Try This Easy Recipe For Raw Mango Popsicles That Can Be Made At Home

Last Updated:April 19, 2026, 18:15 IST

Tangy and sweet, these popsicles made with kaccha aam aka raw mango are a amazing dessert for summer that’s easy to make at home with kids and family.

Using raw mango in popsicles make for a refreshing yet flavourful summer treat

Raw mango has always been the unofficial flavour of an Indian summer. With aam panna, raw mango dals and more being used to create iconic summer recipes, there is no way you are missing out on this flavour profile come summer season in India.

And these raw mango popsicles take that same tangy, slightly salty summer spirit and freeze it into a fun, no‑mess treat the whole family can enjoy. With simple ingredients like cumin, chaat masala, mint, and a hint of chilli, the popsicles feel like a chaat‑style icy lolly that kids will love helping you make.

This recipe for kaccha aam popsicles was shared by content creator and food stylist Shreya Joshi on Instagram.

Raw Mango Popsicles Recipe

INGREDIENTS:

-Raw mango: 3 medium

-Mint leaves: 10-12pcs

-Sugar: 1/2 cup (as per need)

-Cumin powder: 1 tsp

-Chaat masala: 1/2 tsp

-Rock salt as per taste

-Lemon juice: 1/2 tsp

-Water: 1/2 cup

-Kashmiri red chilli powder

METHOD:

• Prep the raw mango: Wash the raw mangoes and peel them. Cut the flesh into small pieces and remove any fibrous bits.
• If the mango is very sour, you can soak the pieces in a little water for 5–10 minutes, then drain, to slightly mellow the tartness (optional).
• Make the raw mango pulp: In a blender, add the chopped raw mango, ½ cup water, and 10–12 mint leaves. Blend until smooth and silky.
• Taste and adjust: if it’s too thick, add a splash more water; if too sour, you can add a little more sugar now.
• Sweeten and flavour the mixture: Filter the mango–mint mixture through a fine mesh strainer into a bowl or jug to remove any fibrous bits and get a smooth liquid.
• Add ½ cup sugar and stir until it dissolves completely. If you prefer a less sweet popsicle, start with ¼ cup sugar and increase gradually.
• Add 1 tsp cumin powder, ½ tsp chaat masala, a pinch of rock salt, ½ tsp lemon juice, and a light pinch of Kashmiri red chilli powder. Stir well so all the flavours mix evenly.
• Taste and adjust salt, sugar, and spice: you want a balance of tang, sweetness, a hint of chilli, and that familiar chaat‑like zing.
• Pour into popsicle moulds: Pour the flavoured raw mango mixture into popsicle moulds, leaving a little space at the top for expansion as it freezes.
• If you like, drop in a small sprig or a couple of tiny mint leaves into each mould for a pretty, flavour‑filled centre.
• Insert the popsicle sticks once the mixture has chilled slightly in the freezer for about 20–30 minutes (this helps the stick stay in place).
• Freeze the popsicles: Place the moulds in the freezer and freeze for at least 4–6 hours, or until completely solid. Overnight is ideal for a firm, scoop‑like texture.
• If your moulds are stubborn, run the outside of each mould under warm water for a few seconds to loosen the popsicles before pulling them out.
• Serve and enjoy: Unmould the popsicles and serve immediately.
• These raw mango popsicles are best enjoyed on their own, but you can keep the leftover flavoured mixture in the fridge for up to 2 days and enjoy it as a chilled drink by pouring it over ice.