This recipes yields 1.66 cups (13.28oz / 375 grams) of blended popsicle mixture. So you can use that to figure out how many popsicles you can get from your mold, as they vary widely in how much they hold.

Remove the skin if using fresh mangos.

Blend everything together in a blender or food processor until totally smooth. I didn’t need to use any water to do this, but if your blender/food processor can’t handle it, please add water.

Pour into a popsicle mold. Put in the popsicle sticks and freeze overnight.

If they don’t come out easily, you can pour warm water around the sides and bottom of the popsicle mold to help loosen them.

I usually just store them in the popsicle mold, but you can individually wrap the popsicles in plastic wrap to keep them from freezing together, then place them in a freezer bag or airtight container for up to 1-2 months.