Mango -Youghurt Surprise Recipe - Cooking Index
Mango -Youghurt Surprise Recipe - Cooking Index
| 3 | Ripe alphanso mangoes | |
| 1 cup | 237ml | Fresh curd beaten |
| 1 cup | 237ml | Milk |
| 1/2 cup | 118ml | Cream |
| 4 tablespoons | 60ml | Gelatine |
| 4 tablespoons | 60ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 | Lemon - Juice of | |
| 1/2 tablespoon | 7.5ml | Vanilla essence |
| Few drops yellow colour - (optional) | ||
| For Base | ||
| 6 | Bread. | |
| 4 tablespoons | 60ml | Sugar |
| Few drops vanilla essence | ||
| Glaze | ||
| 1/2 cup | 118ml | Mango pulp - (sweet) |
| 1 tablespoon | 15ml | Gelatine |
| 2 tablespoons | 30ml | Water |
Place all 3 ingredients for base in a mixie and run for a minute. Press
the mixture on the bottom of a casserole, firmly. Make slices of peeled
mangoes, and arrange over the pressed bread.
Sprinkle gelatine over water in a tiny saucepan. heat on very low flame
to dissolve. Keep aside.
Mix milk and sugar and warm, so that sugar dissolves. Add gelatine and
stir well. Once cool, add yoghurt (curd), cream, essence, lemon juice and
colour.
Stir over a tray of chilled water to thicken or chill in the freezer.
When thick pour over the mangoes.
Place in freezer to set.
When set, glaze as follows (optional)
Put mango pulp in a small saucepan pour the water over it. Sprinkle
gelatine on the water. Leave aside for 5 minutes. Stir and warm on very
low or indirect heat to dissolve gelatine.
Pour over set yoghurt-cream when cold. Set and decorate with whipped
cream or plain mangoes and cherries. Serve chilled.
Source:
Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
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