1. Peel and pit the ripe mangoes, then blend until smooth to get 1 cup of mango puree.

2. Whip heavy whipping cream in a large bowl until stiff peaks form.

3. Add sweetened condensed milk and mix with hand mixer on low speed until combined.

4. Add mango puree and whip again until smooth and evenly colored.

5. Pour the mixture into mango-shaped silicone molds.

6. Insert popsicle sticks into each mold cavity.

7. Freeze for at least 6 hours or until completely frozen.

8. In a microwave-safe bowl, melt the yellow chocolate candy melts with coconut oil if using.

9. Microwave in 30-second intervals, stirring until smooth.

10. Line a baking sheet with parchment paper.

11. Unmold frozen ice creams one at a time and dip into the melted chocolate.

12. Place coated ice creams on the baking sheet.

13. Refreeze briefly to set the chocolate coating.

14. Optionally, brush tops with freeze-dried strawberry powder or red food coloring.

15. Store extras in a freezer-safe container with parchment between them.