Preparation
Peel the mango and dice the flesh. Peel the kiwi and cut into half-moon slices. Cut the strawberries into chunky slices. Rinse the raspberries and blueberries. Divide the fresh fruit between 6 ice lolly moulds for colour.
Stir the sticky honey into the coconut water to sweeten it (the honey also stops the liquid from freezing as solidly as an ice cube). Carefully pour into the lolly moulds, leaving a little space at the top to allow for expansion during freezing. Add lolly sticks and freeze for about 4 hours or until solid.
Remove from the freezer and leave to stand at room temperature for a few minutes before you unmould the lollies; if they’re tricky to turn out, dip the mould in hot water for a few seconds to melt the outsides just enough to loosen the ice pops.