According to legend, 11-year-old Frank Epperson was attempting to prepare himself a soft drink on a bitterly chilly night in California. In a glass filled with a liquid mixture of powdered soda, he placed a mixing stick. He forgot about it and left it on his doorstep. He discovered it was frozen the next morning. As a result, the first-ever popsicle or ice lollipop was born. In 1924, he patented it and named it “Epsicle.”

“There are no accidents,” Master Oogway asserts. “So I’m confident it wasn’t an “accident,” but rather nature’s ingenious technique of bringing all the hues of sweet frozen water into our life!”

It’s so hot outside these days that nothing beats a lovely fruity ice popsicle to cool off after a long day outside. And I’ve got two sets of popsicle molds ready to go with this delectable Kairi chuskis! Chatpata is a Hindi word that perfectly captures the flavor of these fresh mango and mint popsicles. It combines acidic, sweet, salty, and spicy flavors into one. In fact, each of the ingredients in the popsicle brings in those flavors, and when combined, they produce culinary magic.


Mangoes, fresh mint, sugar, cumin, and lemon juice

It just takes about 10 minutes to make these popsicles, and it’s great to have them in the freezer to appreciate whenever you want!

Mangoes, when eaten raw, bring back fond memories. Those days were spent swinging on Nani’s porch and feasting on raw mango slices seasoned only with salt and pepper. Mangoes in their natural state will be available for another few weeks. Mango pulp, raw mango chunks, as well as batches of mango ice cream, mango chutney, and raw mango popsicles, are already in the freezer!


Remove the raw mango flesh from the seed/stone by peeling and cutting it. Remove the leaves off the stalks of the mint plants.

Cut mango chunks, mint leaves, salt, cumin powder, sugar, and 12 cups of water in a blender jar. Blend until everything is properly incorporated. Blend in the remaining 12 cups of water until smooth.

Taste for salt and sugar, and if you want additional sourness, add lemon juice.

Before serving, pour into popsicle/kulfi molds and freeze for at least 6-8 hours.

Remove the popsicle from the freezer about 10 minutes before serving. Depending on the temperature, it will easily come out of the mold with a little tug, or you may need to run the mold under hot water to loosen it up a bit.