Mango Aamras-Aam Panna Lollies Recipe – Easy Summer Coolers

Last Updated on 2 months by Neha Deshmukh

Mango Aamras-Aam Panna Lollies Recipe – Easy Summer Coolers

Introduction

Summer in India… just the thought brings back memories of scorching heat, lazy afternoons, and of course, mangoes! Growing up, my Dadi (grandmother) always had a way of beating the heat with the simplest of things. These Mango Aamras-Aam Panna Lollies are inspired by her – a fun, cooling treat that combines the sweetness of ripe mangoes with the tangy goodness of raw mangoes. They’re seriously the perfect way to stay refreshed when the temperatures soar. And honestly, who can resist a popsicle?

Why You’ll Love This Recipe

These aren’t just any popsicles. They’re a little slice of Indian summer, packed with flavour and nostalgia. They’re super easy to make, require minimal cooking, and are a guaranteed hit with kids and adults. Plus, you get two delicious flavours in one – the creamy sweetness of aamras and the tangy, spiced kick of aam panna. It’s the best of both worlds!

Ingredients

Here’s what you’ll need to make these delightful lollies:

• 1 medium ripe mango
• 2-3 tbsp sugar or honey (adjust to taste)
• ?? cup fresh lemon juice (about 60ml)
• 3 tbsp sugar or honey
• 1 cup water (240ml)
• 2-3 medium raw mangoes
• ?? cup sugar or jaggery (about 120g – adjust to taste)
• 1 tsp roasted cumin powder
• ?? tsp black salt (about 2.5g – start with less, you can always add more!)
• 1 handful mint leaves
• 2 cups water (480ml)

Ingredient Notes

Let’s talk ingredients! Using both ripe and raw mangoes is key here. The ripe mangoes give you that classic, sweet aamras flavour, while the raw mangoes bring a lovely tartness to the aam panna.

• Sweetener: I usually use sugar, but honey or jaggery work beautifully too. Jaggery adds a lovely caramel-like flavour – my personal favourite!
• Black Salt (Kala Namak): Don’t skip this! It adds a unique, slightly sulphuric flavour that’s so characteristic of Indian summer drinks. It really elevates the aam panna. If you can’t find it, regular salt will do in a pinch, but it won’t be quite the same.
• Roasted Cumin Powder: Roasting the cumin seeds before grinding them enhances their flavour. You can buy pre-roasted cumin powder, or roast them yourself in a dry pan for a few minutes until fragrant.
• Lemon Juice: Freshly squeezed is always best! It brightens up the lemonade base and balances the sweetness.

Step-By-Step Instructions

Alright, let’s get making! It’s easier than you think.

1. Prepare the Aamras Mixture: Peel and chop your ripe mango. Throw the chunks into a blender with 2-3 tablespoons of sugar or honey. Blend until completely smooth and creamy. Pour this gorgeous mixture into your popsicle molds.
2. Make the Lemonade Base: In a separate jug, mix the lemon juice, 1 cup of water, and 3 tablespoons of sugar or honey. Give it a good stir until the sugar dissolves. Pour this into separate popsicle molds.
3. Cook the Aam Panna: This is where things get a little interesting! Boil the raw mangoes in water until they’re soft. Let them cool slightly, then scoop out the pulp. Blend the pulp with the remaining 2 cups of water, sugar or jaggery, roasted cumin powder, black salt, and mint leaves. Give it a good blend until everything is well combined. Strain the mixture through a fine-mesh sieve to remove any stringy bits. Pour this tangy goodness into the remaining popsicle molds.
4. Freeze Time! Carefully insert popsicle sticks into the filled molds. Now, the hardest part… patience! Freeze for at least 4-6 hours, or preferably overnight, until solid.
5. Serve & Enjoy: To release the lollies, briefly dip the molds in warm water for a few seconds. Gently pull on the sticks, and voila! Serve immediately and enjoy the burst of summer flavours.

Expert Tips

• Don’t overfill the molds – leave a little space at the top for expansion during freezing.
• If you don’t have popsicle molds, you can use small paper cups or even ice cube trays!
• For a smoother aam panna, peel the raw mangoes before boiling them.

Variations

• Vegan Adaptation: Simply swap the sugar or honey for agave nectar or maple syrup.
• Spice Level: If you like a little extra kick, add a pinch of red chilli powder to the aam panna mixture.
• Festival Adaptation: These are perfect for mango season festivals like Makar Sankranti or Baisakhi. They’re a fun and festive treat! My family loves making a big batch for these occasions.

Serving Suggestions

These lollies are delicious on their own, but you can also serve them with a sprinkle of chopped pistachios or a drizzle of honey. They’re a great way to end a spicy Indian meal, or simply to cool down on a hot day.

Storage Instructions

Store the lollies in the freezer for up to a week. After that, they might start to develop ice crystals. To prevent this, wrap them individually in plastic wrap before placing them in a freezer-safe bag.

FAQs

1. Can I use canned mango pulp for the aamras? Yes, you can! Just make sure to use a good quality pulp and adjust the sweetness accordingly.
2. What is the best way to prevent ice crystals from forming in the lollies? Wrapping them individually in plastic wrap helps a lot. Also, make sure your freezer is set to a consistent temperature.
3. Can I adjust the sweetness level in the aam panna? Absolutely! Taste the mixture before freezing and add more sugar or jaggery if needed.
4. What is black salt and why is it used in Indian cooking? Black salt, or kala namak, is a volcanic rock salt with a distinctive sulphuric flavour. It’s used in Indian cooking to add a unique savoury and tangy note to dishes.
5. How long can I store these lollies in the freezer? Up to a week for the best quality.
6. Can I add other fruits to the aamras or aam panna? Definitely! A little bit of pineapple or orange juice would be delicious in the aamras. For the aam panna, try adding a few slices of ginger for an extra zing.