I love a good healthy cleaning drink and I realize that added sugar isn’t good. I wanted a way to detox my self as well help with acidity and asthma. So I found a quick and tasty way to do that. My mango carrot and ginger juice. Its sweet, it has fruit and it keeps you tummy full for a while too! Carrot and honey help cleans your skin, while ginger helps with detox, acidity and asthma!
Ingredients for one glass
Ripe mango – 1 cup
Carrot – 1
Dry ginger powder – 1/2 tsp
Honey – 1 tbsp
Water – 1 cup
In a blender combine all the ingredients apart from the honey. Once it has reached the consistency you like add honey accordingly and check for sweetness. You might not need all the honey as the sweetness in the mango will also do.
Pour into a glass of choice and add ice cubes if you like! The ice cubes help reduce the pungency of the ginger. Stay healthy!!
Staying on the mango track, I wanted to make a simple mango cake with fresh mango pieces in the centre, so every bite is filled with cake, cream and fruit! I love how fruit and cake get along. They are soul mates, just like chocolate and coffee! Mangoes have this nice soft texture that your tongue falls in love with the moment its in your mouth and suddenly there is a russsshh of sweetness and then a little hint of sour. Personally I like mangoes that are not too ripe. But mangoes are mangoes. You can’t just ignore them.
I think the love for mangoes runs in my family. My grandparents had this huge orchard that was filled with some 20 varieties of mango. And my mother tells me that every mango was so different from the other. One tasted like sweet honey and smelled like camphor. Once was as red as a cherry and when ripe would still be only the size of a 1 year olds palm. I have heard stories of how it would rain so heavily that mangoes would fall onto the wooden roof of the house that would cause a loud thud at nights. Next day the floor of the gardens would be filled will bees and little birds hovering around fallen fruit…
Flour – 1 ½ cup
Butter – 100 gms
Sugar – 1 cup
Mango Puree –1/2 cup thick puree
Vanilla Extract –1 tsp ( you can also use mango extract in addition)
Baking Soda – 1/2tsp
Baking Powder – 1tsp
Eggs – 2 (separated and at room temperature)
Preheat the oven to 180, Butter two 8 inch pans set aside
In a bowl add butter and sugar whisk.
Once the mixture is pale add mango puree and whisk
Add egg yolks one after the other and later add the vanilla extract and salt.
In another bowl combine, baking powder, baking soda and flour
Add the dry mixture to the wet ingredients
Then in a clean dry bowl whisk the egg whites till stiff peaks are formed
Slowly fold egg whites into the flour mixture a little at a time ( Try not working the batter too much as you want to retain the air in the egg whites, that is what makes this cake light and fluffy)
Pour the batter into both cake pans equally. I usually weigh the bowl first and divide it equally, weighing each pan again)
Let them bake for 30 – 40 mins.
Once done let them cool off on a rack and then pop them out of the pan
Whipping Cream – 2 cups
Cut Mango – 2 cup
Vanilla Extract – 1 tsp
Sugar – ½ cup
In a bowl, add the whipping cream and whisk till it starts to thicken. Gradually add sugar and vanilla extract
Once done arrange one cake on your cake plate/ board and spread some whipped cream on top of it. Add as many mango pieces as you like on top of the whipped cream .Then add another layer of whipping cream and even it out
Place the next cake on top and crumb coat the entire cake with the left over cream. You can choose any finish it off and decorate it as you like. I just wanted the naked cake look so I left it as it is.
Its summer time and that means its mango time! I am going to try making as many mango based yummies as I can. My little baby boy Adithya just turned 7 months and now he’s constantly on his fours, crawling around the house, trying to climb up and always falling down while sitting up straight. So I spend most of my time on the floor along with him. So posting recipes are little slower these days. And I usually cook only when he is asleep or when my husband is on baby duty. That happens only on weekends as he’s constantly working!
My little Adi just started solid food and we started with Banana. Now he has Raggi ( finger millet), carrots, rice, lentils and orange juice. I think I will introduce him to Mango too. Any way , this means I am constantly either feeding him or cleaning him. So sitting down and typing in these recipes don happen often.
Alright! Let’s get to the recipe huh….. 🙂
1) Mango puree – One cup ( I just cut two big mangoes and ran in the blender to make one cup of mango pulp)
2) Powdered Sugar – Half cup ( I used a little more cause the mango wasn’t as sweet as I would have wanted)
3) Milk Powder – 1 cup and 2 tsp
4) Salt – A pinch
5) Fresh Cream – 200 ml
6) Toasted Almonds – A hand full, finely sliced
In a mixer, add the mango pure, cream and sugar and blend till they combine well.
Then add the milk powder and salt and blend well. Make sure to scrape the sides of the bowl as the milk powder may stick to the side of the bowl. Once the mixture is ready pour into the required ice cream bowl/ container.
Make sure you churn the mixture every one hour 3- 4 times. And at the final churn add the almonds to the mixture uniformly around the container and let it sit in the freezer overnight .
The next morning you have fresh mango ice cream with no added additives or color or preservative. Enjoy!!