An Indian Delicacy: Fresh Mango Puree Pudding

One of my absolute favorite Indian dishes is a mango delicacy known as “rus”. Basically, it is like mango pudding or mango soup. We typically eat it as either a dessert or a side dish to our meal. It’s made from purely ripe 100% mango so it’s very sweet and delicious. We make it using a blender so it has a smooth texture. You can add milk or yogurt to it to make it creamier if you wish, but I like to make it 100% pure mangoes only. Since mango season is going on right now, my mom and I always go to a local farmers market or supermarket and pick up packages and packages of fresh mangos (we always buy a kind called kent since those are usually the freshest and the sweetest). If there is a local Indian supermarket near your house, I highly recommend getting your mangoes from there since they are freshly imported from farms in India where mangoes are truly delicious and incomparable. We let them ripe for a few days, and when they are perfect, we blend them together to make our favorite Indian dish “rus”. We usually make about 15 – 20 cups so we simply freeze the extras so we can use it throughout the wintertime when we sadly don’t find mangoes. This dessert or side dish is always enjoyed chilled – you can dip things into it or just eat it plain with a spoon (that’s what I like to do!). It’s really easy to make, taking less than twenty minutes to make 20ish servings of “rus”. Moreover, it lasts for a while in the fridge and even longer in the freezer so it’s perfect to do this when mangoes are in season so you can enjoy the delicious, sweet, and juicy fruit all throughout the year!

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The Recipe

Yields 15 – 20 Servings

Serving Size: 1/2 – 3/4 cup

12 – 15 ripe mangoes

1 cup milk or yogurt (optional if you want to make it more creamer and custard-like)

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Directions

1. Peel all of the mangoes. They get really slimy and slippery so I recommend doing this over a big pot or over the sink. 

2. Cut the mangoes into pieces in order to remove its core pit, which you can leave aside and eat later.

3. Place all of the pieces into a blender. I do mine in halves since I have so many mangoes. 

4. Pulse/blend the mangos for about 2 minutes till it becomes a smooth, creamy texture like a soup or pudding.

5. If you want to make it more custard-like or creamy, add your choice of milk or yogurt to the blender and blend together.

6. Enjoy chilled either alone or with a meal! Put the extra mango puree in airtight containers and place in the fridge if you plan on eating it within the next week, or in the freezer for longterm use. If you choose to freeze it, simply remove it from the freezer the night before or the morning of the day you plan to eat it in order to let the mangoes dethaw.

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