Method

• 1.
  Place the kiwi into a food processor and whiz until very finely chopped.
• 2.
  Add ¼ cup (60ml) pineapple juice (and a little green food colouring for a deeper colour) and process until smooth. If you don’t want the black seeds, pass this mixture through a fine sieve.
• 3.
  Pour the mixture into a jug then transfer to the freezer while you make the mango mixture.
• 4.
  Wipe the food processor bowl clean then add the mango and whiz until finely chopped.

• 5.
  Add the remaining ½ cup (120ml) pineapple juice and whiz until smooth.
• 6.
  Divide half the mixture between 10 x 100ml-capacity ice pop moulds then freeze for 5 minutes. Keep the remaining mango mixture in the freezer while you wait.
• 7.
  Remove the moulds from the freezer and top with half the kiwi mixture then return moulds to the freezer.
• 8.
  Repeat this process with the remaining mango and kiwi mixture.
• 9.
  Add an ice pop stick to the centre of each mould then freeze for 4 hours or until completely frozen.