Tag Archives: vanga sapidalam

Mango Squash

Mango Squash

Mango is known as the “King of Fruits”, even though most of us hates summer there is a reason where everyone expects for summer – It’s none other than these Mangoes. Not only kids, most of us love mangoes because of its sweetness. As its seasonal fruit and we get only on summers, we can prepare squash, jam, chutney and refrigerate it for our future use.

Mango squash is a golden, pulpy and sweet liquid prepared very easily at our home. The only thing here is refrigerate them in a sterilized bottle and store them for long life. Let me share the recipe…

For other summer recipes, click here and for grapefruit squash recipe click here.

Mango Squash

Mango Squash

Ingredients:

  • Mangoes – 2 nos (medium size)
  • Sugar – 5 tbsp
  • Lemon juice – 2 tbsp.

Preparation:

  • Peel and chop the mangoes roughly to small pieces.
  • Blend them well to a fine paste with ¼ cup of water.
  • Bring a litre of water to boil in a sauce pan.
  • Add in the sugar, stir well until it dissolves and cook for 10 mins.
  • Pour in the lemon juice and cook in medium flame for 10 mins.
  • Meanwhile, filter the mango juice in a bowl.
  • Pour in the mango juice and cook in medium flame for 15 mins or until it reaches thick or squash consistency.
  • Remove from the fire, leave it aside and bring it to room temperature.
  • Transfer the squash to a sterilized bottle and refrigerate for months.

How to serve: Mix equal quantity of squash and chilled water and serve chilled or Soak 1 tsp falooda seeds or sharbhat seeds in ½ cup of water and top it with the juice (squash mixed with water) and serve chilled.

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Nungu / Ice-Apple is a seasonal fruit available only on summers. I use to have nungu after peeling their skin during my childhood. There is one such sweet memory from my childhood, most of the times I and my cousin use pierce a hole and drink the water from all the nungu and keep it as such in the place and move out as we never did anything. But finally one day we were caught red handed and got nicely from the whole family (cousins). After that whenever we get nungu in home, my mom and aunty use to force everyone will have the nungu and as we can’t look into it everytime 😛  remembering such a sweet moment when the great day April 10th is about to knock again in my life.

As me my kids also likes to have only the water, but as of summer and know after realizing the health benefits of nungu as a super coolant, I want to make them consume. Last year I have tried out few recipes like Nungu payasam, crumbled Ice-Apple, Nungu Milkshake and now this time it’s been MOUSSE. This is my first attempt with mousse and so happy I have tried it out with Nungu/Ice-Apple/Toddy Palm, I got to try two versions and both of them was a super dooper hit with my kids.

A very easy, simple but very healthy and perfect coolant recipe for this Hot Hot Boiling Indian Summers, give a try and enjoy the summer. Let me share the recipe of PISTA ICE-APPLE MOUSSE

As it’s Friday, sharing my happiness by partying with my all time favorite Fiesta Friday #114 hosted by Angie@thenovicegarderner.

For more summer recipes, do check out this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Ingredients:

  • Pistachios (unsalted) – 15 nos
  • Saffron – few strands
  • Milk – 2 cups
  • Nungu / Ice-Apple – 3 nos (medium ones are preferred neither soft nor too hard)
  • Sugar – 3 tsp
  • Gelatin – 2 tsp
  • Whipped cream – 3 tbsp.

Preparation:

  • Soak pistachios in warm water for 20 mins or leave them in boiling water for 15 mins.
  • Drain the water, bring it to room temperature, peel the skin and keep it aside.
  • Peel the skin and chop the pistachios into fine pieces.
  • Roughly chop the nungu into pieces, blend these nungu pieces along with a cup of milk to a fine paste, keep it aside.
  • Boil a cup of milk, add in ¾ th portion of pistachios along with 3 tsp of sugar and few strands of saffron for 2 mins or until the milk starts turning in colour.
  • Remove from fire and wait until it the milk reaches the luke warm texture, now add in 2 tsp of gelatin and stir well, so that it would get dissolved (be sure no lumps should be formed).
  • Now pour in this pistachio milk to the blender along with the nungu paste and blend for a min or just whip it.
  • Beat the whipped cream well.
  • Take a glass, pour nungu mixture to half the quantity of glass then fill the rest of the glass with whipped cream.
  • Top it with the finely sliced pistachios and few strands of saffron.
  • Refrigerate for 3 to 4 hrs and serve chilled.