1. Lata's Mango cake
I followed her recipe with some changes. I used half and half of All purpose flour and wheat
flour. No nuts in the cake since I did not have any. And I used fresh mango pulp. I was making the cake for my guests. So I decided to bake in the muffin try for easier serving. The cake batter was less for two batches, so I reduced the muffin size and saved the batter for a small cake in a tube pan.
All purpose flour - 1 cup
Whole wheat flour - 1 cup (Aashirvad Atta)
Baking powder - 1 tspn
Baking soda - 1 tspn
Fresh mango pulp - 1 cup
Sugar - 1/2 cup
Milk powder - 1/2 cup
Yogurt - 1/2 cup
Vegetable oil - 1/2 cup
Hot water - 1/4 cup
Preheat oven to 180 C. Sift together the All purpose flour,wheat flour, baking powder, and baking soda in a bowl.Blend together mango pulp, water, sugar, milk powder, yogurt, and oil in a blender, until smooth. Mix in the blended puree into flour mixture and mix well. Transfer the mixture to a baking pan and bake for 35 minutes or until done. The cake was very moist, with a slight flavor of mango. The mango flavor is not very intense. I might try the same recipe with some other fruit puree.
2. Ice cream from Bharathy's kitchen laboratory
Mango pulp - 1 cup
Thick creamy milk - 1 cup
Arrowroot flour/maida - 1 tbspn
Sugar - 3/4 cup
Fresh cream - 1 tblpsn
Keep 4 tablespoons of milk aside to dissolve the arrowroot powder. Boil half litre of milk and simmer for few minutes so that it reduces in volume and gets thick. Stir in sugar and boil till
it is fully dissolved. Add the arrowroot mix with constant stirring to avoid lumps. The milk will get thicker now. Cool and min in the mango pulp. Blend the mix until smooth in a blender. Transfer the mix to a plastic tub and freeze. when it starts to freeze, whip again in a blender with the fresh cream added. Freeze the mixture again till it hardens.
Scoop into cups and enjoy homemade ice cream.
I am sending these to Srivalli's Mango Mela