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From the number of times I have been posting mango flavored cakes and desserts this summer, it must be plainly obvious that they are by far my favorite seasonal fruit. Well, come on, who can resist a chilled mango lassi in this heat? The balance between the sweetness of overripe mangoes and the tangy flavour of freshly made yogurt is what gives this Indian beverage it uniqueness. A pinch of crushed cardamom is all you need to add to this childishly simple recipe from SimplyRecipes before serving. Though it mentions two servings, I think that you should double the recipe to be on the safe side; a single glass might not be enough for foodies like me.

MANGO LASSI

Ingredients:

1 cup homemade yogurt

1/2 cup full cream milk

1 cup very ripe mango, diced

1 tablespoon mango syrup

3 teaspoons honey or sugar

A dash of ground cardamom

Crushed ice cubes, to serve

Method

  • Put mango, yogurt, milk, sugar, syrup and cardamom into blender, blend for 2 minutes.

  • If you want a milkshake-like consistency, blend in crushed ice or serve it over ice cubes.

  • Sprinkle with a pinch of ground cardamom before serving. Makes 2 cups of mango lassi.

  • Lassi can made ahead and kept refrigerated for up to 24 hours but are best served fresh.

Mango Lassi

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I believe this to be my greatest discovery this summer. While I cannot honestly fathom how I did without this heavenly mango drink for so many years, I have a good mind to catch up on what I’ve been missing and I strongly urge you to do the same if you have not already done so. Mango mastani is a thick blend of fresh mango puree, chilled milk and vanilla ice cream topped with nuts, tutti fruit and candied cherries. I do not think that the term ‘milkshake’ really does it any justice to the mango mastani, which originates from Pune, Maharashtra in honor of the beautiful queen Mastani, wife of Maratha Peshwa Bajirao I. The love story of these ill-fated lovers has been over the years retold through novels, Tv series and movies, the most famous being Sanjay Leela Bhansali’s Bajirao Mastani, released in 2015. The recipe for this refreshing royal beverage, from Cook with Manali, has been tweaked to include mango sorbet as I was running short of vanilla ice cream and it serves to enhance the mango flavor, which can only be a good thing here.

MANGO MASTANI

Ingredients:

2 large ripe mangoes

1 cup whole milk, chilled

1/2 cup whipping cream

5-6 ice cubes, crushed or whole

2 tablespoons sugar, to taste

1/4 teaspoon cardamom powder

4 scoops vanilla ice cream

2 tablespoons chopped pistachios

2 tablespoons tutti frutti

2 glazed cherries

Few mango pieces

Method:

  • Peel the mangoes and remove all the pulp. Blend all the ingredients till smooth.

  • Pour into serving glasses, fill the glasses 3/4th leaving some space for ice cream.

  • Add 2 scoops of vanilla ice cream to each glass. Garnish with the chopped nuts.

  • Top with tutti frutti, mango and cherries. Serve immediately. Makes 2 servings.

Mango Mastani

This spectacular fruit salad, from Carl’s Bad Cravings, combines all my favorite seasonal fruits together for a refreshing summer treat. Chunks of chilled watermelon, pineapple and mango, dunked in honey and lime mint dressing, are fabulous on their own though you could add blueberries, strawberries, kiwis or pretty much anything sitting in your fruit bowl that does not look too boring. I do not bother with the grilling process as I do not think it is worth heating up a grill to build a simple fruit salad. But if you already set for a BBQ party, you might as well char your pineapple and watermelon slices for a couple of minutes before adding them to this colourful jumble of chopped fruit.

WATERMELON & PINEAPPLE SALAD

Ingredients:

For the Fruit Salad

1/2 watermelon, sliced into 1″ slices

1 pineapple, sliced into 1″ slices

2 ripe mangoes, peeled and diced

1 pint blueberries or strawberries

For the Honey Lime Mint Dressing

1/4 cup pure honey

1/4 cup lime juice

1 tablespoon lime zest

1/4 cup olive oil

3 tablespoons fresh mint

Method:

  • Whisk together all of the dressing ingredients and chill mixture for at least 20 minutes.

  • Preheat grill to medium high heat. Grill pineapple for 8-10 minutes or until caramelized.

  • Grill watermelon for 4 minutes until grill marks appear, turning once but do not overcook.

  • You can either refrigerate pineapple and watermelon separately or serve fresh off the grill.

  • When ready to serve, chop watermelon and pineapple. Add to a large bowl with other fruit.

  • Pour desired amount of dressing over fruit salad and toss to combine. Serve immediately.

Watermelon & Pineapple Salad

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