CREAMY MANGO POPSCICLES
Summer is the perfect time for indulging in mango and cold, creamy desserts. My son has been craving ice cream every day, so I challenged him to make it himself if he wants it so badly! Growing up, my mom would make kulfi, and I thought about making it too. However, the thought of slowly cooking down the milk for hours didn't sound appealing, and I wanted a recipe that was simple enough for a 9-year-old to make.
I also wanted a recipe for homemade popsicles that didn't have any ice crystals, and that had a really creamy, thick consistency. So, I came up with this simple recipe that is easy to follow but has a few important steps and techniques that will make all the difference. You don't need any fancy molds; you can set the popsicles in a bowl, glass, or shot glass, and just put a small fork in the center if you don't have sticks. This recipe makes three ice cream sticks, as seen in the picture.
And here are the steps to make these delicious popsicles:
- When making the curd, be sure to put it in the fridge as soon as it sets. You don't want it to get sour.
- Set the curd in the morning. Once done, put it in a muslin cloth and make a potli by tightening the cloth.
- Place the muslin cloth and curd on a sieve or big channi and put it on a big bowl and place in the fridge.
- The extra water from the curd should drip into the big bowl.
- Leave it in the fridge all day or until all the water has dripped out.
- You will get a thick hung curd that is very creamy, a lot like cream cheese.
- Add the hung curd and 2 sweet chopped mangoes to a mixer grinder and blend well.
- Taste the mixture. If it is not sweet enough, add some sugar and blend until you reach the desired level of sweetness.
- Blend again on high speed for as long as you can before your mixer gets warm. This incorporates air into the mixture.
- Pour the mixture into your molds, add a stick or fork, and leave it overnight.
Here are a few tips to keep in mind when making these popsicles:
- Make sure the mangoes are sweet.
- Do not let the curd turn sour.
- You can also use a Greek yogurt like Danone or Epigamia.
- Make sure all the water is removed. This will ensure that your popsicles are creamy and there are no ice crystals.
- When making any ice cream, white sugar gives better consistency than jaggery and helps hold the ice cream together. (Secret: I know this because when I was working, I launched gelato in India and was the head of production too!)
- When making any ice cream, ensure you use creamy fruits, remove all excess water, and have some form of fat (here we have the curd and mango).
Here are the approximate nutrition values for one popsicle:
- Calories: 150-200
- Protein: 6-7g
- Fat: 8-9g
- Carbohydrates: 15-20g
- Sugar: 14-18g
Here are the ingredients you'll need:
- 1/2 liter of full-fat milk made into homemade curd
- 2 small alphonso or any sweet mangoes
- Jaggery or sugar if required
- Muslin cloth or cheesecloth
- 1-2 tbsp of condensed milk (optional) or milk powder
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