Mango Yogurt Dessert
Mango puree (Banganapalle/Benisha) - 2 cups
Jaggery, grated - 1/2 cup
Cinnamon stick - 2"
Lemon juice - 1/2 tsp
Hung curds - 1 cup
Castor Sugar - 2 tbsp
For the Garnish
Firm Mango pieces - 1 cup
Butter - 1 tbsp
How to make the Mango Yogurt Dessert
Hung the curds over a muslin cloth till you get thick curds. Whisk with Castor sugar and chill it.
Meanwhile, make mango puree and refrigerate.
To make the jaggery syrup, melt grated jaggery and remove scum if any.
Then add cinnamon stick, and continue boiling to make a thick syrup by boiling it over low flame for 10 mins.
Add lemon juice towards the end and remove it. Do not boil after adding the lemon juice.
Allow to cool completely and add to the mango puree.
Transfer to serving bowls. And chill for 30 mins.
then remove and spread a layer of yogurt on the set mango layer. Chill again for 30 mins.
Meanwhile, heat a nonstick pan with butter, saute the mango pieces. You could mash some as you prepare. Let it get browned, this takes about 5 mins.
Remove and top the parfait with this layer. Serve it chilled or hot mango pieces.
I tasted both hot mangoes pieces and chilled, both tasted great.
I actually wanted to make Mango Compote but just went with buttered mangoes.
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