1. Halve the mango and discard the seed. Scoop the flesh into a food processor or blender and process to a smooth puree, scraping the fruit down from the sides of the bowl, if necessary.

2. Pour into a jug (if the mixture is too thick to pour, thin with a little orange juice or water). Quarter-fill 12 popsicle molds with the mango juice and put in the freezer for about 30 minutes to set.

3. Meanwhile, prepare the other fruit. Peel the kiwi fruit, puree and put in a clean jug. Hull and blend the strawberries, then press through a sieve over a bowl to remove the seeds. Blend the blackberries or blueberries and press through a sieve into a separate bowl.

4. Pour a layer of kiwi juice over the mango and return to the freezer. Add the strawberry puree, pushing in the popsicle sticks once it starts to freeze. Finish with the blackberry or blueberry layer and return to the freezer, where the lollipops can be kept for up to 6 months.

5. To serve, run the molds quickly under very hot water to loosen the lollipops, then gently pull them out.

Note: Almost any fruit can be used for frozen lollipops, as long as it is really ripe, soft and sweet. Honey can be stirred in to sweeten.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.