May brings scorching weather, but it also welcomes some spectacular Indian celebrations, such as Akshaya Tritiya. This is also known as Akti or Akha Teej and is celebrated on the 3rd of May as the Jain spring festival.
If you want to get the most out of these celebrations, try cooking up a storm with some Mango delicacies. So, on the third tithi of the month of Vaisakha, we’ve got delicious Mango recipes for you.
Without a question, a Mango is a fantastic fruit on its own, but when combined with additional ingredients, it becomes much more amazing. Here’s a simple mango pudding recipe that’s similar to my coconut pudding but with a few tweaks. It’s similar since maize flour is used, but it’s distinct because fruit and milk are utilized. I also think of lime juice as important because of the acidity it adds to the mango, which elevates the flavor even more.
Pulp of 2 Ripe Mangoes (I’ve used Alphonso; use as preferred)
1 & 1/4 Cups Milk + 1/4 Cup Milk (you may use non-dairy milks)
1/2 Cup Sugar (adjust as per sweetness of the Mango)
2 Pinches of Salt
1/4 Cup Corn flour
Juice of Half a Lime
Fresh and delicious mango smoothie! Any dish that can be broken down into two or three steps is a victory. And this one is unquestionably at the top of the list.
Mango (diced) – 2cups
Curd – 2cups
Honey – 3tbsp
Cardamom Powder – ½ tsp
Ice cubes – few
Rosemary – 2sprigs
Water – 1½ cup
Chia seeds (soaked) – 4tbsp
Kachi Keri Shots:
If you haven’t tried it yet, your Summer has been squandered. You must try this incredible soda with Kacchi Keri, and you can keep the pulp as well.
1 Raw Mango, chopped into small pieces (Kacchi Kairi)
Fresh Mint Leaves (Pudina)
1 finely chopped small Ginger Knob
1/2 Green Chilli (optional)
Black Salt (as per taste)
1/2 tsp Roasted & crushed Cumin Seeds Powder
2 tbs Rock Candy (Mishri – alternatively regular sugar can be used)
1/2 Lemon Juice
2-3 spoon Water
Salt and Chilli Powder