Taught by Uma combined with Inspiration from the blog post on Just homemade
4 small-medium ripe mangoes, preferably juicy
3/4 cup freshly grated coconut / coconut milk / Cow’s milk
3/4 cup water
2 small cubes or 4 tbsp grated jaggery
4-5 cardamom pods
Almonds (peeled & chopped & toasted in ghee)
For the mango pulp:
Squish the mango to a pulp, by hand, and/or grater.
Grate the fruit off the seed or just squish the seed with your hand until all the fruit is off the seed.
You can also halve the cheeks or quarter them with the skin intact. Grate the fruit to get all the pulp out of the skin. Once all the pulp is extracted, give it a nice stir or squish to get a uniform consistency.
For the coconut milk:
Blend the freshly grated coconut with a little water to a smooth paste. Add the remaining water to this, stir to mix well and strain the coconut milk.
Mix Coconut milk with the mango pulp. Grate jaggery into this, less or more depending on the sweetness of the mangoes.
Powder the cardamom, sprinkle and stir well.
Serve as soon as possible. Tastes best when fresh.
Jaggery can be substituted by brown sugar, but the depth and flavor of Jaggery cannot be. Other mexican unrefined sugars like Pillonchillo or Succanat may come closer than sugar.
Milk can be substituted for coconut milk.
You could use canned coconut milk but taste is not the same as fresh.
Indian variety ‘Raspuri’ mangoes are best suited for this recipe. In its absence, Alphonso works well. Mexican Ataulfo mangoes (best variety here) are good and they are fully ripe when wrinkled and golden yellow.