No churn mango sorbet popsicles

Blend the frozen mango with the sugar, lime juice and water.

Add the cold coconut cream and run the blender on high speed for about a minute until the volume increases and it is light and creamy.

Pour into the molds and freeze.

Attach lids and handles and freeze at least four hours, ideally overnight.

To unmold, dip in warm water for about 10 seconds.