These mango and lychee dishes are both summer desserts as they contain tropical fruits. They are both very easy to make and don’t take up much time which is something we look for particularly during Ramazan. Both these desserts are of high nutritious value, which is another important factor we consider in the fasting month when cooking.
Mango – the king of fruits comes in a large variety, as they are grown in Pakistan itself. There is the Sindhri, which comes from Sindh and is the largest of the mangoes. Then there is Chaunsa, Anwar Rataul, Langra etc. Our homes are filled with the sweet aroma of mangoes and we use them to make a number of desserts and beverages like mango shake, mango soufflé, mango custard, mango fruit cocktail etc. Some people even relish mango chaat. While what I have prepared for you is ‘The Mango Fiesta’ which has a rich taste because it contains balai (cream) with the milk which makes it’s consistency a little runny and turns out a lot more appealing.
The next tropical fruit in another similar dessert is lychee. Lychee grows in our garden in Rawalpindi, whose climate it has affinity with. It can be eaten raw, we have lychee drinks, and of course, desserts. The stewed lychee dessert is quite a treat for Iftaar as it is served cold.
Lychee sometimes ripens in June, so to all those who find the summer unbearably hot, start counting your blessings whilst eating mangoes and lychees.
- Mangoes – 2 diced
- Sugar -1 tablespoon
- Cream – 1/4 cup
- Milk – 1/4 cup
- Lychees – 6 – 8 diced
- Sugar – 2 Table spoon
- Cream – 1/2 cup
- In a bowl, add diced mangoes.
- Add milk and cream.
- Add sugar.
- Mix well.
- Refrigerate and serve chilled.
- Cut lychees in diced cubes.
- In 1/2 cup of water, add sugar and lychees and boil.
- Boil the mixture until sweet syrup is formed.
- Allow it to cool.
- Add cream in cooled mixture
- Serve chilled.