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Umm... mango magic

It's the season for mangoes, which can be used to make mouth-watering dishes

LUSCIOUS Mangoes can be used in innovative ways

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 a tray

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. Add the rose water to the mixture; stir and pour in a 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 and slice them. Boil the slices in water. Add sugar and juice of lemon. Cook till a jam-like consistency. Remove from fire and bottle.

Mango pachadi

Ingredients

Mango preferably with a little fibre: four

Turmeric powder: half tsp
Curd: two cups
Salt: to taste
To grind

Mustard seeds: quarter tsp

Red chilli powder: one tsp

Grated coconut: one cup
For tempering
Dry red chilli: one

Curry leaf: a sprig

Method: Cut mango into big pieces. Add salt and turmeric and cook the pieces, adding enough water. Grind the `to grind' ingredients and add to the cooked mango. Fry the `for tempering' ingredients in hot oil and add the mango mixture to this. Bring to boil.

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 the fridge to set. Whip cream and fold it into mango mixture. Spoon the mixture into a serving dish and chill until set.

Mango nectar

Ingredients

Mangoes: 20

Water: five litres
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 litres of pulp, add three litres of water and beat in a liquidiser. Take sugar and three litres of water and make it into a syrup. Add citric acid when sugar dissolves. Add mango mixture and boil. Add mango essence.

Mango flambé

Brown sugar: one tbsp
Orange juice: one tbsp
Creamed mango (half a mango per portion): one tbsp
Vanilla ice cream: 10 gm
Method: Heat a pan. Add butter and sugar and caramelise it. Lightly brown the sugar. Put mango in the pan. Gently cook both sides. Add orange juice. Heat the rim of a pan and take away from heat. Then pour in melted butter, Set on fire. Take out mango and chill and add cream. Put mango on a plate with ice cream. Pour sauce and serve.

INDU NARAYAN

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