Paletas, the classic Mexican ice pop, are made by gently simmering fruit purée to concentrate its own sugars, with no sugar added. Frozen in two coloured layers, the pops are sturdy enough to pack straight into a picnic basket.
Blend the mango cubes with the lime juice, then simmer the purée in a small pot over low heat for 15 minutes to concentrate it, and let it cool.
Blend the strawberries with the water and strain, then simmer the strained purée in a separate pot for 15 minutes to concentrate it, and let it cool.
Fill the moulds halfway with the cooled mango purée and freeze for 30 minutes to set, then top with the strawberry purée and insert the sticks.
Freeze the moulds for at least 4 hours, preferably overnight, and dip the outside of the mould in warm water for a few seconds before unmoulding.
Do not try to unmould the pops before they have frozen for at least 4 hours, or they will break apart in the mould.
If the mango is not sweet enough, you can add a teaspoon of honey to the first layer; the recipe still ends up with no added refined sweetener.
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