1 lb mango pulp (see note)
6 cup milk, whole
3 tbsp sugar
12 ice cubes
Directions
Put into a blender about half (to one third) of the mango pulp, about
3 cups milk, about 1 1/2 T sugar and 6 ice cubes into the blender.
Blend until smooth. Serve. Repeat quickly, as people will already be
asking for more.
NOTES:
* A refreshing Indian summer drink -- This is a delicious,
refreshing and easy-to-make drink for hot summer days. Yield: 6 12-oz
drinks.
* Canned mango pulp is available in Indian and Latin American grocery
stores. The "mango nectar" that is widely available in American
grocery stores does not have nearly enough mangoes per unit volume to
make this drink. If you are lucky enough to be able to get fresh
mangoes, you can use the flesh of one ripe mango for about 1 cup of
the mango pulp; if you do that, increase the amount of sugar to about
2 tablespoon per batch, as canned mango pulp always has added sugar.
* You can make interesting variations on this recipe by using plain
yogurt for some or all of the milk, and by adding a tart
counterbalance to the mangoes, such as shredded kiwi fruit.
: Difficulty: trivial.
: Time: 3 minutes.
: Precision: no need to measure ingredients.
: Ratna Sarkar
: Graduate School of Business, Stanford University, Palo Alto CA
: c/o JLH.Vivek@SU-Sierra.ARPA
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Mango Milk Shake Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
It is possible to trace the history of written recipes back into the distant past, in fact as far back into history as pharonic Egypt, and potentially, even further back. In practice though, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to food historians are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the ancient Romans used many different spices and herbs, including many that are still in use today such as bay, rue and dill. Moving on, there are two recipe books from the 14th Century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is popular today, but rather descriptions of the types of food on the tables of the rich and wealthy people of that time. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new culinary innovations created an explosion in manuscripts on cookery, many of which still exist in private collections. By the time we get to the twentieth century, recipe books are in great demand, due to more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Mango Milk Shake recipe.
