Mango, passion and watermelon double decker

• 2 medium ripe mangoes, peeled, stone removed and roughly chopped
• 3 tbsp coconut water or fresh fruit juice
• pulp of

Blend the mango and coconut water or fruit juice until smooth. Stir through passion fruit pulp and pour into 6–8 moulds, filling roughly halfway. Freeze for around 1 hour. Blend the watermelon and raspberries until smooth and strain through a sieve to remove any seeds if preferred. Pour on top of the mango passion layer and freeze for around 4 hours or until fully frozen.