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Mad about mangoes?

Raw or ripe, mango helps to enhance the flavour of dishes

Mango medley In sherbet, curry or pudding

Juice, jam, jellies, pickles, sauces, sweetmeats – mango preparations are endless. Mango is an important ingredient in fruit salads, cakes, fruit melbas and ice-creams. Here are some mouth-watering mango recipes.

Ingredients

Bread: 8 slices

Mango: 10 thin slices

Almonds:10

Sugar: 3tbsp

Cheese: 100gm

Raisins: half cup

Baking powder: one-and-a-half

tsp

For mango sauce

Mangoes :2 big, ripe fruits,

finely chopped

Corn flour: 2tbsp (dissolved in

4-5 tbsp water)

Butter (unsalted): 2tbsp

Cashew nut paste: 2tbsp

Cinnamon powder: quarter tsp

Preparation Remove the sides of bread slices. Soak bread in water. Squeeze and crumble well. Keep aside. Prepare sauce. Mix half a cup of water and sugar. Keep it on a low flame. Stir well. Stir in corn flour dissolved in water, cinnam on powder and cashew nut paste. Finally add mango puree. Keep this on the flame till it becomes smooth and thick. Let it cool. Mix crumbled bread with the prepared sauce. Add baking powder, cheese, raisins and powdered sugar. Mix well. Pour this mixture into an eight-inch round and three-inch deep dish. Bake in a preheated oven at 350 degree Fahrenheit for 5 to 10 minutes or till the surface is firm to touch. Serve cold, decorated with mango slices and almonds.

Ingredients

Ripe mangoes: 6 medium-sized

with thin skin

Jaggery syrup: 3tbsp

Green chillies: 2

Small onion: 3

Ginger: 2” piece

Water: 2 cups

Salt a pinch

For the gravy

Grated coconut: 2 cups

Chilli powder: 2tsp

Cumin seeds: Half tsp

Onion-garlic paste: 1tsp

Seasoning Oil: 2tbsp

Mustard: 1tbsp

Curry leaves and dried red

chillies: a few

Preparation: Wash the mangoes well and cut them into 3-4 inch slices. Add water, salt, chopped onions and green chillies. Cook well till the mangoes become tender. Add jaggery syrup. Put grated coconut, cumin seeds, chopped onion, ging er and chilli powder in a mixie and grind it to a smooth paste. Add this gravy to the cooked mangoes, stir well and keep it on a low flame for 5 minutes. Heat a small pan, pour oil, crackle the mustard seeds and sauté curry leaves and red chillies. Pour this seasoning over the curry and serve.

Ingredients

Ripe mangoes: 1kg

Sugar: 600gm

Water: 250ml

Lime juice: 10 ml

Preparation: Peel mango skins. Remove the seed. Slice and put flesh in mixer and make juice. Boil water in a pan. Add sugar and lime juice, stir well till it becomes one thread consistency. Strain the mango juice and add this to the su gar mixture. Boil on low heat for 5-6 minutes. Remove from fire and allow it to cool. Add one part of this concentrate to three parts of cold water to make a delicious sherbet.

LEENA LEON

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