Colorful Popsicles

Name: Colorful Popsicles
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 1.5 dl water; 2 tbsp sugar; 5 pcs kiwi; 1 pcs large mango; 400 g raspberry

1 hr 20 min

2 portions

dessert for kids summer

Plan this

Three fruity layers — kiwi, mango, and raspberry — frozen into the prettiest homemade popsicles. Kids go absolutely wild for these.

Instructions

1
Bring the water and sugar to a boil in a small saucepan, stirring until the sugar dissolves completely. Set the sugar syrup aside.
2
Blend the kiwi, mango, and raspberries separately — each one into a smooth purée. Strain the raspberry purée through a sieve to remove the seeds.
3
Taste each purée and sweeten with some of the sugar syrup until it's just right.
4
Spoon the kiwi purée into small plastic cups and freeze for 30–40 minutes until set. Pour the mango purée on top and freeze for another 20 minutes.
5
Push a wooden popsicle stick into each cup, pour the raspberry purée over the top, and put them back in the freezer until completely frozen solid.

Per average serving

Calories

kcal

1.4

Protein

20.8

Carbs

0.7

Fat

5.3g

Fiber

13.3g

Sugar

3mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

Calories

kcal

1.4

Protein

20.8

Carbs

0.7

Fat

5.3g

Fiber

13.3g

Sugar

3mg

Sodium

Tips from the kitchen

The 30-40 minute freeze on the kiwi layer is important. If it's still slushy when you add the mango, the layers will bleed into each other. Give it a poke with a spoon. It should feel firm at the edges and mostly set in the middle.
Raspberries vary a lot in sweetness depending on the season. Taste the purée before adding syrup. Frozen raspberries tend to be more tart than fresh, so you might need a bit more syrup for that layer.
Push the popsicle stick in after the mango layer has set but before the raspberry goes on top. That way the stick is anchored in the middle of the popsicle, not floating in the top layer.
To get the popsicles out of the cups without a fight, run warm water over the outside of the cup for about 10 seconds. They slide right out.

Ways to vary it

Swap the mango for fresh pineapple if that's what you have. Blend it the same way, strain if it seems fibrous. The color contrast with the kiwi and raspberry layers still looks great.
For a creamier version, you can stir a couple of tablespoons of coconut cream into the mango purée before pouring it in. Keeps it vegan and adds a little richness to the middle layer.
If raspberries are out of season or expensive, strawberries work well for the top layer. The color is a bit lighter but the flavor holds up.

Storage & leftovers

Once frozen solid, pop them out of the cups and store them in a zip-lock bag or airtight container in the freezer. They keep well for up to 6 weeks without the layers getting icy or losing flavor. No reheating needed, just pull one out and give it a minute on the counter if it's too hard to bite into right away.

What to serve with it

These are good on their own, honestly. But if you're serving them at a kids' party, a plate of watermelon slices alongside keeps the fruit theme going without any extra work.

By Untrained ChefPublished 13 July 2026