Mango Jelly
Ingredients: 100 gm. Sugar, 500 ml. water, 250 gm. Mango pulp, 6 tsps. gelatin.
Method: warm 4 tsps. of water and dissolve gelatin in it. Add a little more warm water and mix till the gelatin is clear. Dissolve sugar in rest of the water. Add the mango pulp. Strain the gelatin into this mixture. Stir till well mixed. Put in a wet jelly mould and leave in the freezer till set.
At time of serving dip the mould for a second in hot water and turn it upside down on a plate. Decorate with cherries, cream and thin apple slices. Serve chilled accompanied by a custard sauce or cream.
Mango Kulfi
Ingredients: 500gm. Milk, 4 cardamoms, few saffron strands 3/4 tin Mango pulp, 3 tbsp. Sugar, 2 tsps. Corn flour, few ground almonds, few ground pistachios, 1/4 cup Cream (cream -optional).
Method: Boil milk in an open pan till reduced to half its volume. Dissolve the corn flour in a little cold milk and add to the boiling milk. Bring to boil and keep aside. Add ground cardamom, Pista, almonds and saffron (soaked in a little milk) and allow it to cool. Stir in the mango pulp and then the cream. Add mango pulp and churn in a mixie. Pour into kulfi moulds. When semi-set, churn again in the mixei. Repeat 2-3 times and then leave to set.
To take out, roll the mould rapidly between both your hands. Serve with falooda, pista and almonds.
Mango Pineapple Rasam
Ingredients : 1 kg. pineapple, 200 gm grapes, 1 cup sugar, 2 cup water, 1 tin Mango pulp, 1/2 fresh coconut, 2 fried red chillies, 1 tsp. sesame, a pinch of salt.
Method : Crush pineapple and grapes in a mixie. Boil with sugar and water, cool, add mango pulp. Grind fresh coconut with chillies, sesame and salt. Add masala to fruit, garnish with curry leaves and serve hot.
Mango Rawa Cake
Ingredients: 100 gm Rawa, 100 gm sugar, 100 gm curd, 120 ml. milk 60gm. unsalted butter, 2gm cardamom (10 pods), 0.6 gm baking powder (1 1/2 tsp.), 1 cup Mango pulp, fried cashew nuts and raisins (optional).
Method: Mix the rawa, milk, curd and sugar, Let it stand for 4 hours. Add mango pulp, melted butter and baking powder. Grease flour baking tin and pour mixture into it. Sprinkle nuts, raisins, and powdered cardamom. Bake on a moderate heat in an oven for about 40 minutes until set (190oC). Take the cake out of the tin and let cool. Make squares on the cake top with whipped cream and place cherry each square.
Mango Cake
Ingredients : 100 gm, Mango pulp, 100 gm butter, 100 gm castor sugar, 2 eggs, 100 gm sifted flour, 1 1/2 tsp, baking powder, cream and cherries (optional).
Method: Mix butter and sugar till light and fluffy. Add eggs, one at a time, beating thoroughly. Whip in mango pulp. Take sifted flout and baking powder together and add to the mango pulp mixture. Pour into a greased tin and bake on a medium hot oven. To rest if cake is done, insert a warm skewer into the cake. It should come out clear when cake is done. Remove from oven and allow to cool for 2 minutes. Serve plain or decorated with whipped cream, cherries and apple slices attractively.
Mango Halwa
Ingredients : 1 tin Mango pulp, 2 1/2 cups milk, ghee, ½ cup sugar to taste, a few stands of Saffron dissolved in milk, Cardamom (elaichi) powder to taste, cashew slivers, raisins and pistachios for garnishing.
Method: Put all the ingredients, except flavoring, in a heavy bottomed pan over medium heat. Cook, stirring continuously till the mixture begins to leave the sides of the pan. Put in a spoonful of ghee and the Saffron. Blend well, and when it thickens further, take it off the oven and pour into a greased dish. Garnish with nuts and raisins. Serve hot. Decorate with silver foil.
Mango Lassi
Ingredients: 1 tin Mango pulp, 1 cup natural yoghurt, 40-80ml milk (should add more milk if mixture is too thick), 120ml. mango pulp, 2 sachets white sugar, pinch of salt
Preparation: Put all ingredients into a blender, half full with ice cubes. Process in blender until mixture is light, frothy and smooth. Pour into the glass with ice cubes.
Bar supply: Long straw, cocktail stirrer, napkin, and coaster’ long spoon if requested
Garnish: Mango wedge placed on glass rim
Mango Pudding
Ingredients: 1 tin Mango Pulp, 1 tin condensed milk, Juice of 1 lemon, 4 tsps. Pistachio (nuts), 1 small tin cherries.
Method: Put Mango pulp, sweetened condensed milk and lemon juice in a mixer, Blend till smooth.
Pour half of this mixture evenly into 4 bowls or 1 large bowl. Chill for several hours. Just before serving, decorate with whipped cream, cherries and nuts.
Mango Souffle
Ingredients: 250gm Mango Pulp, 2tbps Lemon juice, 300gm milk, 2 egg yolks, 1tsp custard powder, 100gm. (approx 3 tbps.) sugar, 2 egg whites, 4 tsp gelatin (dissolved in warm water), 8tsp water, 250gm cream, 2-3 gm cream tsp. icing sugar.
Method: Boil milk and add sugar. Mix the custard powder in a little cold milk and add to the boiling milk. Beat the egg yolks lightly and add to milk stirring quickly so that the egg does not form lumps. Cool. Add the dissolved gelatin. Whip half of the cream and add to the mixture. Beat the egg whites stiff and pour them in lightly. Pour into a glass dish and chill. Whip the rest of the cream with icing sugar and decorate the pudding, together with glazed cherries and chopped nuts.
Mango Curry
Ingredients : 2 cups Mango pulp, 1 1/2 cups curd beaten up with 4 cups water, 1 tsp. turmeric, 1 tsp. chilli powder, 1 tsp. table salt, ¾ ginger powder (soonth), 1 tsp. sesame, ¾ tsp. cumin seeds, 1/2 tsp. asafetida (hing), 1 leaf curry leaves, green chillies and coriander (optional).
Method : Mix the mango pulp and curd well. Add turmeric, chilli powder, salt, and ginger powder. Boil together on a low flame for 15 minutes.
Crackle sesame seeds in pure ghee, add cumin seeds, curry leaves and asafetida (hing). Pour quickly over the curry. Boil for a few minutes and, garnish with long sliced green chillies and coriander. Serve with rice or puri (bread)
Mango Pulp’s Khatta Meetha Drink
Ingredients: For Making one glass follows the Procedure as shown below
3 Spoon Mango Pulp, 1/2 lemon juice, 2 Spoon sugar, pinch of salt, pinch of rock salt.
Method: Mix and Stir all ingredients together. Fill up the flask with water and serve chilled. Garnish with cherries fixed on a toothpick and placed across the glass or orange
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