Combine the puree, 1 tablespoon of the icing sugar and 2 tablespoons of the yoghurt in a small bowl.
Combine the remaining icing sugar, yoghurt and paste in a small bowl.
Spoon a third of the mango mixture into eight 1/3-cup (80ml) frozen pop moulds. Top with half of the yoghurt mixture; swirl with a skewer. Repeat with the remaining mango and yoghurt mixtures.
Press lids firmly on moulds, insert pop sticks if desired. Freeze for 6 hours or overnight.