Mango Sorbet

Mango Sorbet 

The season for mangoes is coming to an end. My favourite variant , Gulab Khas had already bid adieu some time back and the only other variant which I am getting here in Kolkata is the 'Langa'. I love variants of mango with a sweet and tangy taste.

Most people in India love mangoes and consider mangoes to be the King of all fruits. I personally love them but I do love other fruits as well.

My mother particularly adored them and since she is very choosy I was quite happy with the dish even though I found it a little bit on the higher side of the sweetness meter but the tangy taste from lemon balanced it out .

 I followed the recipe to almost a tee from Larousse Gastronomique and the result was  outstanding with almost no ice crystals at all. It was  the sugar syrup which prevents ice crystals and along with the lemon juice made it a perfectly refreshing delicacy. So even without a sorbetiere or ice-cream maker this recipe gave me smooth velvety sorbet.

1 kilogram mangoes which is peeled and gives 530gm mango puree (I used the Langda variety of amngoes)
250ml sugar (Make a syrup with 330gm sugar and 500ml water. Simmer it till it  reaches 106 Centigrade and comes down to 250ml of sugar syrup. Takes 10 minutes 15 minutes or so)
Juice from 1 big lemon


Make the syrup and add a bit of lemon juice which prevents crystallization of the syrup. The recipe is particularly easy. Peel the mangoes and de-seed them and then blend the pulp and then strain it. Mix it with the syrup and juice of lemon and whisk well. Freeze it and scoop out delicious balls of mango sorbet.

Please note that I did not keep track of the exact amount of time it took me to make the syrup. I used a candy thermometer and when it reached 106 C and was bubbling away I switched it off but its definitely for 10minutes and a bit more. 

Grilled Minty Mango Chicken

Grilled Minty Mango Chicken 

This was one of those recipes which was born thanks to three people. First Pritha from Guilt-Free made this delicious looking Mango Spice glazed Roast Chicken, then Priyadarshini gave me this jar of lip smacking Alphonso preserve which has had got all the way from Ratnagiri and then Parul suggested teaming up preserves with meat.

And so this Grilled Minty Mango chicken was born . It was juicy, succulent minty and hot with a hint of sweetness from the mangoes and was delicious indeed.

Serves 2

2 dark portions of chicken (leg + thigh without the skin not cut into any pieces)
1 tbsp Mango preserve
3/4th tbsp oil , preferably mustard oil (Now we make this spiced mango oil during the summers with raw mango and it is used all round the year. You can use mustard oil in its place or even olive oil but in that case I would suggest adding a tiny pinch of cumin powder which I did not use since my oil was spiced)
1/4th cup whole mint leaves (cups hold 250ml liquid)
1/2 tbsp whole black peppercorn
4 ripe red chilies
Salt as per taste
1 tbsp Dried Mango powder

Make 3 slits across the chicken which has been washed and patted dry.

Now rub it with salt and the dried mango powder and massage this into the slits.

Grind the mint leaves with the chilies, peppercorn and oil into a smooth paste and slowly massage the chicken with it and then add the mango preserve and massage it some more and let the chicken marinate for about 1 hour to 2 hours.

I used the convection oven and used the grill mode to grill the chicken for 17 minutes on one side and a good 10 minutes on the other checking in-between to make sure that the chicken does not burn.

The end result was succulent juicy and a mildly spiced mango chicken indeed.

Guilt Free mango Dessert

Guilt free Mango dessert

There are times when you simply want to have a sweet delight and if you have chosen a healthy track for sometime there is no need to worry. This all natural and healthy dessert is delicious and so healthy that you can enjoy it without throwing caution to the wind . And if you are worried about the dates know that each date contains a mere 23 calorie 

70gm plain chilled curd whipped well
1 mango pureed
1/2 tsp honey
1 tsp sesame seeds
1/2 tsp Charmagaaz
6 almonds not skinned
10 raisins and 3 pitted dates soaked in 4 tbsp toned milk and pureed

Its simple just soak the dates and raisins in milk for 1 hour and puree them to a smooth paste and then keep it aside, puree mangoes in the same blender and then whip chilled curd . Now simply layer the whipped curd, date paste and mango and chill for 2 hours or more. Before serving simply take the almonds, charmagaz and sesame seeds and toast them on a girdle and drizzle with the honey and top the layered dessert with this. Dig away Guilt free