1

Dice raw mangoes & blend them with 1 cup of water.

2

Sieve the mixture (optional).

3

Crush dhagge wali mishri, remove the thread inside, and blend it.

4

Boil mishri powder with 1.5 cups of water and let it come to a boil. Add a squeeze of lime.

5

Then add in the kacha mango juice, check the sweetness and adjust as required, then whisk until it comes to a slight boil.

6

Once it cools, transfer it to an ice cream stick mould and freeze for a couple of hours, then enjoy!

For a smoother texture, strain the mango mixture before boiling.

Adjust the sweetness according to your preference.

If you don't have a mould, you can use a steel glass, cover with foil and insert a stick so it stays in the middle & freeze.