A Scientist in the Kitchen

We have been having windy days lately which is quite unusual at this time of the year. But now as I look out my window (I usually keep the roller shades  up), it seems like summer is here. And with summer comes the season for mangoes. The tell tale signs start in early February, when the mangoes start to flower. By March, one of earlier varieties you can enjoy is the paho mangoes - around 2 inch mangoes with a pungent aroma that reminds me of cilantro. I usually use this mango for salsa instead of the usual cilantro. These days, green, unripe mangoes are also available. I love them sour, dipping in fish paste or salt - just the thought now is making my mouth water. But I would always look forward to the sweet golden mango varieties. Eaten fresh, shakes or in cakes, these are my favorite.

When mangoes are in season, we love to make this yummy dessert. Goes well with really lots of mangoes, which is no problem at all as we harvest our own mango in the backyard. Here’s the mango ref cake recipe which I plan (or rather, which I plan to ask my sister) to make a lot of once mangoes are in full swing. The picture below was from last year’s (or the other year’s) harvest.

Mango Ref Cake (my sister’s recipe)

1 box of graham crackers
2 cups of sliced mango
1 box of all-purpose cream
1 can of evaporated milk
condensed milk for sweetening

Mix all-purpose cream and evaporated milk. Add the condensed milk slowly, tasting the mixture for the desired sweetness. In a square glass pan, alternately put on a layer of graham crackers, cream and mangoes till almost full. At the topmost layer, make sure cream covers all the crackers and arrange mango slices to decorate the top. Cover with saran wrap and refrigerate overnight before serving.

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Stumble It!