Mango And Banana Frozen Yoghurt

Oh dear dear, Summer's here! Normally I would have begun on my rant but that's so predictable that it's pointless. So, instead let's talk about things that I think will interest you.

Last week, Monica Bhide, food writer, storyteller and in the words of her book, 'culinary explorer, cultivator and teacher', asked on Facebook if anybody would like to read her soon to-be-released book, 'A Life of Spice'. Of course, I put up my hand and she very graciously sent me the Kindle link to her book. I started it on Saturday afternoon and read it pretty much uninterrupted till I finished it by Sunday afternoon.

The book is a collection of essays that Monica has written over the years. To say that it is about food or about Monica's love for food would be missing the point completely. Her stories are about how the memories we have and the memories we look to create are invariably and inextricably linked with food.

Of the family who will always remember their last meal as they leave their home forever, never to return. Of the adult who will always become a child when she returns to her parent's home, craving the dishes of her childhood. Of the experienced cook who will always remember all the disasters as a novice. Of the mother who feels her child is growing up too fast and holds on to those precious moments when they bond together over the kitchen counter. Of the immigrant who has adopted a new country but will never shake off the food and customs of the homeland. These and many more of Monica's stories bear testament to the fact as time passes and life moves on and change is inevitable, we are left with memories and more often than not, they have a connection with food. 

And while these stories are a peek into Monica's life, they are so evocative that they compel you to explore your own 'Memory's Kitchen'. Read the book and you will understand where I get the term from!

Monica confesses to a torrid romance with food and she proves it when she deftly brings it to life in her writing. "...coriander whimpers, cumin smolders, mustard sizzles, and cinnamon roars.." is just some of the magic she creates with her words!

And talking about food, I made some mango and banana frozen yoghurt. The weather is certainly calling for it. It takes just three ingredients and it's so fuss-free, I don't think you can even calling it cooking.

You can't fault the dessert but I would make two suggestions to make it better. We are right in the bang of mango season and I wonder if the banana was really necessary. Personally, I would stick solely with the mango.

And secondly, you know I don't like my desserts cloyingly sweet and yet I found this dessert lacking something. I won't recommend that you add sugar but rather you drizzle, a generous amount at that, of honey over the yoghurt. It instantly transforms it from the ordinary to the elegant. Perfect for lazy summer weekends!

Before I sign off, I'd like to draw your attention to a petition by Dastkar to protect the intellectual property rights of India's traditional handloom weavers from the powerful powerloom lobby. Please do take time to read this petition and sign up your support to protect India's rich textile legacy.

Over the weekend, a powerful earthquake hit Nepal and we've seen the devastating images all through the weekend. For those looking to donate/help/volunteer, this link might be of help. A prayer for the victims as they stand vulnerable and defenceless in the face of Nature's might!

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Mango and Banana Frozen Yoghurt

Serves 3-4. Adapted from Donna Hay's recipe

 

Ingredients:

• 2-3 ripe mangoes, peeled and chopped
• 1-2 bananas, peeled and chopped
• 1 cup thick/hung/Greek yoghurt (If using regular yoghurt, please do keep in mind to strain the yoghurt of all water, for at least 4 hours. Else, the water will crystallise when you freeze the mixture and there will be tiny ice crystals in the frozen yoghurt)

Directions:

• Place the banana and mango in an airtight container and chill. (the original recipe calls for the fruit to be frozen but my blender at home was not strong enough to handle the frozen fruit. I had to thaw them out before I could use them. So, I find it easier to use chilled fruit).
• Place the banana, mango and yoghurt in a food processor and process until smooth.
• Return to an airtight container and freeze. Allow to soften for 5 minutes before serving.
• Tip: We enjoyed it with a generous drizzle of honey on top! It really helps it along!