Mango and Coconut Flavored Yogurt
This rich, creamy and thick yogurt is prepared with fresh sun-kissed Alphonso mango purée and Coconut cream.
Preparation Time: 10 minutes
Chilling Time: 25 minutes in refrigerator.
If it has to be consumed frozen then the freezing time is- 06 hours / overnight in a freezer
Serves: 4
Ingredients and Quantity:
Alphonso Mango, peeled and cubed- 02 large
Coconut Cream- 50 ml.
Greek Yogurt- 250 gm.
Honey, organic- 1/4th tbsp.
For the Garnish:
Blueberries, frozen- 16 nos.
Method:
In a Food Processor, whizz the mango and honey to form a thick puree.
With the help of a spatula, stir lightly the mango puree, coconut cream and yogurt.
Transfer into serving bowls.
Serve chilled or Frozen garnished with frozen blueberries or berries of your choice.
Chef Tips:
You may freeze it and consume, if desired.
Betel Leaf, Cape gooseberry and Coconut Flavored Yogurt
This cooling Yogurt is simply apt for these scorching summers, it is flavoured with betel leaf, cape gooseberry & coconut cream, sweetened with honey.
Preparation Time: 15 minutes
Chilling Time: 25 minutes in refrigerator.
If it has to be consumed frozen then the freezing time is- 06 hours / overnight in a freezer.
Serves: 4
Ingredients and Quantity:
Betel Leaves (Maghai Paan Leaves), washed and pureed -18 nos.
Cape gooseberry puree- ½ tbsp.
Coconut Cream- 75 ml.
Green Cardamom powder- ¼ th tsp.
Fennel powder- 1/4th tsp.
Honey, organic- 1/4th tbsp.
Greek Yogurt- 250 ml
For the Garnish:
Cape gooseberry sliced and frozen- 01 tbsp.
Rose petals, dried and edible-01tsp.
Method:
In a Food Processor, whizz / blend the betel leaf puree, cape gooseberry puree and honey.
With the help of a spatula, stir lightly the ingredients which have been blended along with green cardamom powder and fennel powder in to the coconut cream and yogurt.
Transfer into serving bowls.
Serve chilled / frozen, garnished with sliced and frozen cape gooseberry and dried and edible rose petals.
Chef Tips:
You may add gulkand, if desired.
What do you think?
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