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Mango and raspberry pops

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Filled with sweet mango and raspberry, this easy yoghurt fruit pop recipe is the perfect snack or dessert to beat the heat. Give these 3-ingredient mango iceblocks a go this weekend, they’re sure to be a hit!

  • Serves14
  • Prep time10 minutes, + 4 hours freezing time
Mango and raspberry pops


  • 125g raspberries
  • 720g vanilla yoghurt
  • 1 ripe mango, stoned, peeled, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place raspberries and half the yoghurt in a blender and blend until smooth. Transfer to a jug.
  2. Step 2

    Place the mango and remaining yoghurt in a clean blender and blend until smooth.
  3. Step 3

    Pour half the mango mixture among fourteen 1/3-cup (80ml) iceblock moulds. Top with raspberry mixture and the remaining mango mixture. Insert iceblock sticks and place in the freezer for 4 hours or until firm.