In your blender, combine the ripe mangos, plain yogurt, whole milk, honey, salt, and cardamom. Blend on high until smooth, about 1-2 minutes.

Insert popsicle sticks into silicone molds, pour the mango mixture into each mold, and freeze for at least 6 hours.

In a bowl, mix remaining yogurt with honey until smooth. In a food processor, pulse sugar cookies, freeze-dried mango, and crispy rice cereal until coarsely ground.

Prepare a baking sheet lined with parchment paper. Dip each frozen bar into honey yogurt mixture, then dredge in the cookie mixture.

Lay dipped bars on the baking sheet and return to the freezer for an additional 2-3 hours until solid.