The thing about mangoes is that they don’t just fill your tummy but also your heart. We’ve never come across a single person that’s not felt highly content after eating this god-made fruit. Mangoes are loved by everyone all around the world and it’s interesting to see those unique twists in recipes; be it our desi-styled mango lassi or western themed, pancakes.
There are so many things you can make out of it. So, like us, if you too are a diehard mango lover, you must try these 5 quick and easy recipes before the season ends. Go!
Ingredients
Mango (cut into cubes): Two cups
Fresh Cream (whipped): One cup
For Shake:
Mango pulp: Two cups
Milk: One cup
Sugar: Half cup
Method: Set the mango cubes in the base of your serving dish or glass. Make a thick shake and pour it on the mango cubes. You may add more layers if you like. Refrigerate it for two hours until it gets set. Pour the whipped cream on top and refrigerate for five hours. Serve Chilled!
(Serves 4-5)
Ingredients
Yogurt: Half Kg
Mango Puree: One Cup
Milk: Half cup
Sugar: Four tablespoons
Desiccated coconut: Two tablespoons
Mint leaves: For garnishing
Crushed Ice: as required
Method: Add all the ingredients together in a blender. Blend it well. Garnish it with mint leaves. Serve Chilled!
(Serves 3-4)
Ingredients
Milk: Three liters
Green Cardamon (small): Four
Sugar: One-fourth of a cup
Rice (soaked and grinned): Four tablespoons
Condensed milk: Half cup
Khoya: 250 grams
Mango Puree: One cup
Kewra water: One teaspoon
Almonds & Pistachio (blanched): as required
Method:
Pour milk in a pan, add cardamon. Let the milk simmer at a low flame for around an hour. When the milk changes color, i.e. from white to pink, add rice. Cook it for another fifteen minutes while stirring at regular intervals. Add condensed milk, sugar, mango puree and khoya. Cook until it starts to get a thick consistency. Turn off the flame add kewara water. Dish out, garnish it with almonds and pistachios. Serve chilled!
(Serves 5-6)
Ingredients
Butter: Eight ounces
Caster sugar: Eight ounces
Flour: Twelve ounces
Baking powder: Half teaspoon
Baking soda: One and a half teaspoon
Salt: Quarter teaspoon
Yogurt: Six ounces
Eggs: Four separated
Diced Mangoes: One cup
Walnut (chopped): Half cup (optional)
Method:
Grease your baking tin and keep aside. Beat the butter by gradually adding in sugar. Add egg yolks, beat till it becomes crème. Add in the yogurt. Beat the egg white until stiff and fold in the mixture. Sieve flour, baking powder and soda together. Gently fold in the mixture and add the diced mangoes. Mix well. Pour the mixture into the baking tin. Bake at 180 degrees for forty-five minutes.
(Serves 4-5)
Ingredients:
Egg: One
Mango puree: One cup
Milk: One cup
Butter: One tablespoon
Baking powder: Two tablespoons
All-purpose flour: One cup
Oil: One teaspoon
Method:
Heat butter for thirty seconds and set aside. Add mango puree in a bowl, mix in butter and egg. Whisk well. Fold in all-purpose flour and baking powder to the liquid mixture. Ensure no lumps are forming. Keep the batter thick and dense inconsistency. A non-stick pan is a must over here. Grease the pan very lightly with a brush and pour in a quarter of that batter onto the pan. Make a circular shape. Cook on low to medium flame for over 5 minutes on each side until perfectly brown. Serve with diced cold mango pieces on top.
(Serving: makes 10 pancakes)
Do try, and let us know in the comment section about your experience with these fun mango recipes.
