Wash, hull and coarsely chop strawberries. Place in a blender with 2 tablespoons (30 mL) sugar and 1 tablespoon (15 mL) tequila. Purée until smooth. For an even smoother texture, press purée through a fine sieve to remove pulp and seeds. Spoon about 2 tablespoons (30 mL) into each of 10 frozen-pops moulds or 10 (3-oz/90-mL) paper cups. Smooth surface. Insert wooden sticks into moulds. If using cups, cover with foil and freeze about 1 hour, then insert sticks to bottom of cups. Freeze until second layer can be added without running into first layer, at least 1 hour or overnight.
Meanwhile, peel mango and slice fruit from pit. Slice pulp into small chunks. Place in a blender. Add remaining 2 tablespoons (30 mL) each sugar and tequila and lime juice. Purée until smooth. Evenly spoon over strawberry mixture in each mould. Freeze upright until firm, at least 3 hours or up to 1 week. When ready to serve, hold base of moulds under hot running water until pops begin to loosen. If using paper cups, tear off paper. Serve immediately.
Elegant serving
Prepare pops without sticks. When frozen, turn out into pretty dessert dishes. Pour more tequila or orange liqueur overtop, if you like.
