Mango Popsicles Recipe by Sudipa Gope
Mango Popsicles Cooking Instructions 40 minutes 1 Assemble ingredients 2 Make smooth purée of chopped mangoes. 3 Pour milk into pan / kadhai, add milk powder and mix well, add sugar and then switch on flame and put to medium flame and mix very nicely till sugar melts. Cook for 8-9 minutes under medium heat. Gradually milk thickens and keep aside. Allow to cool. 4 Try to reduce milk to half of the original quantity. 5 In another pan / kadhai, add mango purée + 2 tbsp water and cook till rawness from mango goes off and mixture thickens. 6 Thickened mango mixture, allow to cool. 7 After both mixture is cooled fully, gradually add cooked mango purée to thickened milk and keep stirring nicely so that mango purée incorporates well with milk to form a smooth and medium thick mixture. Final mixture is ready. 8 Pour into Popsicle mould, tap nicely and then deep freeze for 12 - 15 hours at a stretch. 9 Cover lid of each mould and refrigerate. 10 Refrigerate for more than 24 hours, Mango Popsicles is ready to serve. 1 Assemble ingredients 1 Assemble ingredients 2 Make smooth purée of chopped mangoes. 2 Make smooth purée of chopped mangoes. 3 Pour milk into pan / kadhai, add milk powder and mix well, add sugar and then switch on flame and put to medium flame and mix very nicely till sugar melts. Cook for 8-9 minutes under medium heat. Gradually milk thickens and keep aside. Allow to cool. 3 Pour milk into pan / kadhai, add milk powder and mix well, add sugar and then switch on flame and put to medium flame and mix very nicely till sugar melts. Cook for 8-9 minutes under medium heat. Gradually milk thickens and keep aside. Allow to cool. 4 Try to reduce milk to half of the original quantity. 4 Try to reduce milk to half of the original quantity. 5 In another pan / kadhai, add mango purée + 2 tbsp water and cook till rawness from mango goes off and mixture thickens. 5 In another pan / kadhai, add mango purée + 2 tbsp water and cook till rawness from mango goes off and mixture thickens. 6 Thickened mango mixture, allow to cool. 6 Thickened mango mixture, allow to cool. 7 After both mixture is cooled fully, gradually add cooked mango purée to thickened milk and keep stirring nicely so that mango purée incorporates well with milk to form a smooth and medium thick mixture. Final mixture is ready. 7 After both mixture is cooled fully, gradually add cooked mango purée to thickened milk and keep stirring nicely so that mango purée incorporates well with milk to form a smooth and medium thick mixture. Final mixture is ready. 8 Pour into Popsicle mould, tap nicely and then deep freeze for 12 - 15 hours at a stretch. 8 Pour into Popsicle mould, tap nicely and then deep freeze for 12 - 15 hours at a stretch. 9 Cover lid of each mould and refrigerate. 9 Cover lid of each mould and refrigerate. 10 Refrigerate for more than 24 hours, Mango Popsicles is ready to serve. 10 Refrigerate for more than 24 hours, Mango Popsicles is ready to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Yellow rice from scratch California Farm Sour Dough Stone Baked Bread Yellow rice from scratch California Farm Sour Dough Stone Baked Bread Chicken Alfredo Vegetable Upma Manchurian Mango Smoothie Vegetable Prawn Curry Mutton karahi Recipe|Mutton Recipe|Big Bites| Yellow rice from scratch Cucumber 🥒 Wakame Seaweed Salad Chicken champ amritsari Daikon Curry 🍛 Chicken Alfredo Vegetable Upma Manchurian Mango Smoothie Vegetable Prawn Curry Mutton karahi Recipe|Mutton Recipe|Big Bites| Yellow rice from scratch Cucumber 🥒 Wakame Seaweed Salad Chicken champ amritsari Daikon Curry 🍛