In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well.

In a medium bowl, beat the cream cheese until soft.

Add sour cream and beat until batter becomes little thick.

Add the sugar, milk, raw mango puree, mint leaves puree and salt and continue to beat until well combined.

Pour cheesecake mixture into Popsicle molds and top it up with graham cracker crumb mixture.

Gently tap the molds on the counter top to remove any air bubbles.

Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.

To unmold- Run the molds under normal water for ten to fifteen seconds. Slowly and carefully remove each popsicle.