| 3
cups mango purée, sieved
1 tbsp. lime juice
1/2 cup sugar
3 cups stiffly whipped cream, chilled
Season the mango purée with sugar and
lime juice. Chill thoroughly. Just before serving,
fold in the whipped cream. Blend lightly so
that the mixture is not quite uniform in appearance,
but has discernable streaks of cream and mango.
Serves 6. |
|
3
cups plain yoghurt
1 cup mango pulp
1/2 cup sugar
1 cup water
8 ice cubes
1 pinch cardamom powder
Sprigs of mint to garnish
Whip together the yoghurt, mango pulp, sugar,
water and ice-cubes in a blender until you have
a smooth mixture. Pour into tall glasses, and
garnish each glass with a sprig of mint. |
