Pour the sugar and water into a saucepan, whisk to combine, and place the pan over medium to high heat. Bring to a boil and continue boiling for five minutes. Add the mango purée, whisk for one minute, and immediately remove from the heat. Transfer to a bowl and cool to room temperature over an ice water bath. Pour the cooled base mixture into eight ice pop molds and place in a freezer for one hour to set, then insert wooden sticks into the center of each mold and freeze until fully set, about eight hours. Makes 8.