Revel in the balance of sweet and refreshing with this mango recipe.
Good evening beautiful people! 😀 It’s been forever since I’ve contemplated writing down some of the recipes that I’ve tried and twisted to suit my own personal taste, on a blog. Finding some free time on my hands, I finally no longer gave in to procrastination and opened my laptop. Before my mind could wander off, I quickly thought of a name for my blog, and swish swoosh, here I am!
This morning I whipped up some creamy Mango ice-cream, or rather frozen yoghurt. It’s still sitting in the freezer as I’m writing this down, waiting patiently to complete its mandatory six hours of freezing! But when it comes to food, we all bend rules and I’m about to bend some right now! Reducing the freezing time by two hours will do no harm, I’m guessing. Nah! It won’t 😉
Goa, the Indian state where I hail from, is abundant in mangoes in the month of May. A myriad of Mango varieties flock the market during the summer season: Mankurad (this particular variety being my most favourite), Mangilal, Mussarat (these are sold at the end of May and beginning of June- I associate them with rain; used to make local Mango jam), Alphonso, Fernandin, Xavier, Totapuri and so on. My granny once told me that most of the local varieties were named after the orchard owners.
My mom had bought some ripe Mussarat mangoes to make some Mango jam since my dad practically lives for it. I saw them lying on the dining table and thought of making a healthy-ish mango dessert to indulge my sweet tooth even if it meant less Mangoes for jam 😛
Alright, so before I go off on a tangent, let me reveal the recipe to this sweet and refreshing homemade Mango yoghurt ice-cream.
This recipe calls for sweet, ripe mangoes. If they are unripe and green, wait for them to ripen.
What you will need
1 sweet, ripe mango, cut into pieces and frozen
¼ cup honey
½ cup of full-fat yoghurt (even regular thick yoghurt will do)
Muslin cloth or a double layer sieve
Yoghurt
First of all, the yoghurt needs to be water-free, so either use Greek yoghurt (which is free of water) or pour regular yoghurt into a fine double layer sieve such that the liquid is drained through it, into a cup; leave it in the refrigerator for an hour or two for the liquid to completely drain.
In case you don’t own a sieve, spread a Muslin cloth on a clean working platform and fold it in half, place it over a tall container, now pour the yoghurt into this cloth so that the liquid gets dropped below; the cloth can be fastened to the container using a flexible and sturdy rubber-band. Leave it in the refrigerator for an hour or two.
Method
Start off by peeling the Mango using a peeler and cutting the mango into small cubes. Take a small container and line it with butter paper (so that the frozen cubes do not stick to the container). Place the cubes into the container and cover with either a lid or cling film wrap. Freeze them till they’re hard. I left these overnight in the freezer; you could do the same.
Once the yoghurt and frozen mango cubes are ready, take a blender. Pour the thickened yoghurt into it. Pour honey in the center of the blender next; note that you can add honey as per your preference and according to the sweetness of the mangoes.
Now add the frozen mango cubes, one by one into the blender. If the cubes are stuck to one another, try separating by hand. Now, blend the ingredients for a very short period of time (maybe just five seconds), just until all the ingredients blend well. You could use a long steel spoon to push the ingredients in the center. Take care not to touch the spoon to the blades. DO NOT over blend.
Now, quickly pour this batter into a container, preferably a container that has been kept in the freezer for an hour or two; if you haven’t, it’s alright. Cover with a lid or cling film wrap to prevent the odours of the fridge from making your dessert taste and smell funny. Freeze for 6 hours (Or less if you can’t wait too long 😉 but make sure you freeze it for a minimum of one hour).
After six hours, your ice cream will come out perfectly into the serving bowl.
Enjoy!
You should definitely try this recipe if you need a guilt-free, refreshing dessert to beat the heat this summer! 😀
Ankita's Kitchen 