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 ?
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
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.
Chaat masala is available in any Indian grocery store.