Allow the ProYo Coconut High Protein Low Fat Ice Cream to soften outside of the freezer (almost to the point that it's melting).

Stir mango cubes (and shredded coconut if desired) into ProYo Coconut High Protein Low Fat Ice Cream. I like the varaiation in texture the shredded coconut provides.

Spoon mixture into popsicle molds and freeze for a few minutes, until firm enough to support an inserted popsicle stick. Sprinkle a little more shredded coconut onto the top of the popsicle (which is actually the bottom in real life!) for a pretty garnish effect.

Freeze for 4 hours.