To me, mangoes are a flawless creation of the nature. Every time I bite into a ripe mango, I can’t help but thank God for this marvellous creation. There isn’t enough reason to love Mumbai summers, except for three. One is ripe jackfruit, second is black and juicy jamuns and third and the ultimate, the mangoes! Ripe, plump, sugary sweet… we Mumbaikars are fortunate enough to enjoy Alphonsoes throughout the mango season. The supreme taste of these Alphonso mangoes continues until the rainy season or the Monsoons, with the advent of which, the mangoes lose their flavour.
The gluttony continues throughout the season, and we make sure that the juiciest mangoes are always stocked up every day. Yes, in summers, not even a single day is lost without eating this fruit. It is time when unlimited Aamras (mango puree) flows into our Indian meals, be it for breakfast, snacks, lunch or dinner. A perfect dinner and a great soul food, mango is the food of the season. Welcome, summer baby!
I love a few of other mango varieties as well. For example, I love the Himsagar mangoes from my native: West Bengal. My other favourites are the Dussheri and Totapuri varieties. I love mangoes with a deep yellowish orange colour, and the pulp inside must have a similar colour. I don’t prefer Alphonso mangoes with pale-coloured pulp. And no, I don’t like to count or even think about calories when I eat my favourite fruit.
Here’s a quick and easy recipe of Mango Kulfi Falooda, which is not only filling, but looks great. The rose syrup and the sabja seeds have their own cooling properties, which makes this a perfect snack or dessert. Mango Kulfi Falooda is an indulgent summer treat and great for kids, too!
Mango Recipe | Mango Kulfi Falooda
- 200 ml Alphonso mango pulp pulp of around 3 mangoes
- 2 Alphonso mangoes peeled and cubed
- 150 ml Full-cream, slightly sweetened milk
- 6 tbsp Rose syrup
- 4 tbsp Soaked sabja basil seeds
- 50 g Falooda or boiled vermicelli
- 150 g Mango Kulfi cubed
- Handful of Nuts cashewnuts or pistachios
- optional Maraschino cherries for garnish
- Let’s do the layering. Pour soaked sabja and rose syrup into two tall glasses.
- Then add cold vermicelli that has been previously boiled.
- Mango pulp goes next.
- Add the sweetened milk now. With the help of a spoon, slightly mix the milk layer with the mango puree layer, but don’t overdo it.
- Top the glasses with freshly cut mango cubes and lots of cubed Mango Kulfi. In case Mango Kulfi is not available, use mango ice cream instead.
- Garnish with nuts and cherries, if using.
- Serve immediately and chilled.
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