• Set aside 2 tablespoons of diced mangoes.
• Add the rest of the mangos to a food processor or blender, and blend until smooth.
• In a pot over low heat, add water, and cassava flour and continuously stir so there will be no lumps.
• Add sugar and stir until it dissolves. Then, add non-dairy milk and continue stirring.
• Add the blended mangos and stir until the mixture is smooth and everything is well combined.

If using a popsicle mold:

• Evenly add diced mangoes, then pour in the mango mixture. 
• Cover with plastic wrap and insert a popsicle stick then freeze.

If using ice candy bag:

• You will need a funnel and a ladle.
• Insert the tip of the funnel into the ice candy bag and ladle the mango mixture.  Make sure to leave at least 2 inches for tying.
• Twist the ice candy bag to seal the mixture and knot it tightly. Repeat until there is no mango mixture left.
• Freeze the ice candy overnight or until frozen before serving.