Mango Melba Ice Popsicles with Raspberry Sherbet

Mango Melba Ice Popsicles with Raspberry Sherbet

  • 200g caster sugar
  • 2 mangoes, seeded & peeled
  • Juice of 1 orange
  • 700g Greek yoghurt
  • 300ml raspberry coulis
  • 1 tsp vanilla


Preheat oven to 200C. Scatter sugar in a roasting pan just large enough to fit mangoes snugly in a single layer. Place mangoes on sugar & stand for 5 minutes, then turn cut-side up.

Drizzle over orange juice and 2 tbs water and roast, basting occasionally, until caramelised (20-25 minutes).

Purée mangoes and any pan juices in a blender until smooth. Next whisk yoghurt, vanilla and 200ml of mango purée in a bowl to combine.

Layer popsicle moulds with yoghurt mixture, roasted mango & raspberry coulis, insert a popsicle stick in each and freeze overnight.

Dip moulds in hot water to unmould popsicles. Scatter with sherbet.

Raspberry Sherbet

  • 60g pure icing sugar, sifted
  • 2 tbsp crushed freeze-dried raspberries
  • 1 tsp citric acid
  • ½ tsp bicarbonate of soda


Combine ingredients and set aside in airtight container until required. Scatter over popsicles to serve.

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