Mango Crepes!
Ingredients
Baking powder 1 Pinch
Salt To Taste
Sugar 2 Tablespoons
All purpose flour 1Cup
Vanilla essence 1/2 Teaspoons
Egg 1
Mango 5
Butter 1/2Cup
Cardamom powder 2 Teaspoons
Milk 2 Cups
Method
1. Take a bowl break the egg and whisk it.
2. Add sugar, salt, vanilla essence, baking powder, flour, milk and beat the mixture until smooth.
3. In a pan heat butter. Once the butter melts, add sugar, mango pulp and cook for some time, add cardamom powder, mango slices to the mixture and cook for 2 minutes.
3. Switch off the flame and keep it aside. Take a non stick pan apply butter and pour the crepes mixture in to the pan.
4. Cook it in a medium heat. Pour the mango mixture on the crepe and gently fold it! It’s ready to eat!
Recipe: Sanjay Thamma
Mango Lemonade!
Ingredients
Thick mango pulp – 1 cup
Sugar – 1/2 cup (adjust according to the sweetness of the mangoes)
Water – 1 cup for sugar syrup
Cold Water – as required to mix with concentrate
Lemon juice – from 2 lemons
Method
Squeeze lemon and extract the juice, discard the seeds.Collect the juice in a bowl.Keep aside. In a heavy bottomed vessel add sugar.
Then add water and stir continuously till sugar dissolves and it will start bubbling , allow it to boil till a single string consistency is reached(very thin string is enough). Switch off and cool down completely.
Blend mangoes to get a thick pulp(dont add water). Once the sugar syrup is completely cooled add the mango pulp to it, then add lemon juice to it.
While serving add cold water and ice cubes as required to the mango lemon concentrate and serve chilled.
Recipe: Sharmilee J
Mango Barfi!
Ingredients
1/2 cup readymade mango pulp
2 cups crumbled mava (khoya)
1/2 cup sugar
1/4 tsp alum (phitkari) powder
For The Garnish
9 cashewnuts (kaju)
Method
Combine the mava and sugar in a broad non-stick pan, mix well and cook on a medium for 2 minutes, while stirring continuously.
Add the alum, mix well and cook on a medium flame for 4 minutes or till the mixture turns light brown in colour, while stirring continuously.
Add the mango pulp, mix well and cook on a medium flame for 11 minutes or till the mixture thickens and leaves the sides of the pan completely, while stirring continuously.
Keep aside to cool slightly for 2 minutes and transfer the mixture into a 150 mm. (6″) diameter and 25 mm. (1”) deep greased plate.
Allow it to set for 8 hours.
Cut into 9 equal squares.
Serve or store in an air-tight container.
Recipe: Tarla Dalal
Spicy Chicken-Mango Curry
Ingredients
2 medium mangoes, peeled and sliced, divided
1 (300 mls) can coconut milk
20 ml vegetable oil
20 g spicy masala paste
400 g skinless, boneless chicken breast halves – cut into cubes
200 g onions, sliced
1 large cucumber, seeded and sliced
Method
Place half of the mango slices into the bowl of a blender with the coconut milk.
Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat.
Stir in the curry paste, and cook until fragrant, about 1 minute.
Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes.
Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Recipe: All recipes India
Mango Halwa!
Ingredients
1 tsp oil
2 tbsp nuts like chopped cashews or almond slivers
½ cup fine semolina (semolina flour)
½ cup or more boiling water
6 to 8 strands of saffron or ¼ tsp ground cardamom or both
¼ tsp salt
½ tsp nutritional yeast (optional)
1 tbsp or more sugar (i do not use any sugar with the sweetened canned mango puree)
1 cup ripe mango puree (I use canned Kesar or Alphonso Mango puree)
Almond slivers for garnish
Method
Heat oil in a skillet over medium heat. Add the nuts and cook until they start to get golden. 2 mins.
Add the semolina, mix and roast until fragrant. Stir occasionally to avoid burning. 3 to 6 mins.
Meanwhile bring 1 cup water to a boil. Add saffron or cardamom to the water if using.
Reduce the heat of the semolina pan to low. Add salt, nutritional yeast, sugar, ½ cup boiling water and mango puree.
Whisk well and cook for 3 to 4 minutes. If using coarse semolina (upma rava) or if you want a thinner consistency of the pudding, add ¼ to ½ cup more boiling water and mix in (within the 2 minutes when you add the mango puree).
Carefully taste and adjust sweet. You can also mix in some chopped ripe mango at this point.
Take off heat. Transfer to serving bowls, or press into bowls or other shapes, tap to release.
Garnish with almond slivers or whipped coconut cream + pureed mango drizzle, and serve warm or chilled.
You can also press the mixture into parchment lined or greased brownie pan. Chill, slice and serve as bars.
Recipe: Richa Hingle