Combine all base ingredients in a blender – In a blender or food processor, add the 600 g of mango flesh, 25 g of sweetened condensed milk, 150 g of heavy cream, and 50 g of milk. If your mangoes are particularly fibrous, you may want to cut them into smaller chunks before adding to the blender.

Blend until smooth and creamy – Blend the mixture on high speed for about 30-60 seconds, or until it becomes a smooth, creamy, milkshake-like consistency. There should be no large chunks of mango remaining. The mixture should look uniform in color and texture — a beautiful, vibrant creamy orange-yellow. If the mixture seems too thick, you can add an extra splash of milk.

Freeze until completely solid – Place the filled molds carefully in the freezer, making sure they are standing upright and won't tip over. Freeze for a minimum of 4 hours, or until the popsicles are completely solid from center to edge. For best results, freeze overnight. The longer they freeze, the more stable they become.

Whip the cream for the filling – In a mixing bowl, combine the 120 g of heavy cream and 10 g of granulated sugar. Use an electric hand mixer or a whisk to whip the cream until it reaches a flowing, yogurt-like consistency. You want it to be thick enough to hold its shape slightly but still pourable — not stiff peaks. Think of the consistency of thick pancake batter or Greek yogurt.

Add the yogurt – Add the 100 g of yogurt to the whipped cream. Mix gently with a spatula until fully combined and smooth. Be careful not to over-mix — you just want to incorporate the yogurt evenly.

Add the fruit and sago – Add the mango chunks, pomelo (grapefruit) segments, and cooked sago pearls to the cream mixture. Stir gently with a spatula until everything is evenly distributed throughout the filling. Try not to break up the fruit too much — you want distinct pieces of mango and pomelo.

Transfer to a piping bag – Spoon the filling mixture into a piping bag. This makes it much easier to fill the hollow centers neatly without making a mess. If you don't have a piping bag, you can use a small spoon or a zip-top plastic bag with one corner snipped off.

Unmold the frozen popsicles – Once the popsicle bases are completely frozen solid, remove them from the molds. If they are stuck, run the outside of the mold under warm water for 5-10 seconds to release them. If you're using the same silicone molds as me, just unmold directly — no need to run them under water.

Fill the hollow centers – If you used a hollow-center mold, you will now have popsicles with empty cavities in the middle. Pipe or spoon the filling mixture into the hollow center of each popsicle until it is completely full. Fill right to the top so there are no empty spaces.

Add mango decoration – Place fresh mango chunks on top of the filling, pressing them in gently so they stay in place.

Freeze again to set – Return the filled and decorated popsicles to the freezer. Freeze for another 1-2 hours, or until the filling is completely frozen and firm. Do not skip this second freeze — the filling needs time to solidify so it doesn't run out when you eat the popsicle.