Ayurveda advocate Jasmine Hemsley on a super-simple whipped dessert made in a moment.
This little recipe was developed at home in my kitchen just before opening our café. Fresh fruit and yoghurt are usually a digestive no-no in Ayurveda but using dried mango changes the properties of the fruit and makes it more compatible.
Mango is considered the king of fruits in the Ayurvedic tradition because of its many medicinal uses. In our part of the world we rarely get to try a truly ripe, sublime one – if you do, save it to enjoy on its own.
70g dried mango pieces
250g organic live natural yoghurt (try the recipe in my book, East by West, for homemade)
½ tsp finely grated lemon zest (optional)
½ tsp ground turmeric (optional)
pinch of sumac and mint leaves to garnish
1. Soak the mango pieces in the water until soft. Remove the pieces from the water and reserve 100ml of the soaking water.
2. Blend the reserved water and mango with the yoghurt for 5 seconds until smooth and whipped, then mix through the lemon zest and turmeric, if using. Top with the sumac and mint leaves and serve at room temperature
Rather than a rich mousse, this is light and creamy – especially if you have a powerful blender. If using a food processor, use the smallest bowl possible to ensure the smoothest mousse. The recipe is easily scaled down for one or up for more. Oh, and remember to save the leftover soaking water to add a little sweetness to dals and stews.
Recipe from East by West by Jasmine Hemsley, published by Bluebird, price £25. To order a copy visit mailshop.co.uk/books or call 0844 571 0640; P&P is free on orders over £15. For more information about Jasmine and her Ayurvedic recipes visit jasminehemsley.com.