- Serves
- 4
- Portion
- ≈100 g (serve at lunch)
- Time
- Soak 1 h · 10 min
- Texture
- Smooth purée
- Season
- Spring–summerMay
- Dosha
- Vata
- Pitta
- Kapha
Nourishing; dry ginger aids digestion
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Mango, ripe | pulp of 3 medium ripe mangoes | 450 g | 2250 g | |
| Water | 3 tbsp (to loosen) | 40 ml | 200 ml | |
| Dry ginger (saunth) | ½ tsp dry ginger powder | 1 g | 5 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Green cardamom | ⅛ tsp | 0.5 g | 2.5 g | |
| Saffron (kesar) | 5 strands (optional) | 0.1 g | 0.3 g |
Method
How to cook it
Step 1: Soak whole mangoes in water for 1 hour.
Step 2: Peel and pulp; blend smooth with water.
Step 3: Stir in dry ginger, ghee and cardamom (and saffron).
Step 4: Serve at lunch with soft phulka — not at dinner.
Nutrition
Per serving, estimated
91kcal
Energy
0.9g
Protein
3g
Fat
17.1g
Carbohydrate
1.9g
Fibre
0g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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