1. Put the sugar and 1 cup water in a saucepan and bring to a boil, stirring until sugar is dissolved, about 5 min. total. Remove from heat and allow to cool for 30 minutes.
2. Place the mango in a food processor with half the sugar syrup. Pulse until a smooth purée is formed and set aside. Rinse the processor. Blend raspberries with the remaining sugar syrup until smooth.
3. Layer the mango and raspberry purées in popsicle molds or cups. Place popsicle sticks in the center and freeze at least 8 hours.
Per serving: 216 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1mg sodium, 55g carbohydrate, 3g fiber, 52g sugar, 1g protein