Mango recipes to try this summer

by

Summer is here, and so are the mangoes! Since mango is the king of fruits. Here are some recipes to try out putting those mangoes into use:

Kulfi is a great way of beating the heat, and what better than mango flavoured kulfi! Take cow milk or almond milk and saffron in a pan and heat it on low flame till the milk thickens. Then add sugar and stir to make it dissolve and mix rice flour with the milk to form a smooth paste. Also, add cardamom powder to this mixture. Cook on a low flame until the mixture thickens while stirring it continuously in order to get the required consistency. After switching off the flame, add khoya to the mixture. Stir well and let the mixture cool, then add mango puree to the same. Add some sliced pistachios and pour the mixture in a container and allow it to freeze.

searching for best restaurant

  • Aam Ras

Extremely easy to make, aam ras is a summer delight one should not miss. Rinse the mangoes before peeling and chopping them and then blend the chopped mangoes. Add a little milk and sugar to this blended mix to thin the aamras. Add cardamom powder and crushed saffron strands and mix well. Pour the mix in a container and chill it in the refrigerator.

  • Mango Shrikhand

To begin with, hung curd in a kitchen napkin or muslin for about three to four hours. Puree the mangoes and add the thick hung curd with crushed cardamom, sugar and saffron to the blender. Blend till the mix gets smooth and then pour into bowls and chill before serving.

  • Mango Falooda

Soak two teaspoons of sweet basil seeds in 3/4th cup of water for about half an hour and later strain them with a tea strainer and keep aside. Boil falooda sev in water until soft and then rinse them in water and drain them. Allow it to cool under room temperature. In the serving glass, add a spoon of rose syrup and two tablespoons sweet basil seeds. Then add 2 to 3 tsps of falooda sev and 3 tsp. of mango puree. Add 1/3rd cup of milk and then add the seeds, sev and puree again.

  • Mango Pudding

Rinse and peel two medium sized mangoes. Chop and blend them. Then add about three tablespoons of sugar and blend again till smooth. Then take two tablespoons chopped agar agar strands in a pan and add 1/3rd cup of water to it. Keep the pan on low flame and stir on intervals. Switch off the flame when a smooth jelly like mixture has been obtained. Add this agar agar solution to the jar containing mango puree. Then add 200 ml of thick coconut milk to it and blend again till smooth. Pour the mixture in a bowl and level the top using a spatula. Cover with foil and refrigerate for about 4 hours before serving.

Leave a Comment