Start by melting the butter in the microwave and allowing to cool down to room temperature.
Stick all the cookies into a ziplock bag so you can crush them. If you want your kids to help, this a fun activity for kids.
Heat 1 cup coconut water and 1 cup sugar on medium until sugar is melted. Let cool to room temp.
Line to the square pan with wax paper.
Mix room temp butter with crumbled cookie.
Put the pan in the fridge for 15 minutes.
While you are waiting, mix 1 cup of the sugar & coconut mixture with 1 cup of purred or smashed mango, 2 cups yogurt. Put the mix in the freezer while you wait for first 15 minutes to elapse.
When the 15 minutes has passed, pour the mango mixture on top of the cookie in the pan. Put in the fridge for 30 minutes.
Mix together 1 cup fruit juice, the remainder of the coconut sugar mixture, and 2 cups yogurt with a whisk, put in freeze to cool.
When the 30 minutes has passed, pull out the pan and pour the fruit juice mixture on top of the mango.
Put in the freezer for 15 minutes.
Pull out the pan 1 more time to insert 16 popsicle sticks in rows.
Stick in freezer for 2 hours to completely cure.
To serve, take pan out of the freezer and let sit for 10 minutes. Cut into squares around the popsicles.