Make your summer MANGOficent with these lip-smacking recipes. If you love mangoes like we do, try out these recipes before the mango season runs out.
This creamy, rich, and delicious mango pudding needs just 5 ingredients. Every bite, you get chunks of fresh mango, it is the perfect summer dessert. All you need is mango, water, sugar, milk, and gelatin.
Ripe Mangoes – 400 grams
Sugar – As needed (Optional, Adjust accordingly to the sweetness of mangoes)
Gelatin – 2 tsp
Milk – 50 ml
Water – 5 tsp
- Cut Mangoes into small chunks.
- Place the mango chunks and sugar in a blender. Do not add water. Blend it to a smooth puree.
- Add gelatin to a bowl. Add hot water. Leave it undisturbed and let it dissolve completely.
- Transfer the puree to a saucepan.
- Simmer it for 2 mins. Stir in-between.
- It starts bubbling, add the milk.
- Simmer for another 4 mins. Stir in-between.
- Pour the gelatin mixture slowly into the saucepan and stir well for a minute.
- Turn off the flame.
- Bring it to room temperature.
- Grease mold or cups with butter or oil.
- Pour the mango mixture evenly into the molds.
- Rest it in the fridge until it sets. It takes 3 to 4 hours.
- Ready to Serve. Serve with freshly sliced mangoes and some fresh cream.
MANGO MILK PEDA:
Here is the easiest way to make peda at home and that too just like the ones you get in shops. Mango milk peda is a traditional Indian milk based sweet enriched with the goodness of fresh mangoes and saffron. It just melts in the mouth and is ready in less than 30 minutes to delish and enjoy.
Mango Puree – 1 cup (Blend mangoes into a smooth puree without water)
Sugar – ½ cup
Milk Powder – 1 ½ cup
Cardamom Powder – ½ tsp
Milk – ¼ cup
Saffron – 10 strands
Nuts – as needed
Ghee – 4-5 tbsp
- Soak saffron strands in warm milk for about 10 mins.
- To a saucepan, add the mango puree.
- Stir for a min in low flame.
- Add Sugar. Let it dissolve completely.
- Add the saffron milk to the pan.
- Simmer it for 5 mins.
- Let it come to a boil and thicken up.
- Add the milk powder little by little and stir it continuously to avoid lumps.
- Simmer till everything combines well.
- Add ghee and continue to cook till it leaves the sides of the pan.
- The mixture should be thick with no water left and should glide well.
- This process would take around 10-12 mins on low flame.
- Turn off the flame. Let it cool completely.
- Grease ghee on hands and make peda in any preferable shape.
- Garnish with chopped almonds, pistachios and saffron.
- Ready to Serve.
MANGO SHRIKHAND (AMRAKHAND) :
Mango Shrikhand (Amrakhand) is a rich yogurt based Indian dessert. Shrikhand is popular in the western states of Gujarat and Maharashtra in India. Luscious and creamy perfect summer treat. So versatile, either serve it chilled like a dessert or serve it with hot puris.
Curd – 3 cups
Mangoes – 2
Saffron – 8-10 strands
Sugar – as required
Cardamom Powder – a pinch
Milk – 1 tbsp
- Hang the curd in muslin cloth for 3-4 hours. Place a bowl beneath to collect whey.
- Hung Curd is ready. Knead the hung curd to smooth and no lumps.
- Blend mangoes and sugar in a blender. Do not add water while blending.
- Add saffron strands to warm milk and let it sit for 3-4 mins.
- Add mango puree, elaichi and saffron milk to the hung curd.
- Mix everything together well.
- Shrikhand ready to serve. Serve it chilled as dessert or Serve it hot with hot puris.
3 INGREDIENT MANGO JAM:
Why buy jam from stores, when you can make preservative free mango jam at home with just 3 ingredients. All you need are ripe chopped mangos, sugar, and lime juice resulting in a sweet tropical-flavored jam!
Mangoes – 500 gms
Sugar – 250 gms (Adjust as required)
Lemon Juice – 2 tsp
- Blend mango chunks to a thick puree. Do not add water while blending.
- In a saucepan, add mango puree and sugar.
- Cook on medium heat for about 15-20 mins until you get a thick jam like consistency.
- Add lemon juice and stir for another 5 mins.
- Let the jam cool completely.
- Transfer to a clean and dry air tight container for storage.
- Jam will continue to thicken over the next 24 hours.
- This homemade mango Jam lasts for about a month in the fridge.
- Enjoy delicious mango jam with bread, rotis and pancakes.
About Nandys Goodness:
I am Nandini, the face behind Instagram handle and YouTube Channel – Nandys Goodness. Software engineer turned blogger who shares more of cooking, skin care and a wellness junkie. Born and brought up in Pondicherry, currently living in Taiwan. Having endless passion and love towards cooking, started Nandys Goodness YouTube Channel and an Instagram account to post recipes.
I started blogging initially with the thought of recording all my experimental, authentic recipes of mom, so that it will be easy for me to refer to in future. I love experimenting with different cuisines. Besides coding, cooking, and clicking the food I cook, baking is my new venture. I post and write about a bit of everything from food, fashion and healthy lifestyle.