Fruit salad ice blocks

Summer holidays are a chance to escape the daily grind – and now you can leave sensitive teeth behind too. Thanks to Colgate® Sensitive Pro-Relief™, this year you’ll be enjoying ice blocks in the sun

  • 20 mins preparation
  • Serves 8
  • Print
For the relief of tooth sensitivity. Always read the label. Use only as directed. See your dentist if symptoms persist. Colgate-Palmolive Ltd, Lower Hutt. TAPS PP1485


  • 1 1/2 cup (350g) seedless watermelon, peeled, chopped
  • 1/2 punnet (about 5) strawberries, hulled
  • 2 cup (1 large) mango, chopped
  • 1/2 cup pineapple juice, plus ½ cup extra
  • 2 cup (about 6) kiwifruit, peeled, chopped


  • 1
    Place 8 x ¾ cup ice block moulds or 8 plastic cups in a large tray.
  • 2
    In a blender, combine watermelon and strawberries. Blend until smooth.
  • 3
    Pour evenly among moulds. Freeze 1 hour until almost set.
  • 4
    Slice off mango cheeks, score flesh and scoop out cubes. Cut off sides and slice flesh from seed.
  • 5
    In a blender, pulse mango and juice together. Pour into moulds and freeze 30 minutes.
  • 6
    Slice top and base from each kiwifruit and slice around sides to remove skins. Cut into quarters and blend with extra juice until smooth. Pour into moulds.
  • 7
    Press in paddle pop sticks.
  • 8
    To serve, dip cups in hot water a few seconds to release ice blocks from moulds.


  • Freeze well between additions for defined layers. For a sweeter green layer, swap kiwifruit for honeydew