HOMEMADE MANGO RECIPES
Mango Fruit is rich in fiber, vitamins, minerals and poly- phenolic flavonoid antioxidant compounds. This is the season of mangoes. Eating ripe fresh mangoes is good for your skin and for high blood pressure. Mangoes are better blended rather than juiced and are good mixed with other ingredients, such as coconut milk or yogurt. Here we can see some methods of making mango ginger lassi, mango and coconut milk, mango kulfi, mango ice- cream and mango thera.
MANGO LASSI
Ingredients
Mango puree- 1 cup
Low- fat yogurt- 1 cup
Ginger juice- 1 tbsp
Crushed ice- few cubes
Method
Put all ingredients into the blender and mix well.
MANGO COCONUT MILK
Ingredients
Mango puree- 1 cup
Lemon juice- 1 tsp
Coconut milk- 1 cup
Method
Blend the mango puree with limejuice and coconut milk. Serve immediately.
MANGO KULFI
Ingredients
Mango pulp- 1 cup
Milk- 2 ½ cups
Sugar- ½ cup
Corn flour- ½ tsp
Condensed milk- 1/3 cup
Bad am- 20
Pista- 10
Cardamom powder- ½ tsp
Saffron- 2 strands
Pista crushed coarsely - 2 tsp for garnish
Method
Soak the nuts for 1 hour. Then blend it along with little milk. Soak saffron in little warm milk and keep it aside. Take milk and sugar in a thick-bottomed pan and let it simmer for 10 minutes until it is reduced a little. Then add condensed milk, saffron milk and simmer. Then add nuts paste, cardamom powder and simmer until it becomes creamy. Switch off and let it cool completely. Once cooled completely, add mango pulp and whisk it well so that there are no lumps. Pour into kulfi moulds. Cover it with silver foil then insert ice-cream sticks and freeze it for at least 6 hours. Then show the mould in running water, and then gently pull the sticks to remove the kulfi. If you have pistachio,garnish it with pistachio and serve .immediately.
MANGO ICE- CREAM
Ingredients
Ripe alphoso mangoes- 1-½ cups
Full fat milk- 2 cups
Lemon juice- 1 tsp
Sugar- 3 tbsp
Condensed milk- ½ tin
Method
Peel and chop the mangoes and blend with sugar in a liquidizer. Combine the condensed milk, pureed mangoes, lemon juice and mix well. Pour this into a shallow container. Cover and freeze till slushy. Divide the mixture into 2 batches and blend each batch separately till it is smooth and creamy. Transfer both the batches into the shallow container. Cover it with plastic wrap. Make sure that plastic touches to the ice cream surface. Freeze till it is firm. Scoop out into a bowl and serve.
MANGO THERA
Ingredients
Nattu manga- 250
Roasted parboiled rice- 250 grams
Sugar- 250 grams
Mat made from Kaitha leaves- 1
Method
Usually the pulp is taken out by pounding in wooden mortars with the skin on and the pulp taken and sieved. We can use any other method of juicing it. It should viscous enough to spread thin and even. For this, if required, a little water can be added. First take out the pulp from 25 mangoes. If the mangoes are too tart, we can add sugar to it. Mix with ½ cup of sugar and spread this on the mat made from Kaitha leaves. Spread 3 or 4 layers of this. Each coating should be applied, when the previous layer is almost but not fully dry. Otherwise the new layer won’t stick properly.
Wash, dry roast, powder and sieve the parboiled rice. On the same day take out the pulp from 100 mangoes. For further layers add the rice powder in proportion of ¼ cup rice powder to 4 cups of pulp along with 1-cup sugar. Three or four layers of this is enough. Leave the mat in direct sun to dry. This might take few days. When it is dry take out the pulp from again 100 mangoes. Then do 2 more layers, 1 cup rice powder to 4 cups of pulp and sugar as required. When it is dry the edges of the thera should be carefully loosened from the mat. After that take out the pulp from 25 mangoes and spread a layer of the last batch of mango puree without any added rice flour. The more the final drying, the thera would be harder, but the shelf life would be longer. The thera should be about ½ to 1 inch in thick now. Cut into 1x3 inch rectangles, peel off mat, and wrap individually or store in an airtight container.
