Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
Whip the cream cheese and mango pulp until light and fluffy. Add the cream and mix well.
Slowly fold in the remaining whipped cream. Transfer to popsicle molds.
Notes
Nutrition: The nutrition facts are for 1 popsicle. This should make approximately 6 pops depending on your mold.
Mango Pulp: Mango pulp is sweetened. If you use mango puree instead you will want to add powdered sugar. I recommend starting with ½ cup and then adding more to taste.