Add the mango, coconut yogurt, milk of choice, and coconut sugar into your blender. Blend until smooth.

Pour blended mango mixture into your popsicle molds, leaving about ¼ of the mold unfilled. Set in freezer for 30 minutes.

Meanwhile, in a bowl whisk your coconut cream, honey or agave, and vanilla together until smooth.

Remove popsicles from the freezer, then pour coconut cream mixture into the remaining ¼ of the popsicle mold. Add your popsicle sticks to your mold, then freezer for at least 4-6 hours, or until popsicles are completely frozen.