Stir the sparkling wine and mango juice together in a medium bowl or pitcher to combine. Drop a few raspberries in each popsicle tray and fill with the mimosa mixture. Place popsicle sticks in the filled trays and freeze until completely solid.
Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.