Delhi markets are flooded with mangoes of all sorts. The Intense summer heat turns into sweetest of mangoes. Safeda, Kesar, Sindura, Totapari, Begampalli, Neelam and you will even get Alphonso in bigger stores. Usually I thought Dasheri came after the rains but I see cartloads of them everywhere. After the rains it will be time for delicious Chausa and Langda.
When it comes to mangoes, no one can eat just one and as summer drifts away you are left longing for more. In my childhood summer rains brought Chussi aam, a small variety which we could suck and eat in dozens. I rarely find good ones these days.
Mangoes need to be eaten with passion and abundance. They make me nostalgic. The first flush of aam ki baur (the flowers) and its intoxicating heady fragrance filling the summer afternoons. Lazying through the holidays under the mango trees with friends or alone with a book. Stealing the raw ones while elders snoozed.
Raw mango with chili .. the tangy hotness. In my city summer dripped in mangoes which were put in buckets or tubs filled with cold water and then relished uncut. Raw mango pickles filled the home with mouth watering delight. The rope swings on the thick branches of mango trees and the anticipation of rains. It is all so special.
Eating with bare hands is the best way to enjoy mangoes. Juice trickling down the arms.Glasses of kachchi lassi (mix of water, milk and sugar) were forced down our throats after the mango eating session. I would run away before the ritual just to retain the flavor sweet ripeness in my mouth for just a little longer.
Though I do not like mango ice cream much, I love frozen yogurt made with luscious mangoes.
I think it is the next best thing to eating fresh mangoes as fruits. Aamras and aamrakhand also are some of my favorites.
This is a simple recipe of homemade mango frozen yogurt and can be made without an ice cream maker. You can make frozen yogurt with other fruits too, Make sure to whisk the mixture every 45 minutes to ensure rich, smooth, creamy and ice- crystal free yogurt.
Good quality ripe mangoes – 2-3 (2 cup of fresh frozen mango cubes)
Regular Yogurt – 1 Cup (you can use Greek Yogurt too)
Honey – 2 table spoon
Ginger Juice – 1/4 teaspoon
Basil leaf – 1 crushed fine (optional)
Lime Juice – 1 Tablespoon
Pure Vanilla – 1 teaspoon (optional)
Powdered Green Cardamom – For Garnishing
Take good quality fully ripe mangoes. Wash, peel and cube them. Freeze in a zip lock bag. You can use frozen fresh whole mango also or avoid freezing altogether. Exploring new ideas is the key to amazing recipes. 🙂
Now take a liquidizer or blender and put the frozen mango cubes into it. Process it in the blender till a smooth creamy pulp is achieved. Add yogurt, honey, Vanilla, lime juice, ginger juice and a crushed basil leaf. Ginger and basil leaf are optional. I love the sting it gives to the yogurt. (I rarely add vanilla as it masks the flavor and fragrance of the mangoes but a few people love it so ahead and make two variations. )
Honey instead of sugar is a good idea as liquid sugar doesn’t allow ice-crystal formation and it also makes the yogurt super smooth and easy to scoop.
Blend the mixture for 2-3 minutes till the mixture is creamy and fluffy. Stop once in between to scrape the sides and bottom of the mixing bowl so that it blends evenly.
Process it for another minute or two and then scoop it out in a chilled freezable container. I used an airtight plastic container but metal container is the best if you have one. I sometimes use the cake tin or the bread tin. In that case I use cling wrap to cover. The cling wrap should touch the mixture to avoid formation of ice crystals.
Otherwise, if using a plastic container with lid, close it tightly before putting it away in the freezer for 45 minutes.
You can add raisins in the yogurt like I did along with some green cardamom powder.
After 45 minutes, use a spatula to scrape the already frozen edges of the mixture toward the still soft center and then whisk well. If the mixture is frozen completely, cut it with a knife and churn in the blender for a minute till it breaks and becomes smooth.
Put it back in the container and return to the freezer with lid on or the cling wrap tightly covering it.
Now, keep it in the freezer for two more hours, repeating the stirring process after every 30 minutes.
Keep it in the freezer till completely frozen.
Use chilled bowls to serve it as a soft serve yogurt or scoop it with an ice cream scoop into chilled bowls.
Sprinkle powdered green cardamom and garnish with a fresh basil sprig. You can use salted pistachio shavings as garnish too.
Serve the smooth, delicately flavored, rich frozen yogurt immediately.
If you keep the Frozen mixture overnight or for long hours then make sure to allow it to soften a little before serving. You can give it a light mix with spatula just before serving.
Want to be more adventurous 🙂 ? Add 2 tablespoons of Smirnoff Vodka in the mixture before you keep it for setting. It tastes divine. If you use Vodka then avoid cardamom, basil and vanilla.
This is a healthy dessert and just in case you are in a rush you can skip the freezing part and drink it up as a smoothie too. Just like our own Mango lassi. 😀
Enjoy this sinful delight and let me know if you liked it. The color difference in the photographs is due to my silly phone camera and lighting. Please ignore. :p
Tip- The fully ripe mango will have a heady sweet fragrance. Look for the unblemished fruit and a little part of the stalk should be attached to the fruit which ensures that it has ripened naturally. The area around the stalk shouldn’t be shriveled or sunken. My fruit vendor says we hardly get tree ripened mangoes in Delhi but do try to look for these signs and you may find the finest somewhere.