Ice Cream and Sorbets

Fruit Ice Pops

Homemade ice pops are simply frozen fruit purée, which is exactly why they’re so good: no colourings, just the natural brightness of berries and mango. We make two layers and press kiwi slices against the moulds — it looks festive and takes twenty minutes. The little maple syrup isn’t only for sweetness: it keeps the ice softer and easier to bite.

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Fruit Ice Pops — the finished dish
Prep
25 min
Rest
6 h
Total
6 h 25 min
Servings
8
Level
Easy
Per serving
60 kcal

Ingredients

Strawberry layer

  • What to use instead

    Agave syrup can replace the maple syrup. Honey works too, but then the pops are no longer vegan.

Mango layer

To decorate

Makes: 8 pops, 80 ml each

Method

  1. Step 1: Prepare the moulds

    You’ll need eight 80 ml ice pop moulds and wooden sticks. Slice the kiwis into thin 3–4 mm rounds and press two slices against the inside walls of each mould — they cling on while wet.

  2. Step 2: Blend the strawberries

    Blend the strawberries with the maple syrup and lemon juice until smooth. Taste it: it should be a touch sweeter than you’d like, as freezing dulls the flavour.

  3. Step 3: Pour the first layer

    Fill each mould halfway with the strawberry purée and freeze for 40–60 minutes, until the surface is set but still soft underneath.

  4. Step 4: Blend the mango

    Meanwhile, blend the mango flesh with the orange juice to a smooth, pourable purée. Add a spoonful of water if it’s too thick.

  5. Step 5: Add the second layer

    Pour the mango purée over the strawberry layer, leaving 5 mm at the top as the liquid expands as it freezes. Push the sticks into the centre.

  6. Step 6: Freeze

    Freeze for at least 5 hours, ideally overnight, until completely solid.

  7. Step 7: Unmould

    Dip the moulds in warm water for 10–15 seconds, keeping the tops dry, then ease the pops out by their sticks.

Tips & variations

  • Tip

    If the sticks keep toppling, cover the moulds with foil, pierce it and push the sticks through — the foil holds them upright.

  • Variation

    Swap the mango for peach or melon and the strawberries for raspberries — sieve out the seeds in that case.

  • Swap

    Agave syrup can replace the maple syrup. Honey works too, but then the pops are no longer vegan.

  • Storage

    Once unmoulded, wrap each pop in parchment and keep in a freezer bag for up to a month.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 8 servings
Energy60 kcal480 kcal
Protein1 g8 g
Fat0 g0 g
Carbohydrates15 g120 g

Approximate values calculated from standard ingredient data.

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