In the food processor, add mango, maple syrup and water, blend at high speed until smooth.
250 g mango chunks, ¼ cup water, 2 tablespoon maple syrup
Now, pour the mixture into popsicle molds or ice cream molds and put in the freezer for 5-6 hours.
Remove the popsicles from the molds gently and serve.
Notes
If you're using frozen mango chunks, I advise you to thaw them first for a smooth and consistent mixture.
While blending, make sure the mixture is as fine and paste-like as possible, even though it's just fruit, water, and maple syrup. For effortless blending, use your blender at high power.
Freeze the mixture for at least 3 hours minimum. You can preferably freeze it overnight and wake up to a revitalizing treat if you don't like waiting.
The quantity of maple syrup that you use depends entirely on the taste that you desire.
If your popsicle sticks into the mold, put the mold in a bowl and pour ½ cup of hot water into the bowl; leave it for 10 seconds.