The branches bend under the weight and the kids are trying to bring down the fruit throwing stones and climbing on the trunks to shake. It is the season of mango. As in a cycle of life that transcends the crisis, hardship, plans agricultural unfinished, come again mangoes, the filipinos long and sharp, and large and fleshy.
We are just at the time when the most humble courtyard of a remote village can have the same value of the garden more polished. Just the old mango tree planted by grandparents have the fruits because the whole family starts to rotate around her.
During this same time, while cutting some sliced mangoes, I think of how my life is marked by memories associated with their smell and their taste. Those small and sweet fruit that I ate during my vacation, the green and acids over which we put salt during periods of school in the country and others driven by hunger from the Farm.
After taking a bite of the fruit I had left between the teeth, while a few drops of juice running down his chin and I soiled clothes, sucking the seeds to make them stay white and if I threw the peel on the floor was as dangerous as that of a banana.
Mangoes remind me every step of my life, but also any period that has recently gone through this land. I do come to mind that the free market where I tasted it for the first time the juices of mango. After it came the process of rectification of errors and negative tendencies, with which they were swept away residues small middle class.
Despite all the stubborn mango is still here, marks our lives with her taste and makes every garden in a corner of prosperity, at least until the end of summer. If you can find some nice mangoes ripe, you can prepare this delicious and elegant cake suitable for a festive meal. When mangoes are not in season, or you can not find, however, this recipe can also be prepared with peaches boiled or pears.
The mango soup I am presenting to you today is of Gujarati origin and is called fajeto or mango kadhi. Very simple to prepare, it is surprisingly good, velvety, sweet and spicy!
I have never been a big fan of natural fruit, so I have always found alternative ways to consume it! When I was little I started doing it by preparing chicken with plums and then grape and apple salad and… then I never stopped!
Pairing any type of fruit with savory dishes is indeed a joy for the palate. This is because they add aroma, sweetness and consistency (both crunchy and creamy!) to so many dishes!
When I found, in my favorite ethnic shop, a superior quality mango, very orange, juicy and with an inebriating flavor, I studied a way to use it.
I had already tried to make it into a cream, a gel and to combine it in salads, then I came across the hypnotic gesture of the fajeto. Indian women pulp the mango directly into a bowl with water (in a pre-established quantity) cleaning it to perfection!
To obtain this velvety cream, just add chickpea flour and yogurt to the mango and you will have a perfect mango kadhi on the table (a term that includes all preparations based on gram flour, so called in India).
The preparation is easy and fast, I recommend blending, instead of mixing by hand, the mango pulp with water, chickpea flour and Greek yogurt with an immersion blender! This way you will not have lumps, it will be super creamy and, above all, you will save time!
That said, mango soup will cheer you up, envelop you, pamper you and make you greedy! Its silkiness and the mix of spices that enrich it make this preparation a comfort food that comes from India to brighten our days wherever we are in the world!
Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings
Ingredients:
2 mangoes
2 cups plain yogurt
2 tbsp chickpea flour
1 tsp ginger paste
Salt
2 sticks cinnamon
2 cloves
1 tsp mustard seeds
1 tsp cumin seeds
3 broken red chillies
1 tsp asafoetida
10 curry leaves
2 tsp oil
Recipe Method
Combine the cinnamon, cloves and ginger and whisk into a paste. Keep aside.
Heat the oil in a deep pan and add the mustard seeds, cumin seeds, red chillies, asafoetida, cinnamon, curry leaves and the pounded spices. Sauté on medium flame for 2 minutes.
Add the yogurt mango mixture and salt, mix well and simmer for 10 minutes, stirring occasionally to ensure a smooth consistency. Do not bring to a boil.
Serve hot with rotis or rice.
