Mango mania ..

MANGO LASSI :-
Mango,the king of indian fruit is entering now in aussie land when the spring is digging in and winters are out ,mango is our family favourite fruit and we luv mago lassi with our heavy and caloriefull of north indian meal in indian restaurants and to add some more calories  with sipping this lassi over here on a lazy weekend,mango lassi was really new to me when i came here in melbourne and i was amused as here it was so common in all indian restaurants and when i read DK's post on mango lassi at CHEFINYOU i immediately bookmarked it and it reminded me the same feelings and thoughts which she had ,so here it goes the yummiest and sexiest mango lassi ;) ....SLURP..SLURP..thank you so much dk for this wonderful and delicious lassi.

ingredients :

11/2 cup mango pulp (i used fresh mangoes but store bought pulp can also be used )

1 cup yoghurt

cardomon pwd to taste

sugar/honey to taste ( i used 1 tbsp raw sugar )

milk/water to adjust the thickness ( i used 1-2 tbsp water )

method :

Add mango pulp,yoghurt and sugar togther and blend it till its smooth enough,add water/milk if its too thick or depends on your consistency,sprinkle cardomom pwd and mix well,refrigrate if required chilled lassi or serve immediately.

COCONUT-MANGO BURFI : -

The second new recipe i came across was coconut burfi using mango pulp which was very unique and flavoured burfi ,coconut burfi is very common at my mom's place as every fasting day she makes it for her self but adding mango was a wondeful idea according to me and something different so may be next time i go to my mom's place i can make this when she is fasting to collect all her blessings ;).This fantastic combo of mango and coconut is been adapted by REDCHILLIES.US,thanx a bunch redchillies for this gorgeous burfi.

ingredients :

1 tbsp ghee

11/2 cup shredded coconut ( i used frozen,after thawing it or can use fresh grated coconut also. )

1/3rd cup of mango pulp ( i used fresh mangoes but store bought pulp can also be used. )

1/2 cup milk

3/4th cup sugar (adjust more or less acc to the taste )

handful of blanched almonds for garnishing

cardomom pwd to taste

method :

Heat a pan,add coconut and roast for a while (till it slightly changes its colour ) on a low flame taking care of not burning the coconut,add sugar, milk and mango pulp and mix well and keep stirring on a medium heat till it gets little thick.Sprinkle cardomom pwd and mix well.Pour this coconut mixture in a greased plate/dish and set it evenly using back of spoon or pressing with a spatula.After it cools down,cut into square /burfi/or desired shapes ,top it with blanched almonds and serve.You can store it for a couple of days in refrigerator.

Sending my first season mango mania recipes to BB7-THE IRONCHEF EDITION event by nupur,here i have used mangoes as a common ingredient and made mango lassi and coconut-mango burfi out of it.