In a powerful blender, add the frozen mango, coconut cream, almond milk, honey, lime juice, and vanilla extract. If using cornstarch for extra creaminess, mix it with a little water to create a slurry before adding to the blender. Blend on high speed for about 30-60 seconds until smooth and creamy.

Grab your popsicle molds and pour the mango-coconut mixture evenly into each cavity, leaving a little space at the top for expansion. Insert the popsicle sticks securely into the center of each mold.

Place the filled molds in the freezer and freeze for at least 6 hours or overnight until solid.

To serve, remove popsicles from molds. If stuck, run the outer molds under warm water for about 10 seconds. Optional: sprinkle shredded coconut over the popsicles and refreeze for 10 minutes.