Pop 1/3 of the mix back into the blender and blend with the mango until smooth. Pour into the bottom third of your popsicle moulds and set aside.
Take the next bowl of mix and blend in the raspberries and pitaya powder until smooth. Pour on top of the mango layer.
Take the last bowl and stir through the blue spirulina, add more spirulina to get to the colour you want. Add this final layer to the popsicles before popping the sticks in and putting them in the freezer to set for at least 4 hours.