Orange Mist

When Valli announced mocktails it was kismet. It was hot and we were having a lot of liquids. I had not thought of clicking pictures or noting down what we mixed.

Most of what we mixed we went on adjusting to suit individual tastes.  These were what we repeated and enjoyed.

To see what a mocktail is check here.

Ambe che Sasav/ Mango Sasav ~A traditional Goan Dish

Ambe che Sasav/ Mango Sasav

The market is flooded with mangoes this season. The aroma of the mangoes is so delicious that I wonder why I plan on making a vegetable, dal, chapattis, rice etc. Can we just not eat mangoes?

Though my younger daughter will worship me for suggesting this, my older one will happily ask me for money to eat in the canteen! She hates mangoes and cannot stand the smell of them!! Well it takes all kinds…

There are many varieties of mangoes available here in Goa to name a few we have  the famous Mankurad , Malgesh, Culas, Bishop or  Bispo, Afons or Goa Appus or Goa Alfonso, Hilario  also known as Mang Hilario, Mangilar, Mangilal, Mussarat or  Mussarat or Monserrate de Bardez, Fernandin, Xavier. Each has a different use like mussarat is used to make jams.

This is what I have already made with ripe mangoes Ambe che Satt or Mango Jam,Mango Shake, There is Aam Ras, Amrkhand a few more options that will be shortly coming up. With raw mangoes I have blogged Raw Mango in Salt,Raw Mango Chutney, Panha, Mavani kai Chitraanna or Raw Mango Rice. O I have never blogged mango pickle Mixed Pickle yes but no Mango pickle. Okay that the next one. I make them often!

Ambe che Satt or Mango Jam

Hi All!! I am back after a long long break!!   

I missed you all a lot !!

I know my reading list is miles long but slowly and surely I will read all of them. 

I have always loved mangoes in all shapes, forms and sizes ripe as well as raw!! so in the  last two months I have put on enough weight which I am finding a bit problematic especially when I am to discover that I do not fit in last years rain clothes!!:)

In Rome like Romans be so this time I decided to make "Ambe che Satt" or Mango Jam. A typical Goan preserve of mangoes.

Knowing my family's dislike for sweets I brought only two Mussara mangoes,  these are special kind of mango  available in Goa for jams. I also added one Alphonso as I could not resist it.

Ingredients:

3 mangoes pulp about 500grms

1 1/2 cup (katori) about   180 grms sugar

Method:

1.  Transfer the pulp of the mangoes in a thick bottomed pan. (I used the pressure pan).
2.  On low flame heat the mangoes. Stir constantly. Please be careful as the jam bubbles and splatters. The burns from the process are painful.
3.  When the pulp leaves the sides of the pan and becomes a bit translucent add the sugar and stir.
4.   Heat for about 4-5 minutes and switch off the gas. Let it cool a bit in the pan.
5.   Transfer to a steel container.

I am told that it lasts for about a year in out of the fridge but I am not taking any chances and hence it goes in the fridge.