Ingredients
Method
1.Place 8 x ¾ cup ice block moulds or 8 disposable plastic cups in a large tray.
2.In a blender, combine watermelon and strawberries. Blend until smooth.
3.Pour evenly among moulds. Freeze 1 hour until almost set.
4.Slice off mango cheeks, score flesh and scoop out cubes. Cut off side and slice flesh away from seed.
5.In blender, pulse mango and juice together. Pour into moulds and freeze 30 minutes.
6.Slice top and base from each kiwifruit and slice around sides to remove skins. Cut into quarters and blend with extra juice until smooth. Pour into moulds.
7.Press in paddle pop sticks. Freeze 4 hours until frozen solid.
8.To serve, dip cups in hot water for a few seconds to release ice blocks from moulds.
To make distinct layers, freeze well between each addition. For a sweeter flavoured green layer, swap kiwi fruit for honeydew melon. Try adding a layer of Greek yoghurt sweetened with a little honey.
Note
