Tuesday, September 04, 2007
Back from vacation but more about it later, first let me get the dessert out of the system
This was a dessert I learned early on after coming to this country. Those days my unending quest of befriending Bong people had got me a few friends (remember this) and a larger number of acquaintances. Now as is the custom among Bong people staying in far away land, a meeting as in getting together is synonymous with eating and that too in good measures. There was so much good eating and too many acquaintances that my very shallow foodie hubby would even weed out acquaintances based on their culinary skills.
So after months of eating excellent meals at several homes, I realized it was time that I did my part before people started gossiping about “How a you-know-who girl never invited us back and blah, blah, blah…”
I did not have very many culinary skills at that point and even fewer cookware so cooking a meal for about 18-20 odd people was a challenge. In fact even now with more cookware and somewhat better skills, cooking for that many people still plays havoc on my nerves. I always look around for good recipes that can be made in large quantity with ease and not too much preparation.
This is when I came across this easy breezy Fruity Mango Dessert recipe, posted by some Bengali on a Bengali website. It is quick, easy and definitely delicious (considering all the yummy things that go into it). Many thanks to the first person who created it and also to the person, whose name I don't remeber, who posted it.
I have made this several times and have moved the ingredients around. Here I will give my version and also specify the original recipe.
What You Need
Serves about 16-18 people if paired with ice cream or cake
Mango Pulp (available in Indian Grocery stores) ~ 1 can
Plain Yogurt ~ 12 oz (Recipe said 32oz)
Sour cream ~ 8 oz (Recipe said 16 oz)
Fruit Cocktail Can ~ drain the syrup and get the fruits from a can or use fresh cut bite size pieces of fruit
Raisins & Nuts ~ for garnish (optional)
Condensed Milk ~ 3/4th of a 14 oz can (Recipe used sugar)
How I Did It
In a blender whip together mango pulp, sour cream and yogurt to a smooth consistency.
Add condensed milk and whip again.
Drain all the juices from the fruit cocktail and add to the whipped dessert
Garnish with raisins and nuts.
Put it in the refrigerator to cool. Serve chilled.
Though it tastes absolutely great if had on its own, I often serve it with Plain Vanilla ice cream if it is summer. Else I also serve with some home baked cake as seen in the pic.
Today is my 3 and ½ year old daughter's first day at Pre-K, it is not official school yet, it is still a pre-school. But I find it an important date in my calendar, as it is the start of a new class with new teacher and new faces for her. Thanks to her PreSchool-1 teachers, Miss A and another Miss A. We will miss you. But we also look forward to the new beginnings, the slightly more responsibility, more independence in the new class and of course loads of fun.
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