Nectarous, trendy dessert from Pune, India. Check out the easy recipe!
The invigoration of spring never ceases to amaze me. The freshness of the crisp spring morning, the chirping of birds and the spring bulbs bravely pushing their way through the still snow patched ground …it all lift our spirits and puts a ‘spring’ in our step, doesn’t it?
Spring from my childhood is saved in my precious memories- I hear the melodious Mynah bird and also remember the carnival of scent that came in through the windows with the flowering of the mango tree in our backyard and the burst of color in the garden in front of the house!
And with all this grandeur of nature, came the festival of Holi. Nature’s exuberance is reflected in the spirit of Holi. Holi, the festival of colors, is celebrated all over India and is very popular on many college campuses here in the US too. I wrote about the festival and the social aspect of Holi that I also love, in my post Butterscotch Sheera.
This year as I started to contemplate what sweet/ dessert I should make for Holi, I knew that the scent and taste of mango would rejuvenate me after the winter and that Mango Mastani would aptly symbolize the exuberance of spring !
Mango Mastani is a very trendy dessert in Pune, India, named after the famed beauty Mastani, of the 18th century. Typically, Mango Mastani is a thick mango milkshake made with mango pulp and ice cream and topped with another giant scoop of ice cream and nuts.
In true Indfused style, our Mango Mastani is a healthier version and is even more nectarous with added layers of yummy flavors. I have used 1% milk for the milkshake instead of ice cream and topped the Mango Mastani with my Avocado Gulkand Ice Cream
and dry fruit. In mango season, I add fresh chopped mangoes as topping too.
- 1 (8 ounce) cup, sweetened Alphonso mango pulp. I used Desai Bandhu brand.
- ½ cup milk. I used 1 % milk
- A tiny pinch of salt (optional)
For the topping
- Avocado Gulkand Ice Cream
- Chopped dry fruit
- Fresh cream (optional)
To make the Mango Mastani
- Chill the mango pulp and the milk in the freezer for a minimum of 1 hour.
- In a blender, blend together the frozen mango pulp, milk and the salt (if using).
- Pour into chilled cups.
- Top with the Avocado Gulkand Ice Cream, chopped dry fruit and cream (if using)
- You may use whole milk or vanilla ice cream for the milkshake and top it with vanilla ice cream, as is typically done.
- In the mango season, you can use fresh sweet chopped mango as a topping too.
Enjoy the colors of spring!