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.



Baby I’m Back!


Baby, I’m back!

And so are my favorite shows! Oh yea! I’m so pumped I’m never getting off this couch. Which is easy because I do it everyday.

No seriously.

I wake up in the morning and plop onto the couch right away and flip through the tv. My life revolves around my favorite shows. Now that they are all back, I can finally figure out my daily schedule!

(pathetic I know) but true.

Also, fall is here! Love it. I love every season though. There’s something great about all four of them. I mainly love fall because of all the warm colors, cute boots, food, pumpkins, apple pie, cute boots, thanksgiving, sweaters, did I mention cute boots …. I’m talking about everything you’d see in a fantastic commercial.

Before I continue on my rant about autumn and the delicious food I am dying to make these next few months, I just want to thank all those that asked about my mom and about me! I was just a little sick since the weather decided to randomly drop 20 degrees. My mom, however, had a minor surgery on her hand to remove a metal plate they placed when she broke her hand a year ago. She’s all better now and is resting.

Now let’s get down to why we’re all here. Food.

Food. Food. FOOD! Mmm. I couldn’t decide what to share with you. I have a seasonal recipe I wanted to start with or these awesome asian burgers I made the other day.

So I went in a completely different direction and decided to share with you drum roll please ….

Aloo Gobi. What’s aloo gobi? The exact definition of that is simply potatoes and cauliflower.

Yup. Simple and yet so delicious. When I make Indian/Pakistani food, it’s one of my favorite side dishes. I know that most of my readers have tried Indian food but for those that haven’t, this is different and something that is worth a try.

Aloo Gobi aka Potatoes and Cauliflower

Yields 4 servings

2 tbsp vegetable/canola oil

2 medium potatoes [I used russet], diced or thinly sliced

Half of a cauliflower head

½ tbsp red chili powder (Like heat? Add 1 tbsp like I did)

½ tbsp tumeric powder

1 – 1½  tbsp salt

1 medium onion, finely diced

1 large tomato, diced

cilantro for garnishing

In a large skillet with oil, sauté diced onions over medium heat until they start to become translucent. Add chili powder, turmeric, and salt and stir.

Add a diced tomato and stir. Then add the potatoes and fold into the mixture. Cover for 10 – 12 minutes stirring occasionally.

Meanwhile, I cut up the cauliflower. Once the potatoes are ready, add the cauliflower and add a tbsp of water, stir and cover again for 12 minutes. Reduce the heat and stir occasionally to make sure it doesn’t burn.

Add some cilantro for a finishing touch and you have your very own Indian side dish. Tastes amazing with rice or bread!

I’ll be back next time with my most favorite autumn soup. FAVORITE!

– Aisha