Wash and prepare the fruit, removing strawberry stems and all mango peel and stone. Choose ripe fruit for a smoother, naturally sweeter puree.
Place strawberries, mango, orange juice, sweetener, and lime juice in a blender. Blend until smooth, stopping to scrape the sides as needed.
Taste the puree with a clean spoon. Keep in mind that sweetness becomes less pronounced when frozen; dissolve any small adjustment before filling molds.
If you prefer a smoother finish, strain the puree through a fine sieve. This is optional and removes some strawberry seeds and fruit fiber.
Pour into molds, leaving about 1/4 inch at the top for expansion. Tap the molds gently to release large trapped air pockets.
Fit the lids and insert sticks according to the mold design. Keep the molds upright on a level freezer shelf.
Freeze at least 6 hours, or until solid throughout. Thicker molds can need longer than small narrow ones, so check before attempting to unmold.
Run the outside briefly under lukewarm water if necessary, then release gently. Serve immediately or wrap pops individually and return them to the freezer.
