Beat the heat with these sweet and tangy raw mango popsicle made with mint and raw green mangoes.
These days it is so hot outside that there is nothing better than a nice fruity ice-popsicle to refresh from any outdoor task. And I have two sets of popsicle moulds all set with these delicious kairi chuskis to dig into! In Hindi we have a word which aptly describes the taste of these raw mango and mint popsicles — chatpata (चटपटा). It is tangy, sweet, salty and spicy tastes all rolled into one. And actually each of the ingredients in the popsicle bring in those tastes and together they create magic for taste buds.
Raw Mango Popsicle Ingredients
- Raw Mangoes
- Fresh Mint
- Lemon Juice
These popsicles take just about 10 minutes of prep and it is a delight to have them in the freezer to enjoy on demand! 🙂
Raw mangoes evoke precious memories. Those afternoons of sitting on the swing in nani’s house and feating on raw mango slices sprinkled with just salt and red pepper. Raw mangoes will be in season for another couple of weeks or so. I am already freezing mango pulp, raw mango pieces, and also batches of mango ice-cream, mango chutney, and raw mango popsicles!
Raw Mango Popsicle | कच्चे आम की चुस्की
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 3 medium raw mangoes gives ~2 cups raw mango flesh
- ¼ cup fresh mint leaves
- ½ cup sugar
- 1 tsp roasted cumin powder
- ½ tsp black salt
- 1 tsp lemon juice
- 2 cups water
- Peel and cut off the raw mango flesh from the seed/stone. Remove the mint leaves from their stalk.
- In a blender jar, add cut mango pieces, mint leaves, salt, cumin powder, sugar, and ½ cup of water. Blend until well combined. Add the remaining 1½ cup of water and blend again.
- Taste and adjust for salt and sugar and add lemon juice if you want more sourness.
- Pour into popsicle moulds/ kulfi moulds and freeze for at least 6-8hrs before serving.
- Take the popsicle out about 10 mins before serving. Depending on the temperature, it will easily come out of the mould with just a little pull or you might need to put the mould under running water to loosen it a little.
- Nutritional Information is approximate information for 1 f 12 popsicles.
- Peeled raw mango flesh is used in the popsicle recipe. I normally save the peels and the mango stone in the freezer and add them to lentil curries while boiling the dal and then remove the stone afterwards. The peels can be eaten.
- Some recipes add green food color to make the raw mango popsicles appear as green as the raw mango skin. I prefer them in their natural color but a few drops can be added for more pop!
Did you know how Popsicles came into being?
According to stories, one an extremely cold night in California, 11 year old, Frank Epperson was trying to make himself a soft drink. He put a mixing stick in a glass filled with liquid blend of powdered soda. Left it out on his porch and forgot about it. The next morning, he found it frozen. And, thus, was born the first ever popsicle or ice-lollipop. He patented it in 1924 and called it “Epsicle”
Master Oogway says, “there are no accidents”. So I am sure it wasn’t an “accident” but nature’s smart way of bringing all the colors of sweet frozen water into our lives!
Connect over Popsicle Love
When we were kids, popsicles used to be sold in plastic tubes — each costing Re.1. Orange and purple (kala khatta) were the most popular flavors. Everyday after school, we would gather at the ice-cream vendor’s cart and buy a popsicle which will be over before we had crossed the street from school to the bus stand.
And at home, as soon as we arrived, we will rush to the freezer for a raw mango popsicle!
What is your favorite summer time popsicle/ice-cream memory? Write in comments below or tag your picture with #weekendkitchen on instagram or connect with me on Facebook, Twitterand/or Pinterest. Or join our rather slow journey of Recipe Videos.
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