Mango Mush for the Crème de la crème

Mango Mush for the Crème de la crème

The weighing scales go wonky in the summer. Also in the winter. Well, mostly during every other month that is a harbinger of some festival or the other. Those kilos seem to hoard up effortlessly, at the behest of all the cream-coated, ghee-doused, sugar-laced desserts that parade themselves without beckoning. But the King of Fruits, save for when it is customarily pureed with whole, condensed or evaporated milk..or even whole milk yoghurt..is an exception. The mango is a great source of fiber and Vitamins A, B1, B6 and C. It has about 35 calories, and a smidgen of fat, but not an ounce of cholesterol. You can consume it in a hundred different ways, but when the imperative is for something just a trifle fancy but not too rich, a Tadka version of a simple, yet grand Mango Mush waltzes in to your rescue. Just whip together a peeled, sliced up ripe mango, 15 oz (425 gms) of low-fat ricotta cheese, sugar to taste and a dash of cardamom powder in your blender and let sit in the refrigerator for an hour (serves 4). Serve chilled, topped with lush mango chunks and have the last laugh when your scales gawk back at you as if it’s absurd that status quo has been blithely maintained since your last visitation.

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Mango Mush for the Crème de la crème
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