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
Written recipes as an idea can be found back into antiquity, in truth as far back as ancient Egypt, and possibly even further. In practice though, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During the time of the Romans a man called Apicius compiled a collection of documents which described recipes cooked by the Romans. He describes how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Aspicius also informs us how the Roman chefs made use of many herbs and spices, including some familiar names like basil, rue and asafoetida. Moving our culinary historical trip onwards, there are two books which appeared in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that is popular today, but rather accounts of the types of food served to the rich people of those days. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like basil and coriander. These new foods and spices caused an outbreak in manuscripts on food, many of which still exist in private cookery archives. Over the next few hundred years, the powerful and rich houses competed to serve up the most exotic meals, and consequentially the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording the recipes of their peers. When we get to the 1900s, cook books were highly popular mostly as a result of better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Mango Milk Shake recipe.
