Frozen Mango Mousse

I’m back from New York and somehow I managed to get sick. So today I’ll keep it short and give you one of my new favorite recipes. It’s mango, airy, and  incredibly delicious. A great alternative to kulfi, which is made with sweet condensed milk and evaporated milk and boiled until it is reduced and thick. This … is … different and simple!


Frozen Mango Mousse 

serves 4-6

1 cup mango pulp (can)

6 oz white chocolate

1 cup cold heavy whipping cream

1/2 tsp rose essence

Sugar to taste.

Chop the white chocolate and melt it in microwave. Check on it every 30 sec until it reaches a smooth consistency when stirred. Mix it in with the mango pulp and set aside.

In a mixer, pour in whipping cream and rose essence. Blend until soft peaks form.

Gently fold the whipped cream into the mango mixture. Make sure you don’t overdo it because the mousse will flatten and it won’t have that airy consistency.

After this you can do one of two things. You can either fill in your dessert dish with the mixture, cover it with plastic and place it in the freezer for two hours before serving. OR you can fill the entire mixture in a tupperware and place it in the freezer overnight and scoop it out before serving.




Good Morning :)

It’s such a pretty day outside. My opinion might change once I actually step out though. The weather has been dreadful as of late and it must get better soon. I can’t take the bitter cold and the ugly rings around my shoes! I need a getaway! And that I shall have – I’m heading to New York for my sister in law’s bachelorette. Even though the weather won’t be much better we have all sorts of things planned and we’re all very excited! Before I leave for this trip, I’d like to apologize to all those that follow me. I was hibernating? Just kidding. My absence is due to the fact that I had a lot going on and a few things were said that made me really unmotivated. However, I realized that regardless of what others say, I love cooking. I’m passionate about it and I love sharing it with others. Criticism shouldn’t affect what I love. Therefore, I am going to continue blogging :) But I need I need motivation from YOU! Let me know your thoughts, ideas, comments, and concerns. Feedback is really important so that I can provide you with what you are looking for.

Also, you may have noticed the new layout. There will be new changes to the blog within these next few weeks. I’m not tech savvy and still trying to figure out how to add certain features. Hopefully everything comes along quickly! If you remember the previous layout, I had my friend, Nazia, collaborating with me on this blog. Unfortunately, due to the demand at work and her little one growing up as quick as he is, she has been preoccupied and will not be able to post as much as she used to. Do look out for her though, as she still is a part of this blog and we’ll collaborate as much as we can :)

With that said, look forward to these delicious recipes coming up soon on the blog!

Mango Mousse

Spicy Shrimp Tacos

Shredded Barbacoa

(And my first time making poached eggs! Ah!) 


With love,


Better than the box stuffing

Hey everyone!

This post is going to be straight to the point! It’s the day before thanksgiving and I’m sure we’re all either prepping or going to prep after work. Last night I pretty much chopped up all the veggies and toasted bread (for the stuffing) and bought drinks.

I’m all about thanksgiving!

Everyone tries their hand at making dishes from scratch or semi-scratch. But many people head straight for the stuffing box and use that. I’m not the biggest fan. The flavor you get out of homemade is incredible and is worth the extra hour or so.

I promise!

You can substitute the herbs with any other you have at home (i.e. basil, oregano, or even an Italian seasoning mix)

Also, you don’t have to add in the extra stuff I put in, but I do love it! The extra stuff being apples and walnuts. =)

Homemade Stuffing

10 servings

A loaf of white bread, cut into cubes (about 10 cups)

I used French bread, it really doesn’t matter – each type brings its own unique flavor and texture

2 medium, yellow onions, chopped or minced to your preference

4 – 5 cups of celery, chopped

3 ½ cups of chicken broth

¾ cup of butter

2 tbsp of thyme

2 tbsp of rosemary

1 apple, chopped

½ cup of walnuts, chopped

2 cups of croutons (yes, croutons!!!)


2 eggs, beaten with fresh or dried parsley


Preheat oven to 250 for toasting (for baking, prehead at 375)

Place pieces of bread on a large cookie sheet and toast for an hour.  Stirring occasionally. After an hour, remove toasted bread from the oven and let them cool slightly.

In a large skillet, melt down butter over medium high heat. Add onions and celery and stir. Once they’ve turned a little brown (about 10 minutes) add seasoning and herbs. Mix and then add chicken broth. Stir and turn off heat.

At this point you can take another pan and begin to sauté your additional mix ins, mine being apple. I sautéed them in ½ tbsp of butter for a good 5-6 minutes.

Now to the veggie-broth mixture, add the pieces of bread. Once you have mixed in the bread, add croutons. I have always added croutons to mine and it gives you a great flavor since they are already slightly seasoned. If you don’t have croutons, it’s okay, it’ll still taste delicious.

At this point, taste your stuffing mixture, add additional seasoning if needed. Add the apple and walnuts and fold into the stuffing mixture. Take the beaten eggs and add as well. Mix well and transfer into a baking dish.

At this point, you could either prepare and place it in the fridge to chill and bake tomorrow morning as I did. Once you’re ready to bake, dot with 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

OH SO GOOD. If you’re willing to give this a go, comment below and tell me how it goes!


Happy Thanksgiving!

– Aisha


Ps. I know it’s all over the place, I’m sorry. I just took a break from the kitchen. Back to it now!

I don’t want to leave!

Yes I’m blogging in the middle of my honeymoon BUT I just wanted to let you all know how fabulous this place is.  

Its truly incredible and I cant wait to share reviews on the food! And I’ve already thought of 10 dishes I need to try to make 


Talk to you all soon!!! 


~ Aisha 

Mini break

Hey everyone! 


Sorry for being M.I.A.  A lot has been going on this past week. My co-blogger, Nazia, has been sick for a while so she was unable to post and then the doc and I got sick as well. On top of that, my mom had a minor surgery done so I’ve been busy taking care of her. 


I promise things well get back on track soon.


Love you all! 


– Aisha