Popsicle / Kuchi ice needs no introduction, everyone must have their own childhood stories behind it. As kids we must have all enjoyed quite a bit of these beauties which comes in super attractive colors & flavors.
During my school days, that too when nearing summer these ice cream vendors line up outside the school campus and I still remember how I use to enjoy these with my friends after every paper of annual exams.
Some popsicles to try…
Spring is almost getting over here and we are welcoming summer soon, Sid already requested some of these frozen treats. Mango is in season too and I made a small batch of Mango popsicles last week for him to enjoy one after school!
|Fresh Mango Puree||2 cups|
|Lemon Juice||2 Teaspoon|
|Salt||a very tiny pinch (optional)|
Peel the mangoes and cut into chunks, removing as much of the flesh as you can. Squeeze the mango pit too over the blender and get as much as juice. Add the rest of the ingredients and puree until smooth. Pour into molds and freeze for up 6 hours. After that, take the mold and rinse with some warm water for few seconds, squeeze the mold to dislodge the popsicle. Enjoy immediately!
- I’ve used fresh mango puree which were sweet. You can use store bought mangoo puree.
- Adjust salt depending on the sweetness of the mango or puree.
- Lemon juice acts as a pectin in the recipe and helps to avoid crystal formation on the popsicles when freezed.
- Salt is added to highlight the sweetness a bit.
- This recipe yields about 4-5 popsicle depending on the size of the popsicle used.
- If you don’t have popsicle molds then use paper cups and cover them with foil, insert a wooden ice cream stick in the center and freeze.
- If the mangoes have more fiber then make the puree and filter to separate the fiber.