This is probably the easiest dessert I have ever made, the only thing easier than this would be to open a can of mango puree pour into bowls and hand out spoons ! I even bought a few extra cans to have in store for when I am short on time and have to produce something sweet. Alphonso mangoes are considered to be the best in terms of flavour and sweetness. They have a relatively short growing season and are known to be one of the most expensive varieties of mangoes. Fortunately, they can be found at Indian supermarkets and this year, even large grocery chains in Ontario carried them. The growing season is March to May which means they are not available now, but you can find Alphonso mango puree in cans at Indian grocery stores.
Skill Level: Easy
Serves: 4 - 6
INGREDIENTS:
- 2 cups mango puree
- 11/2 cup low fat cottage cheese
- 1 Tbsp rose water (found in Indian grocery stores)
- 3 Tbsp pomegranate
- 1/4 tsp cardamom powder
- Put all ingredients except pomegranate and cardamom powder in a bowl
- Using an immersion blender, mix until it is a smooth puree
- Refrigerate for 2-3 hours
- It will not be cuttable in texture, more like a creamy soup
- Before serving garnish with pomegranate and cardamom powder
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