Step 1

Vigorously shake the can of coconut milk to mix the contents inside. If the cream and liquid is still separated, whisk them together until smooth.

Step 2

In a blender, add chopped mango, coconut milk, coconut yogurt, maple syrup, vanilla extract, salt, and cardamom. Blend until smooth and creamy.

Step 3

Pour the mixture into each popsicle mold, filling ¾ full. Tap the popsicle molds against the countertop to remove any air bubbles. Carefully cover and insert a popsicle stick into each mold.

Step 4

Freeze the popsicles for 4 hours or until firm. After, gently remove and enjoy!