Prep the mango: If using fresh mango, peel and dice. If using frozen, let it thaw slightly so it blends smoothly.

Blend the base: Add mango, coconut milk, sweetener, lime juice, vanilla (if using), and a pinch of salt to a blender. Blend until very smooth and creamy. Taste and adjust sweetness or lime.

Optional texture: For a swirl, stir in extra diced mango or shredded coconut after blending. Fold gently so you keep some chunks.

Fill the molds: Pour the mixture into popsicle molds, leaving a tiny bit of space at the top for expansion. Tap the molds lightly on the counter to release air bubbles.

Add sticks: Insert sticks. If your mold needs a partial freeze first, chill for 45–60 minutes, then add sticks when the mixture is slushy and holds them upright.

Freeze: Freeze for 6–8 hours, or until fully solid. Overnight is best for clean unmolding.

Unmold: Run warm water over the outside of the molds for 10–20 seconds. Gently wiggle to release. Do not yank; let the heat loosen the pop.

Serve: Enjoy right away, or place on a parchment-lined tray and return to the freezer for 15 minutes to firm up before storing.