By Ratna,
Summer holidays and mangoes, are inseparable. I cannot think of summer holidays without mangoes.
The markets in India would be flooded with so many varieties of Mangoes, it is really hard to pick any one kind. There would the uppity up, the king of kings ‘Langra”. This is the one where you skin them flawlessly, cut in perfectly equal sizes, chill them in the refrigerator and serve on your best China and Silver.
Then there is the ‘Chushi”, the PJ variety of mangoes. These round juice balls, are never skinned or made into pieces. A small hole is made on one end, always using the incisor teeth. A little carelessness at this point could cause the juice to squirt out staining the dress. The first finger and thumb of both hands are then used to exert a gentle pressure, the lips sealing the hole at all times. Licking the fingers and even the elbows are not looked down upon.
The masala mango pops uses a balance of sweet, sour and salty. None of the three flavours get an upper hand. It’s like a perfect photo finish.
On a hot summer afternoon, as soon the tongue and the ice pops make contact, the result is nothing short of bliss.
The garden is a riot of colours. The yellow Daffs on one side, the reddish yellow Tulips on the other. There is a visual sensory overload.
Why should the taste be left behind ?
Recipe:
Makes 10
Ingredients;
Ripe mango, skinned and chopped 3
Water 11/2 cup
Roasted, ground cumin seeds 2 1/2 tsps
Chaat masala 2 1/2 tsps
Agave syrup 3 Tbsps
Juice of half a lemon
Salt to taste
Shredded mint leaves 1 tsp
Method;
Blend all the ingredients in a Blender. Check and adjust the taste.
Fill up the molds with this liquid. Freeze for an hour and half. Take the molds out and insert the handle.
Freeze again for 6-8 hours, or overnight.
Inside Scoop,
Chaat masala is available in any Indian grocery store.
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Wow, this is completely unique ice pops making process. I remember I tried to create mango ice pops and that was so ummy but your process is different so would like this try this and let’s see the taste of ultimate spiced mango ice pops.
Thank you Indian sweets!
These popsicles are indeed the perfect combination of flavors that is essential for all summer long. I’ve never thought of combining those flavors when in fact, it makes a perfect sense. I’m drooling from SF, and will be making these pops very soon. Thanks, Ratna.
Now that I think of it, Thai food usually combines the sweet, salty and sour flavours too doesn’t it? Head up north Lovely Pang, we can enjoy these together!
Goodness me! I can’t stop staring at these ice pops and wishing for summer! I miss the Indian varieties so much especially the ones from my Dad’s orchard. What a stunning, vibrant and beautiful post! A burst of sunshine on a cold winter day:-)
I am so happy that this post could bring you cheer on a cold day. I know the feeling exactly. Dad’s orchard sounded very interesting. Have a wonderful weekend. Thank you Sonali.
Mango, my favourite fruit mixed with spices, sounds amazing. Although its a little cold here in South Africa at the moment I will be keeping this handy for a summer’s day. I am so enjoying your recipes Ratna. Take care. xxx
Thanks Ev, Let me know, when you do try how it turned out. I am so glad that my recipes are appealing you. Pardon my knowledge, I think you do grow mangoes there? We get ours from Mexico mostly…
What a unique combination – mango and chaat masala. A spice with many ingredients, cumin, coriander, and many more, correct? Wow! I’m so intrigued by the flavor of these pops. Thank you for a different ice pop recipe – different from any traditional Popsicle flavors. Keep in touch! Hugs! 🙂
Yes Elizabeth,It does have a few ingredients like cumin, mango powder, asafoetida,salt, pepper. It is quite versatile actually. Sweet dishes like fruit salad to savoury dishes like Dahi vada ( Lentil dumplings in yoghurt sauce ) owes its oomph to this spice. Thank you for your support. Have a great week.