I can’t believe we are so close to the last ten days of Ramadan. The last ten days of Ramadan includes one day that is “khairun min alfi shahar” – better than thousand years (Surah Al Qadr:3). For our little human minds, a year is 365 days and calculating this time frame as per our understanding itself is massive. When I hear lectures, the scholars explain that Allah’s year and our year can be entirely different, and definitely more than what we consider as a year. When we try to match the details, it simply means that the rewards of that particular night is infinite. I always wonder if I have been blessed to be a part of it. We will never know. I just wish I am. Sometimes, my sluggishness gets in my way, and this year is no different. The more I try, the more I feel fatigued and everything goes out of place. 🙁 With the way things are, it is even more stressful and I can only wish I am able to do whatever possible in my capacity.
To top it all, the masjids are still closed, so there won’t be any night prayers. 🙁 I would go to the masjid just opposite to our building for the late night prayers. It was convenient for me, since I don’t have to be dependent on anyone. This time, we don’t have that option. I sincerely hope I can make alarm work. The current situation is a true test to everything that is ours – our health, our patience, our belief, our trust… My wish is to sincerely to get through these blessed days in the best way as I can… InShaAllah…
Slowly the king of fruits are coming into the market. Since the markets haven’t opened up completely, the mangoes being received are of very inferior quality. I ordered a couple of Yemeni mangoes that were sweet, but then Indian mangoes are always considered better. I had found a good batch of Badami mangoes that are used for this, but the next batch of it was quite characterless, so we are considering finishing them off by making some lassi. Umma was saying that this time, mangoes aren’t as much as last year, but they are still enjoying the share, albiet the sadness that they are not able to send anything for the girls to eat. Hmm… I guess we don’t think about it. I love making simple desserts with mangoes and here are some of my favorites:
These are just a few I love. I bet you see a connection between them – they are all very very very easy to make – yes, those three “very” was very much intentional. 😉 There are many more into cakes, smoothies and smoothie bowls, payasams, etc. In fact, I love to convert them into something else than eat, but then the scarcity makes you think otherwise. Hehe… So this time, when I wanted to make a mango dessert for Iftar, I hid the mangoes and made sure I worked on another super simple recipe called Mango Fool.
A fool is a British dessert that has fruit puree along with a custard, or in the modern versions, sweetened whipped cream. I always wonder why is it called a fool. Maybe it is too simple to make you feel like a fool? Hehe… It is that easy, too easy that you won’t believe the end result. Usually berries are used to make a fool dessert, but you can use any fruit that can be made into a puree or a compote. It is either layered like a trifle or folded in softly to give beautiful shades. I am not a soft handed person, and hence preferred layering my dessert, so that it looked presentable. 😉
The recipe is very straightforward and involves absolutely zero cooking. The mango puree is first made and allowed to cool while the cream is whipped. Since I wanted to cut a little of the calories, I used half whipping cream and half thick yogurt. The yogurt gave a nice little tange to the cream layer. I didn’t use any flavorings in my dessert and therefore we could feel the mango, yogurt and cream flavors beautifully intermingling. You can of course use flavorings of your choice, which I feel giving me a choice, would have been some cardamom into the mango puree and some rosewater into the cream layer. It would feel like a kulfi in a glass, isn’t it? We all totally loved it. I had some licked glasses and bowls and a request to make this soon again. 😉 Off to the recipe…
- FOR MANGO BASE:
- 2 large mangoes, around 500 gm (I used Badami mangoes)
- 1 squeeze of lime juice
- 3 tbsp sugar
- FOR CREAM BASE:
- 200 ml pack whipping cream
- 3 tbsp sugar
- 1 cup thick yogurt
- Peel the mangoes. Keep a small peice for topping and chop the rest into large dices.
- Add the lime juice and sugar and blitz into a smooth paste.
- Chill till use.
- In a cold bowl, whip the cream with the sugar till stiff.
- Add the thick yogurt and beat for a minute, just until folded.
- Keep 6 glasses ready for layering. Put a spponful of the mango mixture at the base.
- Top with the cream mixture divided equally into the glasses, just leaving a little to put on the top.
- Finish off with the mango pulp, and top with the cream if any remaining.
- Let it rest in the fridge for a couple of hours for the flavors to settle.
- While serving, chop the reserved mango into small cubes and divide into each of the cups. Decorate with a mint leaf.