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Peel the 3 large, well-ripe mangoes and cut them into chunks.

Open the container of condensed milk using a can opener.

Pour 500 ml of whole milk into a blender.

Add the prepared mango chunks to the blender.

Pour the 395 g of condensed milk into the blender.

Add 200 g of sour cream to the blender.

Add the juice of 1 lemon to the blender.

Secure the lid on the blender and blend the mixture until it is smooth and creamy.

Pour the blended creamy mango mixture from the blender into a large bowl.

Use a ladle to gently stir the mixture in the bowl to ensure even consistency.

Prepare the plastic bags for the ice pops. If using, insert a small funnel into the mouth of each plastic ice pop bag to hold it open.

Using the funnel or carefully pouring, fill each plastic bag with the creamy mango mixture.

Once filled, tie a tight knot at the open end of each plastic bag to seal the ice pop securely.

Use scissors to trim any excess plastic from the tied end of the ice pops for a neater appearance.

Place the filled and sealed creamy mango ice pops into a freezer drawer. Freeze until solid, which will take at least 4 hours.


Peel the 3 large, well-ripe mangoes and cut them into chunks.

Open the container of condensed milk using a can opener.

Pour 500 ml of whole milk into a blender.

Add the prepared mango chunks to the blender.

Pour the 395 g of condensed milk into the blender.

Add 200 g of sour cream to the blender.

Add the juice of 1 lemon to the blender.

Secure the lid on the blender and blend the mixture until it is smooth and creamy.

Pour the blended creamy mango mixture from the blender into a large bowl.

Use a ladle to gently stir the mixture in the bowl to ensure even consistency.

Prepare the plastic bags for the ice pops. If using, insert a small funnel into the mouth of each plastic ice pop bag to hold it open.

Using the funnel or carefully pouring, fill each plastic bag with the creamy mango mixture.

Once filled, tie a tight knot at the open end of each plastic bag to seal the ice pop securely.

Use scissors to trim any excess plastic from the tied end of the ice pops for a neater appearance.

Place the filled and sealed creamy mango ice pops into a freezer drawer. Freeze until solid, which will take at least 4 hours.
