I made this smooth and light Mango Yoghurt Pudding and it set me thinking. Summer is here and we savour delightful and succulent mangos without thinking about the enormous health benefits we get from every luscious bite. Mangoes actually have a long list of benefits; they maintain overall health, can prevent cancer, boost your immunity, and cure anaemia and acne to name a few.
Known as the king of fruits, mangoes contain lots of minerals, vitamins and antioxidants that keep us healthy. Big or small, hard or juicy, ripe or raw mangoes are consumed just as a fruit and as mango shake, lassi, smoothies, juices, ice cream, custard, jellies or desserts like this Mango Yoghurt Pudding.
I was just playing around in the kitchen with a few ingredients and I came up with this unique compo of mango pulp and Greek Yoghurt. Yoghurt is another quintessential summer food and the combo of two summer foods is surely beneficial.
Yoghurt is a delicious and nourishing coolant and you can try various recipes with curd. The best part is most children love to have curd and anything made with curd. Yoghurt is probiotic and easily digestible and even those who are lactose intolerant can have yoghurt and gain calcium from it.
Curd in south India equals comfort food and no meal is complete without it in any form. It is cooling, soothing, light and nutritious and just what the doctor ordered for a sweltering Indian summer.
Yoghurt is said to be digestive and is also good for losing weight. Here in South India, where I live, no meal is complete without a bowl of plain yoghurt or eaten with rice and pickle. What better way then but use it as a cooling and nutritious dessert in this sizzling heat.
I set the yoghurt in a ceramic bowl as it turns out much thicker in it. This simple no frills dessert tastes divine if I may say so myself; a no-cook, very easy dessert and appreciated every time you serve it.
- 500grams Greek yoghurt o dahi(hung)
- 200gms castor sugar
- 2 tbsp. fresh cream
- 1 cup Mango Pulp
- Few drops of Vanilla Extract
- Mango Chunks for topping
- Sliced almonds for garnishing
- Hang the yoghurt in a muslin cloth until you get a thick creamy paste. Do not throw away the way as it has lots of protein and I have seen. Gym junkies spend a fortune on whey powders. You can also use it to make dough or use it in any Dal, you are cooking.
- Transfer the yoghurt to a bowl and add the castor sugar to it folding gently. Add a few drops of Vanilla extract to the yoghurt to add another flavour. Fold in the thick cream with a wooden spoon. Keep aside. If you whisk it too hard you may land up with butter!
- Chop the mangoes and add the rest of the sugar and make a thick puree in the blender.
- Take one bowl or take individual bowls like I did and put a dollop of the sweet, creamy yogurt. Top this with a spoon of the golden pulp of the mango. A few chunks of mango on the top or slivers of almond will give a nice finish to the Mango Yoghurt Pudding.
- Serve and savor this bowl of divine ambrosia; Mango-Yoghurt Pudding with family and friends on a sweltering summer evening!
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