Mango and summer, the perfect combination. The beginning of summer marks the arrival of the king of fruits. Since I was a small kid, along with vacations, I used to always look forward to eating mangoes in the summer. Although sadly I do not get vacations anymore, the excitement to eat mangoes still remains.
This summer since I had a little bit of free time, I decided to experiment with mangoes. These are some of the easy to make recipes I came across, that I would like to share. It will take barely a few minutes, but I assure you it will be totally worth it.
- 4 tablespoon butter
- 1 cup powdered sugar
- 1/2 cup mango pulp
- 1 cup chopped mango
- 1 cup condensed milk
- 1/2 cup khoya/khawa/mava
- Heat up butter in a pan.
- Add the sugar when the butter melts and mix well.
- Add mango pulp, chopped mango and condensed milk, mix it and let it boil.
- Lastly, add khoya and cook it well.
- Let the mixture cool down, then refrigerate overnight
No Bake Mango Cheesecake
- 130 gm digestive biscuits
- 50 gm unsalted butter
- 300 gm cream cheese
- 150 ml whipping cream
- 1 1/2 cup mango pulp
- 2 tablespoon lemon juice
- 10 gm gelatin powder
- 1/4 cup water
- 250 gm white chocolate
For the base:
- Put the digestive biscuits in a ziplock or any plastic bag and use a rolling pin to crush them into fine crumbs.
- Put the crushed biscuits in a bowl and add melted butter and mix it well.
- Spread the mixture in any suitable pan in which you plan to make the cake and refrigerate for around 30 minutes.
For the cheesecake:
- Beat the cream cheese till it becomes fluffy.
- Add chilled whipped cream and beat it again.
- Melt the white chocolate. You can melt it either in a microwave or by using the double boiler method.
- Add the white chocolate, mango pulp, and lemon juice. Mix well after adding each.
- Lastly, add the powdered gelatin in water and either microwave or heat it on a gas till the powder dissolves.
- Temper the gelatin by adding a few tablespoons of the cheesecake mixture. Add this back to the original mixture and mix well.
Add the cheesecake mixture on the base. You can add a little mango pulp on top of the cake. A little icing on the cake.
- 1 tablespoon chia/sabja seeds.
- Juice of 3 lemons
- 1 cup fresh mango pulp
- 6 tablespoon sugar syrup
- 1 tablespoon black salt
- Ice cubes
- 300 ml soda
- Allow the chia seeds to soak in a bowl of water.
- Blend lemon juice, mango pulp, sugar syrup, black salt, ice cubes, water and soda in a blender.
- Put ice cubes and chia seeds in a glass and add the blended juice to it.
- Garnish it with a slice of mango to give it a MasterChef feel!
- 2 cups milk
- 1 1/2 tablespoon custard powder
- 3-5 tablespoon sugar
- 1 1/2 cup mango pulp
- 1 cup cream
- 1 tablespoon gelatin
- Mix custard powder in 1/4 cup of milk.
- Simultaneously start heating the rest of the milk.
- When it is hot enough, add the milk and custard powder mixture. Also, add sugar and boil till it becomes thick.
- Mix gelatin in 1/4 cup milk or water. Mix it well and then add it to the mixture.
- After it cools down, add mango pulp and whipped cream and beat the mixture.
- You can also add chopped mango pieces.
Mango Ice Lolly
- 2 Alphonso mangoes
- 1/2 cup thick coconut milk
- Chop the mangoes into small pieces.
- Blend those pieces with coconut milk until smooth.
- Pour the mixtures into small kulfi containers and throw in a stick for you to hold.
- Refrigerate overnight.
- Dip the kulfi containers in water so you can easily remove the ice lollys.
These recipes are perfect for those less sweet mangoes which unfortunately you sometimes end up buying. And it never hurts to try out something new once in a while….