Mango Lassi and Eid Eats 2017!

Year in and year out, I find myself saying the same thing over and over again- I cannot believe Ramadan is almost here! We are less than two weeks away from the Islamic month of fasting, and it’s an exciting time of year for those taking part. Like years past (see 2015 and 2016), I, along with Asiya of Chocolate and Chillies, will be hosting Eid Eats 2017!

So this here is my official invitation- I cordially invite you to participate in Eid Eats 2017! Consider Eid Eats a virtual Eid potluck. We all “bring” one dish to share the day of our virtual party. The recipe you choose to share can be anything- go with tradition or take a modern spin on things, Eastern or Western cuisine, anything really!

Here is a list of the official rules:

  • Prepare and blog about the dish you’ll be sharing on June 20, 2017. You can prepare your blog post from beforehand; just make sure that it goes live by the aforementioned date. The link party will be up and running, accepting admissions until June 24, 2017.
  • Use the hashtag #EidEats2017 on your post and social media.
  • New recipes and posts will only be accepted. Unfortunately links to past blog posts will not be accepted.
  • Link your post to the party hosts blog (Chocolate and Chillies and My Ninja Naan), and make sure to include the party button/graphic (the graphic displayed above) in your post.
  • Visit the host blogs on June 24, and be sure to submit your post via the link party (the link will be set up that day).
  • Check out what our fellow bloggers (aka party goers 😉 ) have submitted, and be sure to make your way over their space and leave them some love on the comments section of their post.


In the spirit of festivities, I am going to share a recipe of Asiya’smango lassi! Everyone, and I mean EVERYONE, loves mango lassi! It’s become a staple in the West when it comes to South Asian cuisine. Also, today happens to be my son’s 6th birthday, and he is a lover of mango beverages! Whenever we go to a desi restaurant, he always orders a mango lassi or shake. He loves them!

(Also, if you head over to Asiya’s space, you’ll read that when she was younger, her mother would wrap ice in a towel and bang on it until the ice was crushed. The ice in my photo is a dedication to her, as I also crushed mine the same way 😉 )


Mango Lassi

Yield: 2 Large or 4 Small



  • 1 cup yogurt
  • ¾ cup canned mango pulp
  • ½ cup milk
  • ¼ – ½ cup sugar, to taste


Combine all ingredients in the jar of a blender (start with ¼ cup sugar) and blitz until smooth. Taste, adding more sugar if needed.


Mango Chickpea Salad

Ramadan Kareem!

The holy month of Ramadan has graced us once again, and I pray that our fasts and prayers are accepted, and we leave the month renewed in faith and spirituality!

I had originally planned to post a recipe for every day of the month, but life got the best of me and I wasn’t able to prepare 30 days worth of recipes for the blog. I will however be posting family favorites regularly throughout the month, and I hope that you are able to take some inspiration from them 🙂

Recently I stopped by to pick up a few essential items from a local Indian grocer, and I stumbled upon freshly arrived mangoes! Now if you’re desi (person of South Asian descent), I’m sure you can imagine my excitement. If you’re not desi, let me explain: we live for mangoes. It’s in our DNA. The love for them courses through our blood.

We went through most of them as is, but I got creative with a few. Some were blitzed into milkshakes, and a few were chopped up and tossed into this delicious Mango Chickpea Salad (recipe from Green Evi). It’s amazing on its own, and would also pair well with a grilled protein as a main entrée.




Mango Chickpea Salad

Yield: 4 Servings


  • 2 cups (one 14-ounce can) garbanzo beans, rinsed and drained
  • 1 mango, peeled and diced
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1 green chili, seeded and diced small
  • 1 lime, juiced
  • Handful cilantro, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Ground black pepper, to taste


Combine all ingredients together in a large bowl and toss to combine.

Refrigerate leftovers.


Mango Ice Cream


Are you ready?

I have discovered the code to an actual custard-based mango ice cream, that you actually churn in an ice cream maker, that tastes like the amazing stuff you find at Pakistani and Indian restaurants!

What? You’re not excited? You see, there’s something about this freezing wintery weather that has it’s own charm to creating and consuming frozen treats. I’ve been churning quart after quart of homemade ice cream lately (including an amazingly creamy egg-free chocolate ice cream, whose recipe I will be sharing soon!), and a recent nonscientific at-home survey concluded that the constituents wanted mango ice cream 🙂

A quick Google search will show you that most recipes are of the no-churn variety, and most include some variation of condensed milk and frozen non-diary whipped topping. Those options are great, and I even use a variation of those kinds of recipes for my Kulfi, but for this ice cream I wanted an actual custard base that needs to be churned.

I stumbled upon this recipe from Epicurious, and adapted it heavily based on the techniques that I picked up from The Perfect Scoop. The resulting ice cream was creamy and had the perfect mango flavor. I highly recommend using canned mango pulp sold in Pakistani or Indian grocery stores. Although they are overly sweetened when consumed as is, they lend the perfect mango flavor and sweetness after churning.

Enjoy my friends, as we are 🙂

And stay tuned for some more yummy frozen treats!



Mango Ice Cream

Yield: 1 Quart


  • 2 egg yolks
  • 1 ¼ cup heavy whipping cream, divided
  • 1 cup canned mango puree
  • 2 tablespoons light corn syrup
  • 1 cup whole milk
  • ½ cup sugar
  • Pinch of salt
  • ½ teaspoon vanilla


Set aside a large ice bath and strainer for later use.

Lightly whisk egg yolks in a medium bowl and set aside.

Pour approximately half of the whipping cream, mango puree, and corn syrup in a large bowl. Whisk well and set aside.

Combine remaining whipping cream, milk, sugar, and salt in a medium saucepan. Cook over medium heat until the sugar has dissolved and the mixture is warm and steaming.

Slowly pour the warm milk mixture into the egg yolks (tempering), while whisking constantly. Add warmed yolk and milk mixture back into the saucepan and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spatula (check for doneness by running your finger across the coated spatula. If your finger leaves a trail that doesn’t flow back together, the custard is done). Pour the custard through the strainer into the large bowl of mango puree mixture. Add vanilla, stir to combine, and set the bowl over the ice bath and cool completely.

Once the custard has cooled, transfer to the refrigerator and chill for several hours, preferably overnight. Freeze in ice cream maker according to manufacturer instructions.

Mango Bars

Lately we have been getting pounded by snow and freezing rain.  The cold weather makes it unbearable to go out and run errands, and so we’ve been stuck indoors.  Although not being able to go out for more than a few days at a time may seem dreary, it does give us a chance to catch up on things at home that we otherwise tend to overlook.  During one of our latest snow/ice storms, my husband and I got a chance to finally organize our garage, a task that we’ve been putting off for 3 months!

I’ve also had time now to focus a bit more on some home baking that I’ve been wanting to do.  I recently made these gorgeous Mango Bars that I’ve had my eyes on since they were posted on VeggieZest.  They are basically the mango version of a Lemon Bar.  When I saw them for the first time, I was sure that my husband would enjoy them because he is a mango fanatic.  Did he enjoy them?  Let’s just say that “enjoy” is an understatement 🙂





Mango Bars

Yield:  One 9”x13” Tray


For Crust:

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, at room temperature
  • ½ cup sugar

For Filling:

  • 4 eggs
  • 1 cup mango puree (fresh or canned)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 lemon, juiced
  • Powdered sugar, for garnish


Make Crust:

Preheat oven to 350˚F and set aside a 9”x13” baking pan lined with aluminum foil.

Combine all ingredients for crust in a bowl and mix until a dough is formed.  Spread the dough onto the foil-lined pan.  Spread evenly over the base and halfway up the edges.  Prick all over with a fork and bake for 20 minutes.

Cool completely.

Make Filling:

In a large bowl, whisk the eggs lightly.  Add mango puree and condensed milk and mix until thoroughly combined.  Add remaining ingredients and mix well.  Pour the custard into the cooled crust, and bake for another 25 to 30 minutes, until the sides are set and the center is still slightly wobbly.

Cool completely and refrigerate until firm.

Dust with powdered sugar before serving.

Mango and Banana Smoothie

Hello Friends!  It’s been quite some time, huh?  If you’ve been following my Facebook page, then you would know that we’ve been spending the last week in Chicago.  We were in Chicago (and its suburbs) for a whole 8 days, so that means we spent 8 days eating like crazy LOL!

We were lucky enough to try a variety of different foods at different restaurants, and I’ve come back with lots of inspiration!  I’m excited to finally be back in my kitchen and try my hand at recreating some of the magic that we experienced in Chicago.

With that being said, I want to make it clear that we are in need of a major diet detox.  I told my husband, “We’re having smoothies and salads for a week after we come back!”  And he couldn’t agree with me more. Oh, and he added that we needed to hit up the gym big-time too.

I hate to admit it, but he’s right.

This smoothie recipe that I’m sharing today is inspired by two things-

(a)  Our trip to Chicago was filled with lots of mango shakes, and the fact that my toddler son has taken a liking to mangoes; and,

(b)    My good friend Asiya of Chocolate and Chillies posted a recipe for Mango Smoothies a while back, and since I’ve had great success with her other recipes, this one fit the bill!

Here’s to whipping ourselves back into shape after the dietary damage we did in Chicago!


Mango and Banana Smoothie

Yield:  1 Large or 2 Small Servings


  • 1 cup chopped ripe mango
  • 1 banana
  • ¼ cup orange juice
  • ¼ cup milk
  • 4 ice cubes


Combine all ingredients in a blender and pulse until smooth.  Refrigerate any leftovers.