A tree is a beautiful expression of Mother Earth's creativity. As a small girl I remember witnessing a mango tree being planted in our courtyard and see it grow from a small plant to a fruit bearing tree. Down memory lane, I possess some beautiful memories of me as a kid playing as under the shade of that tree - by tieing a rope to make a swing, climbing up the tree to pluck mangoes, falling from the branch and fracturing my arm ouch!!! & watching a lot of parrots visit for the ripe fruits - these are a few memories from the past. It's always a nice feeling to see a mango orchid or a mango tree which is full of mangoes, during the season. More so it is wonderful to see a mango tree close to your balcony, spreading its branches and it's also fun to pluck mangoes right from there, as I did this time, while a koel looked at me from another tree.
The ripe mango fruit is very wholesome and nourishing - the stronger the smell sweeter the fruit. Each Mango like human beings has its own unique character. The flavour of the summer months, the mango tree is native to India & is one of the oldest cultivated fruits in the world. This evergreen tropical tree has a long life & it's pink flowers bloom at night and during the early morning. The Mango's unique shape has lent Indian Art the marvelous Mango Motif. Poet Kalidasa sang its praises and Alexander the great too savored its taste.
Till date it continues its reign as the king of fruits. For culinary use, the mango is edible in all stages of its development. Raw mangoes chopped, cut or grated, are prime ingredients for pickling across the length and breadth of the India. Mouth watering desserts exist too, ranging from Mango Barfees, Kheer, Kulfis, Milk Shakes, Cakes and Ice Creams.
I am happy to present here a post of my favourite fruit.
Scroll down for easy to adopt mango recipes for easy entertainment -
|Mango Milk Barfee|
|Mango Sorbet with Sauce|
Mango Milk Barfi
- Milk : 6 lit.
- Sugar : 400 gm
- Lemon Crystal : 5 gm
- Cardomom powder : 5 gm
- Fresh mango puree : 200 gm
Boil milk on high flame; reduce the milk till one-fourth in quantity. Soak the lemon crystals in warm water for 5 minutes. Add the crystal water into the reduced milk. When the milk granulates, add cardomom powder, cook for few minutes. Add fresh mango pulp, cook on a very slow flame till the mixture is coated with milk granules. Remove the mixture from container and set it on a small flat tray. Set in refrigerator for 30 minutes. Garnish with mango slices. Serve chilled.
Mango Sorbet with Sauce
After a heavy meal, this makes a very refreshing dessert.
- 900 gm Mango Pulp
- 1/2 tsp Lemon juice
- grated rind of 1 orange and 1 lemon
- 4 egg whites, whisked until peaks form
- 1/4 cup caster sugar
- 1/2 cup double cream
- 1/2 icing sugar
1.) In a large, chilled bowl, mix 425 gm of the mango pulp with the lemon juice and the rind.
2.) Gently fold in the egg whites and the caster sugar. Cover with clear film and place in the freezer for at least 1 hour until beginning to set.
3.) Remove the bowl from the freezer and beat the contents. Transfer to an ice cream container and freezer until fully set. Scrape the ice crystals from the side of the bowl and whisk the mixture to break down the crystals.
4.) Whip the double cream with the icing sugar and the remaining mango pulp. Chill the sauce for 24 hours. Remove the sorbet freezer 10 minutes before serving.