But it is a sad time of the year, altogether. It's when I have to say goodbye to mangoes.
I used to think that it was supremely unfair that mangoes were available only three months a year. I love the damned fruit, I really do. Even more than I like bananas and pineapple. At long last, however, I realize that there is a God above, who wants me to be able to fit into my clothes, and somehow eating a whole mango a day doesn't leave much room for that.
So I'm frantically making as many mango recipes as I can. Sweet, savoury, decadent, fresh. Making and eating it all. You know what I really enjoy though? The mango seed, with little bits of flesh on it. I can feast on it for an hour, not unlike a hungry crow. The heart wants what the heart wants.
And since we're on a health kick (albeit a manipulated version of healthy), I thought I'd make a Vegan Mango ice-cream/sorbet thing that I can eat without thinking "oooh-yum-oh-no-sigh-mmm" and similar. You can make this with Indian pantry ingredients and a Braun hand-blender/mixie. No ice cream maker, no nothing.
Vegan Mango ice-cream:
2-3 ripe mangoes, cut into chunks
100 ml coconut cream/milk
juice of 2 lemons
5 cardamom pods, crushed
Honey/Stevia/Sugar, if necessary.
|I used a mix of Alphonso and gorgeous, gorgeous Himayat mangoes!|
Add in the coconut milk.
Add in the crushed cardamom, lemon juice and honey and blitz with the processor once more.
Or beat the frozen ice-cream once more and freeze. Repeat the whole process two more times.
Serve with mint, crushed Nice biscuits (yum!) or chopped pecans, and some more cut mango bits. I don't have a fancy photo of the end product, but trust me?
Farewell, my sometimes-yellow, sometimes-orange/green/red, mostly glorious-golden-skinned friend. See you soon. And not just because I have a few kilos of pulverized mango pulp in the freezer.