Mango Sorbet Popsicles [no added preservatives and colors]

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As the mercury is soaring high, all one can want is some chilled juices, coolants and lemonades to keep hydrated through the day. Though lots of drinks, squashes and ice creams are available in the market these days, they are not only high in sugar levels but also contain excess of preservatives, artificial colors and flavors which are absolutely harmful for our health. Now the question is, how to get away from such unhealthy stuff. Well the simple answer is make them at home. I know it is quite an effort but at the end of the day its all worth the hard work put in because you certainly would be treating yourself and your family with a healthy, fresh, flavorful and preservative free food.

For those who have been following my blog would know how much I love mangoes....since these sunshine beauties are available in abundance in summers, I like to make most of the opportunity. In the past, I have used them in quite a number of desserts and drinks including those of Mango Lassi, Mango Kulfi, Baked Mango Yogurt and Mango Mint Lemonade. Today again I am here with yet another mango based recipe - the "Mango Sorbet Popsicles", a perfect treat to beat the summer heat this season. Well I would say, these are more like our Indian Mango Chuski available on the roadside thelas but way more healthier and hygienic, completely made with fresh fruits and without any added colors or preservatives. Plus they are so easy to make and require only 3 basic ingredients.
          

Mango Sorbet Popsicles


Ingredients

  • Chopped ripe mangoes - 4 cups (I have used a mix of Sindoori and Dasheri Mangoes)
  • Sugar - 1/2 cup
  • Water - 1/2 cup
  • Lemon juice - 1 tbsp

Mango Sorbet Popsicles


Method

  1. Place the chopped mangoes in a ziplock bag and freeze overnight.
  2. Next, combine sugar and water in a saucepan and heat until sugar is completely dissolved. Switch off the flame and chill the sugar syrup too.
  3. Next morning, blend the frozen mango along with sugar syrup and lemon juice to a thick puree.
  4. Pour the puree in a freezer safe bowl and cover. Pop in freezer for 2 to 3 hours.
  5. After 2 to 3 hours, the puree would have partially set. Churn it in the blender. Place it again in freezer. Do this step twice.
  6. The last time you perform this step, spoon the puree in popsicle moulds and set in the freezer overnight. 
  7. Next day, enjoy a smooth and ice crystal free mango sorbet popsicle. 

Mango Sorbet Popsicles

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