Mangoes and cream

Feels really long that i posted some love ! So here i am again.

Mangoes and many stories of summer embrace my mind . As a kid i remember the whole joint family sitting and eating mangoes by the buckets and yes literally. Water was stored overnight in big earthen pots and stood covered on our big terrace under the glittering  blanket of stars and moon. The cool water quenched our thirst like no refrigerated or iced water can or could back then too. Well continuing, the next morning, cartons of washed mangoes were immersed in the pot which were then shifted in shade. And done lunch, we all would sit and relish the super delicious mangoes around an appetizing platter of  family talks, jokes and gossip. Hmm summers could never be summers enough if not for our siblings cousins aunts uncles parents grandparents. Sitting far away from home, i feel cocooned,  to know i have a train of relatives to call mine and call anytime :)

Travelling back to the present, I recently made mangoes and cream to come half way through our argument which lasted most part of our weekend. What was the argument for ? Well i wanted to go shop and he wanted to stay home and relax, the usual. This indulgent dessert in a beer glass found perfect fancy to a peaceful latter part of the weekend for both of us :)

Ingredients:

3 Mangoes, the good golden yellow ones

3/4 tsp cardamom powder

2 pinches saffron

2-3 tsp granulated sugar( more or less according to the sweetness of the mangoes)

1/2 cup half and half or heavy cream , whipped

4 tsp silvered almonds and pistachios

Peel the mangoes and cube. Pulse two of the three mangoes in your processor/grinder to a semi thick puree. Fold the third mango now cubed, into the latter. Fold some silvered almonds as well. Sprinkle 1/2 tsp of cardamon powder and 2 tsp sugar . Stir in a pinch of dissolved saffron in milk to the puree too. Mix well. Pour into individual mini glasses or a single dish approximately three inches deep ( I used a tall  beer glass for different reasons altogether. LOL)

Top it with cardamom whipped cream(heavy cream with 1/2 tsp sugar and 1/4 tsp cardamom ,whipped till soft peaks) . Sprinkle the silvered pistachios almonds next. Garnish with a pinch of saffron threads as well. Alternatively, pour the heavy cream without whipping but infused with the flavorings and garnish like already described. 

Refrigerate well as u serve, minimum for an hour or two. Savor the summers.