Peel off the mango and banana, chop them in to cubes and slices respectively.

Take the banana slices in a mixer jar, add milk and blend it to puree. Adjust the consistency by adding some more milk or water. It should be in pour-able consistency. Transfer it to a vessel.

In the same mixer jar add mango cubes and blend it to thick pulp without adding any water. Keep it aside. Next take the popsicle mould and first pour banana puree till half level of mould and then add 3 tsp of thick mango pulp on the top.

Next using a stick or spoon swirl it so that mango pulp swirls with banana and gives a pleasant look. Then close the lid of popsicle mould and keep in deep freezer for about 5 hours. After the freezing time, remove and pour some warm water over popsicle mould.

Gently remove the banana mango swirl popsicle from the mould and enjoy on any sunny afternoon.

As both banana and mango were very sweet, additional sweetener like sugar wasn't required. You can add if you prefer.

Remember while blending the banana with milk, adjust it to pouring consistency. Otherwise it will be thick.

If you don't have popsicle mould, you can try using paper cups, which can be torn to demould the popsicle.