Pritha had asked me to contribute to her It’s Raining Mangoes series a month ago. I promise I have been planning this post since. But you have to understand that finding good mangoes in Texas is like finding avocados in India – almost invisible, and when visible, hardly edible. That being said, we also get some of the best mango frozen yogurts, mango sorbets, mango juices, and mango tarts here. Hagen Daz’s mango ice cream is my favorite ice cream in the world! Whenever I crave mangoes, I eat a tub of it and I feel ALMOST satisfied. So, I guess, I am not sitting in the corner of my room with an image of himsagar clasped to my chest and crying uncontrollably because I am able to fight the mango blues – a disease that every diasporic Bengali is afflicted with every summer with preserved mango desserts.
And who wouldn’t want to taste some form of mango whenever they want, all year round? After all, preservation, errr, prevention is better than cure. So, I thought I would share a recipe with you that can help you preserve mangoes in their more or less original state to last you a few months even after the season. It’s super easy and insanely delicious!
PS: I tried this mango sorbet the very day Dhrubaa sent me the text and recipe for the same and I absolutely can’t get over it. I’m thinking of making a huge batch with the season’s last batch of mangoes to last me a good few days. The result made me land in mango heaven, if ever there is one!
(I added a dash of vodka to my mango mixture and strained the entire thing. The variety of mangoes I was using — Lyangra — was pretty fibrous.)
Preparation time: 15 mins
Chilling time: 2 hrs
Mangoes, peeled, seeded and cubed: 4
Simple syrup with mint (recipe follows): 1 cup
Lime juice: 2 tbsp
1. Blend the mango cubes, simple syrup, and lemon juice in a blender or food processors until thick and smooth, scraping jar or work bowl as necessary with a spatula. Transfer to a container with fitted lid and refrigerate until ready to use.
In a small saucepan, bring 1 cup of sugar, 2-3 mint leaves, and 1 cup of water to a boil; simmer until the sugar is dissolved, approximately 3 minutes. Remove from heat and let cool completely. Remove the mint leaves before adding the syrup to the blender.
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