Mangoes……yeah I like everything about them, the way they look, the rolly polly shape, the bright yellow-orange color, the shiny skin inside as a sharp knife pierces into them to take out the perfect long piece and of course, the sweet and evergreen taste of them. The best mangoes are the reason behind me gaining weight in the summers!
So, the other day, I was super bored. I had just watched a horror movie and a long idle day lay ahead of me. I was super lazy to go to the kitchen as well, and the ever craving me wanted to have a quick, nice, tasty dessert and well, have some mangoes too.
Within seconds I found my way to the kitchen, clueless about what I could find to fill my gut. My eyes met the long and fresh piece of ginger that mom had kept for making her evening tea. Yes, now I knew what had to be done and I had max 30 minutes to satisfy my cravings and fill my tummy with something sweet and of course, very yummy too!
Ginger and mangoes go really well, The natural spiciness of the ginger gels very well with the sweetness of mangoes. Upon poking more into all the containers in the several shelves, I found the ginger cookies that Mom often gets from the local store. Those digestive ginger biscuits are a favorite at home. Opening the fridge door at this moment was just an excuse, of course, I knew curd was plenty in the fridge. But, I realized, I needed hung curd, just a little. Well, this is where my patience comes in and I knew I will have to wait a few more hours to get the perfect hung curd, whip it up to combine with the mangoes and then create a little piece of heaven that I can enjoy after a simple dinner meal and perhaps watching my favorite movie over the weekend. For now, 4-5 hours looked better than 30 minutes.
Let me tell you, it only takes 30 minutes for you to make delicious mango ginger cups, provided you have hung curd ready. It’s also a healthier piece of dessert and so distinct in taste. But, you need to keep one important thing in mind – this needs to be frozen and not meant to be kept in the fridge after making it. If you freeze for about two hours and then have it, you will enjoy it to the optimum as the consistency will be perfect. You can also keep it overnight but remember to keep at room temperature for 15 to 30 minutes before having it.
If you don’t freeze these mango ginger cups, the curd will tend to go sour and you will only have a spoiled dessert in your hand. So, never ever refrigerate them. The sweet cream over the top added at the last helps to give mild sweetness to the dessert as the mango mixture has no sugar added to it. I have used icing sugar coz it helps to retain the texture of the cream. If you add normal sugar, the cream will tend to become too liquid in texture. You can also skip the cream part and add stevia or a little brown sugar to the mango mixture to keep it all the way healthier or totally just skip any kind of sweetener. Up to you!
For the super lazy people who love mangoes, this recipe is like a mango blessing! Try it up this summer and don’t forget to ping me…Enjoy!! 🙂
These sweet dessert cups are the perfect summertime treat. A whipped frozen blend of mangoes and curd sits atop a base of crushed ginger cookies. It’s heaven in a glass!
1 mango, seeded, peeled and cut up
250 gms curd for hung curd
2-3 tbsp normal curd
½ teaspoon ground ginger
6-7 ginger cookies (crushed) (you can take any brand)
1 packet Amul cream (double cream)
3-4 tbsp icing sugar
½ of a medium mango, cut into thin bite-size slivers.
- Whip up the hung curd with the help of a beater for about 3-4 minutes till its smooth and creamy.
- In a food processor or blender, combine cut-up mango, curd and ground ginger. Cover and process or blend until very smooth. Now add this mixture to the smoothened-out hung curd and mix well. Divide crushed ginger cookies evenly among regular shot glasses. Carefully spoon in mango mixture.
- Add the icing sugar to the cream and mix well. Keep it in the fridge.
- Freeze about 2 hours or just until firm. (Or freeze overnight. For longer storage, place glasses in an airtight container and freeze for up to 2 weeks.) Before serving, let stand at room temperature for 15 minutes (or 30 minutes if frozen overnight or longer).
- To serve, spoon the cream topping on top of the mango mixture in glasses. Top with mango slivers or even chopped mangoes (as you desire).