Eggless Mango Ice-Cream

eggless mango ice-cream

Ingredients for one kg ice cream
1 l whole milk, plain
2 heaped tablespoon eggless custard powder
1 cup smooth fresh mango puree, whipped in liquidizer (use Langda, Alphonso or any mango with a thick pul
25 grams (1/4 cup) milk powder
100 grams white granulated  sugar
¾ cup plain heavy cream
1.5 tsp agar- agar dissolved in a tablespoon of cold water


Dissolve custard and milk powder powder in a cup of warm milk.

Let remaining milk simmer for 5 – 10 minutes on a medium flame. When it reaches a boil  add dissolved custard powder, milk powder and cook for 10 minutes until mixture thickens. Stir constantly to prevent burning, especially at the bottom of the pan.

Add sugar and cook until dissolved. Strain through a fine sieve and discard any bits and pieces. Stir in the agar-agar until dissolved. Strain again through a fine sieve. Cover tightly with plastic wrap, pressing the wrap down into the surface of the custard to ensure it doesn’t form a skin when cooled and refrigerate until milk mixture is cold. Stir in cold mango puree and cream when the milk is cold. Put this mixture into an ice cream maker or churner and follow its instructions. Churn the ice cream until it is just set and edible. Scoop into a frost free tightly sealed ice-cream container and refrigerate until you are ready to eat it again.

Dip an ice cream scoop into hot water and scoop out the mango ice cream into serving bowls.


Amba Sasav/ sasaam-Mango Curry with Mustard


Seasoned Mango Curry

6 servings

In Karwar, Karnataka the Kala Ishaad mango is used to prepare this mango curry, in other parts of the Konkan coast Ghontan, small sucking mangoes are preferred. Sasav in Konkani means mustard so it is the principal spice in this dish.

Raywal, Mayapuri, Dussheri and Rajbhog mangoes, with a more watery flesh also give the curry a good consistency. 

The pulp is squeezed off the seed, called ‘bata’ and left a little chunky, but if you prefer a smooth curry you can blend it. Traditionally the bata are returned to the curry and served as part of the portion over hot plain, boiled, white rice. 

In the Konkan, hot rice is often served with chilled curries such as sol or ambé sasav. The word saasam is mustard in Konkani.


8 large over-ripe mangoes or 12-14 small sucking mangoes

1½ tsp salt or to taste 

Jaggery if required

Spice paste

2 tsp mustard seeds

6 dried red Kashmiri chillies, stalks and seeds removed (add more for a spicier curry)

6 tbsp grated fresh; or frozen, unsweetened coconut 

Tempering (optional)

1 teaspoon black mustard seeds

Pinch asafoetida

8 fresh green curry leaves torn

1.5 tbsp vegetable oil


Toast the whole spices and chillies for the spice paste in a dry skillet on high heat for 1 minute. 

Remove from heat, cool and grind to make a fine powder. 

Add the coconut and grind to a fine consistency. Reserve.

Peel the mangoes and place them in a mixing bowl with 1.5 cups of cold water.

Squeeze the pulp from the mangoes into the water in the bowl, till the seeds are bare. 

Remove and reserve the seeds if you plan to add them to the curry, otherwise discard them.

Stir the spice paste into the mango pulp and add the seeds, if desired. Do this manually. Do not blend in a mixer, this curry is meant to be chunky.

Heat vegetable oil in a small tempering spoon. Add asafoetida as well as mustard seeds and cook 60 seconds until the splutter and turn fragrant. Add curry leaves and cook 30 seconds. Add the mango curry and stir well. At this point you can cook the curry over the flame for 4-5 minutes or leave the mangoes raw.  If you cook the mangoes eat the curry hot. If you leave them raw chill the curry and serve with piping hot rice.

Add salt and jaggery to taste.

Cover and refrigerate for 2 hours. 

Serve cold with piping hot plain, boiled, white rice.


This cake contains no refined sugar.  Walnut flour is combined with all purpose flour to make a cake thats light and fluffy. Use packaged cream and not fresh cream to make the glaze.  You can omit rum and add rum flavouring or use a flavouring of your choice.


1 cup  (150 grams)finely chopped seedless brown dates soaked in half cup boiling water for 15 minutes then pureed

1/4 cup  (50 grams) finely chopped dates

½ c. butter or margarine OR 115 GRAMS OR 4 OZ, softened

2 eggs whisked at room temperature

1 tsp cinnamon powder

1/2 tsp nutmeg powder

3/4  tsp. Baking soda

¼ tsp. Baking powder

4 Tbsp.  strained plain whole milk yoghurt or use sour cream

1 c. mashed over ripe blackened bananas about 2 whole bananas

1 maida or all purpose flour

1/2 cup walnut flour

¼ tsp. Salt
1 tsp. Vanilla
1/2 cup toasted and skinned walnut pieces


Grease cake pan lightly.
Preheat oven 350 C and prepare bottom rack. Cream butter or margarine and pureed dates until fluffy using. stand or hand mixer. Add vanilla, salt, nutmeg and cinnamon and whisk again. Add eggs, one at a time and beat until incorporated. Add mashed bananas and beat again.

Stir soda into sour cream or yogurt and mix well. Add to the batter and beat again.

Add walnut flour, all purpose flour, baking powder.  Mix well. Finally stir in the chopped dates and walnut pieces.

Bake in buttered 9 ½ in. loaf pan at 350 for 30-40 minutes on the bottom rung of the over  until sides of the cake pull away a little and a toothpick inserted into the centre comes out clean. Top with glaze once cake has cooled.

For the glaze melt together 80 grams grated or finely crumbled extra dark coconut palm jaggery and 200 ml packaged cream (not fresh) until smooth over a low flame. Stir in 1 tsp corn flour and allow sauce to thicken a little. Then stir in 2 tbsp dark rum and 1/2 tsp vanilla extract.  Hold a strainer over the banana loaf and strain hot glaze this through a fine sieve to remove any pieces of fibres and spread it over the baked cake.