Creamy Mango and Passionfruit Pops

There is nothing like a Sydney summer filled with mangoes. Ripe and as cheap as they’ll ever be. Kids and adults alike appreciate the sweet juicy flavours and nutritional value.

These cold healthy treats are the perfect end to a backyard barbie, swim or dance under the sprinkler.

Preparation 20 mins + freezing time

Makes 8


3 medium ripe mangoes, peeled and flesh chopped

1 cup light cream

2 passionfruit, pulp removed


1. Place the mango flesh and cream into a blender or food processor. Blend or process until smooth. Pour mixture into a jug and swirl through passionfruit pulp.

2. Pour mixture into 8 paddle-pop moulds (these can be bought from Ikea for about $5). Gently tap moulds to dislodge any air pockets. Insert a paddle-pop stick into each. Freeze for 5 hours or overnight until firm. Remove pops from moulds and serve.


An excellent source of vitamin C which helps the 

body defend itself against infection. A good source
of beta carotene, which the body converts to vitamin A (important for healthy skin and eyes). The highest levels are found in mangoes with deep orange-coloured flesh. A source of dietary fibre and also potassium. Fibre is important for the digestive system and potassium helps balance the sodium from foods
with added salt. 

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