1. Divide the amarena cherries among the popsicle molds (about 2 per mold).

2. Mix the blackcurrant purée with 60 g agave syrup and pour into the popsicle molds. Place them upright in the freezer for about 1 h.

3. As soon as the ice cream begins to set, slip in the stick.

4. Mix the mango purée with 60 g agave syrup and pour into the molds over the partially solidified blackcurrant mixture. Return to the freezer and leave to set for at least 3 h or overnight.

5. Remove from the freezer a few minutes before serving, then carefully remove from the molds by pulling on the stick.

6. Enjoy immediately.