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Ripe mango magic
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Try these mouth-watering mango delights
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CREAMY TREAT Mango mousse
It's the season for mangoes and the market is flooded with sweet and sour 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 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 litre
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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