In a medium bowl, whisk together the coconut milk, Greek yogurt, and sugar until combined.

If you decide to make an alcoholic version, add the coconut rum at this point. Mix well until all combined. Otherwise, skip this step and move onto the next.

Pour coconut milk mixture into popsicle molds, and fill about half-way full. Add about spoonful or two of the pureed mango to each popsicle, and top with a small remaining splash of coconut milk mixture.

If you'd like, use a knife or skewer to swirl mango throughout the popsicle mold for even distribution. Or just keep it as is. Your preference. I personally like more coconut (and booze) flavor than mango, so I opted for more of a burst of mango in one concentrated area, but it's totally up to you.

Once the molds are filled, add the popsicle sticks and place in your freezer for at least 2 hours, or until completely set.

To remove popsicles, run warm water over the mold and pull gently, wiggling the stick from side to side.