Recipe of Mango

Recipe Name Method
1 Punjabi mango pickle Rinse and wipe dry the mangoes. Dice the mangoes. Discard the seeds. Mix all the spices, spice powders and salt with the diced mangoes. Mix well so that the spices get evenly coated on the mangoes. Keep this spiced mango mixture in sunlight for 3-4 days. Cover with a thin muslin to protect from dust. After 3-4 days, add the mangoes to a jar. Pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch. Stir and mix well. Store the pickle in a dry and cool place for 3-4 days. After 3-4 days you can start having the mango pickle.Read More....
2 Gujarati mango pickle Take the fenugreek seeds in a grinder jar. Pulse and grind, till the seeds split and you get a coarse mixture. don?t make a powder. Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Chop the mangoes into bite sized pieces or cubes. Take all the chopped mangoes in a mixing bowl or pan. Add the coarsely ground fenugreek seeds and split mustard seeds. Add turmeric powder, red chili powder, asafoetida and rock salt. Mix very well with a clean spoon. Pour sesame oil. there is no need to heat the sesame oil. If using mustard oil, then heat the mustard oil, till it reaches its smoking point. Switch off the flame and cool the mustard oil completely. Add the cooled mustard oil to the pickle mixture. The oil has to float at least 2 inches above the top. Close the jars tightly and keep them on your kitchen counter for 10 to 12 days, till the mangoes soften a bit and become tender. Stir the jar after every 2 to 3 days with a clean Read More....
3 Mango Pickle (Aam ka Achar) Wash and dry the mango, cut in small cubes with skin. In a glass bowl put the mango with salt and mix it well. Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later. Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume. Add all the spices to salt water and keep it aside. Mix spices, water and oil to mango slices. Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.Read More....
4 Spicy Kerala Mango Pickle Add salt to the cut mango pieces and set aside for 20-30 mins. Combine mustard seeds and fenugreek seeds together and powder it together. You can make it a finer powder or leave it a bot coarse. Heat oil in a pan and add the mustard seeds. When they pop, turn off the flame and add the powdered mustard+fenugreek. Quickly follow with the chilli powder and curry leaves and stir vigorously for 5 seconds. Tip in the salted mangoes and mix well, adding salt and vinegar (if using). The entire mixture will come together in the residual heat of the pan. The mango pickle is ready. Read More....
5 Mango Pickle ( South Indian Recipe ) Wash the mango pieces thoroughly, drain and spread them on a towel to dry (preferably can dry them under the sun). Combine the salt, chilli powder and mustard seeds together in a bowl and keep aside. Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain. Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well. Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week?s time.Read More....
6 North Indian Style Mango Pickle Wash and wipe the mangoes with a dry cloth, cut in small cubes. Keep ready the sterilized and sun dried jars ready before you start pickling. Grind soamph and methi seeds in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder. Now take a big bowl and mix the soamph-methi powder,mustard powder,salt,yellow mustard tukda,kalonji seeds and turmeric powder until everything is mixed well. Now take another wide small bowl and take 1 cup of mixed powders and add sufficient oil until the mixture is wet completely and mix with hands. Take some 10-12 mango pieces at a time and apply the mixture all over the mango pieces with your hands. Put the masala coated mango pieces in the sterilized jar and repeat the process of coating the mango pieces in small portions and fill the jar. Pour 1/4 cup oil over it and cover it with lid and keep it aside for 3 days. pickle will be ready to eat within a week?s time.Read More....
7 Uttarpradesh Aam Ka Achar Wash and dry mangoes thoroughly, leave them out in the sun for two or three days so that the mangoes soften. Once soft, mix the mango pieces along with rock salt and turmeric powder in a ceramic pickling jar. Store in a cool, dark room for two days. This will soften the mangoes further and they'll leave water. Strain the water, keep aside.Meanwhile, dry roast all the spices and powder them. Add this spice mix and sugarcane juice to the mango water and mix well. Now, add this spice mix to the mangoes. Heat mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully. Pour this oil over the mangoes so that all the pieces are submerged. Mix well. Put the tightly-covered jar back in the sun for two weeks. Stir everyday to mix well and serve it.Read More....
8 Andhra Avakai Select the mangoes that will go into the ooragai preparation carefully. Mangoes that are sour and firm are generally preferred. Make sure the mangoes are dry. if wet, the mixture gets spoilt. Cut the mangoes into small 1-inch pieces, keeping the outer skin intact. Grind mustard seeds and add dry red chilli powder to it. A fine powder of this mixture is required for the preparation. Now add this powder, turmeric powder and salt to oil.Take a large glass container or tumbler, clean and wipe it well. Fill the mixture in the container and let it remain for 3- 4 days. Shake the bottle daily so that the mangoes and the masala is mixed properly. Soon the mangoes turn soft and the oil rises up, to the top of the container. Transfer the pickle to a larger bowl. Temper the mustard seeds in 50 grams oil. Let the tempering cool and then pour over the pickle and mix.Read More....
9 Hyderabadi rishte ka achar Cut mangoes into small pieces. Place in a ceramic jar, add salt, mirchi powder and mustard powder. Cover the mouth of the jar with a cloth and keep it in the sun for about a week. Make sure to keep mixing it once every 3- 4 days. After about 10 days or so, you will notice a change in the colour of the kairis from green to slight yellow. At this point, you need to add the baghaar to the mango mix- For the baghaar: Heat oil, add fenugreek powder, mustard powder, whole chillies. Make sure you don't let this mixture burn. Let this oil preparation cool to room temperature before you add it to mango mix. Leave the mixture for a month or two till the mangoes become soft and the mix gets a darker colour. After the mangoes are softened, the achaar can be served.Read More....
10 Bengali mishit aamer Cut raw mangoes into small pieces and apply salt and turmeric powder. Place it in the sun for a day. Meanwhile, for the tadka, add the five spices called paach phoron. i.e; jeera seeds, mustard seeds, kalonji seeds, fennel or mori seeds and black jeera seeds to hot mustard oil. Also add dry red chillies to it. When the paach phoron start to splutter, add the mango mix to this and fry in oil. Cook the mangoes in the tadka until they absorb the oil for about 3- 4 minutes. Now, add jaggery and roasted cumin powder. Stir until the jaggery dissolves completely. Leave the preparation to cool. Place in a closed air-tight container. every alternate day place it in the sun to enhances the taste of the achar.Read More....
11 Laurel's Mango Chutney Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.Cool and freeze in containers.Read More....
12 Green Mango Chutney Peel the mangoes and cut into small pieces, set aside.Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.Add to the pan and cook for 10 minutes, stirring.Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.Pour into sterilized jars, seal with cellophane covers and label.Read More....
13 Ripe Mango Chutney In a small saucepan, heat oil on low and add sliced onion.Cook, uncovered,until onion is soft and evenly browned (about 40 minutes).Mix in mangoes, sugar, mustard, coriander and water.Cover and cook about 20 minutes, until mangoes start to break down.Stir, uncovered, 3 to 5 minutes to thicken chutney.Season with Tabasco and black pepper.Read More....
14 Mango Peach Chutney Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.Cool or chill before serving.Read More....
15 Spicy Mango Ginger Chutney Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.Add remaining ingredients and let stand overnight.Bring to boil and boil rapidly until thick.Pour into hot sterilized pint jars, and seal.Read More....
16 Mango Chutney Spicy Put mango in a stainless steel pot. Add water bay and salt. Cover and simmer until the mango starts to soften, stirring occasionally.Meanwhile, simmer dates in vinegar until soft. Remove dates and chop finely. Make a syrup with the remaining vinegar and sugar.Add mango, dates and all spices. Cook until it becomes a thick puree.Add nuts and lemon juice. Simmer gently till thick.Cool and bottle.Read More....
17 Mango Chutney En Masse Put vinegar, sugar, lemon juice and mangoes into a heavy bottomed pan.Stir until the sugar is dissolved and bring to the boil.Stir in all the other ingredients and bring back to the boil.Reduce to a medium heat and cook gently, uncovered for 1 ? to 2 hours until thick ? stirring occasionally.Test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer. Read More....
18 Pineapple Mango Chutney In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes. Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.Read More....
19 Mango-Apple Chutney Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.Read More....
20 Mango Chutney Caribbean Combine peppers, vinegar, salt and sugar in a large pot.Cook over medium heat until sugar dissolves.Add remaining ingredients and bring to a boil.Simmer, undisturbed for 4 hours.Remove from heat, cover and set aside for 2 hours.Refrigerate overnight.Read More....
21 Hot Lime and Mango Chutney Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.Read More....
22 Traditional Mango Chutney Mango: Hard, ripe, peeled, seeded and sliced.Place all ingredients in heavy saucepan over medium heat.Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently.Remove from heat, cover, and let stand for about 12 hours.Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.Remove from heat and immediately pour into hot sterilized jars.Vacuum seal.Read More....
23 Aamer (Mango) Chutney Cut the mango into 6 pieces.Heat oil in the pan.Fry the mango slices in the hot oil until slightly brown.Remove mango pieces and keep aside.To the same pan add the dry red chilli and panch phoron.Pour in two cups of water, the sugar and the salt.Let this boil then add the mango slices.Simmer over medium heat until the sugar syrup thickens to your desired. consistency.Pour in a serving bowl and sprinkle the dry grounded spices. Read More....
24 Nepali (India) Mango Chutney Peel the mango with knife.Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup.Remove from heat. Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place.Read More....
25 Mango Blueberry Chutney Place all ingredients in a pan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring frequently to keep from sticking.Store, refrigerated, in an airtight container.Read More....
26 Mango Pomegranate Chutney Cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate.Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this.Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan.Repeat with the other half of the pomegranate.Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.Store, refrigerated, in an airtight container.Read More....
27 Dried Mango Chutney Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 30-35 minutes, stirring often to keep from scorching. Let cool, and store in an airtight container.Read More....
28 Mango Ice Cream Beat egg whites until frothy, then gradually beat in sugar.Mix the mango puree with cream, then fold in egg whites.Churn and freeze by hand or with an ice-cream maker.Read More....
29 Magnificent Mango Ice Cream Place mangoes and sugar in blender and process until smooth.Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.Adjust sugar to taste, it should be fairly sweet.Pour into ice cream freezer and process per manufacturers directions. Place ice cream in a sealable container and put in freezer for at least three hours before serving.Read More....
30 Luscious Silky Mango Ice Cream Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. Gelato base- Whisk egg yolks and sugar till pale and lemony.In a medium/heavy saucepan, bring milk and cream to a simmer.Turn off heat and whisk half of the mixture into the yolks.Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.Refrigerate overnight. 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer.Read More....
31 Mango Coconut Ice Cream (Vegan) Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.Cut and puree the mangoes.Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).Set the ice cream mixture aside to cool. Freeze overnight.Read More....
32 Mango Sorbet Peel the mango. Cut the flesh from the stone and dice it.Place in a zip-lock bag, close it (be careful to keep the air out) and freeze for at least 4 hours.Take the bag out of the freezer and allow to thaw for about 20 minutes at room temperature.Put slightly thawed mango pieces into a tall bowl (or the bowl of your blender), add powdered sugar (if using) and puree the mango into a creamy sorbet using a hand-held blender (or simply blend in your blender).Eat right away and enjoy!Read More....
33 Mango Coconut Sorbet Puree in food processor; chill.Freeze in ice cream maker according to your machine's directions.Read More....
34 Mango-Pineapple Sorbet Peel the mango and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the chopped pineapple, sugar, water, lime juice, rum and salt. Squeeze the mango pit hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth.Taste, then add more lime juice or rum if desired.Chill the mixture thoroughly.Freeze it in your ice cream maker according to manufacturer's instructions.Read More....
35 Mango Ginger Sorbet Dissolve the sugar in the water.Stir in the mango puree, lime juice, and ginger.Pour into ice cream maker and freeze instructions.Scrape into a container, seal tightly and let firm up in the freezer for about 3 hours before serving.Read More....
36 Mango oats smoothie Soak quick cooking oats or rolled oats in water. mix well. cover the bowl and keep in the fridge overnight or for 7 to 8 hours.Next day, chop 1 large mango and add the mango cubes in a blender.Add the soaked oats.Blend till smooth.This is a thick smoothie. To thin down a bit, you can add some water or milk.Pour in a glass. You can top with dry fruits or seeds or berries. For some crunch, i sprinkled chia seeds.Serve mango oats smoothie.Read More....
37 Mango phirni Prepping: Rinse basmati rice for couple of times in water and then spread it in a plate and let the grains dry. You can also spread it on a small kitchen towel.After the rice grains are dried, then take the rice grains in a grinder jar.Grind till you get a semi fine granular consistency. Keep aside. when the rice is getting dried, you can peel, chop 1 large mango and add the mango cubes in a blender or grinder. Blend till smooth. Keep the mango pulp aside.Also slice or chop 10 to 12 pistachios and 5 to 6 dried rose petals if using. Preparing phirni: Take 3 cups full fat milk in a thick bottomed kadai or pan and on a low flame heat it. Do stir at times so that the milk does not scorch from the base. when the milk begins to boil, then add the ground rice granules. Stir very well.Next add 4 tablespoon sugar. Stir well and cook the mixture on a low flame, stirring at intervals.The milk will thicken as the rice gets cooked. Keep on stirring in breaks so that lumps are not formed.Also scrapeRead More....
38 Mango salsa Chop large mango. Add the chopped mango in a mixing bowl. do use ripe and sweet mangoes. To the same bowl, add finely chopped onion, finely chopped red bell pepper (red capsicum), green chili (chopped) and chopped coriander leaves.Add the following spices - crushed black pepper, cumin powder, red chili powder or cayenne pepper.Now add lemon juice. Lastly season with salt.Mix everything very well. Serve mango salsa.Read More....
39 Aam chunda Rinse and wipe dry the mangoes. Then peel them.Grate or shred the mangoes.In a pan take the grated or shredded mangoes along with sugar and salt. Switch on the flame. Stir this sugar+mango mixture very well.On a low flame or sim, cook this mixture. Initially the sugar will melt and consistency will be watery. Stir often so that the sugar does not crystallize and keep on simmering the mixture.When the sugar syrup will start to cook, you will see the mixture bubbling .Keep on stirring and cooking.The mixture will begin to thicken. When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then the chunda gets a thick sticky hard consistency. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.Lastly add red chili powder and roasted cumin powder. Mix very well. Cool aam ka chunda completely.Once cooled, spoon mango chunda in a clean sterilized glass jar or bottle.Serve aamRead More....
40 Raw mango salad Rinse the mangoes and then dry them with a clean kitchen towel.Peel their skin. Chop the mangoes into cubes.Place the chopped mangoes into a mixing bowl or wide dish. Add the finely chopped onion.sprinkle kashmiri red chili powder, roasted crushed cumin powder,sugar and salt as per taste.Mix all nicely with a spoon.Cover and allow the mixture to rest for 10-12 mins.After some time the salad will leave moisture.Serve raw mango salad as a side dish, garnish with some chopped coriander or mint leaves.Read More....
41 Mango falooda Preparing sabja seeds: First soak sabja seeds/sweet basil seeds in water for about 20 to 30 minutes. Later strain them with a tea strainer and keep aside. Preparing falooda: Then prepare the falooda sev according to package instructions. If you need to cook them then do boil them in water till they are cooked completely & softened. Rinse the cooked falooda sev in water and then drain them. Keep aside covered. Allow the falooda sev to cool completely at room temperature. Layering falooda: In serving glasses, first add rose syrup.Then add sabja seeds/sweet basil seeds.Next add falooda sev.Add mango puree.Add milk.Repeat the layers again.Add milk.Add chopped mangoes.Top with a scoop of mango or vanilla ice cream and some chopped or sliced dry fruits. Also add some chopped mangoes.Serve mango falooda immediately.Read More....
42 Mango iced tea Peel and chop the mangoes.Puree them in a blender and refrigerate.Heat water on a stove top or in the microwave. Remove the pan of hot water.Add the black tea and stir. Cover and let the tea steep in the hot water for 5-7 mins. Strain and keep the tea in the fridge.Once the tea is cooled, remove from the fridge.Pour the tea in a blender.Add the mango puree, lemon juice and sugar to the tea.Blend everything till smooth.Serve the mango iced tea in tall glasses with some ice cubes garnished with mint leaves or mango or lemon slices.Read More....
43 Mango mastani Slice a few dry fruits like pistachios, almonds and cashews. keep them aside with glazed cherries.Peel, chop large mangoes and add them to the blender.Reserve a few chopped mangoes aside for topping the mastani drink later.Add sugar. Add full cream milk.Blend to a smooth thick milkshake.Pour this thick mango milkshake in glasses till you have enough space at top for ice cream scoops.Place one or two vanilla or mango ice cream scoops.Top with the sliced dry fruits and chopped mangoes. Garnish with the glazed cherries. Serve mango mastani immediately with a spoon as well as straw.Read More....
44 Mango panna cotta First chop the agar agar strands in small pieces and soak them in warm water for 10 mins.Rinse, peel and chop the mangoes. Add the chopped mangoes in a blender and make a smooth puree. Keep the mango puree aside.Mix cream, milk and sugar in a pan or sauce pan and keep it on the stove top. Stir with a wired whisk. Keep on stirring at intervals while the cream mixture comes to a gentle boil. The sugar should also dissolve completely.Also at the same time, keep the agar agar and water solution on the stove top. Keep on stirring the agar agar solution and let it cook till the agar agar strands are dissolved completely.The cream+milk+sugar mixture should just gently come to a boil. Switch off the flame.Mix the hot agar agar solution into the hot cream+milk+sugar mixture and stir very well with a wired whisk. Wait for about 5 mins till the panna cotta mixture becomes less hot. then add the mango puree and vanilla extract. Mix very well with the wired whisk.Pour the mango panna cotta in serviRead More....
45 Mango Raita Combine the curd with the sugar. Mix it till the sugar dissolves.Then combine mangoes with the yogurt in a bowl.Heat the ghee or oil in a small frying pan.Fry the mustard seeds till they pop.Add the red chillies and fenugreek seeds and fry for 30 seconds.Pour this spiced tadka on the curd mixture, then strain the ghee and discard the seeds. Stir the ghee into the yoghurt mixture.Garnish the Mango Raita with coriander leaves. Read More....
46 Quick mango mousse In a blender, add the mangoes, wine and honey.Blend till smooth.Now add the cream and blend till smooth.Serve mango mousse in glasses and chill the mousse in the refrigerator for some 20-30 minutes or more.Garnish the mango mousse with chocolate shavings or chopped dry fruits or any fruit preserve and enjoy the delicious mango mousseRead More....
47 Chocolate Chip and Mango Muffin Sieve the plain flour, baking powder and soda bi-carb in a deep bowl. Keep aside.Combine the condensed milk, mango pulp, butter and vanilla essence in another deep bowl and mix well.Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula.Add some water, mix well to get a batter of dropping consistency.Place 8 paper cups in 8 muffin moulds of a muffin tray.Drop spoonful of the batter into each muffin mould and tap it lightly.Sprinkle chocolate chips evenly on each muffin mould and bake in a pre-heated oven at 200?c (400?f) for 15 minutes or until a toothpick inserted in a muffin comes out clean. Read More....
48 Fajeto Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices. Saute on a medium flame for 2 minutes.Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.Serve hot, Read More....
49 Mango Barfi 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 deep greased plate.Allow it to set for 8 hours.Cut into 9 equal squares.Serve or store in an air-tight container.Read More....
50 Mango Jam Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 12 minutes, or till the mixture thickens and turn glossy while stirring continuously.Cool completely and serve with toasted bread or store it refrigerated.Read More....
51 Baked Alfanso Mango Yoghurt Preheat oven to 180 degrees.In a mixing bowl, combine the cream, condensed milk and yogurt, whisk well till creamy.Add mango pulp and whisk well.Pour the mixture into individual oven proof glasses.Pour some water in a baking tray and place the glace in the tray.Put the tray in the pre-heated oven and bake for 8-10 minutes.Remove the tray from the oven and allow the yogurt to cool and come down to room temperature.Refrigerate for 1-2 hours.Serve chilled garnished with mango puree, mango pieces and mint sprigs. Read More....
52 Delight Mango Custard Dissolve the custard powder in cold milk and keep aside.Whisk the cream in a bowl along with powdered sugar to make soft peak and keep aside.Heat a pan, add the remaining milk and when the milks boils, add the sugar and stir for a couple of minutes.Add the milk mixed with custard powder and stir again for few seconds.Add the mango puree and stir for a minute and cook till custrad becomes thick.Add fresh cream and nuts and mix well.Pour it in a bowl and add some fresh cream on top.Serve chilled.Read More....
53 Mango and Mint Squash Combine the mango pulp ,mint leaves and roasted cumin seeds in the mixer jar and blend to make a paste. Keep aside.Take sugar in a pan ,add water and boil on medium heat. Keep stirring.When it start boiling add milk to remove the scum from the syrup.When scum start floating on the top ,remove with a spoon to clear the syrup.Make a syrup of 1 thread consistency.Add citric acid and mix well.Add salt and mango mint mixture and bring it a boil.Keep aside to cool.Add the food colour, mix well and store in a glass bottle.Keep refrigerated.Read More....
54 Mango Balushahi Sieve the flour,add ghee to it and mix.Add the mango pulp and soda -bi-carb and mix well to form a soft dough.Mould the dough into little balls and flatten.fry in ghee till light brown on low flame.keep aside to cool. for the sugar syrup- Mix the water and sugar.Melt the sugar and boil over low heat till the mixture starts boiling.To test if the syrup is ready drop a little bit in a plate,if it hardens quickly,the syrup is ready for the balushaihs. how to proceed- Dip the balushahias in sugar syrup for 4-5min and leave aside to dry in a greased plate.The balushahis are ready when the syrup has dried.Read More....
55 Mango Coconut Halwa Heat a non-stick pan, add mango pulp and cook till it bubbles.Add cooked dalia and sugar and cook till it leaves the sides of the pan.Add cream and desiccated coconut and mix well and cook for another few minutes.Lastly add cashewnuts, raisins, saffron, cardamom powder and mix well.Divide the dalia-mango mixture into equal portions.Take silicon muffin mould and grease it with a little ghee.Press a portion of the dalia-mango mixture evenly into the greased mould.Repeat with the remaining moulds.Unmould on a serving plate and serve garnished with almond slivers.Read More....
56 Mango Kadi Grind fresh coconut, green & red chillies,dhaniya seeds together with little water.Mix the grinded paste,mango pulp & salt to the buttermilkBring the mixture to boil.Tadaka methi seeds & kadi pattaRead More....
57 Mango Plazza Combine the whipped cream and mango pulp in a bowl and mix well.Add the nuts and mix again.Add the rasgullas and mix well.Place each rasgulla in individual bowls and garnish with whipped cream.Serve chilled. Read More....
58 Mango Soda Mix all the ingredients and serve immediately. Read More....
59 Pizza Mango Delight Take pizza base and sprinkle 1 table spoon of water on it, flatten it with the help of rolling pin.Repeat the process again and again till the base gets double of its size.Cut the base into 4 equal pieces and fold each piece like a cone.Bake the cones on 450 degree F for 6 to 7 minutes in microwave, take out and bring them to room temperature.Fill chilled mango pulp in each cone and dress it with rose syrup and serve.Read More....
60 Mango Rabdi Heat the milk in a deep pan and bring it boil.Reduce the flame and simmer it for 1 1/2 hours or till it is reduced to half.Remove from the flame and add sugar, while stirring continuously till the sugar is dissolved and allow it to cool.Add the mango pulp and cardamom powder and stir gently.Keep in a refrigerator to chill.Serve chilled. Read More....
61 Mango Poori Add a pinch of salt to the flour and sieve it two times.Combine the flour, mango pulp, cardamom powder and powdered sugar in a bowl and mix well and knead into a smooth stiff dough adding water if needed.Cover it with a wet muslin cloth and keep aside for 30 minutes. Knead again and divide the dough into small round balls and roll them into small puris.Heat the oil in a kadhai and deep fry the puris till they turn golden brown from all the sides.Serve hot.Read More....
62 Fruity Mango Juice Combine all the ingredients in a deep bowl along with 1 cup of water and mix well.Refrigerate for 1 hour and serve chilled garnished with mango slices and crushed ice.Read More....
63 Mango Soya Milkshake Combine all the ingredients together in a mixer and blend till smooth. Refrigerate to chill.Pour into individual glasses and serve immediately garnished with chopped mangoes.Read More....
64 Sirka Six-month sugar cane juice is kept for about 6 months for fermentation (usually kept in February and used in July).The juice is boiled in fryer till half amount remains. In a separate fryer, condiments are fried with mustard oil for a few minutes.Now, mango slices are added and fried for a few more minutes. In next step, sugar cane juice and salt are added and boiled for about 10 minutes. Read More....
65 Khatai Fruits are washed, dried and cut in half.The slices are dried under sun for 3-4 days. The dried slices are dipped in water and again dried.. Condiments, oil and salt are added and the mixture is kept under sun for a day.Read More....
66 Amchur Fruits are washed, dried, cut in small pieces and dried under sun for 3-4 days. The dry pieces are now ground in khal-batta (traditional, iron grinder). The powder obtained is mixed with ingredients and stored for use. Read More....
67 Shakkar amba Fruits are washed, dried and peeled extracting the pulp. The pulp is grated and excess water is drained of by straining in white cloth. The pulp and sugar (in equal amounts) are cooked in fryer for few minutes. In next step, other ingredients are added and the product is ready for use. Read More....
68 Amawat The juice of ripe fruits is spread on white cloth. After the first layer dries, another layer is spread over it and allowed to dry under sun. The process is repeated for about 15 days until the desired thickness is reached. At end, the thick layer is separated from the cloth and a paste of ingredients is applied both the sides.Now, it is kept under sun for a day and stored for use Read More....
69 Galka Fruits are washed and cut in small pieces. The ingredients (jeera, mangrail, methi, lahsun) are fried with mustard oil till light brown colour appears. In next step, fruits and condiments (dhaniya, haldi and salt) are added and fried for a few minutes till the fruit pulp is fully mixed with other ingredients. Now add gud and cook for a few more minutes. Cool down the product and store for use. This product keeps well only for 4-5 daysRead More....
70 Gulamma Fruits are washed and cut in small pieces. Take one table spoon mustard oil in fryer and add jeera. In next step, mix mango pieces and cook for about 15 minutes. Now add gud, roasted wheat flour and a little water and cook for a few minutes. Cool down the product and use in a day or two.Read More....
71 Payasam Peel the mangoes and squeeze out the pulp, scraping it offn the stone. Discard the peel and stone. Put the pulp in a blender together with coconut milk, sugar, cardamom and saffron and mix till well blended. To serve, pour into glasses over crushed ice. Garnish with cashew nuts.Read More....
72 Mango Fool Peel the mangoes and extract the pulp. Discard the skin and stone. In a pan bring the milk and cardamom seeds to a rapid boil for a few minutes, add sugar and saffron. Cook till sugar is dissloved. Cool. Add mango essence(optional). In a liquidizer puree the mango pulp, and gradually add the milk mixture, some crushed ice or chilled water blend thoroughly. Serve cold in tall chilled glasses with or without the ice cream.Read More....
73 Mango Lassi Peel the mangoes and scrape the pulp from the stone. Discard the skin and stone. Put all the ingredients in a blender and mix till creamy and smooth. Add some crushed ice and blend Read More....
74 Mango Soup In a blender or food processor puree mango, 2 star fruits( save 1 for garnish ) and pineapple until smooth. With the motor running, add seltzer, apricot nectar, lime juice and pineapple extract. Process until blended. Cover and chill until ready to serve. Serve in small soup bowls that are set in larger bowls containing crushed ice or serve in frosty glass mugs. Float a slice of star fruit in each serving and garnish with mint leaves.Read More....
75 Mango Gazpacho Put 3 mangoes, vinegar, all the juices, sugar, salt and pepper into a blender or food processor and puree. Remove and pour into a large bowl. Put the shrimps into boiling water and cook for 3-4 minutes. Cool. Chop the cucumber, onion, bell pepper and parsley or coriander very fine and add to the mango mixture along with the reserved mango cubes and the shrimps. Serve chilled.Read More....
76 Red Cabbage salad Heat the oil in a wide skillet or a wok. Add the mustard seeds, sesame seeds, poppy seeds and chilli flakes and when they begin to splutter, toss in the ginger, pepper and cabbage. Stir to coat and blend all the seasoning.Then add the vinegar and water and continue to cook for another few minutes till the cabbage begins to soften and the liquid dries up. Take care that the cabbage retains its crunchiness. Remove from heat and add the remaining ingredients. Adjust seasoning. Serve chilledRead More....
77 Roasted Duck Salad With Mango Needs only to combine all the ingredients, adjust the seasoning and chill. Serve on a large platter.Read More....
78 Dass's Mango Pachadi Peel and cube the mangoes. Grind 2 tbsp cumin, 2 tbsp mustard and desiccated coconut togetherwith half cup hot water. Season curd with salt and sugar and then add chilli powder. Add the coconut mixture to the curd and then mix in the mango cubes and set the bowl aside. In a small frying pan heat the oil or ghee and fry the extra 1 tbsp each of mustard and cumin seeds and curry leaves. Heat until the mustard seeds begin to pop. Add this to the curd and mango mixture. If the mixture is oo thick add more curd to make a thinner texture.Read More....
79 Chicken In Pita Pockets With Mango Mayonnaise Peel and slice the mango. Mash half the slices with a fork and mix with the mayonnaise. Set aside the remaining slices. Cut the top edge of the pita and carefully open to form a pocket. Stuff with sliced chicken breast, dollops of mayonnaise, shredded lettuce, mango slices, toasted coconut flakesand toasted nuts.Read More....
80 Microwave Mango Ketchup Combine all the ingredients in a microwave uncovered on high for 5 minutes. Stir. Microwave on low for 3-5 minutes or till the mixture is thick. Stir from time to time in between.Read More....
81 Green Mango Sauce wash the mangoes thoroughly and boil them in water till tender. Drain water. When cool enough to handle, extract the pulp and strain it through a strainer and add the sugar and spices to it. Put in a pan and heat till the sugar has dissolved and the syrup is thick. Remove from heat and allow to cool. Separately, in afood processor mince together the coriander leaves, mint, onion, ginger and green chillies to a fine paste. Stir into the mango mixture. Bottle and refrigerate.Read More....
82 Mango Jelly Put the mango slices in a pan with 450 ml water and simmer for 30 minutes or till tender. Cool a little bit and then press it to get all the juice out. Then add water and press it out a second time to remove all the liquid juice. Weigh the remnants in the muslin bag and deuct it from the weight of the mango slices. Add sugar equal to one and half times the remaining weight. Keep the pan on low heat till the sugar is dissolved. Add the lime juice and bring syrup to a rolling boil until the temperature reaches 230 degree F/110 degree C gas or the setting point is reached.Read More....
83 Mango Leather (Sour) Pressure cook the mangoes with a little water till soft. Dry off the excess water and weigh the pulp. Add ot it an equal amount of molasses or sugar. Season to taste. Put all the ingredients in a processor and blend to a smooth puree. Spread about one fourth thick evenly on a slightly greased flat steelor on plastic plates. Dry in the sun or the dehydrator till done. Stack in layers in airtight containers and allow a few days to mature.Read More....
84 Mango Mayonnaise Beat the eggs in a processor at medium speed. Add salt, pepper, mustard and mango, and blend well. Add the oil very gradually without stopping the blender and continue till the mayonnaise thickens. When it is really thick stir in the lime juice or vinegar. Continue to blend till all the oil has been used up.Read More....
85 Mango Butter Peel mango, scrape off pulp, mash and place in the top part of a double saucepan or heatproof bowl. Stir in the lemon rind and juice, and the butter, sugar and eggs. Stir constantly over simmering water until mixture thickens. Pour into hot jars and seal when cold. Read More....
86 Jamaican Mango Preserve (Mangada) Peel the mangoes and rub the pulp through a strainer. Measure the pulp by the cup and add to it in proportion the sugar, ginger and lime juice. Put this mixture in a stainless steel pot, bring to a boil and cook till it thickens. Remove the ginger with a slotted spoon and spread the remaining mixture 1" thick on a non-stick tray. Cool through well, preferably overnight in a refrigerator, and cut into squares or any other shapes desired.Read More....
87 Sweet Oven-Dried Mangoes Mix water, lime juice and sugar. Heat to boiling. Add the mango slices to the syrup and let stand for 20 minutes. Drain the fruit and spread in a single layer on a rack in the oven at 260 degree F/130 degree C/1 gas for 8 hours or until mangoes are leathery, but pliable. Pack in airtight containers. Refrigerate or freeze for long storage.Read More....
88 Mango Preserve (Murrabba) Peel and cut the mangoes into thick slices. Discard the stone. Keep the slices dipped in salt water to prevent decoloration. Take a clean piece of muslin and loosely tie the slices in it and cook them in boiling water for 7-10 minutes or till tender but firm. Remove the slices from the water and spread them on a clean cloth to dry. Prick them all over with a fork. Tie the cinnamon and cardamon in a small piece of muslin and add to the water in which the mango slices were boiled together with the sugar and citric acid. Cook on low heat till the sugar dissolves and then boil rapidly till the syrup is of one-thread consistency. Remove the scum from the surface. dd the amngoes and saffron to the syrup. Continue cooking till the slices are slightly translucent and tender. Leave overnight. Remove the slices from the syrup. Boil the syrup till it is of two-thread consistency. Remove the muslin bag containing cinnamom and cardamom, squeeze it well to extract the flavour. Return the mango sliceRead More....
89 Mango Ginger Jam Grate the lemon rind and squeeze out the juice. Scrape the fresh ginger and bruise it with a rolling pin and tie it in a piece of muslin. Take a pan and put the mangoes, lemon rind, lemon juice, water and muslin bag with fresh ginger in it. Cook on low heat till the mango softens. Remove the muslin bag after squeezing it well so as to catch all the flavour of the ginger. Add the sugar and the crystallized ginger and cook till the setting point of the jam is reached. Cool and pack in sterilized jars.Read More....
90 Mango Bread Prehest oven to 350 degree F/180 degree C. Grease one large loaf tin or two 8" loaf tins. Sift flour, soda, salt and cinnamon into a large mixing bowl. Add the nuts, sultanas and coconut. Separately, cream together butter and sugar, and add the eggs one at a time. Stir in the vanilla. Stir in the dry ingredients, mangoes and lemon juice and rind. Mix well then pour into the tin and let it stand for 20 minutes. Bake for 1 hour or until the loaf is done. Cool in tin for 10 minutes. Remove from the tin and cool on a wire rack. For best results, wrap in foil and serve it.Read More....
91 Mango Brown Betty Grease a pie dish with butter. Combine the mangoes, cinnamon, lemon juice, rind and half the sugar. Separately, combine the butter, bread crumbs and remaining sugar. Starting and ending with a layer of crumb mixture, spread the mangoes and crumb mixtures alternately. Sprinkle with a dash of water and bake in a pre-heated oven at 375 degree F/190 degree C/4 gas for 45-60 minutes till the mangoes are soft and done.Read More....
92 Prawns In Mango And Hot Garlic Sauce Slit the prawns along the vein line to butterfly them and then put them in a mixture of sambal oelek, soy sauce and sherry and marinate for about 15 minutes. Heat oil in a wok or frying pan, add the ginger and garlic pastes. Stir till fragrant and brown. Then add the prawns and stir fry for a minute or so. Add the mango puree and strips and stir fry another minute. Serve on a heated platter, sprinkle, over with toasted almonds. Garnish with spring onion brushes and serve with steamed rice.Read More....
93 Keri Rice Clean and wash the rice and soak it in clean water for 15-20 minutes. Put water, half the salt and the ghee in a pan and bring it to a boil. Add the rice and cook on low heat till tender. Separately heat oil in a saucepan and toss in the spices for the seasoning one by one, mustard seeds, cumin seeds, asafoetida, split gram, black gram daal, dry red chillies, peanuts and curry leaves, and let them sizzle for 1-2 minutes. Add the mango, salt and coconut and fry for about 5 minutes. Add this mixture to the cooked rice and mix it gently without breaking the rice. Top with the coriander. Leave on dum for 5 minutes. Serve hot.Read More....
94 Thai Mango And Pork Heat the oil in a pan and fry the garlic. When it is fragrant add the green chillies and ginger. Fry a minuteor so and then add the pork strips and cook to brown. Stir in the shrimp paste, soy sauce and fish sauce. Add salt, sugar and water and cook till the meat is tender and the sauce is thick. Remove from heat and add the mango, peanuts and coriander. Serve hot.Read More....
95 Amba Pasanda (Mughlai mango mutton) Heat the oil or ghee and fry the onions to a golden brown. Add the ginger and garlic pastes and stir till brown and flavourful. Add the coriander, cumin, salt and meat. Continue cooking till the meat browns. If it tends to burn or stick, wet it with an occasional dash of water. When the meat is evenly brown, add just enough water to cook it till tender. Finally add the garam masala powder. Peel the raw mangoes and cut the flesh into thick slices. Boil these slices in water till semi-cooked. Drain and discard the water. In a separate pan put the sugar with 2 tbsp water. Cook on low heat till the sugar dissolves and the syrup is of a thick consistency. Add the mango powder and continue cookig till the syrup dries up. Now put the mango pieces on top of the meat. Add one cup of hot water. Cover and put in an oven or on dum till the fat comes to the surface of the gravy. Serve hot. Read More....
96 Chicken Breast Rolls With Mango Spread out the chicken breasts on a board and flatten them with a meat mallet. Season with salt, pepper and seasoning. Peel the mangoes and cut the cheeks of flesh off the stone in large thick slices. Each mango should give two large slices and two narrow ones from the sides. Spread the spinach puree on each breast. Place the larger mango slice on the flattened breast and roll the meat firmly and close well. Secure with toothpicks. Lightly beat the eggs in a bowl. First roll the breast in the flour then dip it in the egg mixture to coat thoroughly. Prepare all the breasts in this way. Heat the butter in a frying pan. When it sizzles place the chicken breast in it, lower the heat and cook gently till done. When all the pieces are done put the remaining mango bits in the hot butter and stir fry a few minutes till soft and use as topping or on the side. Serve hot with mango sauce, chutney or mayonnaise.Read More....
97 Mango Kernel Bhajji (Aam Ki Gutli) Dry the mango stones in the sun for a dat or two. Break open and take out the kernels. Slice the kernels and boil them in salted water till cooked. Drain and rinse in fresh water. Heat oil in a skillet or kadhai and fry the onions to a pale golden colour. Add turmeric and all the three pastes and fry till brown then add cumin, coriander, garam masala and red chilli powders and half tsp salt. Add the boiled kernels and continue cooking. From time to time add a little water, drying it off after each addition till you have used about a cup full. Adjust the salt to taste and serve hot.Read More....
98 Sweet And Sour Mangoes Peel and cut mangoes into large chunks. Discard the stones. Heat oil in a large skillet or pan. Add mustard seeds and when they begin to splutter add the curry leaves, then lemon grass and onions. Cook stirring for a few minutes then add the ginger and garlic pastes, garam masala, turmeric and red chilli powders and salt. Sauce on low heat adding a dash of water if it tends to burn. Cook for 5-7 minutes and then add the mango, sugar and vinegar. Cover and simmer till the mango is tender and the liquid has dried up. Gradually add coconut milk, mixing gently. Adjust salt to taste and serve.Read More....
99 Amchuri Alu Boil and peel the potatoes. Cut into quarters and keep aside. Heat oil in a kadhai. Add mustard seeds and as they begin to splutter add all the spices and salt except the ginger-garlic paste, mango powder and flour. Stir fry for a few minutes on medium to low heat, then add the ginger-garlic paste and brown. Add a tablespoon of water every now and then to prevent the spices from burning. Add the potatoes and mix till well coated. Cover and cook for a few minutes till the water has dried up. Mix the mango powder and flour together and sprinkle over the potatoes. Add salt. Cook a few minutes longer, stirring constantly. Serve hot or cold. Read More....
100 Mango Curry In Fish Paste Heat oil in a skillet. Add onion and garlic and fry until tender and fragrant. Add to this all the other ingredients except the mango, chilli and coriander. Cook this mixture for 5-7 minutes or till it becomes thick and well blended. Now add the mangoes and chillies and cook a further 5 minutes on low to medium heat. Garnish with coriander leaves and serve hot with rice. Read More....
101 Mango Bellini Place a little mango puree in a tall champagne glass and add a little liqueur,then carefully pour some champagne in, stir, add a little more champagne and stir. It will foam so be carefully it does not spill over. Finally fill the glass with champagne and serve immediately.Read More....
102 Mango Daiquiri Peel the mango and slice the flesh discarding the stone. Put into a blender together with all the ingredients except the cherries and blend till smooth. To serve, pour into tall chilled glasses and decorate each with a cherry.Read More....
103 Avocado, Mango and Carrot Salad Recipe In a mixing bowl mix together the grated avocado, mayonnaise, green mango paste, carrots and sugar powder and pieces of sweet mango. Keep aside. To serve: Cut the avocado (keep for serving) into halves and remove the seed. Discard the seed and use the prepared filling to fill the avocado. Chill in the fridge and serve.Read More....
104 Mango and Vanilla Custard Recipe Mix custard powder in 1/4 cup milk, mix well and keep aside. Heat the remaining milk with sugar, bring it to a boil and then add the custard powder-milk mixture to it. Stir continuously so that no lumps are formed. This will thicken up soon so keep stirring. When the mixture starts bubbling and looks thick, switch off the stove. Allow it to cool down completely. Now to assemble, in a glass, alternate a tbsp of prepared vanilla custard with a tbsp of mango pulp till it reaches the brim. Add chopped cherries on top. Refrigerate for an hour and serve chilled.Read More....
105 Mango Ice-Cream with Custard Powder Recipe Combine 1/2 cup evaporated milk and custard powder to form a smooth paste. Bring remaining evaporated milk to boil on medium heat. Add custard mixture to boiling milk, stirring continuously. Cook on medium low heat till the custard is of thick coating consistency, stirring continuously. Add condensed milk. Stir well. Cool. Add mango pulp. Whip well. Freeze till half set. Add cream and almonds. Whip in electric blender till light and fluffy. Freeze till set.Read More....
106 Mango and Passion Fruit Smoothie Recipe In a blender add all ingredients and blender till smooth and creamy. Serve it either chilled and straight away or in a chilled glass with salted rim.Read More....
107 Frozen Mango Yoghurt Recipe Mix first 5 ingredients in a blender; process until smooth. Combine this mixture with sugar and yogurt in a large bowl; stir well with a whisk. Pour mixture into 6 measure of ice-cream tray/container, and put it in freezer, let it remain for at least 1 hour before serving.Read More....
108 Mango and Cashew Nut Salad Mix all of the above, gently and carefully. We will not advise you to make this in advance as the salt will make the cucumber ooze out water and will make the salad soggyRead More....
109 Mango Barfi Cocktail Recipe Take shaker and add Vodka, mango juice, lime juice, and fruit de passion syrup with ice. Shake it vigorously. Double stain it in martini glass. Garnish with Lime wedge.Read More....
110 Mango Mint Drink Recipe Boil mangoes in water. Drain the water and peel the mango skin. Stone and pulp the mango. Add water, sugar, salt, chili, mint and cumin to the pulp. Whisk thoroughly until blended properly. Serve chilled with crushed ice.Read More....
111 Mango Frappe Recipe Place mango slices in the freezer for 30 minutes approx. Combine Mango, Milk, Sugar, Lemon Juice, and Vanilla in a blender; process until smooth. Add ice cubes; process until smooth. Serve chilledRead More....
112 Pineapple Mango Juice Recipe Juice the Pineapple using a juice extractor. Mix mangoes and ginger into a large glass-measuring cup. Whisk in the vanilla essence and blend well. Add in the Pineapple juice? Chop some fresh pineapple slice into 4 pieces. Serve with crushed ice, garnished with the pineapple slices on the glass rim. Read More....
113 Mango Payasam with Jaggery Recipe Peel and cut mangoes. Wash rice well. If you are using jaggery, boil it with just enough water to melt it on a medium flame and strain to clear of the impurities. Chop the cashew nuts into small pieces. Boil mangoes with 500 ml milk on high heat till they become mushy and soft for about 10 minutes. Transfer to a blender and make a smooth paste, when at room temperature. While the mangoes are cooking, in another heavy bottomed non-stick deep pan, boil the remaining milk and washed rice. Once boiled reduce flame to medium and allow to simmer, stir frequently to prevent from sticking at the bottom for about 1 hour till the rice is cooked and soft. Add the mango puree and the remaining ingredients and cook for a further 15 mins till all is blended well. Check for sweetness and add more if required. Serve hot or cold.Read More....
114 Mango Cheesecake Recipe Powder the biscuits in a mixie into a coarse powder. Pour the melted butter on the powdered biscuits and mix with your hands or run it again the mixie for few seconds.You need to fill the pan's base with the biscuit crumbs. Press it firmly to the base using a glass and chill this in the freezer for 15 mins. Hang the curd in a thin cloth to remove all the water content from it. Leave it for a couple of hours to get thick hung curd. Chop the paneer into small cubes. Grind the hung curd and paneer together to make a smooth puree. Peel, chop and puree two mangoes. Take the mango puree in a pan and heat it over low flame. Don`t boil it. Meanwhile chop the china grass sheet into small pieces. Soak it in 1 and 3/4th cup of water for 10 minutes and heat it until they melt completely. Now gently combine the heated mango puree, china grass solution and sugar to the hung curd paneer mixture and beat to get a even creamy textured filling. Remove the mould from the freezer and pour in the filling aRead More....
115 Bhendi Khatti (Grated Mango Pickle) Recipe Peel, wash and grate the mangoes. Heat the oil to boiling point. Let it cool completely. To the grated mangoes (placed in a vessel) add the mango masala, peeled garlic, 100 gms - oil and salt. Mix well. Tie small portions of this mixture in each piece of cloth. For Storing: Take a jar full of water. Boil the water and let it cool completely. Add acetic acid and the remaining 100 gms - of oil. Put the small potlis (i.e. the pickle tied in cloth pieces) in this water. Store in a sterilized glass jar ensuring that the potlis are below water and not floating on top. To do this, press the potlis with your hand. Repeat every 5-6 days. In 15-20 days, you can open the potlis and enjoy the pickleRead More....
116 Tender Mango Pickle Recipe Wash the vadumangaai and clean dry with a cloth. Place the mangoes in an earthen pot, add turmeric powder, oil and salt and shake the mangoes well for the mixture to mix with the vadumangaai and keep it for a day. Powder mustard seeds and mix it with the red chilli powder and add to the vadumangaai. Stir the mangoes with a wooden spoon twice a day for 5-6 days. Do not add any water but as days go by water will precipitate. Serve after a week.Read More....
117 Drumstick and Raw Mango Sambar Recipe Soak the tamarind in 50 ml hot water, till required. Clean and cut the drumsticks into 2 inch pieces. Peel skin and cut mango into small cubes of 1?1 inch size.Blanch and peel the skin of tomatoes, now finely chop it. Chop shallots, garlic and coriander finely and store separately. Wash and cook tuvar dal in a stock pot with 250 ml water, tomato, turmeric powder and garlic for 20 minutes on high heat until soft. Mash this gravy, using a potato masher, (alternatively use a blender to achieve a soup consistency). Add to the above dal soup; remaining 100 ml water, drumstick, mangoes and the tamarind water (discard seeds) and cook for another 10 mins. Meanwhile in a separate pan heat oil, add mustard seeds allow to pop. Add cumin and fenugreek seeds, dried red chilli, curry leaves and shallots and stir till shallots are lightly brown and the curry leaves get fried and curly. Add sambar powder and asafoetida on low flame stir for a minute till you get the fine aroma of the sambar powder. AdRead More....
118 Shol Macher Tok Recipe Clean and cut the fish, marinate with salt and a pinch of turmeric. Pan fry the fish, keep aside. Soak 2 tbsp black mustard seeds in 1/4 cup water for 15-20 minutes. Blend it to a fine paste. In a wide bottomed skillet, heat 1 tbsp oil and add 1 tsp black mustard seeds. When it starts to splutter, add green chillies, dry mango pieces /amchoor and turmeric powder. Fry for a min and add 2 cups of water. When water starts to boil, add mustard seed paste, salt and cook for 2 mins. Add the fish, cover and cook on medium heat. When the fish is almost cooked, add mango ginger paste and let simmer for another minute.Read More....
119 Mango Pakoda Recipe Mix all the above ingredients. Add a little water if needed to form batter. (Do not make it watery as it will absorb more oil.). Heat oil and fry the pakoda in small batches. Enjoy hot with your favourite chutney.Read More....
120 Watermelon Skewers with Mango Chutney Recipe Heat 200 ml of water and add the mango pieces and bring to boil with all the whole spices. Boil and cook on low flame till the mango pieces are tender. Mix in the sugar and the red chilli powder in the vinegar and continue to stir and cook on low flame till the chutney slightly thickens. To serve: Put the fruits on skewers and serve with the chutney.Read More....
121 Mango Cupcakes with Mango Buttercream Frosting Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat. Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top. Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean. Cream together the butter and shortening until they are fluffy, about 1 minute. Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether. Frost the cupcakes after they've cooled completely.Read More....
122 Tangy Mango Chutney Recipe Finely chop onion, ginger and garlic and mix well with grated mango. Add 250 ml water and cook the above mixture till the mango softens. Add sugar and continue cooking until mixture is sufficiently thick. Add garam masala and red chilli powder. Add salt and correct the seasoning. Cook for a further 5 mins. Remove from heat and add acetic acid. Allow to cool before bottling.Read More....
123 Mango Tokhu - Instant Mango Pickle Recipe Heat oil in a wok/kadai. Add mustard and let it splutter. Add methi seeds, turmeric and fry for 2 minutes. Add grated mangos, salt and cook for some time. Finally add chilli powder, jaggery and cook till oil starts separating in the corners. The pickle is ready to serve.Read More....
124 Mango Rabri Recipe Pour milk in a heavy bottomed vessel. Boil it for 1/2 an hour so as to reduce the water content. Add sugar and stir until dissolved. Remove it from the gas and cool it. Add the mango pulp mix well and transfer to a serving dish. Garnish with grated cashew nuts and almonds. Serve chilled.Read More....
125 Special Mango Thokku Recipe Grate the Mango. Mix the grated mango, red chillies, jaggery and salt. Grind it to a fine paste. Heat oil in a pan and add the mustard seeds, methi powder, turmeric powder and the paste. Let it boil well and become thick. The oil will be separated from the gravy. Preserve it in clean dry airtight jars. It goes well with rice and chapattis.Read More....
126 Mango Almond Gateau Recipe Grind the almonds with 2 tbsp of sugar to a fine powder. Mix flour with salt. Keep aside 2 tbsp of sugar. Add the rest to the almond powder. Add the egg yolks, one at a time, beating well after each addition. Beat in the essence. Beat the whites till stiff. Add the reserved sugar, beat till glossy. Sift the flour over the almond mixture and fold in. Fold in the egg whites, 1/3 at a time and then the melted butter. Pour in a prepared Swiss roll tin. Bake in a hot oven at 200 degrees C till done, about 12-15 minutes. Leave aside to cool. Filling and Topping: Soak gelatine in water for 10 minutes. Stir over a low flame to dissolve completely. Whip the cream over a bowl of ice till thick. Remove 1/3 cup of beaten cream and fold in 2 tbsp of icing sugar into it. Reserve this in refrigerator for decorating. Fold in the mango pulp and remaining icing sugar into the cream. Add the dissolved gelatine. Mix well and place in refrigerator to thicken. (It should be of spreading consistency). Cut thRead More....
127 Mango Biscotti Recipe Mix together in a bowl the flour, cornmeal, salt, cardamom, baking powder and baking soda. In a larger bowl, place the mango puree, the sugar, the vanilla extract and oil. Using a hand mixer or whisk, whisk on medium speed about 2-3 minutes to dissolve the sugar into the puree. Now whisk in the flour in three batches, beating no more than 20 seconds after each addition. Scrape the bottom and sides of the bowl with a spatula after every addition to ensure you have everything mixed in evenly. Add the almonds and mix in with the spatula. Set the dough aside for five minutes. It will still be very sticky. To shape the biscotti logs, get a bowl of water handy, and line a baking sheet with parchment paper. Divide the batter into half and place the two mounds side by side on the baking sheet. Dunk your hands in the bowl of water to get them soaking wet, then shape each mound into a log, about 9 inches long by 3 inches wide. You want the top to be flat. There should be at least two inches of sRead More....
128 Plain Mango Rice Recipe Wash and soak rice for 30 minutes. Marinate chicken pieces in mixed curd for an hour. Heat oil and fry the onion till golden brown. Remove and keep aside. Add marinated chicken and 3 cups of water and let it cook till half-done. Drain the chicken pieces and keep aside. Reserve the stock. In a pressure cooker, add rice. Layer it with chicken pieces and onions. Add salt if required. Add up to 3 cups of stock. Add water if the stock is less. Close and cook till rice is half done. Then add grated mango. Cook till rice is completely done. When done, open and mix the biryani well. Serve with curry.Read More....
129 Mango Cake-Burfi Recipe Mix all the ingredients and bake at 375 degrees for 25-30 minutes. Check with a fork to see if it is properly Bake. Cut and serve.Read More....
130 Eggless Mango Cake Recipe Sift the flour, salt and baking powder along with cardamom powder. Mix the oil, sugar, mango puree till the sugar dissolves. Gently mix with the flour. Transfer this to a baking tin and bake in a 180 degrees preheated oven for 30 to 35 minutes. Cool it on a wire rack. Read More....
131 Mango Crumble Recipe Mix all the ingredients together lightly with a fork. Transfer to a greased baking dish and bake in a moderate oven for 30 to 35 mins until the top is golden brown. Remove and cool. Serve with custard or ice cream.Read More....
132 Mango Puree Recipe Peel mangoes' skin and chop the pulp into very tiny pieces. Add sugar and elaichi into the mango pieces, mix well and keep aside. Heat ghee in a small pan, add the nuts and raisins, toast them for a minute and add to the mango mixture. Grind the soaked cashews with milk to a smooth paste and add it to the mango mixture. Add the balance milk to the mango mixture. Pour into individual bowls and serve with pooris/chapatis or as a dessert.Read More....
133 Mango Flan Recipe Mix together the crushed biscuits, butter and sugar. Fill it in a baking dish. Press gently and put it in the fridge to set. Boil the milk and cool. When slightly cool, squeeze the juice of the lemon. This will curdle the milk. Separate the residue from the liquid. Beat together cream and sugar. Add mango juice and milk residue. Now arrange diced mangoes on the set crust. Pour the filling over set mangoes. Keep it in the fridge for about half an hour and you are all set to serve.Read More....
134 Mango Pickle in Olive Oil Recipe Soak raw mangoes in water overnight. Drain in the morning and let them dry completely in the sun. Chop the dried mangoes into 1-inch cubes. Add 1 tsp salt and all of the turmeric powder and chilli flakes. Mix thoroughly and let it rest for about 2 hours. Now, dry roast 1 tsp each of mustard, fenugreek, cumin, coriander, onion and fennel seeds till they start giving out a pleasant aroma. Allow them to cool and then grind coarsely. Rub the spice mixture thoroughly onto the mango pieces and pour it into a dry jar or bottle. Top with 2 tbsp of olive oil (without heating as olive oil is best used without heating). Keep in the sun for about 12 days, stirring every day.Read More....
135 Mango Popsicle Recipe Place all the ingredients in a blender jar. Blend till all the ingredients are combined well. Pour in popsicle moulds. Freeze for about 6 hours or till popsicles are firm. Once the popsicles are firm, remove from moulds. Enjoy the delicious frozen treat.Read More....
136 Sweet Mango Roll Recipe For stuffing: Mix all ingredients and fry it light brown. For Batter: Mix all the ingredients to a medium consistency. Place the pan on fire and grease with a little oil. Spread the batter in thin small rounds. Top some coconut mixture on it and roll up. Make all the rolls in same way. Serve hot.Read More....
137 Mango Loaf Cake (Mango Bread) Recipe Chop the mangoes and puree it without water to get a thick pulp. Keep aside. Sift maida, baking soda, baking powder and salt at least twice for even spread of baking powder and soda. Now add rava to the maida mixture, keep aside. In a separate bowl, add oil, yogurt, mango pulp, cardamom powder, sugar and mix well till sugar is completely dissolved. Now add the curd-mango mixture to the rava-maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping. Pre-heat the oven at 190 degrees C for 10 minutes. Meanwhile grease a baking pan with a little oil and sprinkle maida. Arrange butter paper if you use it.Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40 minutes at 190 degrees C. Check with a toothpick in the centre of the cake and if it comes out clean then your cake is done. Cool it for at least 15 minutes before you un-mould and slice them.Read More....
138 Eggless Mango Cream Recipe Whisk together cream cheese, whipping cream and sugar. Fold gently the tinned mango pulp to the cheese-cream mixture. Pour the cream in a serving glass and refrigerate for an hour. Garnish with chocolate powder.Read More....
139 Mint and Mango Peels Lassi Recipe Blend the sweet mango peels with milk, pepper powder and salt. Strain the blended juice. Blend again with yogurt, maple syrup and mint leaves. Serve chilled or with ice cubes.Read More....
140 Sweet Mango Cornbread Recipe In a bowl, beat together all the ingredients listed. Add the flour mixture and mix well. Pour the batter into a greased square or round cake pan and bake in a 350-degree oven around 35 minutes or until a toothpick inserted in the center comes out clean, or with a few crumbs stuck to it. Cool on a rack before unmolding and cutting into cubes.Read More....
141 Green Mango Rice Recipe Heat oil in a kadai and add the mustard seeds. When the seeds stop spluttering, add the urad dal and channa dhal and fry until they turn golden brown. Add the grated green mango, green chillies and curry leaves. Fry the mixture until the mango is well cooked and the oil starts to leave the sides of the kadai. Store the masala in the refrigerator for use whenever required. To proceed: Mix about 2 tbsp of the refrigerated mango masala in cooked rice. Add some lime juice if the mango mixture is not tangy enough, and some green chillies fried in oil if need be. Garnish the rice with finely chopped coriander leaves.Read More....
142 Special Mango Pachadi Recipe Cut the mango into small pieces and cook them in tamarind water with turmeric, salt and jaggery. Grind together coconut, 1 red chilli, 2 green chillies, and mustard seeds into a fine paste. When the mango pieces are cooked, add the ground paste and allow it to boil. For the tadka use coconut oil, mustard seeds, 1 red chilli and curry leaves. This dish goes well with hot rice and dosas.Read More....
143 Mango and Moongdal Payasam Recipe Wash the moong dal properly and then put it in a pressure cooker along with cubed mangoes and enough water. Cook up to 3 whistles. Once the steam gets released, mash well the dal and mango together. Add the jaggery syrup, cardamom powder and ghee to the mashed dal-mango mixture. Cook for a few minutes until it becomes bit thick. Put off the stove immediately. Add the fried cashew nuts or sliced almonds while serving. For Jaggery Syrup: Cover the jaggery with enough water and cook until it gets well melted, put off the stove, immediately strain this jaggery syrup and use it.Read More....
144 Festive Mango Pie Recipe In a pan, mix sugar, gelatine and water. Boil till gelatine and sugar dissolve. Remove from fire. Add mango pulp, lemon juice. Mix it well, set in refrigerator for 1 hour. Beat egg whites. Mix it with the set mixture, add all the remaining ingredients except the pie crust. Place the pie crust in a pan. Pour the mixture over it. Set it for another 3 hours in the refrigerator. Serve after garnishing with mango slices.Read More....
145 Peas Mango Sundal Recipe Soak the dry peas in water overnight. Pressure cook the peas for 3 whistles. Heat oil in a pan and splutter mustard seeds. Add asafoetida, curry leaves, broken red chilli and then add the cooked peas, salt and mix well.Finally add the grated coconut, chopped mango and mix. Serve hot.Read More....
146 Mango Shrikand Recipe Tie curd in a clean muslin cloth overnight. (6-7 hours). Take into a bowl, add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp milk till well broken and dissolved. Keep aside. Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula. Mix in cardamom powder, mango pulp and dissolved saffron and half nuts. Empty into a glass serving bowl, top with remaining nut crush. Chill for 1-2 hours before serving.Read More....
147 Green Mango Curry Recipe Grind the chillies, coriander, cumin, turmeric, garlic and ginger. Fry the onions till brown then add the ground masala and fry well. Add the mangoes and jaggery and cover with water. Add salt to taste. Cook till a little thick.Read More....
148 Mango Rasgullas Recipe Take the milk in a heavy-bottomed vessel, bring it to boil and keep stirring to avoid burning of milk. Once the milk comes to boil, start adding the lemon juice and keep stirring. Put the flame in simmer and cook for few seconds until the milk solids separates from the whey. Switch off the heat. Pour this curdled milk in to a strainer lined with muslin cloth. Squeeze out all the whey water and rinse the milk solids/paneer under water and squeeze out the water as much as possible. Place a heavy weight over the drained milk solids/paneer to squeeze out the water completely. Take the paneer in a vessel, mash it well and knead for few minutes until they turn soft. Make medium-sized balls from the smooth dough. Take care not to have any crack on the ball. Boil water in a pressure cooker, add sugar, cardamom powder and mango pulp to the water and bring it to boil. Add the already prepared paneer balls to the cooking syrup. Cook for 3 whistles. Once the pressure gets released, open the lid anRead More....
149 Plain Mango Pachchadi Recipe Peel and shred the mangoes using a carrot shredder and put it in a bowl. Add salt and haldi powder to the shredded mango and mix well using a clean and dry spoon. Keep it aside for 30 minutes. Heat oil in a small pan or seasoning ladle and add mustard seeds in it. Add methi seeds when it's about to splutter. When the methi turns golden brown, add red chilli powder and hing powder. Fry for 2 seconds. Add curry leaves (optional) and remove from the stove. Let it cool. Add this seasoning to the shredded mango and mix thoroughly. Taste and add salt if necessary.Read More....
150 Vermicelli and Mango Dessert Recipe Cook the vermicelli in water. Dissolve jaggery in 1 cup of water, strain and add to the vermicelli. Simmer for 2-3 minutes. Add coconut milk and simmer for 2 more minutes. Stir in the mango pulp and cardamom powder, and remove from fire. Cool and chill in the refrigerator. Serve cold, garnished with mango slices.Read More....
151 Mango and Raisins Chutney Recipe Heat 1 cup of water and add mangoes. Boil it till soft. Mash them properly. To the mashed mangoes, add vinegar and cook it for 5 minutes at low heat. Now, add remaining ingredients and cook on low flame until the chutney becomes thick in consistency. Cool it and pack in a dry and air-tight bottle.Read More....
152 Mango and Nungu Payasam Recipe Boil milk in low flame till it reduces to half a litre. Let it cool to room temperature. Peel Mango and Nungu pieces. Grind Mango and Nungu along with sugar to a very fine paste. Add this to milk. Add chopped nuts. Mix well. Serve chilled.Read More....
153 Rich Mango Lassi Recipe Peel the skin of mango, remove the seed and chop into small pieces before throwing them into blender. Add yogurt, ice cubes, sugar, rose water and run it in the blender for a little less than a minute. Serve it cold.Read More....
154 Mango Madness Recipe Pour milk into a large, heavy based pan. Place over medium heat. Stir milk as it comes to the boil, reduce to about a third its original volume. Stir occasionally to prevent it catching on the pan base. Peel the mango and cut flesh into cubes. In a separate pan, bring the sugar and water to the boil. Add the mango and simmer for 1 minute. Add the saffron, cardamom and extra sugar to the milk mixture, then the mango and its cooking syrup, the cream, rose water and pistachios. Stir to combine. Pour into a loaf tin and place in the freezer to firm to semi-frozen, removing it and stirring it on two or three occasions. Cover the tin with plastic wrap, freeze the mixture completely before serving. Scoop into small dishes to serve.Read More....
155 Special Mango Pie Recipe Boil 1/2 a cup of water then add gelatine until it dissolves. Blend all ingredients together. Finally pour gelatine and blend again. Then pour in pie crust and keep in a refrigerator for 5 to 6 hours. Decorate with cherry or strawberry and serve cold at anytime.Read More....
156 Mango Toastadas Recipe Mix all the ingredients of salsa. Keep aside for 6-7 hours. Arrange tortillas in a plate. Spread shrimps over it. Pour the salsa over it. Garnish with French dressing and lettuce leaves.Read More....
157 Spicy Mango and Smoked Chicken Salad Recipe For the dressing: Mix well and reserve. For the salad: 15-20 minutes before you are ready to eat, fill a large bowl with water and ice, place lettuce in it and put in the refrigerator to chill. In a large bowl, combine mango, avocado, chicken, onion and celery and toss well. Add dressing, mix well and allow to stand so flavours combine. When ready to eat, remove lettuce from fridge, separate out leaves and serve on a platter alongside chilled salad.Read More....
158 Mango Crystal Recipe Chop and grind the mangoes in a mixer. Do not add water. Heat the mango pulp in a pan till it becomes thick. Add lemon juice. Chill and serve.Read More....
159 Raw Mango Fish Curry Recipe Clean the fish and cut into required sizes. Wash, peel and cut raw mango into 1/2 inch cubes. Cut ginger into fine cubes or grind into paste (paste can be used). Grind coconut and turmeric into smooth paste. Slit green chilli vertically. Add chopped raw mango, chilli powder, 2 sprigs of curry leaves, ginger (paste/pieces), green chilli and salt into water in a pan and boil until the raw mango is fully cooked. Add the fish and allow it to boil for 3-4 minutes. Once the fish is sufficiently cooked, add the ground coconut paste and cook on low flame just until it boils and remove from stove. Fry 1 tsp mustard seeds until it splluters; add 1 sprig of curry leaves with finely chopped onions. Fry till onions turn brown and add it to the curry. Serve with steamed rice.Read More....
160 Chicken Salad with Mango Recipe Take one tsp salt and enough water to cover the chicken by one inch in a saucepan. Add chicken and boil over high flame heat. Reduce heat up to low, simmer (boil slowly at low temperature) 8-10 minutes, or until cooked through. Cool for about 30 minutes. In big size round dish mix curry powder curd, mayonnaise, chutney, lemon juice, pepper and half tsp salt. Drain chicken and slice into bite size pieces. Toss chicken, mango, celery and coriander with dressing. Line platter with lettuce and top with almonds.Read More....
161 Chicken in Green Mango Recipe Place the chicken cubes in a round dish. Add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder. Mix the spices into the chicken and add half the mango slices to this mixture as well. In a medium saucepan, heat up the oil and fry the sliced onions until golden brown. Add the curry leaves. Gradually add the chicken pieces, stirring all the time. Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed. Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.Read More....
162 Mango Rasam Recipe Make slits in mangoes and let it boil in water for a while. Cook toor dal and add a pinch of turmeric powder, tamarind paste, jaggery, asafoetida, chilli powder, salt and curry leaves to it. Now add the mangoes along with the water to the mixture. Allow it to boil for a while. Now season it with mustard and garnish with coriander leaves. Serve.Read More....
163 Mango and Chickpeas Rice Recipe In a pan, heat oil, add mustard seeds, let it splutter, then add urad dal and asafoetida powder. And then fry the dry red chillies, curry leaves, slit opened green chillies, grated ginger for few seconds. Add the grated mango pieces, cooked chickpeas and stir for few minutes along with turmeric powder and salt. Finally add the cooked rice, toss everything gently and put off the stove. Serve with fried spicy potatoes.Read More....
164 Mango Chicken Recipe Marinate the chicken pieces in salt and ginger-garlic paste for 20 minutes. Cut mango slices into small pieces. Cut the mushrooms into halves. Halve the capsicum, deseed and slice. Heat the butter in a pan and fry the chicken pieces on low heat for three to four minutes. Turn the pieces frequently so that they are browned on all sides. Add the mango pieces, mushroom, capsicum, celery and chilli powder. Stir well, cover and cook on low heat for two to three minutes. Mix the corn flour with the reserved chicken stock and chopped parsley. Mix it into chicken-vegetable mixture. Stir well to blend. Cook till the gravy thickens. Serve hot with steamed rice.Read More....
165 Honey Glazed Mango Chicken Recipe Cut chicken into one inch long pieces. Place in a bowl along with grated mango, ginger garlic paste and salt. Marinate the chicken for 30-45 minutes. Heat butter in a flat bottom pan. Fry sliced onion till golden brown. Fry cashewnuts in butter till they are light brown. Put fried onion, cashewnuts, chopped green chillies, and malai in a blender. Add 2 tsp milk, if required. Add cloves, cardamom and marinated chicken to the remaining butter in the pan. Cook on medium flame and stir continuously till chicken is tender. Add onion and cashewnut paste. Mix well and add honey and crushed black pepper. Cook till chicken looks glazed. Garnish with raw mango slices and fresh mint leaves. Serve hot.Read More....
166 Mango Ginger Chicken Recipe Grate the rind of the lemon. Set the peel aside. Squeeze out the juice of the lemon. Set the juice aside with the mango pulp. Cut the third mango into thin slices. Heat the olive oil in a large skillet and add the chicken breasts, ginger and garlic. Saute till the chicken is browned on both sides. Reduce heat, and add the onion, red pepper strips and green peas. Combine the juice and pulp, soya sauce and corn starch. Mix well and add to the skillet. Stir over medium heat till sauce thickens and coats the chicken and the vegetables. Add the mango slices. Serve at once on hot plates with basmati rice.Read More....
167 Mango Marinated Chicken Recipe Cut the chicken into bite size pieces. Mix in salt and keep aside for half an hour. Mix in one tablespoon cornstarch to chicken and set aside. Slice mangoes along each side of the stone to obtain 2 faces. Remove flesh and dice into cubes. Mash remaining bits of mango and set aside with juice for marinade. Mix mango chutney and mashed mango and juice and sugar. Marinate chicken in this sauce. Heat three tablespoons oil in a wok and saute the spring onion, shallots, and garlic. Add curry powder. Add marinated chicken and stir-fry thoroughly. Add chicken broth. Cover and bring to a boil. Reduce heat and cook over low heat for another 10-12 minutes. If sauce is not thick enough, thicken by adding sauce thickener. Dissolve one teaspoon of cornstarch in two tablespoons of water to make sauce thickener. Add diced mangos before serving.Read More....
168 Mango Appam Recipe Prepare the batter: Soak the rice in water for 4 to 5 hours. Drain the water, grind it along with coconut, cooked rice and mango puree until you get a smooth batter. Add the sugar and salt, grind again. Pour the batter in a vessel, cover it. Allow it to ferment 1 whole night. Make the appam: The next day, just before making your appam, add the soda by mixing it in 1 tbsp of water. Mix it well. Grease a stainless steel bowl with little ghee. Mix the batter with some water if it's too thick. Pour it in the bowl, sprinkle with cardamom powder. Steam it in a steamer or pressure cooker for 30 minutes. To check if it's cooked, insert a skewer and if it comes out clean, then the appams are cooked. Garnish with crushed nuts. Serve warm or cold, either way it's good.Read More....
169 Mango Flip Recipe Cube the flesh of 2 mangoes and pulp the flesh of the remaining 2 mangoes. Beat the cream with the powdered sugar. Mix the gelatine with 1/2 cup of water and double boil it until the gelatine granules have dissolved. Now take a bowl, powder the sponge cake and press it down on the base of the bowl. Sprinkle with milk to moisten the base. Then add the mango cubes as the second layer. Finally, mix the beaten cream, gelatine and the mango pulp together and pour it over the mangoes cubes. Freeze for half an hour and then chill in the fridge.Read More....
170 Mango Trifle Pudding Recipe To make the custard: Boil the milk on medium flame. After 2-3 boils, add sugar and mix it well. Boil for a few more minutes till the sugar dissolves. Dissolve the custard powder in 1/2 cup of cold milk and gradually add it to the milk, stirring continuously with another hand to avoid any lumps. Boil till you get a thick pouring consistency. Let it completely cool. Add a few drops of mango essence and refrigerate it for 2-3 hours. To make the trifle pudding: Make the custard in advance and refrigerate it. Cut the sponge cake horizontally into two halves. Moisten one half of the cake with some sugar syrup. Place this moistened half of the cake in a rectangular/ square tin or glass dish. Evenly pour some custard on the cake till the cake is well covered. Evenly apply a layer of mango jam on it. Top it with a layer of mango pulp and some chopped mango pieces. Moisten another half of the cake with some sugar syrup and place it on the first half. Again pour some custard on it. Arrange theRead More....
171 Summer Special Mango Recipe Blend the mango to a pulp in a juicer and keep aside. Add in the fresh coconut milk and blend. Strain it. If the sweetness of the mango is not much, you can add sugar according to your taste. Roast cardamom slightly in a pan (roasting helps to powder finely) and powder it. Add to the juice and mix thoroughly. Keep in the fridge and serve cool.Read More....
172 Mango Almond Shake Recipe Grind together the almonds and milk as smooth paste. Add immediately the fresh mango pulp, yogurt and maple syrup. Blend again together and serve immediately with ice cubes if needed.Read More....
173 Mango and Dates Syrup Juice Recipe Blend together the fresh mango chunks, dates syrup and ice cubes. Serve immediately.Read More....
174 Mango Buttermilk Recipe Beat the mango chunks, buttermilk, pepper powder, grated ginger and mint leaves. Strain the buttermilk and now add the sugar and black salt. Serve chilled.Read More....
175 Mango Yoghurt Shake Recipe Peel and remove the pulp from the mangoes. Make sure not to spill the juice. Add it to the processor. Process it until smooth. Now add the thick yogurt. Do not add water if you want it to look like a smoothie. Process it together until well blended. If the mangoes are not sweet enough and too thick, add sugar/honey and water. Blend it once again - quick pulses should do. Pour into glasses and enjoy. Can be refrigerated for a few hours and served chill. Top with some mango puree, if required.Read More....
176 Meeta Balls in Mango Gravy Recipe Beat curd and mango pulp together. Set aside. Cut the rasagollas into half and set aside. Mash paneer till soft. Add 1 tsp saffron water to the paneer. Make small balls of the paneer and stuff each ball into the rasagolla halves. Press gently to seal. Set aside. Heat oil in a kadai. When hot, add the bay leaf, cloves, cinnamon, broken red chillies. Saute for 1 min. Add the green chilli ginger paste and fry again. Sprinkle a little water to prevent it from sticking to the pan. Add the almond paste. Saute. Add garam masala followed by the mango-dahi mixture. Simmer for 2 mins. Add salt and jaggery. Stir. Lower the rasagolla halves gently into the gravy and simmer for another 2-3 mins. Take off heat and gently remove the rasagollas into a serving bowl. Pour the mango gravy over it. Garnish with coriander leaves, 1 tsp of saffron water and almond slivers before serving.Read More....
177 Mango Chutney - Sweet Recipe Pare the green mangoes and cut into small chunks. Heat about 2 tsp of oil in a pan and fry the chunks until mushy. Drain, mash well and set aside to cool. Blend the rest of the ingredients with the mango to prepare a smooth paste (do not add water). Adjust the salt if needed. Transfer to an airtight container and store in a refrigerator. Consume within a week.Read More....
178 Dry Mango Pickle with Lotus Stem Recipe Marinate the mango pieces with salt and turmeric powder overnight. Remove from the water, dry under the sun or fan. Clean, cut and boil the lotus stem. Mix mango pieces, lotus stem, red chilli powder and the other spices. Add 1 tsp mustard oil and mix well. Place this mixture in a broad mouthed vessel, tie the mouth of the vessel with a thin cloth and expose it to sun shine for 4 days.Read More....
179 Ripe Mango Khuzhambu Recipe Heat 1 tsp oil in kadai and fry coriander, gram dal, methi, red chilli and asafoetida. Dry grind in to fine powder and keep aside. Soak tamarind in hot water and take the juice. Bring the tamarind Juice to boil. Slit the mango in two or three places (do not cut) and add to the tamarind Juice. Add salt, ground masala powder and jaggery to the tamarind Juice and continue boiling for five more minutes. Temper with mustard and curry leaves. Serve hot with rice.Read More....
180 Mango Rice Recipe Wash and peel mango and slice it using chopper/slicer. Slit green chillies and keep other ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, cumin seeds, red chilly, green chillies, curry leaves, black gram dal, Bengal gram dal; fry for some time, then add peanuts and cashew nuts and fry for some time. Finally add mango slices with little turmeric powder and salt and mix for some time. Add grated coconut. Meanwhile keep rice in pressure cooker or rice cooker or microwave, add only 2 cups of water for 1 cup of rice and add a drop of oil and a pinch of salt so that the grains won't stick to each other. Once it is cooked spread over and allow it to cool. Then add the fried contents, add salt and mix well. Mango rice is delicious and ready to be served.Read More....
181 Spicy Mango Rice Recipe Take 1 spoon of oil in a pan add coriander seeds, channa dal and red chillies. Once they turn brown, remove from fire, allow to cool and make a powder of it. Wash the rice and add 4 cups of water and cook. Now take 3 tbsps of oil in the pan and add mustard seeds. Once they splutter, add channa dal, urad dal, groundnuts, cashew nuts, red chilli, green chillies, ginger, turmeric powder and lastly curry leaves. Remove from fire and add it to the cooked rice. Squeeze out juice from the grated mango and add it to the rice. Add some salt to taste and mix thoroughly, taking care to see that the rice doesn't become too sticky and lumpy. Lastly add the powdered masala. If need be, add some oil to the rice while mixing to avoid lumpiness. For garnishing, use the squeezed out grated mango pieces and coriander leaves.Read More....
182 Grated Mango Rice Recipe Heat oil in a pan and add mustard, turmeric powder and asafoetida. After the mustard splutters, add chopped onions and fry till they turn golden brown. Add the grated mango, chilli powder and salt. Cook the mango till it becomes very soft. Now, add the cooked rice. Stir well and garnish with curry leaves. Sprinkle fried peanuts on top before serving.Read More....
183 Mango Curry Recipe Peel the green mangoes. Slice each mango into small pieces, removing seed. Wash and keep aside. Grind together coconut, chillies, garlic, ginger, cumin and coriander. Heat oil and fry onions till transparent. Add ground mixture and stir-fry well till oil begins to leave the masala. Add mango slices and jaggery. Pour one glass water. Add salt and prepare on medium flame till mangoes are tender and curry thickens.Read More....
184 Raw Mango Dal Recipe Cook the peeled and sliced raw mango, chopped green chillies, turmeric powder, salt along with a little water. Add cooked dal to this mixture. Season it with mustard, cumin, red chillies and chopped garlic and boil it for 5 min.Read More....
185 Ham and Mango Chutney Sandwiches Recipe Combine all ingredients except the bread together in a bowl. Butter one side of all the slices of bread. Spoon the filling on 5 slices of the buttered bread. Top with the remaining slices of bread. Cut away the crusts and slice diagonally.Read More....
186 Mango Toast Recipe Cool mango in refrigerator before using. Peel and cut into oval slices as big as possible. Keep slices at least 1/2 cm thick. Use the side titbits to fill up sandwich. Prepare crisp toasts of bread in toaster or oven. Butter all slices on one side generously. Place mango slices on the buttered side. Repeat for 2 more slices. Cover all three slices with remaining buttered slices. Cut into triangles, serve hot and crisp with a cold drink or a hot beverage.Read More....
187 Rava Mango Sheera Recipe Lightly, heat ghee in a kadai or a heavy bottomed vessel. Add rava and saute till golden brown. Gradually add in the milk, stirring continuously to avoid lumps. Half way through, add in the sugar and mango pulp. Mix well till the mango pulp is mixed well with the rava and the milk is absorbed. Add cardamom powder and mix well. Garnish with chopped dry fruits and serve.Read More....
188 Green Mango Dal Kadi Recipe Pressure cook dal with water and turmeric till soft and mash. Heat oil in a small frying pan and fry grated coconut, turmeric powder, red chillies, garlic, pepper and cumin. Cool and grind to a paste, add green mango and salt to the dal, simmer for 5 mins. Add the ground paste and simmer for two more minutes. Serve.Read More....
189 Mango Pachadi Recipe Peel and chop the mangoes, add salt as per taste and keep aside. Fry the red chillies in a little oil. Make a paste of grated coconut, red chillies and 1/2 tsp mustard seeds. Add this to the mango cubes and mix well. Add curd to this. Add salt if required and mix well. Heat oil in a pan, add 1/2 tsp mustard seeds, when they splutter add the curry leaves and pour it over the mango pachadi.Read More....
190 Fresh Mango Sandwich Recipe Slice mango into flat rounds, discard stone.Chill the slices till required. Make crisp toasts of bread slices. Apply butter on one side of the bread, while it's still hot. Place the butter side bread up. Arrange the mango slices on 2 of four toasts. Top with the remaining toast, keeping butter side down. Press gently, cut into triangles with a very sharp knife. Serve immediately.Read More....
191 Mango Pickle Sandwich Recipe Butter the bread well on one side. Spread the mango pickle on 4 slices of bread. Then place slices of cheese on these 4 slices of bread. Place the tomato and cucumber slices over the cheese. Cover with the remaining slices of bread. Cut away the hard crusts and cut each sandwich diagonally. Read More....
192 Moong Dal and Green Mango Kosumbari Recipe Soak the moong dal in water for one hour. Drain and mix with mango, carrot, green chillies, salt, and coriander leaves and grated coconut. Heat oil for seasoning in a small fry pan. Add mustard seeds. When they splutter, add asafoetida and curry leaves. Add the seasoning to the kosumbari and mix well.Read More....
193 Mango Seed Subji Recipe Extract mango juice from the mangoes and keep aside. Do not throw the mango seeds but keep them aside with all juice in it. In a pan, mix mango seeds and a little bit of mango juice and water but do not make the mixture too thin. Add salt, haldi and mirch powder. Heat the mixture on medium heat until the masala mixes well and the mixture becomes a little thick. Heat oil, add cumin seeds and hing powder, when the seed splutters, pour tadka to the sabji and heat the sabji on low flame for 10 minutes. At the end, add chopped coriander and enjoy mango seed subji with chapattis.Read More....
194 Mango Mawa Barfi Recipe Peel the mangoes and squeeze out the pulp. Strain the pulp. Mix mawa and the mango pulp. Put the mixture in a heavy bottomed vessel and cook on a medium flame, stirring continuously. Once the mixture begins to thicken add ghee gradually and continue stirring. When the ghee separates remove from gas and keep aside. Dissolve the sugar in 1 cup water and cook to make a thick syrup. Add the mango mixture to the sugar syrup and mix well. Continue stirring on a low flame till the mango mixture thickens sufficiently. Add the saffron and cardamom powder and mix well. Remove from gas. Grease a thali and pour the contents into it. Evenly sprinkle almond and pistachio slices on it. Cool to set. Once the barfi sets cut into pieces and serve.Read More....
195 Mango and Rabdi Delight Recipe Boil the milk in a heavy bottomed vessel. After a boil simmer. Boil the milk till it reduces to half its quantity. Add sugar and boil till the sugar dissolves completely. Cool and add chopped mango pieces. Refrigerate and serve cold.Read More....
196 Spinach and Mango Shorba Recipe Wash spinach thoroughly in water and cut into thin strips. Peel raw mango and cut into very small pieces, discarding the seed. Chop ginger, coriander and mint leaves very fine. Heat oil in a pan and roast the besan till you get a nice aroma. Keep aside to cool. Heat vegetable stock till it is warm. Add the besan, mixing very slowly. Boil for some time. Heat the ghee, add cumin, dried chillies and whole garam masala. Saute for some time. Also saute the spinach. Add the stock, salt and cook. Finally, add the raw mangoes. Do not boil after this. Serve hot.Read More....
197 Yam and Mango Kebabs Recipe Mash the boiled yam pieces in a mixing bowl. Add the remaining ingredients and mix gently to form a mixture. Divide this mixture into portions. Spread out each portion on a metal sheikh and grill on tandoor till golden brown. Add oil from time to time to cook the kebabs. Heat a non stick pan and heat the kebabs on low fire, turning the kebabs so that all the sides are cooked.Read More....
198 King Fish-Seer Fish and Green Mango Curry Recipe Cook the green mango pieces with the green chilies and a pinch of turmeric in a little water till soft. Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and saute for a few minutes. Add the turmeric powder, chillies powder, cumin powder, coriander powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the fish and the cooked mango pieces and a little water and cook for 5 to 6 minutes till the fish is done. Garnish it with chopped coriander leaves. Serve it hot with rice.Read More....
199 Brinjal and Green Mango Dal Recipe Cook Toovar Dal till very soft and mash well. Cook brinjals with sliced onion, green chillies and coriander powder with 1 cup of water. Add mango pieces, salt and cook till soft. Add the Dal and enough water to get thick pouring consistency. Simmer for 2-3 minutes. Heat the oil in a small Kadai or fry pan. Add mustard and cumin. When they splutter, add red chillies and curry leaves. Add garlic. When it turns golden brown, add onion. Fry till onion is brown and add the contents to the Dal. Mix well. Pour in the Ghee (optional) and serve hot with steamed rice.Read More....
200 Authentic Aamras Recipe Press mango nicely or rub it on the counter well so that lumps inside get released and mushy pulp gets ready within. Place a sieve on top of a bowl in which you would like to collect the pulp or aamras. Pinch the top off the mango and squeeze the pulp out of the mango during which the seed and the pulp will come out together Through the sieve let the pulp flow. Simple authentic tasty aamras is ready.Read More....
201 Appe midi Pickle Small raw mango fruits must be soaked with alternate layer of salt and fruit. After 15-20 days separate mango from salt water and boil the salt water. Mix the following ingredients chilli powder, mustard powder, fenugreek little clove (if required) with boiled salt water .Add little oil and asafetida warm and mix to the mixture store in container.Read More....
202 Chutney (sour) Peel the skin of stored raw mango and squeeze the pulp. Add oil, mustard seeds, salt, garlic onion paste, green chilies paste and salt to the pan, add mango squeezed pulp, boil for some time. Then serve.Read More....
203 kayirasa (sweet type of curry) Roast the following ingredients fenugreek seed, bengal gram, black gram, mustard seeds and grind with coconut and dry chilli to prepare paste. Pour oil to the pan, mustard seeds, dry chilies, sliced mango and water then boil the mixture for a few minutes .The jaggery is cut into pieces and when jaggery starts melting add the mixture to it and continue boiling. Serve warm.Read More....
204 Gojju (type of curry) To pan add oil, mustard seeds (2 spoon), dry chillies, asafetida. Squeeze the boiled mango, mix water and add required amount of salt. Boil for some time. Then serve it.Read More....
205 Chutney Remove the skin of raw mango and cut into pieces. Along with coconut, green chilli, salt and mustard seeds and grind into paste. Then serve it.Read More....
206 Sweet pickle The peel of mango is removed by sharp knife then pulp is cut into flat pieces, keep it in a bowl. Add jaggary and salt. Close the container with the help of cotton cloth, keep under sunlight daily and mix it with clean spoon. After one week jaggery melts and pickle is ready to serve.Read More....
207 Thokku (Type of chutney) The peel of mango is removed by sharp knife and pulp is scraped. Add cumin seeds, fenugreek seeds, mustard seeds, chilli powder, salt and grind it without adding more water. Take little oil in pan and mustard seeds, mix paste to this.Read More....
208 Milk shake The ripe mango is peeled and cut into chunks. Milk, ice- cube and sugar is added in the ripe mango chunks and blend the whole mixture. Pour into a serving glass.Read More....
209 Raw fruit pickle Raw fruit is cut into pieces, dried under sun for two to three days then mixed with salt and spices. After that mixture (raw mango and spices) put in a jar. Oil is poured over it in the jar. Keep it under sun for a week.Read More....
210 Raw fruit pickle (Kadukumanga) Raw fruit is cut into pieces, then mixed with salt, turmeric and spices and and keeps it aside for 5-6 hrs. After that mixture (raw mango and spices) put in a jar and just warm oil is poured over it in the jar.Read More....
211 Raw fruit pickle Raw fruit is cut into pieces, then mixed with salt, turmeric and spices and dried under sun for two to three days. After that mixture (raw mango and spices) put in a jar and just warm oil is poured over it in the jar.Read More....
212 Raw fruit pickle Raw fruit is cut into pieces or whole fruits without stone, dried under sun for two to three days then mixed with salt and spices. After that mixture (raw mango and spices) put in a jar. Oil is poured over it in the jar. Keep it under sun for a week.Read More....
213 Raw whole fruit pickle Raw fruit is washed and then mixed with salt and spices. After that mixture (raw mango and spices) put in a jar. Oil is poured over it in the jar. Keep it under dry place.Read More....
214 Raw whole fruit pickle Fully matured but unripe fruits are harvested and splitted longitunaly along with the stone. Common salt is added in this split portion and dried in open sun for 5-7 days. The dried whole fruit is stored in earthen containers and used as pickle.Read More....
215 Raw whole fruit pickle Raw fruit is collected and wash. After that coating of fruits by castor oil is done and put the whole mango in jar which is filled with water mixture (Salt+ turmeric). After 1 month it is ready to eat for whole year.Read More....
216 Raw fruit chutney (sour) Take the raw mango pieces, fresh coriander, green chilli, garlic and salt, sometimes mint leaves for aroma then blend it in blender. Sour chutney is ready to be used.Read More....
217 Raw fruit chutney (sour) The peel of green mango is removed by sharp knife then pulp is cut into flat pieces and kept in a bowl. After that add salt, garlic, green chillies and coconut/onion and mint leaf for aroma, , then blend it in blender. After few minutes, the mixture is ready to serve.Read More....
218 Raw fruit chutney (sour) Unripe mango has been washed and chopped into cubes, then it has been added with chopped onion and pinch of salt and grind all the ingredients into smooth paste. It has been served with hot white rice. Read More....
219 Raw fruit chutney (sour) Firstly boil the fruits then add salt and spices. Mix the mixture properly. Then serve it.Read More....
220 Raw fruit chutney (sweet) The peel is removed from green mango and pulp is cut into small pieces.Then boil the pulp for some time and cools it. Jaggery is cut into pieces and cooks with some water. At the time of melting of jaggery, checked properly their thickness. If it is two thread layers then added salt, garlic, chilli powder, fenugreek seed, roasted cumin seed powder, turmeric powder and mint leaf for aroma, add mustard oil and heat it for few time. After that cool this mixture. Chutney is ready to be used and transferred into a container and packed it.Read More....
221 Raw fruit chutney (sweet) The whole green mango is boiled. The skin is removed and the white pulp (looks like paste) is scooped out. The pasted pulp is then mixed with sugar, cooled and served. In some cases, chopped onion and cumin seeds are fried together in oil/ghee until brown and then the pasted pulp mixed with sugar is added to it and fried for 4-5 minutes. The chutney is then cooled and served. Read More....
222 Raw fruit amchur The green mango is washed by using water after that raw fruit is cut into pieces then dried under sun light and grind it in grinder in a very fine powder form. Transfer this powder into an air tight container.Read More....
223 Raw fruit amchur Peel the raw mango fruits and cut into pieces, dried in sunlight and kept in a container for use.Read More....
224 Raw fruit panna Whole green mango fruit is boiled in a container until green colour of mango is change in brown colour, cool it and its peel is removed by hand or knife, then pulp is mashed. Put the pulp in a mixer along with sugar, mint leaf and cumin seed powder. Mix this into mixer and transfer the mixture in a bottle.Read More....
225 Raw fruit panna Boil the raw mango and peel them. Make paste with fresh mint, fresh coriander, green chilli, salt, fennel and black pepper then smash with the boil mango pulp and add the required water. Panna is ready.Read More....
226 Ripe fruit dessert Pulp of mango is cut into flat pieces, keep it in a bowl. Then yogurt, sugar, ice cubes, dry fruit and green cardamom is added in the bowl of mango pulp, blend it in blender. The mixture is blend then transferred in a serving glass with garnishing mint leaf which gives aroma.Read More....
227 Ripe fruit mango leather Peel of ripe mango is removed by sharp knife then pulp is cut into flat pieces. Pulps pieces are blend it in blender in form of juice and add sugar if required. This juice is heated until it gives semi solid thickness, dried under sun light. For better test few drops of lemon juice are added.Read More....
228 Ripe fruit jam The peel of ripe mango is removed by sharp knife then pulp is cut into flat pieces. Keep it in a bowl, sugar and lemon juice is added in a bowl, mixed them. The mixture is cooked it for some time until thick layer. The jam is tested by dropping some of it on a cold plate. If the mixture is thick then transfers in an air tight container.Read More....
229 Ripe Fruit Milk shake The ripe mango is peeled and cut them into chunks, milk, ice- cube and sugars is added in the ripe mango chunks then blend the whole mixture and is poured into a serving glass. Green cardamom powder and dry fruit use for garnishing.Read More....
230 Raw fruit Chutney (sour) Unripe mango has been washed and chopped in to cubes, then it has been added with chopped onion and pinch of salt and grind the all ingredients into smooth paste. it has been served with hot white rice. Read More....
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