The season of mango is in. Now is the time to try a variety of dishes cooked with mango, either with raw mangoes or ripe ones. Back home in India during mango season, my father used to bring home cartons of mangoes. My mother used to keep the mangoes in rice jars so that the mangoes ripen and once ripe, we used to make a hole in the middle of the fruit and suck the juice out of the mangoes directly. The juicy succulent taste of the ripe mango pulp would take one to seventh heaven. Lest we got tired of eating ripe mangoes, my mother in a bid to add variety to our consumption of mangoes used to cook Mango Kheer with ripe mangoes. With the raw ones, she would Hilsa Mango, Aam Diye Dal, Rohu Mango Curry and Aamer Aachar. The beauty of mangoes is that it enhances the taste of a dish manifold, be it dessert or curry.
- 1 1/2 cups semolina/rava/Sooji
- 1 cup sugar ( I used 1/2 cup of Truvia)
- 1/2 cup butter
- 1 tsp baking powder
- 4 tsp ground pistachios/pista
- Mango pulp made from two ripe mangoes
- 1 cup milk
- 3 tbsp honey
1. Mix all the dry ingredients, including semolina, sugar and baking powder.
2. In a separate bowl, mix all the wet ingredients, including mango pulp, butter and milk.
3. Mix the dry and wet ingredients together.
4. Preheat oven to 350 degrees F.
5. Grease a loaf tin. Pour the batter into it. Spread the ground pistachios on top.
6. Bake for 45 minutes till a toothpick inserted at the center comes out clean.
7. Heat the honey in microwave for 30 seconds and glaze the cake with it using a rubber spatula.
8. Serve when the cake cools down to room temperature.