Mango & Avocado Toast

Ingredients:

1 Alphonso mango (ripe but firm)

1/2 ripe avocado

1/2 small red or white onion, very finely diced

1/2 small tomato, seeded and finely diced

4–5 jalapeño slices, seeded and finely chopped (adjust to taste)

1/2 lemon (juice)

1 tbsp red chilli flakes or finely chopped fresh green chillies (choose one)

Salt to taste (about 1/4–1/2 tsp)

Fresh coriander chopped, for garnish

1–2 slices good-quality bread (sourdough, multigrain, or rye)

1 tsp olive oil or butter for toasting (optional)

 

Instructions

Toast or grill your bread slices until golden and crisp at the edges. For extra flavour, brush lightly with olive oil or butter before toasting. Set aside on a plate.

Peel the Alphonso mango and cut the flesh off the stone. Finely dice about three-quarters of the mango; reserve a few small cubes for garnish.

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork—leave some small chunks for texture.

To the mashed avocado, add the finely diced mango, onion, tomato, and chopped jalapeño.

Sprinkle in the chilli flakes (or chopped green chillies), add salt, and squeeze in the juice of half a lemon. Mix gently but thoroughly so flavours combine without turning into a puree. Taste and adjust salt, lemon, or heat as needed.

Pile the mango‑avocado mixture generously onto the toasted bread. Press lightly so it adheres but keep it rustic.

Finish with the reserved mango cubes, a sprinkle of chilli flakes if you like more heat, and a generous scattering of chopped coriander.

Serve immediately while the toast is still crisp. Pair with a chilled herbal tea, coffee, or a citrus sparkling water. For a heartier meal, add a fried or poached egg on top.

To eat with chips: spoon the mixture into a shallow bowl and serve with sturdy tortilla or papad chips for scooping. 

 

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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 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.

 

 

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 Salad

  

Ingredients 

2 ripe mangoes peeled and diced

1 bell pepper diced

1 cucumber diced

½ red onion thinly sliced

½ cup fresh basil sliced

Homemade Dressing

 

3 tbsp lemon juice

 

 

 

 

2 tbsp honey if vegan, or maple syrup

 

 

 

 

1 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

  

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

  

 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

  

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