Abundance of mangoes these days, I mean the variety, the colours the taste. Amazing stuff! Give this recipe a try! I enjoyed it after my meal. Simple and delicious!!!

Vanilla Sauce:

500 Gms Milk
500 Gms Heavy Cream
100  Gms Yolks
50 Gms Castor Sugar
2 Vanilla Pods

Boil Milk and Cream with Half sugar with the vanilla pod.
Temper the yolks with the boiled cream and add to the Milk mixture.
Strain and sit to cool.

Water and tapioca

Mango Puree –around a cup (use fresh dusheri mangoes)
Mango pieces – to taste
Coconut Milk- to tasteSoak the sago/tapioca pearls and boil.Add Tapioca with the vanilla sauce and make to desired flavour mango/coconut,

Pour in a martini glass with coconut cookie or angel food cake and garnish with mangoes almond flakes and mint I am putting a video too of the 9X show once I did and I taught the same! Enjoy

Vacation time and what better than the sight of a scrumptious dessert evoking joy enjoyment, festivity, nostalgia, temptations, reward, and non-top excitement.

And who better to conjure up a load of cool dessert than your good old Foodaholics!

So come, loosen up your denim buttons and linen pajamas and dig into  some fresh truly classic summer favourites like mango, pineapple, passion fruit, lemon, litchi, mint chocolate – besides the usual suspects –  flavors from Blueberry to Orange Chocolate to Vanilla Bavarian and more – all fresh, yummy and made to order!

All chocolate used is the finest, sourced from France, single origin – just the way you’d prefer.

Those outside the country too, can order cakes for their loved ones in Delhi city (NCR), by emailing or calling one day in advance.

And your choice of cake will be delivered Free of charge!

Fresh Gelato

I wish I had a gelato machine at home. Really feel like having one but not with artificial essence or chalky texture but something smooth that just melts in your mouth!

Now it’s a challenge, I can’t get eggs at home nor can I get that expensive gelato machine, so guess what I did???

I got some double cream (like the amul packs you get in the market).Put roughly 300 gms in a bowl add 30 gms of sugar and whip it as much as you can. I have some mangoes at home; the variety is called Banarasi-Langda.I peel two of them one I puree and the other I cut big chunks. I add both pulp and chunks to the cream and mix it with a spatula. The mangoes are first-class and have distinct taste, and are actually sweet so that helps out as I add a reduced amount of sugar (usually I would put around 100 gms).

I use a stainless-steel container and put the same concoction in the freezer. In about two hours it was rock-solid and I scooped it out beautify with some pomegranate and mango cubes to give both garnish and add on tart and sweet tang! And my home made dessert is ready. The fat in the cream and the whipping with sugar really helps me get the texture I was looking for dense yet light, smooth velvety…ummmmmmmmmm yummy! The more you whip the cream the less gritty it will be.

So enjoy the easiest way to make home made gelato. It’s no rocket science!