Chatpata Mango Popsicles
Servings - 6
INGREDIENTS
Mangoes - 400 grams
Water - 120 milliliters
Kashmiri dry red chili - 5
Hot water - 100 milliliters
Kashmiri red chili - 2 tablespoons
Cumin powder - 1 tablespoon
Powdered sugar - 1 tablespoon
Black salt - 1 tablespoon
Salt - 1/8 teaspoon
Water - 2 tablespoons
Tamarind paste - 80 grams
Ketchup - 80 grams
Powdered sugar - 2 tablespoons
Black salt - 2 teaspoons
Cumin powder - 2 teaspoons
Dry mango powder - 2 teaspoons
PREPARATION
1. Cut the 400 grams mangoes into slices. Transfer to a blender, add 120 milliliters water and blend until smooth.
2. Pour the mango puree into popsicle moulds, cover with aluminium foil, insert sticks, and freeze overnight.
3. In a bowl, add 5 kashmiri dry red chili and 100 milliliters hot water. Soak for 30 minutes.
4. In another bowl, add 2 tablespoons Kashmiri red chili, 1 tablespoon cumin powder, 1 tablespoon powdered sugar, 1 tablespoons black salt, and 1/8 teaspoon salt. Mix well and keep aside.
5. Take the soaked chilies, add 2 tablespoons water, and blend into a smooth paste.
6. Add 80 grams tamarind pulp, 80 grams ketchup, 2 tablespoons powdered sugar, 2 teaspoons black salt, 2 teaspoons cumin powder, and 2 teaspoons dry mango powder. Mix well until combined.
7. Demould the frozen popsicles, dip them into the chili mixture, and sprinkle the prepared spice mix on top.
8. Serve and enjoy.
