Not really a meal, but a unique dessert... I learned to make BUDÍN DE MANGO several years ago in Morelia, México when I was there with a group of students. We were offered cooking lessons, but they were set up differently than other cooking classes I'd been to. First the students' instructor would walk them to the market where each student would purchase some item that was to be used in the cooking class that day. This encouraged their use of the language. Then the students were walked to a private home where either the lady of the house - la ama de casa - or her trusted housekeeper would then give the students a cooking lesson using the ingredients that had been purchased earlier in the mercado.
The day I accompanied the students, we arrived at the home of Señora Raquel, who first sat us down for some entertaining chatter, and then turned us over to her housekeeper to give us a cooking lesson on SOPA TARASCA and BUDÍN DE MANGO. I've already featured SOPA TARASCA in an earlier post, so thought it was high time for the dessert recipe.
Basically, BUDÍN DE MANGO is very simple. You cut several ripe mangoes into chunks and put them in the blender. You add crema fresca (not sour cream), some vanilla, and a little bit of sugar. You puree the ingredients until they're smooth, and then pour the mixture into individual dessert cups and refrigerate until the BUDÍN is set. Crema fresca is quite fattening, so I made ours this evening with some fresh, nonfat yogurt. I licked the spoon after making it for our dessert this evening, and it tasted just fine.
No comments:
Post a Comment