In a food processor or blender puree strawberries with ¼ cup of coconut milk. *The milk is optional but adds a great creamy consistency to the popsicles. Taste the strawberry mix after it blends. If you would like to add sweetener this is the time. You can use sugar, honey, or any type of sweetener you would like.
Fill each compartment of your popsicle mold ⅓ of the way full of the strawberry mixture. Set the remaining asside.
Again, in the blender or food processor, puree the mango and ¼ cup of coconut milk. If you would like to add sweetener you may do so. I chose to add about ⅛ of a cup of sugar to each mixture and found them to be perfect for our taste.
Next, spoon the mango mixture into your popsicle mold on top of the strawberry mixture. Only filling to about ⅔ full.
Finish off with the final layer of strawberry mixutre to fill your popsicle molds to the top. Cover and place popsicle sticks in the mold.
Freeze for atleast 4 hours but best frozen over night.
If using frozen fruit you may not need to freeze as long before you popsicles are ready. They do remove from the mold easier after them have been in it overnight.