Guwahati,

Mango Dessert (Aam ka Mitha)

 

 

Preparation Time: 10-15 minutes

Plus soaking and chilling
Serves:  4-5
Each serving contains:
Kcals: 300; g fat: 19; g saturated fat: 11
Ingredients:
40g unroasted cashew nut pieces (kaju badam)
30g raisins (kishmish)
½ teaspoon saffron threads, pounded (kesar)
75ml skimmed or semi-skimmed milk (malai rahit doodh)
1 ripe fresh mango (paka hua aam)
450g sweetened mango puree 
150ml double cream substitute 
1 tablespoon cornflour 
150ml low-fat fromage frais (cream cheese)
¼ teaspoon nutmeg (jayaphal)
Method:
. Put the cashews and raisins in a bowl. Place the saffron in a small saucepan and add the milk. Bring to the boil, then pour the saffron-infused milk over the cashews and raisins. Cover and set aside for 15-20 minutes
. Carefully peel the mango with a sharp knife and slice off the flesh from either side of the central, large, flat stone, then remove the two thinner slices on the ends. Use a sawing action when cutting to avoid squashing the flesh, which is smooth, silky and quite delicate. Cut the slices lengthways into thin slithers and set aside
. Mix the mango puree with the cream substitute in a saucepan. Blend the cornflour to a smooth paste with a little water, then stir it into the mango mixture. Stir over low heat until thickened, but do not allow the mixture to boil. Remove from the heat and stir in the fromage frais, saffron-flavoured milk and most of the fresh fruit, reserving some for decorating the dessert. Allow to cool completely
. Transfer the cooled mango mixture to a serving dish or individual stemmed glasses. Decorate with the reserved mango and chill for several hours. Sprinkle with nutmeg and serve