Baked Mango Yogurt
Milkmaid ½ tin — (200gm)
Hung Curd a+ Nourish — 1 cup
Fresh cream — 1 Cup
Nestlé a+ Nourish Milk (Warm) — 3 tablespoon
Saffron — Few strands
For garnish — Pistachio
Chopped mango (or any fresh fruits) — 1 Cup
Soak few strands of saffron in two-three tsp of warm milk and keep it aside.
In another bowl mix Nestlé Milkmaid, fresh cream and hung curd and give it a good mix.
Pour it into ramekins and bake in a water bath in a preheated oven at 180 degrees for 20-25 minutes.
Let it cool down completely. Then pour little saffron milk on top and garnish with fresh mango and pistachio.
Serve it cold or at room temperature.
By Chef Bhakti Arora, runner up, Master Chef India’s Season 4
Mango Mojito Mocktail
Mango Puree: 100 ml
Some crushed ice
Club soda: 1/2 cup
Mint leaves: 4
Lemon: 1/2, cut into wedges
Sugar: 1 1/2 tbsp.
A sprig of mint leaves and lemon slice to garnish.
Into a serving glass add in the mint leaves, lemon wedges, and sugar.
Muddle them with a muddler or with the back of a wooden spoon. Muddle or squash the lemon, mint, and sugar.
Add in the mango puree, and give it a stir.
Top with crushed ice and pour in the sparking soda.
Stir well, serve with a sprig of mint leaves and a slice of lemon.
By Executive Chef, Suresh Shelar, Banjara Restaurant, Mumbai