Place chopped mango into a blender or food processor. Begin blending and slowly add in lemon juice with orange juice or water, about ¼-1/2 cup to help thin the mango. This also helps the mango puree easier and quicker. Once completed blended, and the mango mixture is thick and creamy, set aside.
Place the blackberries into a blender or food processor. Begin blending and slowly add in orange juice or water, about ¼ cup to help puree the berries. Once blended, set aside.
Add ¾ cup coconut milk and sugar into blender or food processor. Blend for 30 seconds until the coconut milk is whipped and creamy. Set aside.
Using a popsicle mold or a paper cup, begin adding your first layer, anywhere between ½"-1" thick. Place in the freezer for 1 hour. Once the first layer is frozen. Add the second layer. This can be anywhere between 1"-2". Place in the freezer for 45 minutes. At this point you can carefully insert your popsicle sticks. Continue to freeze this layer for another hour. Once the second layer is frozen, add your final layer, anywhere between ½"-1". Place in the freezer for 1-2 additional hours.
If using paper cups, like we did, simply make a slit at the end and peel the cup off.
Recipe by The Fruit Company® Blog at http://blog.thefruitcompany.com/mango-coconut-blackberry-popsicles/