The idea for this dessert came about when I read somewhere about people making desserts for their families in the olden days, when baking wasn’t all the rage, when bakery-bought cakes and puddings would be expensive, and fancy ingredients weren’t very easy to come by. Apparently, they would use simple ingredients – like the fruits that were in season, sugar or honey, milk or condensed milk – and attempt to whip up a fancy-looking desserts for greedy children who craved for them. 🙂 Following their cue, I have used honey, condensed milk, seasonal fruits, and some raisins and cashewnuts to make this dessert, which turned out super gorgeous, by the way. The husband, especially, loved it to bits.
Bites of mango, banana and pineapple went into the making of this dessert, which I have christened ‘Fruit Extravaganza’, but really, you could add all types of fruits – even jackfruit and papaya and grapes and what not. You could add a variety of other nuts, too – almonds, hazelnuts, pistachio, for instance. You could even add a drizzle of chocolate syrup or a wee bit of chocolate chips. Really, it’s all up to your imagination. What I made here is just the basic version – over and above this, you can fly as high as your creativity and imagination takes you!
Here’s how I made this dish:
Ingredients (for 2 servings):
1 small ripe mango, peeled and chopped into small pieces
A couple of slices of pineapple, thorns and cores removed, chopped into small pieces
1 small banana, peeled and chopped into small pieces
A handful of raisins
A handful of broken cashewnuts
A little honey, 2-3 tablespoons
A little sweetened condensed milk, 2-3 tablespoons
- Mix up the chopped pineapple, mango and banana, well. Let the fruit chill in the refrigerator for a couple of hours – just chill, don’t let them get too cold. For the same time, let the condensed milk rest in the fridge too, so that it tastes nice and cold when you use it in the dessert.
- When the fruit and condensed milk has chilled for about 2 hours, move on to this step – In two serving bowls, layer a little of the fruit mixture at the bottom.
- Spread a few raisins and cashewnuts over the fruit, and drizzle a bit of condensed milk and honey.
- Make one more layer of mixed fruit over this.
- Again, spread some raisins and cashewnuts over the fruit, and drizzle some condensed milk and honey.
- Make as many layers of fruits, raisins and cashewnuts, honey and condensed milk as you can, till the bowl is almost full.
- At this stage, spread some more raisins and cashewnuts on top.
- Serve immediately.
- The quantity of honey and condensed milk that you should use depends totally on the level of sweetness that you would like in the dessert. If the fruits are already very sweet, add just a little honey and condensed milk. If you find the fruits to be low on sweetness, you could increase the amount of honey and condensed milk that you use.
- If you want, you could cut down on the honey altogether, and just use condensed milk.
- Like I said earlier, you could use a variety of seasonal fruit – from grapes and papaya to
- jackfruit and apples – to make this dessert. You could use an assortment of nuts, chocolate chips, vanilla or rose essence, chocolate and/or strawberry syrup – anything you want to, actually.
- About 2 hours prior to when you need to serve this dessert, you could prep the fruits and let them chill in the refrigerator, along with the condensed milk. When you are ready to serve, get the condensed milk and cut fruits out of the refrigerator and assemble the dessert.
Do you like the sound of this dessert? I hope you will try it out too, and that you will love it, as well!
Would you like to read about the other mango special recipes that I made this season? Here you go!