Blueberry Mango Frozen MiniPops

Start with the mango.  Place mango chunks, 1/2 of the yogurt container, 1 tablespoon of sugar and 1/3 cup of milk in blender.  Blend on high until smooth.  Place in a small pitcher and refrigerate.
Rinse out the blender.  Add the frozen blueberries, the rest of the yogurt container, 2 teaspoons of sugar and 1/3 cup of milk.  Blend on high until smooth.
Line up 30 1/2-ounce paper souffle cups on a baking sheet.  Fill each cup half way with blueberry mixture.  Place in freezer for 30 minutes.  Remove blueberry pops from freezer and fill the remainder of the cup with mango mixture.  Freeze for another 30 minutes.  Remove from the freezer and add popsicle sticks of sucker sticks.  Freeze for several hours until hardened throughout.