Blend mango chunks, lemon juice and sugar to a smooth puree. Add water if needed to adjust the consistency.
Do a taste test and if need be adjust the sweetness or tartness to your personal liking by adding more sugar or lemon juice.
Pour it into the popsicle molds and freeze for 4-6 hours or until frozen.
To de-mould, run the popsicle the molds under warm tap water or dip it in a bowl of warm water for 20 to 40 seconds and gently pull the stick to release the popsicles.
Serve frozen.
Video
Notes
When making ice cream popsicles, make sure that the popsicles are frozen solid before serving so that they don’t melt too quickly as soon as they hit the room temperature air.
To unmold them, either run the mold under warm water or dunk it in a bowl of warm water for 20-40 seconds until you hear a pop and the popsicle comes out easily.
If you are about to buy popsicle moulds, then I recommend Silicone popsicle mold or Stainless steel ones over plastic molds. They are not only easy to use but Frozen ice pops slide right out of these, much more effortlessly.
If you do not have ice pop molds you can simply pour the puree into ice cube trays or paper cups or plastic cups and freeze.