These creamy mango popsicles are vegan and refined sugar-free. For the milk, be sure to use a high-fat variety, avoiding anything too watery (like Goya); I recommend Thai Kitchen Organic brand. Be sure to refrigerate your cans of coconut milk up to 1-2 hours in advance as you need the coconut water and cream to separate. Alternately, you may use about 15 ounces of canned coconut cream, but it is typically harder to find in stores. If mango is not your jam, feel free to switch it out for 2 cups of any other chopped fruit (like pineapple or peaches) or berries.