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!