Mango, Passionfruit and Coconut Cream Ice Pops

When the hot weather comes out you want something, fruity, creamy and sweet. (Whilst also being low calorie!) Our Mango, Passionfruit and Coconut Cream Ice Pops taste delicious whilst also being made with real fruit.

Serving size

8 pops




For the fruity layer

  • 2 Ripe mangoes, stoned and cut roughly into cubes

  • 6 Ripe passionfruit

  • 2 Tsp of Truvia

For the creamy layer

  • 300g Natural Unsweetened Yoghurt

  • 300g Coconut cream

  • 4 Tsp Truvia


  • 1.

    Add the mango to a food processor and blend until smooth. Remove all of the flesh from the passionfruit and rub through a sieve into a jug to collect all of the juice. Stir the juice and Truvia into the mango puree before chilling.

  • 2.

    For the coconut layer mix the coconut cream well in a bowl until smooth. Mix in the yoghurt and Truvia ensuring the mix is well combined.

  • 3.

    Layer the ice lolly moulds with alternating fruit puree and coconut mix. Tap gently to bring air bubbles to the surface. Insert a lolly stick into the moulds and freeze for 4-6 hours until solid. Best consumed within 1 month.