Mangoes are perhaps the only exciting part of summer. Indulge while you still have a chance
IT IS not an exaggeration to say that people wait for months in anticipation to dig into those summer delights called mangoes.
Besides eating it as a fruit - separately or as a good part of the custard - you could also make delicious varieties with mangoes.
Sample, for instance, the recipes given below.
Ripe mango, chopped - 1
(approx. 1-1/4 cups)
Milk, chilled - ¾ cup
Non-fat yogurt - ¼ cup
Vanilla essence - ¾ tsp
Ice cubes - 3
A pinch of salt
Fresh mint sprigs
Method: Combine all ingredients except mint in blender. Blend until smooth and creamy. Garnish with mint.
Sugar - 65 g (80 ml)
Water - 750 ml
Rind of a quarter orange
Mango pulp - 375 ml (about
Orange juice - 250 ml
Lemon juice - 125 ml
Method: Place sugar, water and orange rind in a saucepan, heat slowly, stirring until sugar has dissolved.
Bring to a boil.
Cool and strain.
Add remaining ingredients, mix well.
Chill before serving with ice cubes. Makes 1.5 litres.
Fibreless mango, peeled, pureed - 1, Juice of half a lemon
Soda water, chilled - 250 ml
Honey or sugar to taste
A slice of lemon, Mint sprig
Method: Mix lemon juice and honey with the mango puree. Fill a glass half with ice cubes and pour the above into the glass. Top it up with soda, garnish with mint, and serve chilled.
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