Purée Chobani, mangos, lemon juice and honey in food processor until smooth.
Transfer mixture to freezer-pop molds, leaving about 1-inch of space at the top. Freeze until completely firm, about 6 hours.
To unmold, dip mold briefly in hot water. If you don’t have freezer pop molds, use small paper cups. After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick.