1. Make the strawberry layer

    Add ½ a banana, sliced, and 180g strawberries, hulled and roughly chopped, to a blender or food processor then blitz until completely smooth. Divide the mixture between 8 lolly moulds (about 60ml each) so that each mould is about a third full.

  2. Make the mango layer

    Rinse out the blender or processor then add the remaining ½ banana and 150g mango, peeled and chopped (or prepared fresh mango chunks). Blitz until smooth. Carefully spoon or gently pour a layer of the mango purée into the moulds so that it sits on top of the strawberry layer, taking care not to mix the layers.

  3. Make the blueberry layer

    Rinse the blender or processor again and add 180g blueberries. Blitz until smooth then carefully add to the moulds on top of the mango layer. 

  4. Freeze

    Add the lolly sticks to the moulds then freeze for at least 8 hrs, or overnight, until solid. Once frozen, the lollies will keep for up to 1 month.

  5. Unmould and serve

    To serve, run the outside of the moulds under warm water to release the lollies.

    Step By Step 2018 RainbowIceLollies 5

    Calories 42 (2%), sugar 8.9g (10%), fat 0.1g (0%), saturates 0.1g (1%), salt 0.003g (0%), based on 8 servings (1 lolly).

  6. Ingredients

    We've made a simple shopping list so you can make these colourful ice lollies at home. Make sure to screnshot before heading to the shops!

    1 medium banana
    180g strawberries, hulled and roughly chopped
    150g fresh mango chunks
    180g blueberries