In a thick bottom pan bring milk to a boil, reduce the flame.
Meanwhile, mix custard powder in 2 spoons of cold milk or cooled down milk, mix thoroughly.
Pour this into boiling milk
keep stirring continuously until the milk is thick and creamy.
Before switching off the flame, add sugar and keep stirring constantly so that no lumps are formed and it should not stick to the bottom of the pan.
Once sugar is dissolved completely, remove the pan from the stove and sprinkle some sugar on top of custard so that thick layer is not formed on top of custard.
Let this custard cool down completely.
To make Mango-white chocolate layer
Temper the while chocolate using double boiler method. Mix nicely with a spoon and let it cool for a while.
Meanwhile mix sugar in the mango puree. To this add melted white chocolate. Keep it aside.
Now to make popsicles, fill the popsicle molds first with vanilla custard till one fourth. Freeze it for 10 minutes.
Remove and fill the remaining with mango chocolate mix. Add some dried cranberries.
Return these popsicles into the freezer again. After an hour insert wooden stick in the centre and let them rest overnight or for atleast 8 hours.
I have made these 2 ways by layering. In popsicle molds, first add 2 tbsp of vanilla custard, after that 2 tbsp of mango chocolate mix and so on till the top.
Set this in the freezer for an hour, insert the wooden stick and set it for 8 hours minimum or overnight.
To remove the popsicles from the molds
Fill a wide bowl with water. Dip the popsicles in it for few seconds. Gently pull it out and serve immediately.