Begin by peeling and chopping ripe mangos into chunks. In a blender, combine the mango pieces with yogurt, whole milk, honey, salt, and cardamom. Blend until smooth and creamy.

Take silicone molds and insert popsicle sticks into each slot. Carefully pour the mango base into the molds, filling them about three-quarters full. Freeze until solid for at least 6 hours.

While the bars are freezing, whisk together the remaining yogurt and honey until smooth. This will serve as a delightful dipping sauce.

In a food processor, combine broken sugar cookies, freeze-dried mango, and crispy rice cereal. Pulse until coarsely ground, resembling breadcrumbs.

Once the bars are frozen, unmold them by gently pulling on the popsicle sticks. Dip each bar into the honey yogurt, then roll in the cookie mixture until well-covered.

Return the coated bars to the freezer for an additional 2-3 hours to set completely.