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
Academics have proved the existence of recipes back into distant history, at least as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these old cookbooks were just very simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, something we still use today. Aspicius informs us how the Roman chefs used a wide range of spices and herbs, including some familiar names for example bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, including parsley and basil. The introduction of these new culinary ideas was responsible for an increase in manuscripts on food, many of which still exist in private libraries. Over the succeeding few centuries, the upper-class families of Europe competed with each other to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections became highly prized. However, it was during the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes of their peers. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mango Milk Shake recipe.
