Raspberry Mango Popsicles
Prep: 5 min
Cook: 240 min
Servings: 4
A great frosty treat to prepare with the kids!


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


1. Place mango, banana and yoghurt into a blender and blend until smooth.

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

3. Secure lids on molds 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 serving per 100g
Energy 407 kJ 320 kJ
97 Cal 76 Cal
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

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Comments (1)

  • Avatar

    Used leftover Christmas fruit platter, delicious
    Peta Nutt
    Posted on: 02 Jan 16

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