And from all over the world!
We are seeing a great variety from Thailand, India, Pakistan, Indonesia, Australia and a whole lot of local ones... cheap too!
I've made the juices, cheesecakes, toppings, jams, relish, salads, chutneys, froyos .... and still looking for new things to make with them.
Then I remembered this deliciously easy and refreshing dessert ... Sissi's recipe for Light Coconut Cream with Canned Peaches. Go check it out.
I suppose I could label this under the "Revamped" category. I'd wanted to make this in the original form (really, I did) and got distracted by this bunch of ripening mangoes in the basket and thought .... why not put them out of their misery... it's a very humane process called "fruitanasia". They won't last too long in this weather and stuffing them in my stuffed up fridge isn't doing the fridge any good. So, stuff it! We're having Mango Coconut Cream Agar for dessert!
Agar makes a different texture from gelatine so I wouldn't suggest that as a substitute. Of course it might turn out an interesting dessert all on its own. I might experiment a little and let you know in a later post .... maybe.
200 ml milk
200 ml coconut milk
4 tbs sugar
1/2 tsp agar powder
1 medium-sized ripe mango (about 250 g uncut weight)
Remove peel and seed of mango. Puree 3/4 of the flesh in a food processor with a little milk until smooth. (I had about 1/2 cup pureed flesh). Cut remaining flesh into slivers or cubes ... your preference. Set that aside.
Place milk, coconut milk, sugar and agar powder into a pot.
Stir over medium heat until sugar and agar have dissolved.
Stir in pureed mango and turn the heat off. Mix well.
Pour into moulds or cups.
Refrigerate until firm, about 1 - 2 hours, depending on how big your moulds are.
Serve with mango slivers or cubes.