Place the mango flesh in a blender and pulse until smooth. Add the caster sugar and blitz for a minute until the sugar has dissolved. Add the coconut milk and lemon juice and pulse briefly until combined.
Transfer the mango puree to a bowl.
Add the milk and stir well until incorporated. Pour into 4 metal lolly moulds and replace the handles on top before moving to the freezer to set overnight.
Meanwhile, blitz the strawberries and sugar together in a food processor until smooth and the sugar has dissolved. Add the yogurt and milk and pulse until combined. Pour into 4 metal lolly moulds and place the lolly sticks through the metal templates before transferring to the freezer to set overnight. Serve once set.