2ripe Champagne (ataulfo) mangospeeled, pitted, and roughly pureed in a small food processor
In a medium mixing bowl, whisk together the Greek yogurt, coconut milk, maple syrup, and vanilla bean paste. Transfer to a large measuring cup or other container with a spout for easy pouring.
Pour the yogurt and mango in alternating layers – this is your preference, but two layers of each might be ideal in hindsight – into the popsicle mold filling all ten molds. Insert wooden popsicle sticks (you want them to stick about by about 1½ inches), top with the lid, and freeze for at least 6 hours or until completely frozen and solid.
To remove the popsicles from the mold: Remove the popsicle mold cover. Fill a very large mixing bowl with hot tap water. Carefully set the popsicle mold into the hot water bath (top side up!) for about 10 to 15 seconds, or slightly longer. This will very slightly warm the sides of the popsicles allowing them to be removed easily. Remove the popsicle mold from the water bath, transfer the popsicles to a small baking sheet lined with parchment paper, and place in the freezer for an additional 15 minutes before serving. Transfer to a large Ziploc resealable bag for storage.
Tips for Success:
Added sugar helps prevent frozen popsicles, ice cream, and sorbets from developing large ice crystals once frozen. It is an essential component, not just for flavor and sweetness. Sugar molecules literally break up the water molecules from forming one solid mass during the freezing process.