Makes 6

What you need

  • ½ x 125g punnet fresh blueberries
  • 2 small mangoes (230g each)
  • 1 ¼ cups coconut water
  • 1/3 cup fresh passionfruit pulp (use about 5 x passionfruit)
  • 2 tablespoons honey

What to do

  1. Divide berries evenly among 6 x 125ml-capacity iceblock moulds.
  2. Ask an adult to cut mango cheeks. Remove flesh, discard skin and seed. Place flesh into a blender; blend until smooth.
  3. Transfer to a large jug. Stir in coconut water, passionfruit and honey.
  4. Pour mango mixture evenly over berries in iceblock moulds. Tap bases of the moulds to remove air bubbles.Insert sticks. Freeze overnight.
  5. When ready to serve, run moulds under warm water for a couple of seconds to remove ice blocks.


  • Ice blocks will last up to a month in the freezer.
  • Try replacing blueberries with raspberries or chopped strawberries. Yum!