In the ripe mango season, eating mangoes the same way every day can get boring. Add the sweet aroma of juicy ripe mango to the familiar taste of patishapta, and you get a delicious new dessert.

The good news is that it takes little effort and no special skill. Ripe mango patishapta is easy to make with ordinary ingredients from the kitchen. Here is the recipe.

First peel the ripe mangoes, remove the stones and blend the flesh into a smooth puree, straining it if you like. Heat a little ghee in a pan, add some of the mango puree, semolina, thickened milk and 2 tablespoons of sugar, and stir over medium heat until you have a thick filling. Set it aside.

In another bowl, mix milk, mango puree, rice flour, plain flour and the rest of the sugar well to make a smooth batter. Lightly brush a non-stick pan with ghee, pour in a little batter and spread it thin. When one side is slightly cooked, place some filling along one edge and roll it up into a patishapta. Make the rest in the same way with the remaining batter and filling, and serve hot.

Source: Jagonews24. First published in Bengali on The Agro News.