Place warm water in a heavy-duty pot, or heatproof container. Attach the immersion circulator and heat water to 83ºC/181.4F.
Make the pops:
Add the sugar and coconut milk to a small saucepan and heat to a light boil, while whisking. When the sugar is all melted, remove from heat, cool at room temperature for a few minutes, then chill in the refrigerator.
Mince the ginger over the mango chunks, then add to a resealable sous vide bag, along with the basil and coconut milk. Seal partially, removing as much air as possible (you can do this by passing the bag along the edge of your counter or table). Add to the heated water bath, removing any excess air from the bag using the displacement method. Seal and cook for 1 hour.
A few minutes before the cook ends, prepare a stainless steel bowl with cold water and ice. Remove the bag from the water bath, when ready, and place in the ice bath to chill. Open the bag, discard the basil leaves and transfer the contents to a mixer, or a tall container and blend with an immersion blender until smooth.
Pour into molds and freeze for at least 8 hours, or overnight for best results.
Make the magic shell:
Unmold the pops, place on a parchment-lined baking tray and return to the freezer.
Melt the strawberry and passion fruit inspiration along with the oil in separate bowls over simmering water, stirring until smooth. Remove from heat and cool to 37ºC before drizzling or dipping. Enjoy!