Food Meal plans and recipes

Mango Mania: ‘Hapus and Cream’

Ankita Vaidya
Written by Ankita Vaidya
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Mango season is back and we all can hardly contain our excitement. King of all fruits, as it is popularly known as, Mango is devoured all over the country in different forms- from mango lassi in the North to pazha manga perukku in the South. And not just ripe, but raw mango is also a hot favourite during blazing summers. Aam panna, achaar, chundo, amba-dal are some of our go-to recipes.

As I am writing this, I can distantly smell ‘hapus’ in my kitchen. The sweet, floral fragrance of Alphonsos take me down the memory lane in no time. To me, mangoes mean summer vacation! Mango kulfi, made from scratch, was an annual event that all of us looked forward to. Churning ice cream without an actual ice cream maker was quite a process I must say! The entire process would take about 18 to 20 hours, easy!

Things have gotten a lot easier, however, somewhere we have lost the sense of enjoyment and family bonding. It is the new generation now, and the likes-dislikes have changed. But I believe the enjoyment should not change at any level. So let’s get in the kitchen and make a delicious mango dessert. Pro-cooks in the house can play ‘pastry chefs’ while the judges can watch the entire show and wait patiently, with a spoon and fork. This recipe is an Indian twist on ‘Peaches and Cream’. We call it ‘Hapus and Cream’!

Ingredients:

1 cup 35% whipping cream

2 Alphonso mangoes, washed

¼ tsp Cardamom powder

1 tsp Saffron, soaked in lukewarm water

½ cup Sugar

½ cup Pistachios, shelled, roasted and lightly crushed

Method:

  1. In a mixer, using the whisk attachment, start whipping cream as a moderate speed. Once you reach soft peak consistency, add sugar, cardamom and saffron tea. Whip all the way to a stiff peak. Be careful not to over whip. Cover and set in the fridge.
  2. Cut mango flesh into bite size pieces.
  3. Fill the whipped cream into a piping bag.
  4. Arrange cut pieces of mango on a plate, pipe whipped cream, finish the plate with crushed pistachios.
  5. You may use rose petals for a chic look or crunchy wafer biscuits for an added texture.
  6. Can also be served with a fresh, homemade vanilla sponge cake.

 

This is a very simple recipe and takes no more than 20 min to put together once you have all your components. Give it your spin and take lots of pictures. Share them with us and let the inner chef in you shine bright.

You can also refer to this page to have more recipes of mango!

Happy baking and happy eating!!

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About the author

Ankita Vaidya

Ankita Vaidya

A computer engineer on paper, chef by profession! Being born in a gastronomically enthu household was sheer luck and definitely some good karma. I left India at the age of 22 with 3 suitcases full of parents’ love, passion and determination to chase my dreams.

A connoisseur of Indian cuisine, I enjoy sharing my love for traditional Indian cooking wherever I go. Nurtured with extreme affection, this ‘lil princess’ is all set to touch millions of hearts with her holistic zeal for food and cooking.

I believe life is like a box of spices- though some moments may seem overwhelming, a thoughtful use and correct application will definitely give you extraordinary results. Feel free to share food related anything with me ‘cause I am a student for life!

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