- 2 medium kiwifruit, peeled, roughly chopped
- 225 g mango, (1 small), peeled, roughly chopped
- 125 g fresh raspberries, punnet
- 1 large Banana, fresh, ripe, roughly chopped
- 125 g fresh blueberries, punnet
Put kiwifruit into a small food processor and process until a smooth puree forms. Transfer to a small bowl. Rinse processor bowl. Repeat with mango, raspberries, banana and blueberries, one at a time, putting fruit into separate bowls.
Put 3 tsp of kiwifruit puree into the base of 6 x 1/3 cup capacity iceblock moulds. Spread evenly with a chop stick and gently tap iceblock mould on a flat surface. Place in freezer for 45 minutes or until set. Repeat with mango and raspberry purees, allowing 45 minutes for each layer to freeze. Spoon banana puree into moulds inserting a paddle pop stick in the centre of each iceblock. Place in freezer to set. Spoon 3 tsp of blueberry puree around stick over banana layer. Return to freezer for three hours or until frozen solid.
Fill a large bowl with hot water. Dip iceblock mould into the water for 30 seconds. Gently remove iceblocks from mould. Place onto a bed of ice and serve immediately.