Super Quick Two Ingredient Mango Ice Cream

Summer drips in mangoes in Delhi and there is nothing more refreshing than a quick guilt free mango ice cream. This full flavored recipe uses just two ingredients and is perfect dessert at any given time.

Ingredients : 

• Ripe Mango – 1 Large or 2 Medium ( 1 1/2 cup of chunks)
• Condensed Milk – 2 Tablespoon
• Garnish – Basil leaves / Cardamom powder / mango slices

 

Steps :

1. Wash , peel and dice mango in small cubes.
2. Freeze the mango cubes layered on a plate or single baking sheet covered with parchment paper till completely solid. Over night is preferable or for 3-4 hours.
3. Don’t put them all together in a boz or that one solid mass will be tough to break while blending. If you do then chisel it into small portions then put in the blender.
4. In a blender jar add the frozen mango and pulse till it becomes crumbly.
5. Pulse again till the fruit gets a creamy smooth texture. Scrap the sides of the jar to ensure no lumps remain. I sometimes leave the small pieces. They taste yum.
6. Add the condensed milk at this stage and blend till the fruit and milk are incorporated nice and thick like a soft serve ice cream.
7. At this stage you can scoop it in chilled bowls and eat as soft serve topped with little mango pieces.
8. If you prefer firmer ice cream like texture then scoop it in a freezer proof bin and cover it nicely with a lid or cling wrap.
9. After about an hour take it out and churn it in the blender . Do it a few times to make the ice cream creamier and smooth with no icicles.
10. Serve the super delicious fruity sweet mango ice cream topped with mango cubes/ crushed cardamom, mint or basil sprig.

 

My Tip:Use fully ripe mangoes of any variety you like. The more ripe and fragrant the fruit the better ice cream you will get. Make this recipe vegan and dairy free by removing condensed milk and replacing it with fresh coconut cream or a frozen chopped banana. You can completely remove the ingredient two and turn this into a one ingredient mango ice cream and the result will amaze you.

Simple Fruit Compotes – Mango And Malta Fruit

I am sharing the quick recipes for Malta Fruit Compote and Ripe Mango compote that I used in the Orange Bread Pudding and Mango French toast. I made small quantity  but you can adjust the proportions to make larger quantities and keep them in the fridge to use with various dishes esp barbecued meats and of course some desserts. 😉

Compote is a delicious fruit dessert made with whole fresh fruits or cut into pieces. Almost any fruit can be used – mangoes, orange, apple ,figs, berries, apricots, peaches etc. It is the best use of ripe seasonal fruits.

Mango Compote 

Ingredients : 

• Ripe Juicy Mangoes – 2 large
• Fresh Ginger juice – 1/4 teaspoon
• Cayenne pepper – 1/4 teaspoon ( you can use chili flakes too)
• Malta juice/ Orange Juice – 1/2 cup
• Sugar – as required (depends on sweetness of mangoes)
• Butter – 1 tablespoon ( a dollop)

Steps :

1. Dice mangoes into small cubes and squeeze juice from the pit too. In a bowl mix diced mangoes, malta juice, ginger juice, lime juice ( if using), sugar, cayenne pepper or chili flakes. Let the mix macerate for 15-20 minutes.
2. Heat a heavy bottom pan and add the fruit mix. Let it simmer for 10 minutes on medium flame. Stir gently so that you don’t squish the fruit.
3. Add butter and stir again. Simmer again for 5 more minutes then turn off the heat. Your compote is ready to use.

 

Every variety of mango will give a distinct flavor to the compote. Try and choose the most juicy ripe ones to minimize added sugar.

The fresh Malta fruit ( kind of blood orange from the hills of Uttrakhand in India) adds a refreshing tang to the compote along with a little lime and ginger juice. The zest of the fruits goes in the egg bath or the custard. Ginger juice, cayenne pepper enhance the flavors just right. You can replace Malta wit ha good orange.

 

 

Orange Compote 

Ingredients: 

Orange | Malta Fruit – 2-3

Zest of the citrus fruit you are using – 2 tablespoon (from 1/2 orange at least)

Fresh juice of Orange/ malta – 1/4 cup

Sugar – 1/3 Cup

Salt – Sea salt or even coarse table salt would do

Steps:

Wash, dab dry and peel the Oranges / Malta. Remove the pith and seeds. Chop into small pieces.
Retain all the juice that dribbles out.

In a heavy bottom saucepan add chopped fruit, zest, sugar, salt and juice and mix.
Bring this mixture to boil on high heat and then reduce the heat.
Let it cook on medium low heat till the fruit collapses and the liquid resembles a syrup. (10-15 minutes)
Stir occasionally to avoid burning. Turn off the heat and cool the compote to room temperature.

Use it with your favorite dish or as a spread on breads.
You can use it as a topping for yogurts and ice cream too.
Spice it up with star anise, clove and cinnamon if you like.
I do not use vanilla as it masks the fruit flavors.
Sugar should be adjusted as per the sweetness of the fruit. I prefer natural sweetness over added one.

Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish

 

Each Maharashriyan family has their version of takku.Sweet and sour, this relish is not cooked like South Indian thakkus / thokkus and the use of finely chopped onions gives it a unique sweetness which is different from the sweetness that jaggery gives to the dish.

Summer is the best time to make pickles, chunda, launji etc apart from fresh chutneys. One can see carts full of raw and ripe mangoes all over the city and this year has brought in a very good crop of mangoes of all kinds.

We don’t use the ramkela variety of achar ka aam for these chutneys and relishes but the smaller variety whose skin is softer then the pickling mango of north.

You can eat this relish with almost anything from rotis to curd rice or even mathari etc. I sometimes spread it inside wraps to give them a tangy flavor.

I make it fresh in small quantities because that’s how it tastes best.

To make this lip smacking takku you will need very few simple ingredients.

Ingredients:

Medium Size Raw mango – 2 grated

Onion – 2 medium size

Salt- to taste

Red chili powder – 1 teaspoon

Mustard seeds brown (rai) – 1 teaspoon

Mustard seeds black (sarso) – 1 teaspoon

Fenugreek Seeds – 2 teaspoon

Oil – 2 tablespoon

Asafoetida – 1/4 teaspoon

Jaggery – as per taste and sourness of mangoes.

Steps –

Wash, peel and grate raw mangoes. Keep aside.

I like those which are beginning to ripe a little from inside along with completely raw ones. Gives takku a lovely flavor.

Chop the onion very fine. I don’t like grated version. Chopping fine gives takku a nice crunch.

Warm a seasoning pan and dry roast the brown mustard seeds and one teaspoon of fenugreek seeds separately till fragrant. Don’t let them burn.

Remove and grind them into a fine ( but not very smooth) powder. I powder them on silbatta (grinding stone).

Now add this powder mix along with  red chili powder, salt, onion and jaggery in grated raw mangoes and gently mix well with your fingers by tossing the mixture slowly. .

Let it sit for half and hour then taste and adjust sweetness, salt and spices. By now jaggery will melt and get well incorporated with the juices released from mango and onions.

Heat oil in the same seasoning pan and remove from heat once warm enough. Add asafoetida, black mustard seeds (sarso) to it. When they crackle, add the remaining fenugreek seeds and let them brown a little.

When the oil cools down, pour it over the takku and mix.

Your delicious takku is ready to eat.

This keeps good for a week to ten days in the fridge.

There isn’t much oil in this recipe and  unlike other thokku it is not cooked. You will relish the raw flavors of mango and onion in this relish.

Serve with chapati, curd rice, mathari or chapati nachos or use it for layering rolls etc. The tangy sweet taste will always tickle your taste buds.

 

 

 

Chilling With Mangoes – A wholesome Parfait & Smoothie

I love fruit desserts especially those made with yogurt. These days mangoes are in season and the intense heat has added more sweetness to them. I bought a dozen of Kesar variety a few days ago and they were insanely sweet. Here are two healthy recipes to beat the sticky summer heat. The ingredients are the same but the tastes are different. Also, sometimes one wants to drink something refreshing yet nutritious rather than eat. So, we have two healthy choices here -A parfait and A Smoothie.

So, what’s different in this Mango Yogurt Parfait?

We are all familiar with overnight Oats and fruit Parfaits but here is a desi and healthy twist to that recipe with the lusciousness of mangoes and flattened/Beaten Rice or poha soaked in home cultured yogurt and lightly flavored. Enjoy this highly nutritious parfait as a dessert or a main breakfast dish to kick start your day.This recipe is inspired by blogger Sangeeta Khanna’s mango poha.

Flattened rice or poha is prebiotic and probiotic apart from being a rich source of many nutrients. I’ve used Just Organik rice poha.  It is easy to digest too.  I have more poha recipes on blog which you can explore and enjoy. Write ‘poha’ in the search tab and you will have them all.

 Mango Yogurt Parfait with Beaten Rice Flakes or Poha 

I can bet that once you have this refreshing Parfait you are surely gonna make it again. Choose ripe, juicy, fragrant mangoes and home cultured yogurt to reap the maximum nutritional benefits.

Ingredients :

1. Chill the glasses in the fridge before assembling this versatile Parfait.
2. Whip the yogurt with honey and chill it. That will make it an instant eat.
3. Dry poha needs to be rinsed under filtered water in sieve and kept for sometime to
4. Mix the soaked poha or flattened rice flakes in it. Mash and mix properly. Keep it in the fridge to puff up more and chill.
5. In the mango puree add ginger juice and cardamom powder. Mix well. Chill.
6. Now, take the serving glass or goblet and carefully put two spoons of mango puree in it then add a layer of yogurt poha mix. Alternate layers Till you reach 3/4 of the glass. You can layer them as per your choice.
7. Keep the top layer of dahi poha and Top it with generous amount of cubed and chilled mango pieces.
8. Refrigerate your Parfait a little more to set properly.
9. Sprinkle granola, muesli or popped amaranth seeds (ramdana) or chopped nuts of your choice just before serving.
10. Enjoy this wholesome utterly delicious healthy parfait any time of the day.

There are times when you are in rush and do not have time to relax and enjoy this Parfait but still want something healthy and filling. Don’t worry, just turn this into a delightful chilled smoothie and drink it up.

Mango , Banana, Yogurt Smoothie 

 Freeze the fresh mango pulp and chopped bananas or even cubes of mangoes. Soak the poha in yogurt overnight in the fridge ( 2 tablespoons in 1/2 cup yogurt + 1 teaspoon of honey if required). Next morning Put everything in a blender and blend into a thick delicious smoothie. You can add or omit poha and banana. The smoothie is so versatile. Add popped ramdana (1 tablespoon if not using poha) or cooked oats .You can add explore the possibilities of tongue ticking taste by adding any other fruit with mango or nuts/ dry fruits etc.

But, I love it just like this. Too many flavors mar the delightful taste of mangoes which we don’t want. 🙂

My Tip: Brown or red poha gives it a nutty flavor and is more nutritious than the off white one. Do not go for white bleached poha. Try and used organic products. Prefer popped ramdana as topping but here I used muesli as garnish. Use organic as far as possible.

I do not use blender to puree the mango. I do it the traditional aamras way, rolling and pressing the mango between palms and, making a slit at one end to squeeze out all the pulp then mashing it nicely with hand till no lumps are left. This way the pulp has a nice texture and it gives the Parfait a unique taste too. Yes, there is distinct difference in blended pulp and hand squeezed pulp which you will notice when you have the smoothie. 🙂

Hope you will make these and let me know your feedback. So, go grab some mangoes till they last and indulge.