Nope, don’t get shocked. These mangoes are not like those actors in telly soaps who, after their deaths (mostly in car accidents) are brought back to life two weeks later by public demand. My Mango Marathon (It’s Raining Mangoes) has ended and this is NOT a Part Deux version of it. But where there’s an end there’s always a new beginning.. And what begins today in partnership with Manjari (of For the Love of Food) is yet another marathon that showcases everything that is Summer: Juices, smoothies, frozen desserts, basically anything chilled. We call it Summertime Love. This marathon, however, is a bit different than my previous marathons. I’m that a-post-a-day kind of girl when it comes to running an event (it gives me a strange kick I don’t know why, but it does. Yeah, I’m a freak that way). But having already been busy with a mango paraphernalia, and with office work piling up and personal life not getting any simpler, we chose to keep it to a post every alternate day.
So here’s how it works. For the next one month Manjari posts one day and then I post the next day and hopefully we’ll cross the finishing line. To start of I have a mango version of the “world famous” North Indian Lassi. Because when you’ve been running a mango show, you’re expected to have leftover mangoes in your fridge. And because you have leftover mangoes in your fridge, you’re supposed to do something worthwhile with them, isn’t it?
And because Summer is never complete without a hearty chilled dessert Manjari has whipped up this Chilled Coffee Yoghurt Cream Gateaux. Lust!
Mango, peeled and roughly chopped: 1 big + a wedge for garnish
Chilled yoghurt: 1 cup
Saffron strands: a pinch
Warm Milk: 2 tbsp
Ice cubes: 5-6
Honey: if needed and as much (optional)
1. Freeze the mango chunks in the freezer for at least an hour before you get started. Soak the saffron strands in the milk for 15 minutes or so.
2. When ready, put everything in a blender and blitz till smooth and creamy.
3. Garnish with a mango wedge and serve chilled. I used the last mango of the lot, so ran out of chunks for garnish.