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1
Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.
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2
Add the basil leaves, cover, and remove from the heat.
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3
Let sit for 15 minutes, then strain and discard the basil leaves.
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4
Transfer syrup to a heatproof bowl and refrigerate until well chilled.
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5
When the syrup has chilled, place the cubed mango in the bowl of a food processor or a blender and puree, adding the syrup little by little until it is fully incorporated and the fruit mixture is very smooth.
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6
Divide the fruit puree among 6 or 8 (5-ounce) paper cups.
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7
(Alternatively, the mixture may be frozen in ice cube trays or in icepop molds, if available.)
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8
Stand and ice-cream stick or plastic spoon in the center of each cup.
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9
Cut 6 pieces of aluminum foil about 4-inches square.
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10
Poke a small hole in the center of each foil square and place 1 square over each cup, pushing the stick or spoon handle through the hole to hold it in a straight upright position.
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11
Stand the cups in the freezer and freeze until set, at least 8 hours or overnight.
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12
Remove the pops from the freezer and discard the foil squares.
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13
Gently tear the paper cups away from the fruit pops and serve.
