I am so glad to be blogging again, it's been a long hiatus ,who am I kidding I have missed blogging very much, did not realize but blogging has become a part of my entity and place to jot down my thoughts and of course my recipes. Past weeks have been hectic but for a good reason, the kind of reason you would want. This weekend we have company shutdown on Friday and Monday being a national holiday I get to enjoy a long weekend.So looking forward spending with friends and family.
It's Mango season in India, my mouth salivates when I think of all those ripe Mangoes, my personal and local to coastal AP favorities are Banginappali, Cheruku rasam, Suvarna rekha and last but not the least Alphonso. Summers growing up were spent at maternal grandmothers home where Mangoes were brought in huge baskets and there was a special room which was laid with hay to ripen the mangoes. I still remember the fragrance that room would emit and we as kids would go choose the ripest mango to eat. Seriously I think I can never get tired of Mangoes the king of fruit as they say.
Mangoes and yogurt are like match made in heaven be in the form of lassi or today's recipe Mango Yogurt or Srikand as they call it.
Recipe requires a little prep time but trust me you just can't stop eating once its done.
about 4 cups of yogurt ( used homemade yogurt made from 2% milk)
about 2 cups of Mango pulp (store brought mango pulp, substitute with fresh ripe mangoes if you are lucky)
3-4 tbsp powdered sugar
about 1 tbsp of saffron /kesar.
Tie yogurt in a cheesecloth and allow for the water to drain.
Step 5. Spoon or pipe into ramekins and chill until served. My five year old decided he would want to pipe into the bowl and the end result super sweet and cute.