How to Make It
Combine papaya, lime juice, salt, and 2 tablespoons sugar in a blender and puree until smooth. Transfer to a pitcher or liquid measuring cup. Place raspberries and remaining 2 tablespoons sugar in blender and puree until smooth. Divide about half of the papaya mixture among 10 3-ounce ice pop molds. Top evenly with raspberry mixture, then remaining papaya mixture.
Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.