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Purée mango chunks, lime juice, and sweetener until very smooth, adding in water as needed for a smoother consistency. The purée should be thick, but pourable.
Taste and adjust sweetener as needed.
Pour mixture evenly into ice pop molds, leaving about ½-¾ inch of space at the top of each mold to allow for expansion as it freezes.
Cover with lid and place wooden popsicle sticks into molds.
Freeze for at least 6 hours or overnight until frozen solid. Keep frozen until ready to serve.
To serve, let sit 5-10 minutes at room temperature to allow your mango popsicles to loosen from the molds. To speed up the process, you can also briefly run the molds under warm water.