Pour the mango mixture down
the center of each mold, being careful not to let it disturb the chamoy dripping down the inside of the mold.
Press a raspberry or blackberry into
the center of each mold for a fruity twist.
Create small holes over
the center of each mold.
Rotating the mold as you go, work the dough out from
the center of the mold and up the sides.
Place into
the center of the mold, using your thumbs to flatten the dough into the mold.
When finished scoop a 1 / 2 - teaspoon from
the center of each mold to make way for the egg yolk filling.
Remove from the freezer, insert popsicle sticks into
the center of each mold and return to the freezer for at least another 7 hours or overnight.
The problem is that the metal flakes used in metallic finishes tend to twist in different directions or to be pushed toward
the center of the mold when the hot plastic is injected from both ends.
Place a lollipop stick in
the center of each mold shape and place in the freezer for several minutes to set.