Add the coconut milk, mango, 2 tablespoons of the maple syrup, lime juice and ground ginger to a blender. Blend until smooth and creamy.
Pour 100ml of this mixture into a jug and set aside. To make the pink layer, add the raspberries and remaining 1 tablespoon of maple syrup to the remaining mixture in the blender and blend well.
Alternate adding each mixture into the ice lolly moulds. Use a toothpick to swirl the layers together. Make sure to leave room at the top of the moulds.
Cover the top of your mould with clingfilm. Use a knife to carefully poke a hole in the clingfilm where you want to place your ice lolly sticks. Insert the ice lolly sticks, ensuring they go down far enough.
Transfer the ice lollies to the freezer overnight to chill.
Once firm, remove from the freezer. Rinse the moulds under a hot tap to release the lollies. Enjoy!