Sweet and sour mangoes, Alphonso, Raspuri varieties are best suited for preparing this pulp. Use the best of the best mangoes and you'll have a great pulp. The taste of the pulp depends on the kind of mangoes you use. You can also add a pinch of cardamom powder to this thick mango pulp and eat it with puris and chapatis as aamras.Īnd here's the important part. You can dilute this mango pulp and drink it as a juice. It's delicious!!! You can store it for 10-15 days and keep going NOM NOM over it every day. What more can you ask for?Įvery day and every night I keep devouring over this thick, sweet, gooey mango pulp. It's healthy, homemade, with no preservatives. And my mom always has an instant, thick, awesomely delicious, mango juice ready for them. At home, we always have guests coming over every day. And that's when my mom gets home lots of mangoes, boils them, prepares a nice, thick pulp (squash) out of these mangoes and stores it in the fridge. With the onset of summer, it's mango season in India. Have not-so-sweet, sour mangoes at home that need to be used? Then you could make this mango pulp too. A lot better than the usual mango pulp and mango juice you make. I just love devouring on this thick, homemade, mango pulp.It's simply delicious and irresistible. Without using any preservatives, flavourings & additives. You can also prepare delicious aamras out of it, and enjoy it with chapatis & pooris. Here's a recipe to make amazing mango pulp, that you can store in the fridge for 10-15 days and enjoy delicious, thick mango juice out of it every day.
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