Food excites the innermost instinct of our mind; because we connect and relate our memories to those flavors and aromas. I have so many food stories that get me nostalgic.
My dessert sketch 🙂
Mango is one of those fruits which I think most of us connect to in some way or the other. My mango stories are full of fun, fights and even trades. Being in a big joint family; we, as kids, used to trade our mangoes or sometimes mangoes were used as a bribe. No matter how many mangoes were bought, they were always less. The mangoes bought were always divided equally, and the competition of cutting the mango most artistically, the flower of mango, the lollypop mango and peeling the whole mango in one go, you have to have the longest peel, to boast about. What fun days!
This mango dessert recipe is a very simple but yet elegant looking. I have tried to play around with the textures in the recipe. How the very familiar flavors and textures, when got together; can excite. In a short note written down I will explain the layers. Read these for the better understanding of the recipe:
1. The bottom layer in the glass you see in the picture above is the homemade granola. Which obviously you can buy from any super market and cut down on your work, but I prefer making at home. Homemade granola is tastier than any store-bought and it allows you to control everything as per your taste.
Its crunchy and healthy + I prefer less sugar in my granola. In this particular granola recipe; I have used only almonds – you can choose any nuts according to taste and availability. I have used pumpkin seeds, sunflower seeds and flax seeds and it goes without saying; use the ones you like.
2. The second layer is mango cream with gelatin cubes hidden in. That will be a surprise element in every bite and is the fun part. Yati (younger daughter) was dunking her little fingers in the dessert glasses for gelatin cubes. I shouted at her and now feeling so, so, so bad about it. Moms and kids!
Anyways she is in school now and yesterday night she had 2 serves + all the gelatin from my dessert glass. I suggest you make extra mango gelatin if you have kids in the house.
Making mango gelatin is super easy and the recipe is given down.
3. The dome of mango you see on the top is just mango, (alphonso) I have used melon baller for that. I advise you scoop out your mango domes first and then use the rest of the mango for pulp. You will need mango pulp for gelatin as well as for mango cream.
Pavlova
Orange upside down cake
Chocolate Cake
