Place the cashews in a mixing bowl and cover them with boiling water. Soak for 30 minutes.

Drain the soaked cashews thoroughly using a fine mesh strainer.

Melt 100 g of vegan white chocolate in a heatproof bowl using short microwave intervals, stirring between intervals until smooth.

Blend the drained cashews with 180 ml coconut milk and the melted 100 g vegan white chocolate until completely smooth and creamy.

Blend 50 g ripe mango until it becomes a smooth puree for the center insert.

Divide the creamy cashew base evenly among 6 ice pop molds, filling each mold almost to the top.

Add about 1 teaspoon of mango puree to the center of each filled mold. Insert one ice pop stick into each mold.

Freeze the filled molds for at least 360 minutes, or overnight, until the ice pops are fully firm.

Blend the remaining 150 g ripe mango until very smooth for the coating.

Melt the remaining 80 g vegan white chocolate in a heatproof bowl until smooth.

Combine the mango puree, melted vegan white chocolate, and 0.5 g agar agar in a small saucepan. Stir until evenly mixed.

Heat the mango coating over the stovetop until it reaches a boil. Remove the saucepan from the heat and let the coating cool until it is no longer hot but remains fluid.

Line a baking sheet with parchment paper. Unmold the frozen ice pops one at a time.

Dip each frozen ice pop into the cooled mango coating until fully covered. Place each coated ice pop on the lined baking sheet.

Freeze the coated ice pops for at least 30 minutes, until the mango coating is fully set.