Prepare your molds and sticks, and wash and dry your fruit. Peel and roughly chop the Mango and set aside.
For the mango agua paletas, place the chopped mango, Water, Granulated Sugar, Lime Juice and a small pinch of Salt into a blender and puree until smooth; taste and adjust sweetness or lime as needed.
If you like a spicy-tangy finish, stir a little Tajín into the mango puree or sprinkle it into the palms of the molds before pouring for a dusted rim effect.
For the creamy strawberry paletas, hull the Strawberries and combine them in a blender with Milk, Heavy Cream, Sweetened Condensed Milk and Vanilla Extract; blend until smooth and creamy. Add a tiny pinch of salt to brighten the flavors if desired.
Pour the mango mixture into half of your molds (or separate molds), and pour the strawberry-cream mixture into the remaining molds, leaving a little headspace for expansion. Tap the molds gently to remove air bubbles, then insert sticks.
Freeze the paletas upright for at least 6 hours or overnight until fully set.
To unmold, briefly run the outside of the molds under warm water for 10–20 seconds and gently pull out the paletas. Serve the mango paletas with an extra sprinkle of Tajín or a tiny pinch of salt to taste.
