Mango Rabri

This is a creamy luscious desert from India with a soft mango flavor and chunks of soft tropical fruit.  It is hearty enough to feel like a real desert but is actually not to heavy.  There are two versions.  Old style and new style. They are both equally good - truly.  The old style rabri is made in the manner of an Indian rice pudding - milk heated and stirred over medium heat for a long time until the milk is reduced to a thick pudding. The new style uses either cream or condensed milk for a fast but thick pudding. The traditional one is fantastic but if you don't care whether it is low fat or not and do not have the patience to stir a pot for an hour or so then make it this way. This is fast and utterly delicious.     

Mango Rabri

1 can of Alphonso mango puree (1 pound can)
1 1/2 litres 18 %  cream
1/3 c. sugar
1 - 20 oz. can diced papaya or tropical fruit or a mixture of both.

Whisk mango puree, creams and sugar together. Stir well. Add can of fruit - dice large chunks into smaller 1/2 inch cubes. Add the syrup a bit at a time so that you can make the pudding as thin or thick as you please. Pour pudding into large bowl and chill. Sprinkle with something for colour - bit of crushed pistachios or a sprinkling of crushed almonds and slivers of diced tropical fruit.

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