1 cup coconut milk
2 tablespoons minced makrut lime leaves (about 20 small leaves)
2 tablespoons raw cane sugar
4 large ripe mangoes (about 12 ounces each), peeled, pitted, and roughly chopped
4 tablespoons freshly squeezed lime juice
6 tablespoons freshly squeezed orange juice
Combine the coconut milk and the lime leaves in a small saucepan and simmer over medium-low heat, stirring often, until the coconut milk has reduced to half a cup, about 10 minutes.
Transfer the reduced coconut milk to an upright blender, add the remaining ingredients, and puree until smooth. Pour the mixture into popsicle molds, leaving 1/4 inch space at the top to allow for expansion after freezing. Place the pops in a freezer until completely frozen, at least 8 hours or overnight.
To unmold, gently squeeze each pop as you pull the handle. If it does not release, run the molds under warm water for a few seconds and try again.