Peel off the mangoes and chop it in to cubes. Take these mango cubes in a mixer along with sugar and grind to fine puree. Add water to get thin water like consistency. If you are using subja seeds, soak them in some water for few minutes.

Transfer the mango puree in to a container and combine it with transparent subja seeds which are in water. Pour this mango juice in to popsicle mould and freeze it for at least 6 to 8 hours. Once the popsicles are frozen and ready, show the popsicle mould under running tap water and set aside undisturbed for 2 minutes.

Demould the popsicle and relish as a summer cooler.

If you don't have popsicle mould, try using paper cups which can be torn easily for de-moulding.

Adjust sugar as per the sweetness of mango.

You can freeze the popsicles overnight but 5 to 6 hours freezing is enough.

Subja seeds give nice contrast in the photo, so I have added. You can skip it.