The election result may have been bountiful for the BJP but we are celebrating a bounty of our own: over 30 mangoes from our very own trees.
The results are in, the verdict is clear – we are to bathe in mangoes this year. Two trees in our garden, one we planted four years ago and one that was here at least two years before that, have yielded the best ever mango harvest we have had. And no, we didn’t do anything apart from plant the tree. You may recall we had an usual one mango in December, a golden winter surprise so unique I had to write about it.
Tucked away under swathes of hay are about 15 mangoes sleeping their way to ripe mango magic. As nature does its thing, the almost sickly sweet smell fills the pantry day by day. We just got a shipment of mangoes from our home in Vellore – the only tree in Vellore bearing mangoes this year. And they are a fiery orange colour, see the picture of mango pulp below.
With so many mangoes, comes even more mango recipes. Here’s one for the summer: mango kulfi (made with mangoes from the garden in Vellore). Kulfi is an Indian frozen milk dessert – it’s not to be confused with icecream.
This is real farm to table stuff – not mangoes shipped in from Mexico or Kiwis frorm New Zealand. We’ve survived and thrived i might add with never eating Kiwis from New Zealand, grapes from California or watermelons from Washington.
- 2½ cups milk (about 500 ml)
- ¼ cup milk powder (or 1 tbsp corn starch dissolved in bit of the milk)
- ½ cup sweetened condensed milk
- ¼ cup sugar
- 1 cup mango pulp *
*make the mango pulp by squeezing out the flesh of at least 3 mangoes, pulsing in a mixie. Or you can used canned mango juice and cut down on the added sugar
Place all the ingredient in a non-stick saucepan, combine well, stir and bring to a boil. Then simmer gently for 10 minutes.
Remove and let it cool completely.
Once cooled, add the mango pulp and mix well.
Traditionally one would set the mix in kulfi containers but you could use any container, cupcake moulds (this is what I used), even a loaf tin and cut off squares when serving (also what I used)
If using kulfi moulds and when half set, insert a wooden icecream stick. Refrigerate again till fully set. To unmould, run the containers under water and it should slide out easily.
Garnish with slivers of toasted almonds or cashews and saffron strands (if you are feeling luscious)