MANGO MASTAANI - Making of the Pune's special - Mangé a Mango !!
You may wonder why the post has a video in the beginning.Well, there is a connect. Mango Mastaani is the recipe of the day and this recipe has a history that dates back to the 17th century. In the sense, that it is named after a personality who lived long ago in the city of Pune.
The Dessert is named after Mastaani, the lawfully wedded
(second) wife of Peshwa Baji Rao I. Historical evidences show that she was a woman of great valour, intelligent and influential, skilled in warfare, talented dancer cum singer and most of all very very beautiful and gifted with a flawless skin and complexion that resembled silk. Needless to say why this dessert is named after this Princess and happens to be Pune's favourite street food. The authentic version of Mango Mastaani is sold by one Sujata Mastaani (Cool drink bar) that has been in operation for the past 50 yrs. It is interesting to note that they serve around 20 variations of the same drink but their Mango version is the most sought after. Read more here.
I did some homework on the prop setting and styling and I was much happy with the results. I must specially thank my family members (Hubby and FIL) for supporting me with their timely help and suggestions throughout the shoot to make it happen. I also want to thank Neha Mathur of Whisk Affair for her valuable food styling tips for beginners. For those who have missed it, please check out here and here.
The recipe is straight forward and has no complicated steps. Once you have all the ingredients in hand, it is a simple two step process that involves blending mangoes into a thicker than thick shake and assembling it with an added scoop of Vanilla or Mango ice cream . Points to remember... Use the sweetest and fresh mangoes possible (Alphonsos work very well). For those who can't source fresh Indian Mangoes in your zone, try to get hold of the store bought ready to eat Mango pulp or use whatever is locally available.
Colour of the Mango shake will vary based on the variety of fruit used. For the ice cream part, check out my Eggless No churn Mango Ice cream or Homemade Classic Vanilla Ice cream or refer to my No machine-Pistachio ice cream to make the standard Vanilla ice cream base. Or, simply buy a tub of Vanilla ice cream from a nearby store to save time. Oh! Did I forget to say that this treat is not for the Calorie conscious health freaks? Sorry friends. If you are one, then this may not suit you. For all other seasonal food lovers... Yay! Give me a High-five and lets get making some Mastaani and enjoy watching the song.
Note:This post is photo loaded. So, Kindly excuse.
Preparation time: 5min/ 4 hrs plus If making your own ice cream
Blending time: 3 min
Category: Dessert/ Street food
Difficulty level: Very easy
Source: Adapted from Flavors of Mumbai
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9 g||14 %|
|Saturated Fat 4 g||18 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 15 mg||5 %|
|Sodium 111 mg||5 %|
|Potassium 201 mg||6 %|
|Total Carbohydrate 48 g||16 %|
|Dietary Fiber 1 g||4 %|
|Sugars 21 g|
|Protein 7 g||13 %|
|Vitamin A||9 %|
|Vitamin C||2 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 2 ripe and cold Mangoes chopped or 2 cups chilled store bought Mango pulp
- 1 cup cold fresh / full cream milk
- 3 scoops Vanilla ice cream/ Mango ice cream or both (homemade or store bought)
- a fat pinch of saffron (optional)
- 2-3 tsp raw sugar (optional)
- 3-4 ice cubes
- a pinch of salt
- 5-6 almonds chopped
- 5-6 pistachios chopped
- 1 tbsp Tutti-Frutti @ Papaya preserve
- Glazed cherries
- In a mixer, blend together Mangoes( if using fresh ones) first. To this add chilled milk, 1 scoop of vanilla / mango ice cream, sugar, saffron, ice cubes and salt. Blend again till it forms a thick shake.
- Pour into tall serving glasses to fill up to 3/4th of the brim. Reserve a little to top up later.
- Top up with another scoop of ice cream.
- Garnish with Tutti-Frutti and chopped nuts.
- Top up with any left over shake
- Finish off with a cherry on top.
- Serve along with a long dessert spoon.
- And write back to let me know how your Mastaani experience turned out to be.