These are so delicious, and you can add whichever fruit you like to change the colour and flavours. Try kiwi for green or blueberry for purple lollies. You can change the fruit juice too, using apple for lighter colours, and orange for darker. Beetroot is also fantastic. So colourful, so hydrating and a winner with children and adults alike, every time.
Add your apple juice to a blender with the pineapple and mango. Blend until smooth then pour the yellow mixture into your lolly moulds, filling them a third of the way up and insert your lolly sticks. Freeze for about half an hour to make your first layer.
Next, add your apple the liquid to a blender with the strawberries and mango. Blend until smooth then repeat the layering and freezing process to make your second layer.
Add your orange juice to the blender with the chopped orange and mango. Blend until smooth then repeat the layering and freezing process to make your third and final layer.
Leave the lollies to freeze overnight and set completely.
Run a hot cloth over the moulds to loosen the lollies and help you get them out. Enjoy.
Recipe from The My Muybueno Cookbook by Justine Murphy (Meze Publishing, £25).