Ingredients
Method
- Wash the raw mangoes thoroughly and pressure cook them with 1 ¼ cup of water until soft (2-3 whistles). Let them cool completely.
- Once cooled, peel the mangoes and extract all the pulp. Discard the skin and seed.
- In a blender, combine the mango pulp, rock salt, jeera powder, sugar, green chilli, and mint leaves. Blend until completely smooth.
- Add water as required, about ¼ to ½ cup, to achieve a pourable consistency, similar to a thick juice. Taste and adjust sweetness or spice if needed.
- Pour the Aam Panna mixture into popsicle molds. Insert popsicle sticks.
- Freeze for at least 4-6 hours, or until completely solid. To unmold, run the molds under warm water for a few seconds.
Video
Notes
- For extra flavor, toast the jeera (cumin) seeds lightly before grinding them into powder. This deepens the spice notes.
- If you prefer a less spicy popsicle, remove the seeds from the green chili before blending, or omit it entirely.
- Ensure the mango pulp is completely smooth before freezing; any fibrous bits can make the popsicles less enjoyable. I once had a batch that wasn't blended enough, and the texture was off. A powerful blender is key. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a less spicy popsicle, remove the seeds from the green chili before blending, or omit it entirely.
- Ensure the mango pulp is completely smooth before freezing; any fibrous bits can make the popsicles less enjoyable. I once had a batch that wasn't blended enough, and the texture was off. A powerful blender is key. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.