In a food processor or blender, combine the frozen mango, frozen peaches, ¼ cup maple syrup, and juice of 1 lime. Pulse until smooth. Distribute between 10 popsicle molds. Add the sticks into each mold, then freeze 30 minutes.
In a bowl, mix the coconut cream, remaining ¼ cup maple syrup, and vanilla extract until smooth. Distribute between the popsicle molds to fill each to the brim. Freeze 20 minutes.
Top with the granola and freeze until solid, about 6-8 hours.
Enjoy with Klarbrunn Pineapple Coconut Sparkling Water for a complimentary refreshment!