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Ripe mango magic

Try these mouth-watering mango delights

CREAMY TREAT Mango mousse

It's the season for mangoes. How about making some cool mango eats?

Mango burfi

Ingredients

Milk - one litre
Saffron - three gm
Pulp of firm ripe mangoes - 300 gm
Honey- two tbsp
Rose water - a few drops
Ghee - to grease

Method

Mix all the ingredients except rose water and bring to boil on a low flame till it reaches a thick consistency. Set aside. Grease a tray with a little ghee. Mix in the rose water to the mixture, stir and pour on to tray to set. Cut into pieces when cool and store.

Mango jam

Ingredients
Mango pieces- two cups
Sugar- six cups
Water- two cups
Lime- eight

Method

Peel mangoes, slice and place in water. Boil and add sugar and juice of lemon. Cook till a jam consistency. Remove from fire and bottle.

Mango mousse

Ingredients

Mango pulp- 750 ml
Lemon pulp- one tbsp
Cold water- quarter cup
Gelatine- two tbsp
Sugar- three fourth cup
Cream- three cups

Method

Soften gelatine in cold water. Add mango pulp with lemon juice and sugar and leave in fridge to set. Whip cream and fold into mango mixture. Spoon into serving dish and chill until set.

Mango nectar

Ingredients

Mangoes- 20
Water- five ltr
Sugar- one and a half kg
Citric acid- three tsp
Mango essence- half tsp

Method

Skin and remove pulp from mangoes. To two and a half ltr of pulp add three ltr of water and beat in liquidizer. Take sugar and three ltr of water and make into syrup. Add citric acid when sugar dissolves. Add mango mixture and boil. Add mango essence.

INDU NARAYAN

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