Try our delightful and healthy mango and riberry popsicles. It's simple easy to make and taste real good.



Average: 2.9 (7 votes)


  • 2 large mangoes, peeled, chopped
  • 2 x 125g punnets riberry
  • 2 tablespoons thick and creamy vanilla yoghurt
  • 2 tablespoons icing sugar mixture

Select all ingredients.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Leave in freezer over night.

Step 1

  • Place mango in a blender or food processor.
  • Blend until smooth.
  • Transfer to a bowl.
  • Stir in 1 tablespoon yoghurt and 1 tablespoon sugar.
  • Place riberries in a clean blender or food processor.
  • Blend until smooth. Stir in remaining yoghurt and sugar.
Step 2
  • Divide spoonfuls of fruit mixtures among eight x 80ml ice-block moulds.
  • Using a skewer, swirl mixtures together.
  • Freeze overnight.

Step 3

  • Stand pops for 2 minutes at room temperature.
  • Remove from moulds.
  • Serve immediately.