Blend the mango chunks, Greek yogurt, and maple syrup in a high-speed blender until smooth and creamy.

Pour the blended mango mixture into popsicle molds, filling them about three-quarters full, and tap to remove air bubbles.

Insert popsicle sticks into the molds, and freeze them upright for at least 5 hours or overnight.

To release, let the popsicles sit at room temperature for 5 minutes or run the molds under warm water briefly.