Wash mangos and peel them. Slice the pulp with a sharp knife making sure to get the most of it attached to the pit.
Cut 1 ½ cups of mango pulp into small bites and set aside.
Place the remaining mango pulp into a blender, and add sugar and lime juice. Pour in 1 cup of water and blend until smooth.
Place some diced mango into your popsicle molds.
Pour in some mango mixture filling just about half the mold. Shake the molds a bit so the mixture fills all the gaps.
Add more diced mango to each mold and finish with mango mixture to completely fill them.
Insert a stick on each popsicle and freeze for six hours or overnight.
Notes
To get the best flavor, choose ripe mangoes that are sweet and juicy. You can tell if a mango is ripe by gently pressing on it - if it gives slightly, it's ready to eat.
Mangoes can vary in sweetness, so it's important to taste the mixture and adjust the amount of sugar to your liking.
You can also use natural sweeteners like agave syrup or honey instead of granulated sugar.
Silicone molds are a good option because they are flexible and easy to remove the popsicles from.
It's important to give the paletas de mango enough time to freeze completely. This usually takes at least 6 hours but can vary depending on the size and shape of the molds.