Raspberry and mango melba lollies recipe

  • Serves 6
  • 15 mins to prepare and 4 hrs 30 mins to cool
  • 80 calories / serving
  • Freezable
Add this recipe to your binder.
Raspberry and mango melba lollies hero

Place the raspberries and half the sugar in a food processor and whizz until smooth. Spoon into the base of 6 ice lolly moulds and freeze for 30mins or until firmish.

Place the mango, peach, remaining sugar (and schnapps if using) into the rinsed out food processor and whizz until smooth. Pour this mixture on top of the frozen raspberry layer, insert the lolly stick then freeze for at least 4 hours or until firmly frozen

Remove from the freezer, dip the lolly mould briefly in hot water to loosen the lolly from the mould and serve.



  • Ingredients

  • 150g raspberries, thawed if frozen
  • 50g caster sugar
  • 250g mango, thawed if frozen
  • 2 peaches, peeled and stoned
  • dash of peach schnapps (optional and just for adults!)
  • Energy 330kj 80kcal 4%
  • Fat 1g 1%
  • Saturates 1g <1%
  • Sugars 19g 21%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 19.7g Protein 1.1g Fibre 2.4g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.