Tangy and more-ish popsicle/
ice lolly prepared from ingredients (raw mangoes, mint and chaat masala) that create a burst of flavours in your mouth. Your taste buds can’t afford to miss this homemade chuski especially in hot weather.
| Time: 15 minutes + freezing time
1 medium-sized raw mango (peeled)
1 cup mint leaves
6 tablespoons sugar or to taste
2 teaspoons black salt or to taste
1/2 teaspoon roasted cumin powder
Combine 3 cups of water and the peeled raw mango in a pressure cooker. Pressure cook on medium heat for 5 whistles. Let the steam escape before opening the lid of pressure cooker.
Let the cooked mango and the water cool to room temperature. Once cooled, scrape the pulp of the cooked mango using a spoon or butter knife. Do not throw the water.
Combine the mango pulp, the water from the pressure cooker (in which raw mango was pressure cooked), sugar, mint leaves, black salt & roasted cumin powder in a blender and blend till smooth.
Check the taste at this point and adjust the amount of sugar and salt. Add more water if it is too thick. It is highly recommended to check the taste of the drink before freezing it into ice lollies as the amount of sugar and salt will depend on the sourness of mango and it's variety.
Pour the aam pana in ice-lolly moulds. Put it in the freezer for 4-6 hours or till it's completely solid.
Before eating or serving, sprinkle some chaat masala on the chuski/ice-lolly.