“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Monday, 13 August 2012

CREAM OF MANGO- MANGO RABRI


It is mid August and it is the fag end of Mango season. Most of mangoes now in the market are overripe or have marks where rot sets in very fast. End of the season Mangoes have a very poor shelf life. These mangoes are best to make Jam or any sweet dish that uses mango pulp. Cream of Mango or Mango Rabri is a very different kind of fruity sweet dish. It can be made healthier by using low fat milk or toned milk. Sugar can be substituted by a healthy sweetener like stevia drops. If the Mangoes are very sweet then the quantity of the sugar can be reduced.

Ingredients
Pulp of two ripe mangoes
1liter toned milk
Sugar to taste
Toasted almonds and pistachios for garnishing

Method
Take milk in a heavy bottomed vessel (preferably a steel vessel). Let it boil till it becomes thick and the colour changes to light cream. Keep stirring and scraping the sides of the vessel. Once the milk is thickened, let it cool. In the meantime, peel the mangoes and remove the pulp. If the mango has a lot of fibrous strings, it is best to pass it through a sieve to get smooth pulp.






When the thickened milk has become cold, add mango pulp. Mix well. Add sugar to taste. Pour in the serving bowls garnish with toasted nuts. Mango Rabri tastes best when chilled.












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