Mango Ice Lollies is a frozen treat made by freezing a blend of mango, milk and sugar in moulds. This recipe can be made in summer and in holidays when kids are at home. It has a soft mango taste with mild sweetness and creamy feel. 

It takes about 15 minutes to prepare and the rest of the time is only freezing. You need only 3 ingredients from the kitchen. Even adults like it on a hot afternoon. This is a great option when you want a cold treat without ice cream or chocolate. 

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About Mango Ice Lollies

Mango Ice Lollies are made using ripe mangoes, milk and sugar. It is also called Mango Lollipop. Mango season is the best time for this recipe because the fruit is sweet and juicy. Kids can enjoy it more than store bought ones as there is no colour or preservatives.

The texture is smooth and creamy because of the milk. It is not very icy like normal fruit popsicles. This is  bright yellow in colour and the taste is sweet with fresh mango flavour. When you bite it slowly, it melts in the mouth. Kids ask for more as they will love it.

You can change these lollies in many ways as per your taste. You can add few mango pieces inside the mould for chewy bites. You can use a silicon mould, a lolly mould or even an ice cube tray with sticks. A little cardamom powder or chopped nuts also goes well in it.

I make these lollies in summer when mangoes are plenty at home. I had one lollipop mould bought long time ago, and I use it every year. My kids finish them very fast and ask for more.

Mango Ice Lollies Ingredients

• Mango - I have used ripe and sweet mangoes, chopped roughly. It gives the colour and main flavour to the lollies. You can use any mango without much fibre.
• Milk - I add boiled and cooled milk to make the lollies creamy. It also help to blend the puree smoothly. You can use almond milk if you like.
• Sugar - I use sugar for sweetness. It dissolve well while blending. You can reduce it if the mangoes are very sweet.

How to make Mango Ice Lollies Step by Step

1.To a mixer jar - add mango pulp along with sugar, puree it. Now add milk.

2.Blend well. Take your mould. You can use ice cube tray too like I have done here. I had this lollipop mould bought long time ago.

3.Fill in the mixture. Keep the stick.

4.I had more puree so filled it in my chocolate mould too.Wrap with silver foil. Freeze for atleast 6 hours or oevernight.

5.I freezed overnight. Next day gently press and lift the lollipops, as its silicon mould it was very easy to de mould. Mango lollipop is ready!

Serve immediately!

Expert Tips

• Use ripe mangoes - I choose mangoes which are fully ripe and has sweet smell. Raw or sour ones need more sugar and the taste will change.
• Cool the milk - I always cool the boiled milk completely before blending. Warm milk makes the lollies icy and they will not set well.
• Blend smooth - I blend the mango and sugar first, then add the milk. This helps to get a smooth puree without any pieces.
• Fill carefully - I pour the mixture into moulds slowly and leave little space on top. It expand when freezing, so do not fill too much.
• Use silver foil - I cover the chocolate mould with silver foil before keeping in freezer. It stops the ice crystals and keep the lollies fresh.
• Demould gently - I press the silicon mould gently and lift the lollies. If it is stuck, hold the mould under tap water for few seconds.

Serving and Storage

Serve this immediately after demoulding and you can enjoy it as a cool snack for kids during summer holidays or after lunch at home. Keep the lollies in the freezer in a closed container or wrapped with silver foil and use within few days for best taste and texture and it stay good when stored properly.

FAQS

1. Can I use frozen mango for this recipe?

Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending.

2. Can I use an ice cube tray instead of lolly mould?

Yes you can use ice cube tray and it still taste good. Keep the sticks after the mixture is little frozen so they stand straight.

3. How long should I freeze the lollies?

You need to freeze for at least 6 hours and overnight is better. It sets properly and comes out easily from the mould.

4. Why are my lollies icy?

It may be due to warm milk or too less milk in the mixture. 

5. Can I skip sugar?

Yes you can skip it if the mangoes are very sweet and it still taste good. Taste the puree once before freezing and then decide.

If you have any more questions about this Mango Ice Lollies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Ice Lollies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Squash is a sweet and thick concentrate made by cooking mango puree with sugar syrup and lemon juice. This recipe can be made in summer when mangoes are plenty in the market. It has a bright golden colour and a rich mango taste. You only need to mix it with chilled water and the drink is ready.

This is a great option when you want a quick cool drink at home. It takes about 30 minutes to make and needs only four ingredients. There are no preservatives or artificial colours in it. Mango Squash is ideal to make in advance for serving as a welcome drink in large quantities for parties & get together.

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About Mango Squash

Squash is concentrated syrup made with sugar, water and any fruit juice / pulp. Mango Squash is a made by simmering sugar with water to make a syrup and mixing it with mango pulp. When serving a part of squash is mixed with chilled water and served.

This Homemade Mango Squash is made without any added preservatives and artificial colours. This squash is so easy to make and you can store in fridge for about 15 days. So what are you waiting for, grab the ingredients and make it before the mango season ends.

You can customize this squash in many ways as per your taste, you can add saffron strands or cardamom powder for a different aroma. You can mix it with cold milk for a quick milkshake or pour it over ice cream. Chilled soda in place of water also gives a fizzy drink.

I saw this Mango Squash Recipe and noted down from a tamil magazine long back, though the original recipe used sodium meta bi-sulphate as preservative, I skipped it and replaced with just lemon juice so the shelf life is less. But as its summer and mango season is on, you can make fresh batch as and when needed.

This is a perfect summer coolant and one of the best ways to use mangoes. I love homemade squashes so much as there is no additional preservative or even essence just the real goodness of fruits. So I make sure to make a batch whenever possible with seasonal fruits.

Similar Recipes

• Lemon squash
• Mango juice
• Mango frooti
• Simple syrup

Mango juice vs Mango Squash

Mango juice is made by blending mangoes with sugar and little water if needed, it involves no cooking. But mango squash is a concentrate made by simmering sugar with water and mixing mango pulp to it. Mango juice can be made using mango squash.

Mango juice cannot be stored it should be consumed fresh. While mango squash can be stored and used to make mango juice in an instant.

Mango Squash Ingredients

• Mango - Use ripe sweet mangoes. If you cannot source fresh mangoes you can use frozen mangoes too. Thaw the mangoes and grind it to a fine puree and use it.
• Sugar - Use granulated white sugar which works best for squashes. Adjust sugar according to the sweetness of mangoes.
• Lemon - Lemon juice acts as a natural preservative and adds a tangy taste to the squash. It also prevents crystallization of sugar.
• Water - Water is used with sugar to make the sugar syrup.

How to make Mango Squash Step by Step

Preparing mango puree

1.To a mixer jar add 2 cup mangoes roughly chopped.

2.Blend to a fine puree. Set aside.

Preparing sugar syrup

3.To a sauce pan - add 1 cup sugar and ½ cup water to it.

4.Boil till sugar dissolves completely. It will turn sticky first.

5.Allow it to boil. Carefully take the syrup and touch it between your fingers like this. The syrup with form half string but will break - this is half string consistency.

Adding mango puree

6.When this consistency is reached add mango pulp.

7.Mix it well with a ladle and let it to boil. Keep the flame in low.

Preparing mango squash

8.Allow for a short boil, cook for a minute then switch off and cool down completely.

9.Strain using a metal strainer.

10.Discard the remains.

11.Now add 1 tablespoon lemon juice to it.

12.Mix it well.

13.Now take a sterilized glass jar.

14.Transfer the mango squash into it and store.

Preparing mango juice

15.To prepare mango juice - add 2 tablespoon mango juice to the serving glass.

16.Add around ½ cup chill water. Mix it well your mango juice is ready!

Instant mango juice is ready!

Expert Tips

• Ripe mangoes - I choose mangoes which are fully ripe and smells sweet. Raw ones needs more sugar and the taste becomes different.
• Check the syrup - I take a drop of syrup between two fingers and touch it. It should form a half string and break soon.
• Keep flame low - I keep the flame low after adding the puree. If the flame is high, it splashes and sticks at the bottom of the pan.
• Cool completely - I let the squash cool fully before adding lemon juice. Warm squash makes water drops inside the jar.
• Strain well - I strain it using a metal strainer and press the pulp with a spoon. This gives smooth squash without any fibre.
• Use clean jar - I use only a clean, dry and sterilized glass jar. A wet jar spoils the squash very fast.

Serving & Storage

Serve this by adding 2 tablespoons of squash to a glass and half cup of chilled water. Mix it well and add few ice cubes if you like. Store the squash in glass jar in refrigerator and it stay good for 15 days. Always use sterilized glass jar for homemade squash, and take it with a clean dry spoon so no water go inside the jar.

FAQS

1. Can I make with frozen mango?

Yes you can make it, but thaw the mango fully before blending. Adjust the sugar if pulp is already sweet.

2. Can I skip lemon juice?

It is better not to skip it, because it keeps the squash fresh for longer time. It also balances the sweetness of the squash.

3. How long can I store it?

It stays good for 15 days in the refrigerator.

4. Can I reduce the sugar?

Yes you can reduce little if the mangoes are very sweet. Too less sugar make the squash spoil faster.

5. Why is my squash watery?

The syrup may not be cooked enough or the puree was too thin. Cook the syrup till half string stage next time.

If you have any more questions about this Mango Squash Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Squash Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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