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Mad about mangoes

Photo: M. Periasamy and S.S. Kumar

fruit punch Alphonso and himmayat varieties are ideal for desserts

With the mango season in full swing, try these simple recipes.

Ingredients

Fresh paneer: 500 gm

Powdered sugar: 6-7 tbsp

Fresh mango puree: 5 tbsp

Finely cut mango pieces: 2 cups

A few drops of yellow colour

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: 4-6 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 tmangoes into small pieces. Add it to the above mixture. Sprinkle cardamom powder. Chill the rabdi and serve.

Ingredients

Thick curd: 10-12 cups

Powdered sugar: 8 tbsp

Mango puree: 2 cups

Cardamom powder: 1 tsp

Method

Tie the curd 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. Chill for about 3 hours.

Note: To make mango delicacies, use alphonso or himmayat mangoes. 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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