Why export mangoes when you can turn them into these 2-ingredient pops

India grows a mountain of mangoes every summer. And every summer, the internet rediscovers the same “fact” with great drama: why does India export so little of it? Cue charts, hot takes and mildly offended mango lovers. The simple answer sits in our kitchens. We don’t send them out because we eat them. In every possible form. Sliced, squeezed, blended, pickled, churned into milkshakes, folded into desserts, and, when the heat really kicks in, frozen on a stick and eaten before it melts down your wrist.

Stir the mango slices with something creamy, pour it into moulds, and a few hours later, you’ve got mango sticks that disappear faster than any statistic can explain.

Here’s the easiest version you can make.

Ingredients
1 cup thick mango puree
2–3 tbsp condensed milk

Preparation

• Mix the mango puree and condensed milk till smooth.
• Pour into popsicle moulds or small cups.
• Insert sticks and freeze for 6–8 hours.
• Unmould and eat immediately.

Sweet, creamy, and gone in minutes. Which, frankly, explains those export numbers better than any report ever could.