Roughly chop the mango into bite sized pieces. Cover in sugar and mix well.
Let it sit for 20-30 minutes to macerate. There will be a pool of mango syrup at the bottom.
Add to a blender with a pinch of salt (to bring out the fruit flavor) and blend until you get a smooth puree. It should yield about 2 cups.
Combine the heavy whipping cream, crema, sweetened condensed milk, and cellulose gum with an electric mixer. Mix for about a minute or until it starts to thicken a bit. The cellulose gum works as a stabilizer and gives you a paleta that is creamy, not icy.Alternatively: This is what I recommend if you're using cornstarch. Combine the heavy whipping cream, crema, and sweetened condensed milk in a small sauce pan. When combined (no chunks), turn on the heat to low. Stir and do not let it boil, but once it's hot add about 1/4 cup to a small bowl with the cornstarch and mix until smooth. Then add it back to the saucepan and continue cooking over low heat, stirring until it thickens. Let it cool completely before proceeding to the next step.
Add the mango puree and mix until combined.
Pour into your popsicle mold. *It depends on your popsicle mold, but be mindful about the popsicle stick placement when you're sticking them into the mold. You don't want to push them all the way down because it leaves very little room to hold the stick, but you also want to make sure its deep enough. Also make sure it is centered from all sides.
Freeze for at least 8 hours. To remove the paletas from the mold, place it in warm water for about 20 seconds to loosen.
With a little wiggling and force, the popsicles will slide out perfectly. I like to stretch the sides of the silicone mold to help loosen it up a bit more.