Raw Mango Cooler

Tilly bomb has been chilling at his grandmas this summer. It’s a rather long stay this time and with so much toddler energy floating around the house I’ve just about managed to scramble some time in for this post.

A ritual of sorts has set in. I wake up at 6:00 am and go for a run. T wakes up soon after and his day begins with some cling time with grandma followed by breakfast and unadulterated play time. I get back, get us both ready for the day and before we know it it’s 11:00 am already. We have a ‘Juice Ritual’ in place where T will enjoy a glass of gorgeous cold homemade juice. Everyday is something different. So far there has been lemonade, watermelon and mint, kokam sherbet and raw mango infused with saffron, my favourite.

The raw mango juice also called ‘Ambyache Panha’, is a super traditional Maharashtrian drink specially made by mums and grandmums for the whole family to cool down with. In other parts of the country it is also known as ‘Aam Panna’. It’s fairly uncomplicated to make and totally yummy.

Here’s what you will need:

01

  • 1 Raw mango. Avoid using Alphonso since those tend to be extremely sour which means the concentrate will require more sugar to balance the sourness. Try using a variety of Raw mango which is not that sour. I’ve used a ‘Totapuri’ for it isn’t too sour and it yields more pulp then other raw mangoes. Any other variety will require double the amount of sugar.
  • Organic sugar, the measure of sugar should be equal to the measure of the pulp extracted
  • Saffron
  • Cardamom seeds, ground
  • Pinch of salt

Here’s what you will need to do:

  • Cut a slit in the mango and chop the brown stem off the top. There is a lot of sap just below the stem which you could do without

04

  • Pressure cook the mango for about 3 to 4 whistles
  • Take it out of the pressure cooker and gently de-skin
  • Squeeze out all the pulp off the stone and add it into a blender
  • Add the sugar to the pulp with the salt and the cardamom powder and blend until smooth
  • Add the saffron strands
  • Store the concentrate in a glass bottle

03

Serving:

  • Fill 1/4 of the glass with the concentrate
  • Top off the glass with cold water
  • Stir vigorously and serve cold
  • If you think the drink is too strong you could choose to reduce the quantity of the concentrate in the glass

02

Mango Cheela

I just HAD to make this mango inclusive breakfast for T since this baby eats mangoes like they are going out of style. No, seriously he’s obsessively in love with the fruit. He can de-flesh the stone with his bare gums even before you’ve had a chance to relish your first mouthful.

Here’s proving my point:

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Cheelas are traditional Indian savoury pancakes made from a single flour (rice, ragi, daal etc.) or a combination of flours. The batter of the flour with milk/water is then mixed with veggies (grated/finely chopped) and pan fried until cooked. These could be made thick or thin, crisp or soft it all depends on your personal preference.

Mango the ‘King of fruits’ is packed with nutritional benefits. It’s an excellent source of vitamin-A, vitamin-E and vitamin CVitamin-C especially is known to help the body develop resistance against infectious agents and mums, don’t we know the importance of a strong immune system?! ;)

Thanks to the lovely suggestion from a dear friend of mine I am going to try and add in a little info on the nutritional value of the dishes I put up. After all we love to know what goes in to our little munchkins’ systems. :)

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Here’s the recipe:

  • 1/4 cup rice flour
  • 1/2 a mango pulped
  • less an 1/4th cup of milk or you could add as much or as less milk as you please, depending on the thickness of the cheela you intend to make
  • Ghee for pan frying

Mix the rice flour, mango pulp and milk and make into a smooth batter. Pour onto the hot pan with ghee and cook until golden brown. Serve warm.