Go merry with mango
The summers are made more bearable because we have mangoes! Banganapalle, Himayat, Rasalu, Dussehri, Langra, Mallika. We are blessed to have a wide...
The summers are made more bearable because we have mangoes! Banganapalle, Himayat, Rasalu, Dussehri, Langra, Mallika. We are blessed to have a wide array of lip smacking mangoes for atleast eight weeks. While the best way to have fruit is to eat it fresh, do more with mangoes this season. Try making these easy desserts. Mango Parfait Cream 400 ml cream (use a tetrapack) Powdered Sugar 3-4 tbsp (adjust according to taste) Mango Puree 1 A� cup Assorted nuts chopped to garnish
- Chill the cream for atleast 4 hours or overnight. Whip on medium speed with a hand held blender till it stands up in stiff peaks.
- Whisk the puree to get rid of any lumps. Beat in the sugar and check for sweetness, adjust according to taste.
- Gently blend the mango puree into the whipped cream till well incorporated, but the cream is still able to stand in soft peaks.
- Serve out into bowls and chill till serving time. Garnish with fresh mint/ basil and chopped nuts.
- A few tablespoons of sliced almonds for the garnish (also can use crushed pistachios or leave out completely)
- Place all the ingredients except the almonds in a bowl and whip with a whisk or a ladle till everything is incorporated and it has a nice creamy texture.
- Chill for at least an hour before serving. spoon out individual portions in serving bowls, garnish with sliced almonds (or any other nuts of your choice).
- Sprinkle a little cardamom powder for an additional touch. serve as dessert, or with hot puris or parathas.
- To make hung yogurt, take 6-7 cups of freshly made non sour yogurt, place a thin muslin cloth over a large strainer and pour the yogurt in this.
- Place a bowl under the strainer and leave in the fridge for 3-4 hours.
- Preheat the oven to 180 C/350 F. Prepare a cake tin with butter and dust it with flour.
- Sift together the flour, baking powder, baking soda and salt.
- Add the vinegar to the milk and set aside for 5 minutes, this is called buttermilk used in baking and is different from the yogurt based buttermilk we use.
- Cream the butter with the sugar until the mixture is light and fluffy. Add the curds (or eggs if using) and beat well.
- Add the buttermilk, mango pulp and cardamom and beat again. Add the dry ingredients into the batter, a little at a time.
- Pour the mixture into the prepared cake tin and bake for 40-50 minutes or until a knife/ tester inserted into the cake comes out clean.
- Allow the cake to cool completely in the pan before unmooulding. Dust with icing sugar, slice and serve with a scoop of vanilla icecream.
18 Jan 2020 12:58 PM GMT