Skip links and keyboard navigation

Tutti Fruity-Mango-Raspberry-0001
  • flesh from 1 mango
  • 1 medium banana, peeled
  • 200g low-fat mango yoghurt
  • 24 raspberries, fresh or frozen

* You will need ice block moulds or plastic cups and popsicle sticks for this recipe

  1. Place all ingredients into a blender and blend until smooth.
  2. Put 6 raspberries into each cup and top with mango mix.
  3. Secure lids on moulds or insert popsicle sticks and freeze for 4-6 hours or overnight until solid.
  4. Stand at room temperature for a few minutes before removing from mould.


  • Place any combination of finely diced fruit into mould including: mango, blueberries, strawberries, rockmelon, kiwifruit, drained canned peaches, apricots or pineapple in natural juice, and passionfruit pulp. Top with an unsweetened fruit juice such as orange or pineapple.
  • For stripes of colour half fill moulds with one fruit, freeze for 4 hours or overnight then fill with a different flavour or colour of fruit or fruit yoghurt before freezing.

Storage Suggestions

  • Store in freezer.

Equipment List

  • blender
  • spoon
  • jug
  • ice block moulds or plastic cups and popsicle sticks


Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission.

Nutrition Information

159g Quantity per serving Quantity per 100g
Energy 491kJ 308kJ
Protein 3.7g 2.6g
Fat, total 0.7g 0.5g
— Saturated 0.3g 0.2g
Carbohydrate 22.4g 14.1g
— Sugars 20.4g 12.8g
Fibre 2.5g 1.5g
Sodium 37mg 23mg