For stripes of colour half fill moulds with one fruit, freeze for 4 hours or overnight then fill with a different flavour or colour of fruit or fruit yoghurt before freezing.

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Nutrition Information

per serve per 100g
Energy 407 kJ 320 kJ
Protein 3.3 g 2.6 g
Fat, total 1.9 g 1.5 g
— saturated 1.1 g 0.9 g
Carbohydrate 15.8 g 12.4 g
— sugars 14.7 g 11.5 g
Sodium 28.5 mg 22.4 mg
Fibre 1.6 g 1.2 g