While there are many dessert recipes in which one could incorporate this fruit, however, when the mango is paired with creamy and sinful scoop of Rabri in particular, magic unfolds.
There’s no fruit capable of spelling dessert better than - M-A-N-G-O. The juicy mango is quite versatile when it comes to being treated as an ingredient in sweet dishes. From mango custard to mango phirni, this humble fruit spruces up the palette of the dessert it is used in. Mangoes are delicious and have many health benefits as well. They are a great source of vitamins and minerals and are particularly high on magnesium and potassium, which helps to lower blood pressure. Furthermore, mangos are the source of a compound called as Mangifera, which could reduce inflammation of the heart. Mangoes also help to stabilize your digestive system.
While there are many dessert recipes in which one could incorporate this fruit, however, when the mango is paired with creamy and sinful scoop of Rabri in particular, magic unfolds. For the uninitiated, Rabri is a sweet, condensed-milk-based dish, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Mango and Rabri make for a decadent dessert that will impress your guests at every party! This Mango stuffed with delicious Rabri is a show stealer on the menu. If you’re tempted to try your hand at this sweet dish, follow this recipe by Home Chef Sonia Sarpal:
Full cream milk - 1 lt
Leftover barfi - 250 gm
Mango pulp - 1 cup
Mangoes - 3
Thandai powder - 1 tbsp
Pistachio - chopped for garnishing
For Rabri Kulfi:
In a pot, boil full cream milk. Cook the milk on high flame and bring it to a simmer.
To the cooked milk, add some leftover barfi by crumbling it. Add thandai powder and stir. Reduce it to half.
Add mango puree to the reduced milk. Mix the mango purée well with the reduced milk and set it aside to cool.
For the dish:
Next, take a mango and cut the head. Remove the mango seed as shown in the video. Now, fill the hollow mango with some Rabri kulfi.
Freeze the mangoes full of Rabri kulfi for five hours, until the kulfi is set. Once the kulfi sets, peel the mango skin and cut the mango in to circular discs.
Garnish with chopped pistachio and your dessert is all ready to be served. Enjoy!