Cut the cheeks from the mangoes. Cut each cheek into 3 wedges. Remove the skin. Carefully insert paddle pop stick into each wedge. Place onto a tray lined with baking paper. Cover with plastic and freeze for 4 hours until frozen.
Dip mango wedges into the chocolate, turning quickly to coat. Sprinkle with coconut, seeds or sprinkles. Stand 5 minutes then serve. Alternately, refreeze until ready to serve.
TipIf serving from the freezer, allow to stand 2-5 minutes before serving. Mango pops will keep 1 month in the freezer in an airtight container.