Mango Chuski

Recipe created by Chef Khushi Jain

Recipe Ingredients

Ingredient Weight
For the Stuffing:
Sponge made from Pillsbury™ Chocolate Egg Free premix 150 g
Melted White Chocolate 50 g
Mango Pulp 20 g
For the Covering:
Chocolate 200 g


  1. Firstly, you need to cover the popsicle mould with a layer of chocolate and refrigerate for 15 minutes
  2. Now make a stuffing by mixing the cake crumbs with chocolate and mango (you can also use mango pulp)
  3. Now, put the mixture in the mould and cover it with chocolate
  4. Mango popsicles are ready to serve!