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Mad about mangoes

Photo: M. Periasamy and S.S. Kumar

Mango delicacies The ingredients for these desserts are readily available

With the mango season in full swing, make use of the different varieties to try these simple dishes.

Ingredients

Freshly made paneer: 500 gm

Powdered sugar: 6 to 7 tbsp

Fresh mango puree: 5 tbsp

Finely cut mango pieces: 2 cups

A few drops of yellow colour

For garnishing

Silver foil and mango pieces

Method

Mix the paneer with sugar and knead well. Add a few drops of colour and mango puree. Beat well with your hands until light and fluffy. Take a flat dish. Spread half this mixture evenly. Cover with mango pieces over it. Then spread the other paneer mixture over it Chill it. Cover with silver foil and decorate with mango pieces. Cut as desired and serve.

Ingredients

Milk: 1 litre

Sugar: 4 to 6 tbsp

Medium size mangoes: 2

Mango puree: 1 cup

Cardamom powder: 1/2 tsp

Method

Put the milk to boil in a pan on medium flame till it reduces to half the quantity. Add sugar and cook for some time. Then allow the milk to cool. Add the mango puree and blend the mixture to get a smooth flowing consistency. Cut the mangoes into small pieces. Add it to the above mixture. Sprinkle cardamom powder. Chill the rabdi and serve.

Ingredients

Fresh, thick curds: 10-12 cups

Powdered sugar: 8 tbsp

Mango puree: 2 cups

Cardamom powder: 1 tsp

Method

Tie the curds in a muslin cloth and leave it for 2-3 hours so that all excess water drains. Remove the curd from the cloth. Add sugar and mango puree. Blend in a mixer. Add cardamom powder to the above mixture. Mix well. Chill for about 2-3 hours. Serve with parathas or puris.

Ingredients

Fresh cream: 500 gm

Medium size mangoes: 4 to 5

Sugar: 1 cup

A few drops of mango essence

Method

Mix the cream and the sugar and beat it by putting it over ice until light and fluffy. Add mango essence and chill it. Cut the mangoes into small pieces. Add it to the above cream. Mix well. Chill the mango cream for four to five hours before serving. Serve chilled.

Note: To make mango delicacies, it is always better to use alphanso mangoes. However, himmayat variety can also be used. But the mangoes should be sweet. The sugar in the above dishes may vary depending on the sweetness of the mangoes.

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