Peel the mangoes, cut the flesh from the pits, then puree the flesh with the remaining ingredients. Pour the liquid into pop molds, and freeze for 8 hours. Just before serving, put the molds in hot water for a few seconds, so you can remove the pops.
JJ Goode has written about food and travel for The New York Times, The Wall Street Journal, Gourmet, Saveur, Bon Appétit, Food & Wine, Men's Vogue, Details and Every Day with Rachael Ray. He has co-authored several cookbooks, including A Girl and Her Pig with April Bloomfield, Truly Mexican with Roberto Santibanez, Morimoto: The New Art of Japanese Cooking with Masaharu Morimoto, and Serious Barbecue with Adam Perry Lang.