INGREDIENTS (serves 2)
Milk: 100 ml
Saffron leaves: few
Sugar: to taste
Extract mango pulp by crushing with hands or blending mango slices with a little water in a food processor. Add curd, milk, sugar and saffron leaves to the mango pulp. Blend for 30 seconds till smooth. Garnish with cherry and mint leaves.
C.Sathish is chef in charge at ‘Ezham Suvai’, multi cuisine vegetarian restaurant on Collector Office Road, Cantonment. With seven years of experience in hotels in Chennai and Singapore, fusion cuisine is his specialty.