Place about 400g of pureed mango, sugar, cream and egg yolks into a sauce pan and whisk it together.
Cook this for about 8 minutes, stirring every now and again.
Take it off the stove and let it cool slightly.
Spoon the remaining pureed mango into your Sinchies Pops and then pour in the cream mixture.
Seal your pops pouches and stand them up in the freezer & freeze until set.