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.