Ingredients
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Frozen strawberries
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Frozen mango chunks
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Frozen pineapple chunks
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Frozen kiwi (if available frozen, otherwise use fresh – or choose a different frozen fruit)
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Frozen blueberries
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Coconut water or apple juice
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Honey or agave syrup (optional, for added sweetness)
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Icy pole moulds and sticks
Prepare the fruit purees
For each fruit, blend them separately in a blender until smooth. Add a splash of coconut water or apple juice to each fruit as needed to help the blending process. If you want a bit of extra sweetness, add a bit of honey or agave syrup to taste.
Assemble the icy poles
Start with one layer of strawberry puree, filling about one-sixth of each popsicle mould. Since the fruit is already frozen, it will have a semi-solid consistency, allowing you to layer the next fruit without waiting.
Carefully pour the mango puree next, followed by pineapple, kiwi, and finish with blueberries. Tap the mould gently on the counter after each addition to settle the layers evenly and eliminate any air pockets.
Insert the sticks
Place the pop sticks in the centre of each mould. The thickness of the purees should help hold the sticks upright.
Final freeze
Even though no freezing is required between layers, freeze the assembled icy poles for at least 4-5 hours or until solid.
Serve
To release your icy poles, run the outside of the mould under warm water for a few seconds and gently pull them out.