Blend mango, orange juice, lime juice, sugar, and salt until smooth. Taste and add more sugar if needed.

Pour half the puree into popsicle molds. Drizzle a little chamoy over the layer.

Add remaining puree, then swirl gently with a skewer for a marbled look.

Freeze 4–6 hours until solid. Unmold and sprinkle with chili powder or Tajín. Drizzle extra chamoy if you like.