“Oh, I see! That’s how it works,” I thought to myself as I reread the instructions for my new, pop-up popsicle molds for the umpteenth time. Popsicle molds should be simple, and they are, but somehow I hadn’t been comprehending the instructions to put the sticks on top of the molds, once they’d been filled. It took a demonstration for me to realize. How these molds work is that, after you’ve filled them, you put the sticks on top and once they’re frozen, you push it upwards to eat. I like it a lot better than the wooden stick in the centre – I don’t like accidentally biting the stick. I just cringe thinking about it.
My grandmother got them for me, the same day I got the ball whisk and also visited the public market for fresh fruit with the intention of making popsicles. When I was younger, I didn’t understand why popsicles were underlined in red by my spell checker (the auto-suggestion was for it to be capitalized) but now I know that it’s a trademarked word. Funny how this world works, eh?
Most of that fruit was eaten as is. With making these popsicles, I also diced a mango for the first time, just for fun. Thanks, Nigella. Fun fact: mango skins can be eaten! They’re edible. Mangoes have always been peeled in my house and the skin is thrown away. I like the flesh right under the skin, after it’s been peeled, and after tasting the skin of the mango, I realize that what I’ve been tasting is residual from the skin. Eating the mango flesh and skin makes for a whole new eating experience, it adds another layer and dimension to the sweetness of a mango. Now I want to try a green mango, after reading an article about it in Saveur.
