Place all of the ingredients, except the sticks, in a large measuring jug and whisk to combine.
Pour into 18 x 60 ml (2 fl oz/¼ cup) capacity popsicle moulds. Cover with plastic wrap and insert a stick through the plastic into each pop. Freeze for 8–10 hours or until completely frozen.
MAKES 18
550 ml (19 fl oz) mango pulp
120 ml (4 fl oz) white rum
120 ml (4 fl oz) orange juice
250 g (9 oz/1 cup) honey-flavoured yoghurt
4 tablespoons honey
½ teaspoon ground cardamom
1 teaspoon orange blossom water
18 popsicle sticks