Summer special – delightful Mango recipes
Summer is here and everyone would be waiting for the king of all fruit – Mango. The summer exotic fruity delight that comes only between April
Summer is here and everyone would be waiting for the king of all fruit – Mango. The summer exotic fruity delight that comes only between April to June every year is one of the most tastiest in the fruit kingdom. While most want to jump right at it and dig into the ripe fruit, there are few other ways that one could enjoy the mango magic in the household.
Here are some known and need to know ways to make mango a delicious part of your diet this summer.
Aam Ras – Perhaps the time tested recipe that goes well with or without anything. Aam Ras can be eaten solo or enjoyed along with Rotis and Curd Rice.
Squeeze out a ripe mango into a grinder and add a teaspoon of sugar of the fruit is not sweet enough. Grind the pulp. Add some water or milk as per your taste to enhance the texture. Aam Ras can be refrigerated for a while to enjoy it better.
Mango Milkshake – The children usually love this recipe that tastes awesome with ice cubes added.
Take the pulp from the fruit, added half cup milk or cream with sugar as required. Grind the mixture and serve with ice cubes. Go for that extra dressing with mango fruit pieces on the top for double bonanza.
Mango Pudding – A traditional dessert dish from Hong Kong, Mango Pudding is a rich treat for the lovers of the fruit.
Take 2 medium to large mangoes that are ripe enough. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender. In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps. Add the sugar to the hot water/gelatin mixture and stir to dissolve. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). It may be served cold on its own or fruit and/or other toppings like condensed milk and be added.
Mango Kulfi – One of the most divine ways to indulge in the Mango flavour; in a very Indian way.
Take 500 gms of Mango puree (ground mango pulp). Mix 200 gms Milkmaid sweetened condensed milk and 1 litre normal milk together in a pan. Bring to boil stirring continuously, reduce the flame and cook for 10 to 15 minutes stirring at timely intervals. Add 1 tea spoon corn flour made into a paste with milk and cook for 3 to 4 minutes till the mixture is thick. Remove from the fire and cool. Add the pureed mango to the cool mix, blend well and pour into the Kulfi moulds. Freeze for 3 to 4 hours and remove to cut and serve.
Simply yummy, Mango cheesecake simply melts in the mouth, bringing in the flavour right on.
Dissolve 2 teaspoons of gelatin in ½ cup water over a pan of hot water. Blend together the 200 gms of grated paneer, 400 gms of sweetend condensed milk, dissolved gelatin and mango essence in a blender. Add 400 gms of chopped mango pieces and blend for another minute. Keep some pieces aside for decoration. Whip 200 ml of fresh cream well and fold gently into the paneer mixture. Pour the mix into a wet mould and leave to set in the refrigerator. Cut the set preparation into wedges and squares and decorate with mango pieces. Serve.