Firstly, dip 2 mangoes in a bowl of water. This is a Dadi Maa ka Nuskha and don’t forget dadi didn’t study science. Now everyone is dunking the mangoes before eating. I would never understand my mom’s mantra of soaking mangoes in a bucket of water for 30 minutes. But now research says that the water helps strip the surplus Phytochemicals which can create heat in the body. These Phyto-chemicals then act as fat busters.

Secondly, dice the mangoes and puree them in a blender. I have used juicy mangoes and just squeezed the juice out.

Consequently, hand the yoghurt in a muslin cloth for 30 minutes. The whey will seep put and the yoghurt is thick and creamy.

Next, add the sugar, mango juice and yoghurt to a blender and whip until they blend impeccably.

Now, you can pour it into a bowl, an ice cream tin or in individual cups. You can scoop out the soft rolled scoops from a bowl or tin.

But, I used disposable paper cups that are easy to unmould and stuck a wooden popsicle stick in each.

Finally, place the ice cream in the freezer. Your Mango & Greek Yoghurt Ice-cream is ready to devour in a couple of hours. There is no need to churn it again and there are no icicles.

The popsicles will disappear before you say, Jack Robinson!