Mystical Mango Mania

Mango Mania - AviatorsBuzz

Ingredients:

Fresh Alphonso Mango – 2 cups peeled and pureed.

For the layers of the dessert:

  • Crushed digestive biscuits – 1 cup, can also use oatmeal, bran cookies etc. OR
  • Try using crumbled chocolate brownies/sponge cake/ fresh brown bread crumbs
To prepare the vermicelli layer of the pudding:
  • Ghee – 1 tsp
  • Milk – 1 and a 1/2 cup
  • Vermicelli – 1/2 cup roasted seviyan
  • Jaggery – 2 tbsp or
  • Chopped dates – 2 tbsp
  • Assorted nuts – 2 tbsp
  • Elaichi powder – 1/4 tsp
Method:
  • Prepare the mango puree and keep chilled.
  • Heat ghee in a pan, add in the vermicelli, milk and jaggery/sugar and mix well.
  • Allow to simmer for 10-12 mins, stir well and let it thicken slightly like a custard.
  • Turn off the flame, cool slightly in order to get it ready for the layering.
  • Use dessert bowls/glasses to layer this dessert, start with the mango puree, then add the crumbled brownies/crushed biscuits/crumbed bread etc. and top with the vermicelli custard and nuts.
  • Repeat the layers, top with mango puree at the top and nuts to garnish, allow to chill for 30-45 mins and serve.

Chefs Variations: Try preparing a sheera concept with combination of whole wheat flour and sooji use soy milk, and jaggery. Use tender coconut malai in a shredded format while layering it with the mango and nuts.

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A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".