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Credit: Chef Rajeev Patgaonkar, CEC, AAC
Chef & Child Ingredient of the Month, May 2013
1 can Indian alphonso mango puree
1 qt. low-fat buttermilk
1 tsp. ground cardamom
½ tsp. freshly ground black pepper
2 oz. rose or kewra water
2 oz. sugar
2 cups cold water
½ tsp salt
¼ cup finely chopped toasted pistachios
1. Mix all the ingredients in a bowl. Store in a refrigerator overnight to blend in flavors. Taste to adjust seasoning and sweetness, if needed.
2. To serve, pour about 10 oz. in a tall glass, garnish with pistachios.
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