Mango Russ
Summer is not summer without some cold slices of fruit.
This dessert is a traditional Indian favorite of mine growing up. My mother didn’t make it a lot because she suffers from arthritis and so did my gran. But when she did, she made it with fresh puri and it would make my day.
After high school I lived in Durban for four years and ate a lot of russ. I fell in love with the tangy mango flavor, dusted with jeera, during stifling hot summer months. My sister makes this dessert best and I have fond memories of us swapping stories over a bowl of russ at tea time - the sunlight streaming in through the kitchen door.
Russ means juice in English. So basically, this is mango juice or pulp. This dish originates from India and is most popular in Gujerat as a sweet after meals.
Did you know: Mango is a stone fruit much like cherries. It is high in fibre and contains a healthy dose of vitamin A and C. The greener the mango the more vitamin C it has. Once it starts to ripen, the vitamin A property starts to increase. The mango is native to Asia, mostly Burma and India. It is also a symbol of love in India. So If you’re looking to do something special for your loved one next month, why not take a stab at making this dessert on Valentine’s day.
Ingredients
3 ripe mango’s
1 tsp jeera powder
Pinch Sumac
Salt
Method
Peel mango’s with a potato peeler
Cut chunks of mango into a blender/food processor
Blend until it’s thoroughly fine.
Add salt to taste, jeera powder and garnish with Sumac.
Serve cold with a wholegrain brown wraps
