In a small saucepan combine the unflavored gelatin and peach nectar. Let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved.
In a blender container or food processor bowl combine gelatin mixture, yogurt, and drained mango slices. Cover and blend or process until smooth. Spoon mixture into eight 3-ounce paper cups. Cover each cup with foil. Cut a small slit in the center of each foil cover and insert a rounded wooden stick into each. Freeze pops for 4 to 6 hours or until firm.
To serve, remove the foil and tear paper cups away from pops. Makes 8 pops.