An ultra-simple and delectable dish that doubles up both as a dessert and also as a side with dosa or roti. Summer is the best time to make this, since mangoes are at their tastiest best at this time of the year.
4TablespoonsMilkUse coconut milk if lactose intolerent
1/4TeaspoonCardamomPowdered
1/4TeaspoonSaffronStrands
1TeaspoonJaggeryGrated. This is optional if your mangoes aren't sweet enough
Instructions
Peel mangoes and roughly chop into pieces. Discard the pits.
Add mango slices into blender, add milk (dairy or coconut milk), cardamon powder and jaggery (if needed) and quickly pulse until the mango is mush but not completely pureed. Leave small chunks of mango in the mix.
Empty into dish, add saffron strands, mix well and chill. Chilling is optional. I can't wait - I have to eat it right away! Serve by itself as dessert or with dosa, or paratha.