Start by roasting the mangoes over a grill or open flame. Alternately, you can boil the mangoes until soft.

If you roast the mangoes, do this on a low and slow heat to allow the mango pulp to cook and soften.

When the mangoes are soft and cooked remove from heat and place in a bowl. Cover the bowl with a lid or foil and let the mangoes rest

Meanwhile, In a small pan, lightly roast the cumin seeds on slow heat. When they change color from a light brown to a dark brown and start smelling toasty, they are ready. Take care not to overcook the seeds. The oil in the seeds starts to burn and taste bitter

When the mangoes are cool, peel them and remove the pulp into a blender. Add all the other ingredients and blend until a smooth puree is formed

Pour into popsicle molds and freeze for at least 12 hours

When ready to eat, remove from the mold and some Aleppo peppers to taste