This dish is a refreshing way to start and end your summer.
By SriVani Ganti
In India, mangoes ring in the summer. Their juices dribble down hands as people try to hold onto the slippery yellow fruit. Fragrance is the key to Indian cooking. One delicate spice used is rose water. Used in religious services as well as food, it adds a whole new level of flavor to dishes. Rose water can easily be found in any Indian grocery store. When you combine the sweetness of the mangoes with the fragrance of rose water. You get a unique dessert that will make your taste buds dance.
- 5 mangoes, peeled, pitted, diced
- 1½ tbs. (.8 oz) mint, roughly chopped
- ½ tsp (.3 oz) vanilla extract
- ¼ cup (2 fl oz) coconut milk
- Pinch of salt
- Rose Water Simple Syrup
- 1 tbs (.5 fl oz) rose water
- 1 cup (8 fl oz) water
- ¾ cup (6 oz) light brown sugar
- In a small sauce pan, combine the light brown sugar, water and rose water. Bring to a boil, mix periodically until all the sugar dissolves. Take off the heat and set aside to cool.
- Place the cut mango into a blender and add the salt. Puree until all chunks are gone. Then add: coconut milk, mint and vanilla extract. Blend until evenly mixed.
- Once the rose sugar syrup has cooled, add to the mango mixture. Blend until evenly mixed and shiny.
- Pour the mixture into a freezer safe container, and freeze for 4-6 hours
SriVani Ganti has been addicted to food since she stubbornly declared she was "not a pizza person" at the age of 5. A passionate lover of Indian food since birth, she has expanded her palate to many foods including a fishy obsession with sushi. She loves to experiment in the kitchen much like she experiments in the lab during the day. SriVani cooks from the heart, soul and the taste buds; cooking what tastes good and never being afraid to make mistakes along the way. She believes that cooking can be simple and shouldn't be as scary as the Unforgivable Curses.