Easy Mango Popsicles Recipe – Cardamom Cream Indian Summer Treat

Last Updated on 6 months ago by Neha Deshmukh

Easy Mango Popsicles Recipe – Cardamom Cream Indian Summer Treat

Okay, let’s be real. Is there anything that screams summer quite like a juicy mango? And when you combine that sunshine fruit with a little bit of Indian-inspired spice and creamy goodness… well, you’ve got magic. I first made these mango popsicles during a particularly scorching heatwave, and they’ve been a family favorite ever since! They’re unbelievably easy to make, and seriously refreshing. Let’s get into it!

Why You’ll Love This Recipe

These aren’t just any popsicles. They’re a little slice of Indian summer, packed with the sweet, tropical flavor of mango and a hint of warming cardamom. They’re perfect for cooling down on a hot day, a delightful treat for kids (and adults!), and honestly, just a really fun way to enjoy the season’s best fruit. Plus, they only take a couple of minutes to prep!

Ingredients

Here’s what you’ll need to whip up a batch of these dreamy popsicles:

• 1 mango
• 2 tbsp condensed milk
• 0.25 cup whipping cream (about 60ml)
• A dash of cardamom powder

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

Mango Varieties for the Best Flavor

Honestly, any ripe mango will work, but if you can get your hands on Alphonso mangoes, do it. They’re known as the “king of mangoes” for a reason – incredibly sweet, fragrant, and creamy. Kesar mangoes are also fantastic. If you’re using a firmer mango like Tommy Atkins, just make sure it’s perfectly ripe!

The Role of Cardamom in Indian Desserts

Cardamom is a staple in Indian sweets, and for good reason! It adds this beautiful, complex warmth that elevates everything. A little goes a long way, so don’t overdo it. It complements the mango beautifully.

Using Condensed Milk for Creaminess

Condensed milk adds a lovely sweetness and a super creamy texture without needing to cook a custard. It’s a bit of a shortcut, and I’m here for it!

Whipped Cream vs. Heavy Cream – What’s the Difference?

You want to use whipping cream, which has around 30-40% fat content. Heavy cream (usually 36-40% fat) will also work, but whipping cream is a little lighter and gives a nice, airy texture to the popsicles. Don’t use half-and-half or milk – they won’t whip up properly.

Step-By-Step Instructions

Alright, let’s make some popsicles! It’s seriously simple.

1. Peel and cube your mango. About one large mango should do the trick.
2. Add the mango cubes, condensed milk, whipping cream, and a dash of cardamom powder to a blender.
3. Blend everything until it’s completely smooth and creamy. Give it a taste and adjust the cardamom if you like – maybe a tiny pinch more?
4. Pour the mixture into your popsicle molds.
5. Pop them in the freezer for 4-6 hours, or until they’re completely solid. Patience is key here!
6. To remove the popsicles, run the molds under warm water for about 10 seconds. Gently pull on the popsicle stick, and they should slide right out. Serve immediately and enjoy!

Expert Tips

A few little tricks I’ve learned over the years…

Achieving the Perfect Popsicle Texture

Don’t skimp on the blending! You want everything really smooth to avoid a grainy texture.

Preventing Ice Crystals

Ice crystals can sometimes form on the surface. To minimize this, try to freeze the popsicles quickly. Also, a little bit of fat (from the cream and condensed milk) helps prevent them.

Easy Removal from Molds

Running the molds under warm water is the easiest way to get the popsicles out. Don’t use hot water, though – you don’t want to melt them!

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Popsicles

My friend Priya is vegan, and she makes these with coconut cream instead of whipping cream. It adds a lovely coconut flavor that pairs beautifully with the mango.

Dairy-Free Mango Popsicles (Coconut Cream Option)

Use full-fat coconut milk (the thick part from the can) instead of whipping cream and skip the condensed milk, adding a tablespoon of maple syrup or agave nectar for sweetness.

Spice Level Adjustment – Adding a Pinch of Chili

My brother loves a little heat, so sometimes I add a tiny pinch of chili powder to the mixture. It’s surprisingly good!

Summer Festival Adaptations (Holi, Mango Season)

During Holi, you could add a tiny drop of natural food coloring to make them extra festive! And during peak mango season, use a mix of different mango varieties for a complex flavor.

Serving Suggestions

These popsicles are delicious on their own, but you can also serve them with:

• A sprinkle of chopped pistachios
• A drizzle of mango puree
• A side of fresh mango slices

Storage Instructions

These are best enjoyed fresh, but you can store them in an airtight container in the freezer for up to a week. After that, they might start to get a little icy.

FAQs

Got questions? I’ve got answers!

How do I prevent my popsicles from being too icy?

Blending the mixture really well and using enough fat (from the cream and condensed milk) helps. Freezing quickly also makes a difference.

Can I use frozen mango for this recipe?

Yes, you can! Just make sure to thaw it slightly before blending.

What if I don’t have popsicle molds?

You can use small paper cups or even ice cube trays! Just insert popsicle sticks before freezing.

Can I add other fruits to this recipe?

Absolutely! Pineapple, strawberries, or raspberries would all be delicious additions.

How long can I store these mango popsicles?

Up to a week in an airtight container in the freezer, but they’re best enjoyed within a few days for optimal texture.