Cut the passion fruit in half and scoop out the pulp with a spoon.
Add to a blender with the mango and purée until smooth.
Strain the fruit purée mixture to remove any large seeds.
Save some of the seeds to add later.
Mix the coconut milk and maple syrup together until smooth.
Spoon the fruit puree in layers with the coconut milk until the mold is full.
Drop in a few passion fruit seeds and swirl the mixture with a skewer.
Place a popsicle stick into each popsicle and freeze for at least 6 - 8 hours.
Check after an hour to make sure the popsicle sticks are straight and make any adjustments.
