Tropical jelly pops

  • 10 mins preparation
  • Makes 8 Piece
  • Print


Tropical jelly pops
  • 85 gram packet orange-flavoured jelly crystals
  • 2 cup mango and banana nectar
  • 2 200g tubs mango yoghurt
  • 400 gram can two fruits in natural juice
  • 250 gram strawberries, chopped
  • 1/2 cup boiling water


Tropical jelly pops
  • 1
    In a large heatproof jug, place jelly crystals and boiling water; stir to dissolve. Add nectar, whisk to combine. Add yoghurt; whisk to combine. Stir in two fruits and juice from can, then strawberry.
  • 2
    Using a slotted spoon, divide fruit into 8 x 200ml disposable plastic cups. Pour jelly mixture over fruit. Insert a wooden popsicle stick at centre of each cup. Freeze for 6 hours or until frozen.


Stand plastic cups in 2 loaf pans; this will keep them steady when setting in the freezer.