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In a blender, blend together 1 ½ cups milk/cream and the strawberry jam. Evenly divide the mix between 8 popsicle molds or use paper Dixie cups.
Blend the mango chunks with ¼ cup water or use ⅓ cup mango juice. Add ¾ cup milk/cream until smooth. Pour the mango blend over the strawberry jam, filling the molds to the top. Use a knife to gently swirl some of the strawberry up into the mango puree. If desired add a few thinly sliced strawberries or raspberries to each mold.
Freeze until firm, 4 hours or overnight. Keep in the freezer until ready to eat!