Wednesday, 22 August 2012

Mango Icecream



500 ml full cream milk + 2tbs
100 ml cream
4 tbs sugar
2 tsp custard powder
2 mangoes

  1. Boil the milk and cream in a thick bottomed sauce pan.
  2. Reduce heat and simmer for 5 minutes, then add sugar.
  3. Boil 5 minutes more, and then gradually add custard powder dissolved in 2 tbs cold milk. Keep stirring the milk all the time to avoid lumping.
  4. Allow the milk to thicken, then remove from heat and allow it to cool down.
  5. Peel and cut the mangoes and add to the cool custard milk.
  6. Using a hand blender liquidize the mixture.
  7. Use an ice cream maker to make a soft and fresh ice cream (follow the direction of your ice cream maker).
Put in an airtight plastic container (I use the ice cream tubs I save from our previous binges) and freeze for 6 hrs. Once it is partially set remove and again using a hand blender beat it into a soft pulp. Refreeze for at least 6 hrs or overnight.
  1. Remove from the freezer 10 minutes before serving.


Kesari Aam ras

2 large and ripe mangoes (preferably Alphanso Mangoes)
2 tbs sugar
½ cup milk
1 generous pinch or Saffron
1 small pinch of ginger powder (soonth)

  1. Warm the milk and soak the saffron strands. Leave aside for 10 minutes.
  2. Peel and cut the mangoes into pieces and put in a blender.
  3. Add the milk with saffron sugar and ginger powder.
  4. Blend until very smooth.
  5. Serve chilled. Enjoy alone as dessert or with hot and crispy puris (fried Indian bread).

Monday, 25 June 2012

AAM PANA (Raw Mango Drink)

This makes a refreshing summer drink. At home we make extra and freeze it for use all throughout the summer and even later.


1 large raw green mango
1 cup sugar
1/2 tsp roasted cumin powder
1/2 tsp rock salt
1/4 tsp pepper
Mint leaves to garnish

  1. Peel, core and cut the mangoes. Boil it with a little water till it is soft. Liquidize and strain it into a smooth pulp.
  2. Add the sugar and spices and mix well till sugar has dissolved.
  3. To serve pour 2 tbs or more of the mango pulp in to the glass, add chilled water and ice to suit your taste. And serve garnished with mint leaves.

Thursday, 21 June 2012


This is a typical dessert from Western State of India, Gujrat. Being a  Gujrati I love preparing this version of the shrikhand in the summers. Serve it with puries (fried Indian bread) as a part of the meal or on its own as a dessert, delicious any ways.


2 cups hung yoghurt
1 cup ripe mango pulp
6 tbs powdered sugar

  1. Beat all the ingredients together with a hand blender until very smooth and there are no lumps.
  2. Serve chilled.

NOTE: To make 2 cups of hung yoghurt, strain 1kg full cream yoghurt in a fine muslin cloth for overnight in the fridge.


With the monsoons starting, the mango season may not be at the peak. But while it lasted we  greedily devoured it in every form that we could. The lovely smell of the fresh mangoes in the farmers market, the beautiful colour of the fruit and the amazing taste of its soft flesh lingers on. Since childhood, I remember awaiting  summers for the mangoes to arrive. Himsagar, dusheri, langra, gulab-khas and the best of all haphus (alphanso) all the varieties.

Ours is a mango maniac family. From the simplest AAM RAS (mango puree) with puries (Fried Indian bread) to the MANGO ICECREAMS, kids and adults enjoy it thoroughly.