It may be late winter in the US but this time of year marks the beginning of the Mango season in India and the 'Alphonso' is the reigning king of the hundreds of varieties that sequentially make their appearance. http://travel2.nytimes.com/2006/05/10/travel/10mumbailetter.html Although the canned variety is never as good as the real thing, the uniformity in sweetness & texture renders it useful for baking purposes. I tried to recreate the taste of a refreshing mango punch ( referred to as 'aam ka panna' in hindi) made with ginger, mango pulp & a hint of cardamom. The tart pastry recipe is from Carole Walter's book 'Great pies & tarts, p. 104, with minor substitutions (ghee instead of vegetable shortening and equal parts of All purpose flour & pastry flour) Makes 9-10 Tart Pastry: 3/4 cups All purpose flour 3/4 cups pastry flour 1/4 teaspoon baking powder 1/3 cup frozen butter diced 2 tablespoons Ghe...
Global Palate, Indian Perspective!