While you get over your shock of seeing 2 posts on consecutive days here, let me crib a bit more about the heat. It is so..so hot here- No respite whatsoever 🙁
The better part though, of the hot Indian summer is the gorgeous bounty of fruits that it offers. The little Diva in our house goes on an ‘all Mango’ Diet and hence we call it our ‘Mango Summer’. Unlike the other fruits, Mangoes don’t need any disguise for her. Wash-peel-eat Mangoes is her ritual for the summer. The peels and pit are not spared either-every last bit of goodness is sucked & licked before getting discarded.
Aamras shows up regularly on the menu and everything from Sheera to Cakes is flavoured with mangoes!We even made Mango Agua Fresca!
Few summers ago, I discovered this gorgeousness called Mango Curd, the tropical cousin of Lemon curd. It is an integral part of our Mango Summer now. ‘We’ use it to Spread, fill, top breads, Rotis, Cakes, Tarts or just lick it from a spoon!
I like to use Alphonso mangoes for the Mango Curd, but I have made it with other varieties too. I looooovvvve Alphonso mangoes and I used them to make Mango Curd . You can use any variety you like.
I use this recipe from Smitten Kitchen to make the Mango curd.
If you are in Nasik, there is an organic Farmers market on Kute Marg, behind Sopan hospital. You can buy your box of plump, juicy, organic, naturally ripened mangoes from there.
The egg whites left over from making the mango curd were baked into these airy, crisp meringue nests. A few specs of egg yolk managed to escape into the whites, but the Kitchen Aid whipped them to stiff peaks 🙂
Meringue nests topped with Mango curd and ruby red pomegranate seeds-we have a sweet, spectacular looking dessert!
The mango curd, if you can save it,can be stored refrigerated for about a week and the meringues can be baked in advance too.
Mango Curd recipe:
Adapted from Smitten Kitchen