Mango lemonade
Ingredients:
Mango: 200 gm; Lemon squash: Three Tbsp and juice extract of one lemon; Mint leaves: Six
Mangolicious: Mango lemonade. Photo: Special Arrangement
Method of preparation:
Cut well ripened mango into small pieces. Add lemon squash, juice, sugar and salt to taste, ice cubes and mint leaves. Blend it to smooth mixture. Take a tall glass and add pieces of lemon, mango and mint leaves. Pour soda water and smooth mango mixture in it. Garnish with mango slice and serve chilled.
Mango Butter Caramel Sundae
Ingredients:
Mango: Two; Vanilla Ice cream: One scoop; Gems: Few; Paneer (Cottage Cheese): 50 gm
Almonds, pistachios and cashew nuts: Few
For butter caramel sauce
Sugar: 50g; Butter: Three Tbsp; Cream: Two Tbsp
Mangolicious: Butter Caramel Sundae. Photo: Special Arrangement
Method of preparation:
Caramelise the sugar in non-stick pan and add butter. Once the butter melts, mix it well and add the cream. Stir it nicely. Cut the mango into medium size pieces. Put it in the butter caramel sauce and mix it well. Break the paneer and put into mixie to grind it to a very fine smooth paste like cream cheese. In a wide bowl, put the sauce coated mango. Keep the scoop of cream cheese mixture over the mango layer. Add gems and shreds of nuts. Now put the scoop of Vanilla ice cream on top. Sprinkle little coffee powder, drizzle it with butter caramel sauce and coated mango pieces.
Mango Panna Cotta
Ingredients:
Mango puree: 240 gm; Milk: 240 ml; Sugar: 60 gm; Cream: 240 ml; Gelatin: Four Tsp;
Cardamom pods: Two
Method of Preparation:
In a thick bottomed pan, add milk and sugar. Heat it and then add well beaten cream. Stir it well. Dilute gelatin in lukewarm water and add it to milk and cream mixture. Stir it well with beater. Add mango puree and cardamom pods. Beat it nicely till it blends well. Take it off the fire. Keep the mixture aside for cooling by placing the bowl inside cold water. Once cooled, beat it well again. Put the finely cut mango pieces in the ramekin and pour the pannacotta mixture into it. Keep it in freezer for three hours. Demould the set Mango Pannacotta and garnish with a drop of cream and cherry and mango pieces.
Mango Dilruba
Ingredients:
Mango Puree: 350 gm; Condensed milk: Five Tbsp; Cardamom pod: Two; Sugar: Three Tbsp; Milk: 500 ml; Cashew nuts: 10
Mangolicious: Mango Dilruba. Photo: Special Arrangement
Method of Preparation:
Heat milk with sugar and add crushed cardamom pods and condensed milk. Stir and simmer it for two minutes. Add mango puree in milk and mix it well on low fire.
Take it out and pour it in the glass. Serve chilled with a sprinkle of fried cashew nuts.
Chef Rajmohan. Photo: Special Arrangement
( Chef M.S. Rajmohan heads the Department of Hotel Management and Catering Science at G.T.N. Arts College, Dindigul. You can find more recipes on his YouTube cookery channel “Food Tape” www.youtube.com/chefrajmohan.)
