Agni Nakshatram or Kathri is a period of about 25 days, during the month of May, when the temperatures are supposed to rise and be at the peak. This year it started on May 4 and ends on May 28th 2012. There are slight variations in the dates every year.
But keeping aside the high temperatures and the sweltering heat, summer also brings with it the season of Mangoes – the King of Fruits. These fruits can be enjoyed in any form – be it raw or ripe. This versatile fruit can be eaten as is or can be used to put together a variety of preparations. Anything from gravies, pickles, juices, milkshakes, smoothies, ice creams, and even cakes can be dished out of these delicious fruits.
Ours is a mango loving family. Once these fruits start making their appearance in the markets, our pantry would definitely have stock of them until the season ends. So selecting a recipe for Blog Hop from Sumedha’sspace was not difficult. Chopped fruits in a Mango sauce – this immediately caught my attention. This light yet filling dessert turned out to be very yummy and was liked by all in the family.
Serves – 4 to 5
What you’ll need
- Mango Pulp – 4 cups
- Fresh Cream – ¾ cup
- Green Cardamom – 5
- Sugar – 4 to 5 tsp (Optional)
- Mixed Fruits – 3 cups (I used apples, pomegranate, banana, grapes)
- Dry Fruits – ½ cup (Dates, Raisins, Roasted Cashew nuts, Almonds)
Method
- Combine mango pulp, fresh cream, green cardamom and sugar in a blender until well blended.
- Chill this mango sauce until use.
- Chop all the fruits into small pieces and chill separately.
- In a flat dish, add the mixed fruits and dry fruits top with the mango sauce.
- Garnish with some fruits and nuts as per your wish. Serve Chilled.
Note:
- To make Mango Pulp, cut up ripe fresh mangoes and blend in a mixer.
- If the mango pulp is naturally sweet then skip the sugar.
- Feel free to use your choice of fruits and nuts.
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