Combine Greek yogurt, honey, cream (if using), vanilla, salt and set aside. Alternatively, you may use vanilla ice cream for the filling.
If using fresh mangoes, peel and chop the fruit. Blend the mangoes until smooth. Pass the pulp through sieve if the fruit was fibrous.
You will need these silicone popsicle molds for this recipe, which hold about 3 tablespoons volume in each mold.
Lay the popsicle molds flat on the counter. Fill each of the molds with a tablespoon of mango puree and smooth it out. Transfer the molds to freezer and allow the mango layer to freeze, about half hour.
Remove the molds from freezer and fill each mold with a tablespoon of yogurt or ice cream filling. Insert wooden popsicle sticks through the slits on the side of the mold. Then smooth out the yogurt/ice cream layer and let it freeze for about half hour.
Take the popsicle molds out of the freezer and top the molds with a tablespoon of mango puree and smooth it out. Freeze for about 2 hours, until completely frozen.
Release the popsicles from the mold by lifting them out, while pushing the wooden sticks through the slits on the side of the mold.
If you prefer, you may dip the popsicle one more time in mango puree and freeze it again over a parchment paper lined plate.
Wrap the popsicles in small pieces of parchment paper and pack in airtight containers and store in the freezer.
Use full fat Greek yogurt that is not “tart”.
Chill all the ingredients before making the popsicles.
If your vanilla yogurt filling has ice crystals, try this: semi-freeze the mixture and stir it to break any ice crystals before using it.
The inside filling should be more sweet than you like because some of the sweetness will be lost after freezing. The pinch of salt also enhances the sweet taste.
Mango puree (alphonso or kesar variety) either canned or made from frozen mango chunks are available at Indian grocery stores or online.
If using frozen mango chunks, let them thaw first. Drain any liquids released and blend up the fruit into a smooth mixture.