For the mango ice cream
Slice the mango flesh from the fruit, and combine in a blender with the remaining ingredients.
Puree about a minute until the mixture is a smooth consistency, then freeze for 1 hour in a large plastic container with a lid.
Remove from the freezer after an hour and stir. Return to the freezer until set (approx 4 hours).
Vanilla Ice Cream
Combine 1 cup of cream with the sugar and salt in a medium saucepan. Add the seeds scraped from the vanilla bean pod to the saucepan, then add the pod (this will be removed later). Stir over a medium heat until the sugar is dissolved.
Remove from the heat, then add the remaining 1 cup cream, milk and the vanilla extract. Place in the refrigerator.
Once mixture is thoroughly chilled, remove the vanilla bean pod, and then place the mixture in your ice cream maker; following the manufacturer’s instructions.
To make the popsicles
Use a teaspoon, scoop mango mixture in first to form the base layer. Return to the freezer for approximately 1 hour to set slightly, then spoon in a layer of vanilla, splitting the mixture between all the molds. Allow the vanilla layer to set, then add more mango for the final layer. Insert a stick into the center, then freeze overnight for best results. Dip the popsicles in warm water to remove them from the molds & serve.