Mango Yogurt Popsicles

5 ½ ounces (¾ cup; 155g) cubed fresh, ripe mango flesh, from 2 to 3 medium-sized Ataulfo mangoes, another mango variety, or frozen mango (see note)

5 ½ ounces (¾ cup; 155g) full-fat Greek yogurt, 5% milkfat (see note)

3 ounces granulated sugar (¼ cup plus 2 tablespoons; 85g)

2 ½ ounces water (¼ cup plus 1 tablespoon; 70g)

2 ounces (¼ cup; 55g) heavy cream (see note)

¾ teaspoon fresh lime juice, from one lime

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Directions at seriouseats.com

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