Peel the pineapple and slice the flesh into chunks. Squeeze the juice from both limes into a small bowl. Tip the pineapple chunks into a blender or food processor along with about one third of the lime juice, then blitz to a smooth purêe. Tip into the base of 8 ice lolly moulds, (to fill about one third of the mould), then place in the freezer.

Next, halve the mango, remove the stone and scoop out the flesh. Rinse your blender/food processor and tip in the mango flesh along with half the remaining lime juice. Blitz to a smooth purée, then carefully spoon over the pineapple layer into the lolly moulds. Return to the freezer.

Finally, remove the leaves and hulls from the strawberries. Rinse the blender/food processor and add the strawberries and remaining lime juice. Blitz to a purée then carefully spoon on top of the mango layer of the lollies, until the moulds are completely full. Add the lolly sticks then freeze for 4-5 hours until completely solid.