Tropical Lollies


2 large mangoes, peeled, destoned and roughly chopped
2 large ripe bananas, peeled and roughly chopped
8 tbsp coconut milk
100g granola
100g dark chocolate

Tropical Lollies

The kids will love helping you make these, and the best thing about it - NO RULES! There are so many variations you can try, why not try them all and pick your favourite?


  • Purée the mango, banana and coconut milk in a blender until rich and smooth and freeze overnight.
  • Put granola into a bowl and bash with the end of a rolling pin.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not in contact with water.
  • Remove the lollies from their moulds and dip the tops one at a time into the chocolate, then into the granola. Place on a tray lined with baking parchment to set.
  • Eat immediately or freeze until needed.


  • Adding more coconut milk will give the lolly a creamier texture.

  • You can freeze any fruit juice to make a plain ice lolly. Freeze various juices a layer at a time to make a colourful ice lolly.