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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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.  

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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!

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Mambazha Pulissery. Ripe Mangoes in coconut gravy

  

 Ingredients

2 Ripe mangoes  

1/2  Cup Grated fresh coconut 

1/2 tsp Cumin seeds  

2  Green chilies

1 Cup Thick yoghurt  

1/4 tsp Turmeric powder

1/2 tsp Red chili powder  

1 tbsp Jaggery 

1 tbsp Coconut oil  

1/2 tsp Mustard seeds

1/4 Cup Curry leaves 

Salt to taste

 

Ingredients

Grind coconut, cumin seeds and green chilies with 2 tbsp water into a smooth paste. Set aside.

Add mango chunks, turmeric, chili powder, jaggery and salt to a pan with ½ cup water.

Cook on medium heat for 5–7 minutes until the mango is soft but not mushy.

Add coconut paste. Stir and simmer on low heat for 3 minutes.

Reduce to the lowest flame. Add whisked yoghurt and stir gently. Do not boil after this — remove from heat as soon as it warms through.

Heat coconut oil in a small pan. Add mustard seeds and curry leaves. Let them splutter.

Pour tempering over the curry. Serve immediately with steamed rice.

 

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Mango Panna Cotta

  

 Ingredients:

1 packet gelatin

3 tbsp cold water

1 ½ cups coconut milk full fat

½ cup heavy cream

¼ cup granulated sugar

1 ½ tsp vanilla extract

2 to 3 large, ripe mangoes

2 tbsp granulated sugar

½ lemon, juiced

 

Preparations Sprinkle the gelatin over a bowl of cold water and set aside 5 minutes. Pour the coconut milk and cream into a saucepan. Stir in the sugar and set over medium-low heat. Bring the mixture to a slow simmer - it should begin to steam and barely bubble around the edges. Turn off the heat and stir in the vanilla. Add the bloomed gelatin to the warm milk mixture and whisk to dissolve. Pour the milk mixture into a spouted measuring cup or container. Pour into 4 small dishes or glass jars. Carefully move the dishes into the refrigerator to set for at least 4 hours. Meanwhile, make the mango coulis. Place a heaping 1 ½ cups diced mango (from about 2 mangoes) into a saucepan along with 2 tablespoons sugar and the juice of ½ a lemon. Place over low heat. Stir gently until the juices begin to warm and the fruit becomes very soft, about 5 minutes. Add a tablespoon or two of water if the juices dry up before the mango is soft. Blend the mango with an immersion blender or small food processor until smooth. Once the tops of the panna cotta has set and solidified, spoon the mango coulis on top. Give the dishes a little wiggle to help the mango settle smooth. Cut up the remaining fresh mango and top before serving.

 

 

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

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

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Instant Chia Seed Mango Jam

Health benefits of chia seeds 

Chia seeds, both white and black, are nutritional powerhouses packed with omega-3 fatty acids, fibre, protein, and antioxidants. These tiny superfoods support heart health, improve digestion, and help maintain energy levels throughout the day. Their ability to absorb liquid and form a gel-like texture makes them versatile for various recipes, from smoothies to puddings.

Tips to Remember:

Chia seeds tend to absorb fluids, so adequate fluid consistency needs to be available, to ensure apt texture and consistency in the end product. 

  

Ingredients: 

2 cups of chopped ripe mangoes 

2 tsp lemon juice 

3 tsp white chia seeds 

3 tsp granulated sugar (optional) 

Method: 

Take a blending jar, and add the chopped mango pieces and lemon juice. If you feel the mangoes are not sweet enough or prefer extra sweet, then add some granulated sugar, if not then avoid the sugar. 

Blend everything to form a smooth creamy pulp. 

Transfer this pulp into a clean and dry glass jar. Now add the white chia seeds in it and mix it well. 

Now place the jar in the refrigerator for some time. The chia seeds will soak the extra liquid and give a perfectly jammy texture. 

You can enjoy this instant, easy and healthy mango chia seeds jam with toast or top your oats porridge with it. 

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Instant White Chia Seed Mango Jam

  

 

Ingredients:

2 cups of chopped ripe mangoes

2 tsp lemon juice

3 tsp white chia seeds

3 tsp granulated sugar (optional)

 

Method:

1. Take a blending jar, and add the chopped mango pieces and lemon juice. If you feel the mangoes are not sweet enough or prefer extra sweet, then add some granulated sugar; if not, then avoid the sugar.
2. Blend everything to form a smooth creamy pulp.
3. Transfer this pulp into a clean and dry glass jar. Now add the white chia seeds to it and mix it well.
4. Now, place the jar in the refrigerator for some time. The chia seeds will soak up the extra liquid and give a perfectly jammy texture.
5. You can enjoy this instant, easy and healthy mango chia seeds jam with toast or top your oats porridge with it.                        https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
   
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Mango Salsa

 Ingredients

3 ripe mangoes, diced 

1 medium red bell pepper, chopped

½ cup chopped red onion

¼ cup packed fresh coriander leaves, chopped

1-2 green chilies seeded and minced

1 large lime, juiced (about ¼ cup lime juice)

salt, to taste

 

Instructions

1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
2. Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

 This can be served as a salad, with tacos,  with chips, on bread toast, or rolled in roti.

 

 

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Mango kulfi

 Ingredients

Daseri/ Alphonso ripe mangoes 4-5 

milk  500 ml

milk pdr  2 big tbsp

cream 2 tbsp

sugar 4 tbsp / 1/4 cup

Method

cut the top of the mangoes by carefully cutting all around, when you twist it, the top will come out, reserve the top to seal the mango kulfi

now to remove the seed, cut all around the seed going till down, taking care not to cut fully on any side, one you have carefully cut all around the seeds, take the pukkad/ chimta, that which you use to remove all vessel from the gas, hold the seed and give a slight twist, the seed will come out easily. Do in the same way for all the mangoes.

then the mango pulp around the seed, cut with the knife and put it inside the mango itself.

while you're preparing the kulfi, cover the mango with its top and keep it in the freezer.

Cook the milk, when luke warm, add some milk to the milk pdr, if there are no lumps after you mix, you can add the malai/ cream from the top of the milk with the milk pdr, mix well and add to the milk, at this stage the milk should not be too hot. If there are lumps, you can pulse it in the mixer jar the milk pdr with milk and add.

now you can increase the heat, once it starts boiling, mix well, reduce the heat, let it simmer till it reduces to half its quantity, when you life the ladle, you can notice that it is grainy. 

At this stage add sugar, keep stirring till the sugar dissolves and boil for another 2-3 minutes, cool it.

To cool the mixture quickly you can fill water in a big plate or vessel and immerse the vessel in which you made the kulfi noting that no water enters the vessel.

Once cool, take out the mangoes from the freezer, spoon carefully the kulfi mixture inside the mango, don't fill till the top, cover with its top. Once you've filled in all the mangoes, freeze it for 8-10 hours till set at -24 deg.

Remove from the freezer, peel the skin of the mango carefully with a knife/ peeler, then cut the kulfi in 1 cm thick slices, decorate it around a plate sprinkle some chopped pista, badam or whatever nuts you've and enjoy the lovely, eye catching kulfi slices !

Seeing it first people will think what are you serving inside carrot rounds, by seeing its colour !

NOTE- if the mangoes are thin, then you'll need 5 mangoes, if little fat, then 4 mangoes for the amount of kulfi prepared thus.

 

 

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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.