Ripe, juicy, yellow like sunshine mangoes, I love eating them i all forms; favorite form being the fruit as it is. But sometime I indulge myself with mango shakes and puddings. Here is one very easy recipe for you to try..
Ripe Mango – 1 (large)
Fresh cream – 200 ml
Gelatine – 2-3 teaspoons
Sugar – to taste
Soak gelatine in 1 tablespoon of cold water, then heat it up either on the stove or in a microwave for 30 seconds till it dissolves
Puree the mango
Whip the cream till fluffy
Combine the pureed mango, cream and gelatine and mix well. Gelatine should be combined well (without lumps)
Set in the refrigerator for minimum 4 hrs or keep it overnight
Serve with cut ripe mango cubes
To cut the sweetness of the pudding, I drizzled some frozen cranberry coulis over the top and the combination really worked. You can use fresh strawberries, blueberries, cherries or any acidic fruit as a topping.
I think this pudding will also go well with chopped nuts like cashew, almonds, pistachio or a slice of rich chocolate cake slice!
It rained mango this season; and all from our very own courtyard of our ancestral home. Besides eating mangoes just as it is, there are so many wonderful many tasty things you can make from mangoes. One such simple recipe is that of mango shake. Well you will ask me who hasn’t had it and who doesn’t know how to make it? Well, I am still sharing the recipe and dedicating to all those who call themselves kitchen challenged. Make Mango shake with a dash of whipped cream for the one you love the most… and see how its brings a smile to their face 🙂
Ripe mangoes – 4 nos
Milk – 1 cup
Sugar – 3 tbsp
Whipped cream / Ice cream
Wash and peel mangoes. Cut them into cubes.
Blend the mangoes in a mixer.
Now add milk according to the consistency you are looking at
Add sugar and blend once more till it becomes smooth
Pour it in to glasses with ice cubes
Decorate with whipped cream / dole out a scoop of vanilla ice cream into the shake
Come mango season there is so much you can do besides eating fresh ripe mangoes. You can make varieties of pickle out of raw mango or you can make tangy fish curry…have a look!
Fish – 5-6 pieces (sardine)
Turmeric – 1 tsp
Chilli powder – 1 tsp
Onion – 2 nos medium (finely sliced)
Tomato – 1 big (finely chopped)
Ginger – ½ inch piece (finely chopped)
Green chilli – 2 nos (slit)
Raw mango – ½ portion of a medium sized mango. (should be really sour)
Desiccated coconut – 2 tbsp
Red chilli – 2-3 nos
Cumin seeds – 2 pinches
Oil – 1-2 tsp
Mustard seeds – ½ tsp
Red chilli – 1-2 nos
Onion – 1 small (finely chopped)
1. Clean fish and marinate with salt, ½ tsp chilli powder and 2 pinches of turmeric.
2. In a cooker add onions, tomato, ginger, green chillu, raw mango, remaining turmeric and chilli powder, half cup water and pressure cook upto 3-4 whistles.
3. Open cooker and add fish and leave it to boil. Remember fish takes less time to cook
4. Grind to a smooth paste desiccated coconut, red chilli, cumin seeds in a mixer. Add this paste to the boiling fish mixture.
1. In a small pan heat oil and add mustard seeds.
2. Post it splutters add red chilli, onions and let it brown
3. Add this to the cooked fish and add curry leaves.
4. Immediately close the lid to contain the aroma.
Serve with rice. If you need the curry to be a tangier you can add little tamarind juice!