When mangoes are in season, you have no reason to not use it as a hero ingredient of lip smacking desserts!
I got a dozen alphonso mangoes from my grocer over the weekend, and they were perfectly sweet and fleshy. After devouring half a dozen and satisfying my craving, I was able to think how best to utilise the remaining mangoes.
I had recently read a recipe from last seasons Masterchef India winner, Nikita Gandhi that had been playing in my mind ever since. So with some of the juiciest mangoes in hand, I set about making mango barfi – an Indian dessert which is basically mango and milk solid fudge. They were not only easy to make, but just as incredible in taste.
Bookmark this recipe if you wont be trying it immediately, because it is a keeper!
[Recipe credit: Nikita Gandhi, Masterchef India Season 4 winner]
- Alphonso mango pulp (fresh): 1/2 cup
- Milk solids (mawa): 1 cup, crumbled
- Sugar: 1/8 cup (adjust according to sweetness of mangoes and personal preference)
- Cardamom: 4-5 seeds
- Saffron: 4-5 strands
- Ghee (clarified butter): 1.5 tsp
- Almonds: 4-5, slivered
- Blitz sugar, cardamom and saffron strands. Sieve and keep aside
- Heat 1/2 tsp ghee in a pan and add in the mango pulp. Stir continuously
- Cook till the pulp slightly reduces
- Add sugar, stir well and allow to cook till mixture further reduces
- Add in crumbled mawa and cook till the ghee separates and mixture is very thick
- Switch off the flame and add flavoured sugar and remaining 1 tsp ghee
- Mix well – resultant mixture should be glossy
- Pour mixture into into a greased aluminium/glass tray and flatten the top for uniformity
- Sprinkle slivered almonds on top and press gently
- Allow the mixture to set at room temperature
- Once set, cut into squares and serve. It can also be stored in an airtight container
Serving suggestions: Serve with a bowl of berries (such as raspberries) to balance out the sweetness