Mango season has been on for a month or so and I was desperately waiting for this season, to eat, drink and cook with mangoes in all possible ways. Despite it being my favourite fruit I still couldn’t make something with it other than gulping down every fresh batch I bought so far. Time is definitely a problem here but other than that I think this time I could sheepishly agree that not even a single piece of those fresh and yummy Alphonsos made its way to any of the planned recipes because I put them in my tummy as soon as I sliced them up. I mean who can resist a sweet and bright yellow coloured Alphonso? Well, one whole month of continuous eating kind of helped my craving I guess so I somehow managed to make something healthy and delicious with my previous batch.
I made a healthy baked bar with mango, fresh coconut, and semolina with a hint of cardamom. The recipe was a hit among the fitness freaks at work as there was barely any unhealthy ingredient in it and that made it a healthy work time snack for us. The best part about this recipe is it’s very easy to whip up so next time I can’t really say that I don’t have time to bake. Also, I noticed that my healthy bakes are getting easier nowadays. Looks like this time I will definitely shed some pounds. Okay, let’s go to the recipe before I start getting my hopes up again.
Semolina (fine variety) – 1 cup
Baking Powder – ½ tsp
Salt – a pinch
Powdered Cardamom – 1 tsp
Ghee – ¼ cup
Freshly grated coconut – ¾ cup
Coconut sugar – ½ cup
Mango Puree – 1 cup
Yogurt – 2 tsp
Crushed Pistachios – a handful
- Preheat the oven to 200°C. Grease a square tin and keep aside.
- In a large bowl mix the semolina, baking powder, salt and cardamom with a whisk.
- Pour ghee into this mixture and combine well.
- Add the coconut into the semolina- ghee mixture, combine well and keep aside.
- In a blender blend the sugar and puree till the sugar dissolves.
- Pour this puree and the yogurt into the semolina mix, combine well and keep aside for 10 minutes letting semolina to absorb the moisture.
- Transfer the batter to the prepared tin and top it with crushed pistachios and bake it at 180°C for 25-30 minutes.
- You can use both canned and fresh mangoes for the puree but to make it healthier I suggest to use fresh and sweet alphonsos.
- If making fresh puree, you can blend the sugar along with the mango pieces to make the puree.
- Coconut sugar could be replaced by brown sugar or white sugar depends upon how healthy you want to make it.
- You can use any nut of your choice to garnish.
- The baking temperature and time that I mention in my recipes are standard ones and it could vary from oven to oven. So please set the temperature accordingly and keep an eye on it till it’s baked.