Aamras is essentially puréed mango pulp that is typically eaten as a dessert. It is made with ripe and juicy mangos that are sliced or diced and blended into a creamy, sweet, and fragrant mixture. The finely puréed cream usually gains the sweetness from ripe mangos, but it can be additionally sweetened with jaggery or sugar.
It is sometimes merely elevated with the addition of saffron, dry ginger, or cardamom, but its simplicity allows room for alteration and the creation of numerous varieties. Classic aamras is a typical summer dessert, but canned varieties are available all year round.
MOST ICONIC Aamras
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MAIN INGREDIENTS
Kulfi is a traditional ice cream made with slowly simmered whole milk. Although the long-simmering process results in a loss of volume, it makes up for it with a delicious, nutty, caramelized flavor. The ice cream is characterized by its unusual, conical shape, a result of using traditional, special molds with tight-fitting lids.
Kulfi is usually flavored with traditional Indian ingredients such as pistachio, rose water, and saffron, although some cooks prefer to flavor it with fruits such as berries. It is believed that kulfi was invented by the ancient inhabitants of the Himalayas during the Mughal Empire era.
VARIATIONS OF Kulfi
MOST ICONIC Kulfi
View moreThis traditional Thai rice pudding is a favorite way to finish any Thai meal. The dish is prepared with glutinous rice that is first steamed, then doused in sweetened coconut milk. Lastly, the rice is served sided with slices of fresh mango. This simple dessert is incredibly popular, and it can be found at virtually any eatery in Thailand.
MOST ICONIC Khao niao mamuang
View moreSorbetes is a popular Filipino ice cream flavored with ingredients such as mango, chocolate, cheese, coconut, and purple yam (ube). Traditionally, it is produced from carabao milk and served in tiny scoops on sugar cones. Some Filipinos like to consume it sandwiched between bread buns, like a hamburger.
Although it sounds similar to a sorbet, coming from the Spanish sorbete, it is not a sorbet, but a dirty ice cream, as the locals jokingly call it due to the fact that it is sold along polluted streets. Sorbetes can usually be found at numerous street carts throughout the Philippines.
MOST ICONIC Sorbetes
Mango chutney is a traditional chutney made with fresh mango as the main ingredient. Other ingredients include ginger, garlic, red chili peppers, cumin, coriander, turmeric, cloves, cinnamon, cardamom, and brown sugar. There's quite a few mango chutney variations made with different additional ingredients.
The ingredients are cooked down, sometimes mashed if desired, and the chutney is usually served as a spread or a dip, but it's also used in lots of other ways such as being added to curries, chicken dishes, snacks, and sandwiches. It is believed that the best mango chutney should have flavors that are sweet, sour, and slightly spicy.
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Heuhng mong dung boh deen is a traditional dessert that’s often served as a part of dim sum. This mango pudding is a simple combination of fresh mango, sugar, gelatin, and milk. The mangoes are puréed until smooth, then mixed with hot water, sugar, gelatin, and milk.
The mixture is poured into ramekins or shallow bowls, and it’s then chilled for a few hours before serving. If desired, heuhng mong dung boh deen can be garnished with mint leaves or mango pieces. This dessert is especially popular on hot summer nights due to its refreshing properties.
MAIN INGREDIENTS
Invented in 1984 in Lei Garden’s Singapore branch, mango pomelo sago is a refreshing summer dessert made with mango, pomelo, sago, whole milk or evaporated milk, and coconut milk. Apart from Hong Kong, the dessert is also popular in Singapore and Taiwan.
MOST ICONIC Mango pomelo sago
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Rujak cingur is one of many versions of Indonesian rujak, a fruit salad which consists of different tropical fruits, usually served with a spicy and sweet dressing. Rujak cingur is a unique variety, because apart from fruits, it also incorporates vegetables and a rare ingredient – animal muzzle.
Traditionally, beef or buffalo muzzle is used in rujak cingur, while fruits and vegetables are served boiled or raw. The dish is assembled and covered with generous amounts of spicy Indonesian dressing made with shrimp paste, peanuts, sugar, and chili.
MOST ICONIC Rujak cingur
View moreBaobing is a simple dessert consisting of finely shaved ice and fresh fruit such as mangoes, litchis, and rambutans. It is usually topped with condensed milk, flavored sugar syrup, mung beans, and peanuts. Baobing is especially popular during the hot summer days in China, Taiwan, and Vietnam, when it can be found on numerous night markets, among tofu and pancakes stands.
The history of baobing can be traced back to more than 1000 years. It was consumed in China as early as the 7th century. Today, the dessert has evolved and can even be found in some Asian restaurants in the United States.
Mamuang nam pla wan is a traditional dish. It consists of unripe green mangos and a sticky, sweet, and savory dipping sauce called nam pla wan. The dipping sauce is made with a combination of fish sauce, palm sugar, shallots, chili peppers, shrimp paste, and dried shrimp.
The dip can be bought in most stores and markets in Bangkok. Although this version is served with unripe mango slices, there are also versions with similar fruit such as strawberries and sour green apples. The snack is especially popular in the summer, when it can be bought at numerous street stands.
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