Make a simple syrup by combining water and sugar in a small pot. Bring to a boil and simmer for about 4-5 minutes on medium heat. Let cool.

Puree each fruit separately in a blender until smooth.

Divide the cooled simple syrup evenly among the three fruit purees and mix well.

Pour the kiwi puree into four pop molds, filling them about one-third full. Place in the freezer for 1 hour until partially set.

Pour the mango puree over the kiwi layer, filling the molds another third. Freeze for 20 minutes until partially set.

Insert popsicle sticks into the molds. Top with the raspberry puree and freeze overnight, or until completely solid.

To serve, briefly dip the molds in warm water to loosen the pops before removing.