Mango Popsicles imparts a seasonal twist to conventional Popsicles that is best enjoyed in these scorching summers. Bringing together two of the most popular food choices in Summers-Mangoes and ice- this recipe is what you require to get you some respite from the crazy rise in mercury level.
I must be saying this for umpteenth time- Summers this year has been pretty awful. While the rising temperatures has been making our lives difficult, cool and icy food that is usually off the diet-chart in other seasons, is the only thing that makes these summers somewhat bearable.
Like every year, my parents had sent in a box of Ratnagiri Mangoes for me. After distributing couple of dozens of Mangoes to my friends, I was left with couple dozen more and I began experimenting with different recipes featuring mangoes. (You may like Mango Lassi, Aamrakhand, Mango Mastani)
Mango Popsicle had been on my heart and mind for some time and I wanted to make this recipe with Ratnagiri Hapoos (Alphonso mangoes)-for its sweetness, richness and deep orange color that I absolutely adore in mango popsicles. Popsicles are one of my favorites frozen desserts and one of the easiest to make.
While there does exists many different categories of frozen desserts- Ice-Pops and Ice-Creams are two most popular ones. Ice-Creams are made by whipping the cream at freezing temperatures to prevent forming of ice-particles and hence requires a gadget like ice-cream maker, ice-pops does not require any such paraphernalia. In its simplest form, Popsicles or ice-pops are made by combining water with some flavoring agent and freezing at rest. This results into frozen solid block of ice formed around a stick.
As easy and delicious this may sound, the story of its invention is quite a fascinating read. One fine night in 1905, a 11-year boy by the name of Frank Epperson in San Francisco, accidentally left a mixture of powdered soda and water in a cup with a stirring stick on is porch. As per this tale, it was a freezing cold night and young Frank, to his much fascination, found next morning his drink had transformed into Ice-Pops. While there are many who believe this story at his face value, there are others inquisitive souls who have bothered to dig deep and have found several loose ends to this story. One of the glaring anomalies that gets highlighted is that it never got that cold in San Francisco in year 1905.
Leaving the skepticism aside, and going by his accounts, Frank decided to name these ice-pops as Epsicles but his kids insisted that he name it Pop’s- Icles as it was made by their Pop. Epperson started selling these Popsicles at Neptune Beach. He patented his idea of Popsicle in year 1923, but he never made enough money. Mounting pressure of debt made him sell his patent to Joe Lowe Corporation and as luck would have it Joe Lowe expanded the business and made a fortune selling these Popsicles, so much so that Epperson said later, “I haven’t been the same since.”
So as this story indicates popsicle has been part of culinary history of this world for more than a century now, but its demand has only grown. In fact, there are many people who have come to favor popsicles more than the Ice-cream.
As I said earlier, popsicles can be made by in different fruit flavors, and if we have to believe in IMD’s forecast monsoons are getting delayed by more than a week. This means an extended run for Summers. So rather than fretting about the soaring temperatures why not enjoy the season with these Mango Popsicles.
Follow this easy recipe and make delicious Mango popsicles. Share your feedback with us in comment section below.
- 300 gms=1.5 Cups Fresh Mango Cubes (Alphonso/Kesar/or any other Mangoes)
- 4-tbsp=80 gms Sugar
- ¾th Cup=190gms Curd
- ½-tsp Vanilla Essence (optional)
- Add Mango Cubes in a Blender Jar. I have used Alphonso mangoes. Add Granulated Sugar. You can adjust the quantity based on sweetness of Sugar. Blend into a purée. Purée is bit thick; hence I will add about ½ cup water and blend it one more time.
- Remove in a bowl, and in the same blender blend curd and vanilla essence. Add curd mixture to Mango Purée. Mix both the mixtures together.
- Now, let's pour this Popsicle mixture in Popsicle molds. Please find the links of molds above.
- Fill half the mold and then put fresh mango cubes. Fill molds with mixture till its ¾th full. Gently tap the molds and cover the molds. Similarly, fill all the molds.
- Refrigerate for 6 hours or overnight.
- Remove after 24 hours. These Mango Popsicles are favored by kids and adults alike. Make these delicious popsicles and share your feedback with us in comment section below.