Add the raspberries into a blender or food processor and blend until fully liquefied. Clean out the blender and repeat the process with the mangos.
Place your strawberry and mango purees into two separate bowls. Divide evenly between the two bowls the beer, sugar, lemon juice, lemon zest and freezer pectin jam. Whisk until they are fully incorporated.
Pour the raspberry mixture into your popsicle molds, until half way full, then repeat with you mango mixture. Place in the freezer for 30 minutes then place the popsicle sticks into mango and raspberry mixture. Let freeze for an additional 3 hours or overnight.
