Scrape the pulp from the passion fruit and add to a bowl along with the mango and coconut milk.
Use a hand whisk or spatula to stir the mixture until fully combined.
Add the lime juice and zest, stir to combine.
Pour into the molds, add the sticks and cover and freeze for 6 hours, or overnight.
Prepare the chocolate shell:
In a microwave-safe container, gently melt the white chocolate in 30 second intervals.
Remove microwave, add the oil and stir until smooth.
Allow to cool for a few minutes.
Prepare the chocolate spray:
Melt chocolate and cocoa butter in a bain-marie to 40 ºC.
Use a spatula to mix until smooth and fully combined.
Allow to cool down to 35ºC.
Assembly:
Place a sheet of parchment on a metal cookie sheet.
Remove pops from freezer and quickly dip into the chocolate/oil mixture, then place on the cookie sheet and return to freezer.
Transfer the chocolate spray to a good quality airbrush with a compressor.
Spray one side of the popsicles, turn and spray the other side.
Return to freezer until ready to enjoy!
Notes
SWEET TIPS: Prep time does not include freeze time. Use a container with some height, like a drinking glass or measuring cup for melting the chocolate, as it will make dipping the pops a breeze. I sprayed it directly onto a pop as a first test and that was a little on the gross side. I don't recommend the direct approach on fruit pops.