Mango Kesar Milk Shake

This year Mid West (atleast the place where we live) has had pleasant Winter...we are having good spring weather than the past couple of years...with temperature going up to 70 in first of week of April...great..but they say it is mainly due to the El Nino effect....what ever currently we are enjoying good weather!!

So to celebrate spring I made this. In general I do not like the mangoes sold at Walmart they are not so good compared to what we get at the Indian stores...but I saw some mangoes that looked like alphonso and it did mention a name similar to that...I came across the same variety as Sams too....hence bought it.

The temperature went to 70 one of the days last week. Also I got new set of glasses for a good deal...I thought that was the best day to enjoy mango kesar milk shake in my newly bought glassware and also welcome spring!!

2 Ripe Mangoes
3 Glass Cold Milk
2 TBSPN sugar
Few Strands of Saffron (optional)
Whipped cream and grape (optional) for decorating

Peel the skin off the mangoes. Take the pulp from the mangoes. Reserve some mango tit bits to be added in the shake.
Add milk, mango pulp and cold milk in the blender and grind it well.
Take few spoons of milk and warm it in the microwave. Add the saffron strands to it and nicely smoothen it with your fingers. Add this to the milk shake.
Pour it in a glass and few mango tit bits. It tastes good to get a bite of mango while drinking.
Top it with the whipped cream and a grape. Refrigerate the remaining.
Refresh yourself with a glass of mango kesar milk shake after a good walk!!

Mango Pulp Fruit Salad

I was asked to prepare a desert item for a get together recently. I was contemplating on what to make. I came up with an item everyday since the day I accepted to make the desert. I was the only person making desert for the entire group...so had to think of something that can be had by everyone

I always have stock of mango pulp and canned fruits in my pantry..it always comes in handy...hence ventured into making the custard...(but not with the usual custard powder but using the mango pulp).

Choose the kesar mango pulp (it tastes better than any other canned puree)

Pineapple - tit bits canned
Apples - 3 cut into pieces
Grapes - 2 cups
Mangoes - cut into pieces (if in season)
Mandarin Oranges - use the canned ones. They are peeled and ready to use Sugar - 1/2 cup (optional) Whipped cream - 1 or 2 cups
Saffron - few strands
French Vanilla Ice cream - 1 cup

Take the pineapple tit bits and add sugar to it and boil it. This will help in taking of the tingling taste when it is added to the custard. You can this in advance and refrigerate.Take the mango custard and whipped cream and blend them together. Freeze it for an hour. you may alternatively refrigerate it too. I allowed it to freeze since I did not want it getting watery for the get together.
Cut the fruits and add sugar. Set it aside. If you are going to make and serve it immediately. You may omit this of adding sugar. The sugar from the fruits, whipped cream, ice cream and mango pulp is good enough. This is needed if you are preparing up front and to keep the fruits from tarnishing.

Take the mixture from the refrigerator and mix it by adding the fruits and french vanilla ice cream.

Add saffron to the fruit salad mixture(Note: Add Saffron to warm milk and nicely rub it before adding it to the fruits).

Refrigerate it again. If you have a sweet tooth...you may add the extra cup sugar.

Before serving top it off with finely chopped pecan and almonds. Topping it with a Cherry.

(Note: Avoid fruits that will give out color - like strawberry, pomegranate etc

This is a very simple to make yet a rich desert.