Thursday, May 14, 2026

Mango Pudding

  

Ingredients

500 g Mango, peeled and de-seeded

 2 tbsp Granulated sugar, to taste

240 ml Evaporated Milk (1 cup)

1 tbsp Gelatin powder

1/4 cup Cold water

Mango and evaporated milk to serve

 

Preparations

Combine the gelatin and cold water in a bowl and set aside to bloom

Put the peeled and pitted mango in a blender and blend until smooth

Add the sugar and evaporated milk to the mango puree and pulse until just combined

Melt the gelatin in the microwave at 10 second bursts, stir until completely dissolved

Add the gelatin to the blender and pulse until smooth

Pour the mango pudding mixture into your glasses of choice and tap gently on your countertop to remove any bubbles

Place in the fridge to chill for at least 2 hours

Remove from the fridge top with more evaporated milk and mango chunks.

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Mango Salad

 Mango Salad (Southeast Asia):  

Ingredients 

ripe mangoes peeled and diced

1 bell pepper diced

cucumber diced

½ red onion thinly sliced

½ cup fresh basil sliced

Homemade Dressing
 
3 tbsp lemon juice
 
 
 
 
tbsp honey if vegan, or maple syrup
 
 
 
 
tbsp avocado oil or olive oil
 
 
 
 
1tbsp fresh ginger root grated or minced
 
 
 
 
¼ tsp red chili flakes
 
 
 
 
¼ tsp salt
 
 
 
 
 
 
Method
 
 
 
 
In a large serving bowl, combine the mango, bell pepper, cucumber, onion and basil. Mix well. 
 In a small bowl, combine the lemon juice, sweetener, oil, ginger, red chili flakes and salt. Whisk until smooth.  

  

 

Pour the dressing over the salad, then toss to coat. Mix and serve at once.

Notes

Alternatively, to save dishes and time, you can just combine all of the ingredients in a bowl and mix until thoroughly combined.  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Mango Icecream

 mango ice cream recipe from www.indianhealthyrecipes.com 

INGREDIENTS

 2large mangoes, ripe and juicy – to make 2 cups puree 

  • 395 g / 14 oz sweetened condensed milk (1 can)
  • 2 cups thickened cream / heavy cream / whipping cream , cold

  •  
    • Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
    • Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it’s reduced to at least 1 cup – less is even better!
    • Cool puree.

    Ice Cream

    • Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
    • Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
    • Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined – lumps is fine (this is just to lighten it up a bit).
    • Then pour the mango mixture into the cream. Fold through  rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
    • Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
    • Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
    • Freeze for 12+ hours.
    • Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
    • If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.

    Recipe Notes:

    1. Reducing the mango puree by half is key to a) intenser mango flavour in the ice cream 2) avoiding tiny fine bits of icicles (really tiny, barely there) in the ice cream. This is because using plain pureed mango that hasn’t been reduced has a much higher water content and the water is what causes the icicles. You can actually skip the step of reducing the mango puree. Just be aware that you will notice some fine bits of iciness in the ice cream. Doesn’t bother me at all, it is still SUPER creamy!!  2. Between 12 to about 18 hours of freezing, the ice cream only needs a couple of minutes to soften before being easy to scoop and serve. After that, the ice cream becomes harder and will need around 5 minutes. The unique thing about this recipe is that the ice cream doesn’t go from rock hard to melted liquid, it will soften so it’s scoopable like traditional ice cream you buy in tubs from the shops!



    https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

    https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

    https://cancersupportindia.blogspot.com  for info on cancer and health related topics

    https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

  • Mango Smoothie Bowl

      Mango Smoothie Bowl from thehintofrosemary.com

     Ingredients

  • 1 1/2 cup frozen mango chunks
  • 1/2 cup frozen pineapple chunks
  • 1/2 banana
  • 1 cup coconut water
  •  
  • Toppings
  •  
  • 1/4 cup mango chunks
  • 1/4 cup pineapple chunks
  • 1/4 cup blueberries
  • 2 tbsp coconut flakes
  • 2 tbsp chai spiced granola
  •  
  •  
  • Method
  •  
    Add the coconut water, then fruit into a high-powdered blender. Blend on high for one minute, until thick and creamy consistency.
     
  • Pour into a bowl and add your toppings. Serve at once.
  •  
  •  
  •  
  • https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

    https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

    https://cancersupportindia.blogspot.com  for info on cancer and health related topics

    https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

     
  • Mango Sorbet

     Mango Sorbet Recipe (No Ice Cream Maker Needed) | The Kitchn 

    Ingredients

    4 mangoes - peeled, seeded, and cubed

    1 cup simple syrup or to taste

    3 tbsp fresh lime juice

     

    Preparations

    Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.

    Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. 


     

    https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

    https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

    https://cancersupportindia.blogspot.com  for info on cancer and health related topics

    https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

     

    Mango Chutney

     Image of Easy and Delicious Homemade Mango Chutney  

    Ingredients

    2 raw mangoes approx. 1.5 lbs or 3 cups diced

    tbsp oil

    ½ tsp mustard seeds

    ½ tsp cumin seeds / jeera

    ½ tsp fenugreek seeds / methi dana

    ½ tsp nigella seeds / kalonj

    ½ tsp fennel seeds 

    ⅛ tsp asafoetida(hing)

    tsp kosher salt

    ½ cup water

    ½ cup jaggery approx. ¼ lb, chopped or grated

    1 to 2 tsp Kashmiri red chili pdr or as per taste

    tsp chaat masala

     

    Method

    Rinse, dry, peel, and dice the raw mangoes into ¾-inch cubes.

    In a medium pan, heat oil on medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, kalonji, fennel seeds, and hing. Sauté for 30 seconds until the fenugreek turns light golden.

    Add diced mangoes, salt, and water. Mix well, cover, and cook for 8-10 minutes or until the mango pieces are soft but still hold their shape.

    Stir in jaggery, Kashmiri chili powder, and chaat masala. Cook uncovered just until the jaggery melts and the chutney begins to gently boil.

    StorageRefrigerator: Store in the fridge for up to 2 weeks. The flavors deepen over time, and it tastes even better the next day. Note: Always use a clean, dry spoon to avoid introducing moisture or contaminants.Freezer: You can also freeze it in small portions for up to 2 months. Thaw overnight in the refrigerator before using. Instant Pot Method
    Set the Instant Pot to Sauté (Normal) mode.
     
    Once hot, add oil. Add mustard seeds and let them start to pop. Then add cumin seeds, fenugreek seeds, fennel seeds, kalonji, and hing. Sauté for 30 to 45 seconds until the spices are fragrant and the fenugreek seeds start to change color.
     
    Add diced mangoes, salt, and water. Mix well, then cancel sauté mode. Secure the lid and set the Instant Pot to Pressure Cook for 2 minutes.
     
    Once the cooking cycle is complete, do a Quick Release. Open the lid carefully and check the mangoes-they should be tender but not mushy.
     
    Turn the Instant Pot back to Sauté (Low) mode. Add jaggery, Kashmiri chili powder, and chaat masala. Stir and cook just until the jaggery melts and the chutney comes to a gentle simmer. This should take about 2 to 3 minutes.
     
    Turn off the Instant Pot. Let the chutney cool completely before transferring to a clean glass jar. Store in the refrigerator for up to 2 weeks.
     
    Turn off the heat and let the chutney cool completely. Store in a clean and dry glass jar. 
     
     

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