The Season Of Mangoes Is Here

We bring to you 2 easy recipes from 'Aromas Of My Kitchen' by Anuradha Haldar Mukherjee, a home cook par excellence ...

1. Mango Mastani

This is a pure Maharashtrian delight, known for its vibrant colour, creamy texture and its amazing taste. This is usually made with Alphonso mangoes which is summer’s bounty in Maharashtra. People travel all the way to Pune to taste this drink. The name Mastani is coined to remember Peshwa Baji Rao’s beautiful second wife, Mastani.


Serves 4

Ingredients

1. 4 good quality ripe alphonso mangoes
2. 250 ml of saffron infused milk
3. 100 ml of fresh cream
4. 4 scoops of good quality mango ice cream
5. Sugar to taste
6. Finely chopped dry fruits and tutti frutti

Procedure

• Peel the mangoes, chop them into chunks and put in the blender.
• Add milk and cream and blend well to get a creamy texture.
• Add mango ice-cream and sugar( if required).
• Blend well.
• Keep it in the fridge to cool for at least an hour.
• To serve, take tall glasses and put two scoops of mango ice-cream in the glass.
• Pour the blended mango over it and decorate with cut dry fruits.
• This is a drink but is usually eaten with a spoon.

2.

Eggless Mango Mousse

This was a request for an Eggless Easter recipe by one of my readers.

This dessert has only two ingredients and can be made in a jiffy. 

Makes 12 shot glasses

Ingredients

200 ml of whipping cream

200 ml of pureed alphonso mangoes

1 tsp of lemon juice

Few mint leaves and mango slices for garnish.

Procedure

• Beat the whipping cream with an electric  hand blender till it forms soft peaks. Keep it the fridge.
• Puree the mangoes after removing the skin and seed.
• Combine the cream and mango puree and mix gently with a spatula.
• Add lemon juice and mix gently .
• Spoon out the mix into your serving glasses.
• Allow them to sit in the fridge for at least six hours.
• Take out just before serving and garnish with sliced mangoes and mint leaves.
• I love the light and fluffy texture of this mousse and that’s why I did not add gelatin.
• You can add 4 tsps of icing sugar to the mango puree if you like it sweeter. I did not add it though.

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