Take the mixer blending jar and cubed mango, milk and sugar and whip it for 5 minutes. Do not add water.
Fill 1/4th the popsicle mold with mango puree and then add 5 to 6 pomegranate seeds. Again fill mango puree and add few more pomegranate seeds. Using a skewer or spoon, arrange the pomegranate seeds randomly.
Freeze overnight or for 5 to 7 hours.
To release the mango pops from molds, place the mango pomegranate popsicle under running water for few seconds and wiggle them out of the plastic molds.
Sugar quantity depends on sweetness of mango.
You can make these vegan by avoiding addition of milk. Just make thick mango puree by increasing the quantity of mangoes used.