Start by gathering your equipment, including a high-speed blender and popsicle molds. In the blender, combine the frozen mango, coconut cream, almond milk, honey, lime juice, vanilla extract, and optional cornstarch. Blend everything on high for about 30 seconds to 1 minute, or until the mixture is silky smooth and homogenous, showing off its vibrant yellow color.

Once your mixture is beautifully blended, it’s time to pour it into the popsicle molds. Carefully fill each mold with the coconut mango concoction, leaving a little space at the top to allow for expansion as they freeze. Insert the popsicle sticks into the center of each mold, ensuring they stand upright for perfect popsicles.

Place the filled molds in the freezer, ensuring they're level to prevent spills. Allow them to freeze for a minimum of 6 hours, or until they're completely firm to the touch.

After freezing, if you’d like to add some extra flair, run the outside of the molds under warm water for a few seconds to help release the popsicles. Optionally sprinkle the tops with shredded coconut, and then return them to the freezer for an additional two hours.

To serve your Coconut Mango Popsicles, gently pull them from the molds and admire their tropical beauty. Enjoy this delightful treat!