Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Young World | Property Plus | Quest | Folio |

Mangoes and more mangoes

Experience the magic of mango

MANGO MANIA Mango ice-cream Photo : Siva Saravanan

Now you have eaten enough mangoes, move on to the next stage and make exotic desserts using the king of fruits.

Mango souffle

Ingredients

Medium size mangoes (preferably Alphonsoes): 3-4
Fresh cream: 500 gms
Full fat milk: 1 ltr
Condense milk: 1 tin
Gelatin: 4 tbsp

Method: Cut the mangoes into small pieces. Beat the cream until thick and fluffy by putting it over ice. To the beaten cream add the milk and condense milk. Dissolve the gelatin in water on a low flame. Add it to the above mixture. Mix well so as to get a smooth flowing consistency. Add the mango pieces to the above mixture. Mix well. Pour the above mixture into a souffle dish and chill until set. (Do not freeze). Serve chilled.

Mango cheesecake

Ingredients
Fresh paneer: 500 gms
Powdered sugar: 7-8 tbsps
Fresh mango puree: 5-6 tbsps
Mango essence: 1/4 tsp
A few thin slices of mango

Method: Mix paneer with sugar. Knead well. Add the mango puree and the mango essence. Knead well again. Mix well. Divide this mixture into 3 or 4 portions. Take a flat dish. Spread one portion of the paneer mango mixture evenly. Arrange the thin slices of mango over it. Then again spread the paper layer. Again spread the thin mango slices. Repeat it in this manner. The top layer should be of paneer. Chill it. Cut into pieces and serve chilled.

Mango ice cream

Ingredients
Medium size mangoes: 3-4
Mango puree: 2 cups
Full fat milk: 1 ltr
Fresh cream: 300 gms
Sugar to taste,
Corn flour: 2 tbsps

Method: Boil the milk and reduce it to half the quantity. Add sugar. Mix well. Mix the corn flour in cold milk and add it to the boiling milk. Keep stirring so that no lumps form. It should be of a smooth flowing consistency. Keep it aside and allow it to cool. Cut the mangoes into small pieces. Add it along with the mango puree to the milk. Mix well. Chill the cream and beat it until lightened fluffy. Add it to the above mixture. Mix well. Pour this mixture into an ice cream box. Put it to set in the freezer. (The box should be covered so that there is no formation of ice crystals). Serve when set.

Mango kulfi

Ingredients

Milk: 2 litres
Fresh mango puree: 2 cups

Sugar to taste

Method: Boil the milk and reduce it to half the quantity. Add sugar. Mix well. Allow it to cool. Add the mango puree to the above mixture and blend this mixture in a blender. Pour this mixture into kulfi moulds and put it to serve in a refrigerator. At the time of serving, remove from moulds and cut into pieces and serve immediately.

SUJATA MALANI (27730165)

Printer friendly page  
Send this article to Friends by E-Mail