- Dish type
- Fruit desserts
Unlike ripe mango, green unripe mango is cooked to soften it.
1 person made this
- 2 green mangoes, peeled, stone removed and diced
- 6 tablespoons caster sugar
- 250ml water
- 200ml chilled whipping cream
- 1 tablespoon caster sugar, to taste
- 1 tablespoon baking cocoa
MethodPrep:15min ›Cook:15min ›Extra time:1hr chilling › Ready in:1hr30min
- In a saucepan add mango, 6 tablespoons sugar and water. Bring to the boil, then reduce heat and simmer till the water has entirely evaporated, about 15 minutes.
- Remove from the heat then let cool. Distribute the compote among dessert bowls and refigerate.
- Whip cream till stiff, adding 1 tablespoon sugar, or to taste.
- Distribute whipped cream among the bowls and return to fridge till well chilled. Dust with cocoa just before serving.
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27 Mango Recipes That Bring the Tropics to You
Palm trees, waves crashing on a pristine sandy beach, and mangoes. Piles of fresh mangos. Oops, we didn't see you there. We were too busy daydreaming of the tropics and the tangy-sweet stone fruit of our sunshine-y fantasies. Don't live on a remote island? Let these 27 mango recipes—for salads, desserts, drinks, and more—transport you there, even if only for a little while.
8 recipes for making ripe mango dessert
1 | Mango Ice Cream
Everything you need to make mango ice cream:
How to make Mango Ice Cream:
In a bowl, mix well with liquid milk, powdered milk, and condensed milk. Then put the pot on the stove keeping the heat in medium condition. Keep stirring repeatedly for some time. Then take the pot off and let the milk cool down a bit and put it in the fridge. After 2 hours, blend a cup of mango puree and cold milk well in a blender. After a while, when a thick mixture is formed, pour it into a container. If you leave the mixture in the fridge for 12 hours, the ice cream will be ready.
2 | Mango Pudding
Ingredients that will be needed in this recipe:
&rarr Half a cup of sliced mango
Preparation method of Mango Pudding:
First, soak the gelatin in water for a while. Meanwhile, mix the egg yolks, sugar, and milk well in a pot and put it on the stove. Then turn off the stove after a while with gelatin in it. Then add mango juice and stir for a while more. Then take it out of the stove and put it in a container and keep it in the fridge. After two hours, remove from the fridge and garnish with cream, mango pieces, pomegranate, and mint leaves. So the mango pudding is ready.
3 | Mango Faluda
&rarr 2 teaspoons of vanilla essence
How to make Mango Faluda:
First, boil the noodles and add water. Soak the sago seeds. It will swell after a while. Add 1-liter of milk with a little fuel and leave the sago grains in it. After 2-3 minutes, when it is cooked with noodles, mix sugar and vanilla and keep stirring. When the sugar is melted, take it out of the stove. Faluda has become. Now after cooling, pour faluda into a bowl and add ice cream to it. You can garnish it with jam, pistachio nuts, and sweet balls to serve it nicely.
4 | Mango Phirni
Everything you need to make mango phirni:
How to make Mango Phirni:
Soak the rice for 1 hour and strain the water. Then grind the rice. Boil the milk in a pan and reduce the heat of the stove. After a while, when the milk thickens, cook it with rice. Now add sugar and mango pulp. Mango has already returned. Now mix cardamom powder and saffron and wait for it to cool.
5 | Mango Halwa
Method of preparation of Mango Halwa:
In a frypan, fry almonds and cashew nuts for 1 minute. In another bowl, mix sugar and mango well and put them on the stove. After stirring on low heat, add ghee and stir until it becomes thick. After a while, when it becomes pudding, take it down from the stove. Then sprinkle the fried cashew nuts on top of the mango pudding and serve.
6 | Mango Lassi
Mango lassi recipe:
Firstly peel squash and take out the mango seed. Then blend the mango in a blender and take it to the bowl. Now blend yogurt, sugar, and ice cubes together. After adding mango to the yogurt mixture, blend it once more. Then pour the blended mixture into a glass. Lassi is already made. Now spread cardamom powder and pistachio nuts on top.
7 | Mango Mastani
Ingredients of Mango Mastani Recipe:
&rarr Mango ice cream 100 grams
How to make Mango Mastani:
Spread mango peel and cut it into pieces. Then blend well with mango, sugar, and milk in a blender. If it is too thick, mix it with water. Pour the blended mixture into a glass and refrigerate for half an hour.
Now take it out of the fridge, add mango ice cream to the cold mixture, and spread almond powder and cardamom powder on it. Mango Mastani was made.
8 | Ripe Mango Papad
&rarr Sugar, the same amount of mango
The way of making Mango Papad:
Blend the mango in a blender without any water. Filter the fiber left. Now mix this mango sugar in a pan and put it on the stove. After stirring frequently, when the mango becomes thick, take it out of the stove. Now apply mustard oil to a bamboo pot and apply this boiled mango on it with your hands. Then put the bamboo pot under the stove. When one layer dries, you can add another layer on top. After each layer, dry it well. After drying, remove the prepared papad and keep it in the fridge.
Mangoes are now grown in many tropical and sub-tropical regions and come in a wide variety of shapes, sizes and colours. They can be round, oval, kidney-shaped or egg-shaped, with yellow, green, red or purple-flushed skin. Their stones can be large or small, their skin can be thin or thick and their flesh yellow or orange, with varying degrees of fibrousness.
The majority of Asian mangoes have a delicate skin and a short shelf life. For that reason, they're flown into Britain (mainly from India and Pakistan), so are more expensive. The thicker-skinned varieties, such as Keitt and Kent, are shipped in by sea year-round. Importers follow mango seasons from country to country. The chief exporters of thick-skinned mangoes are Puerto Rico, Mexico, Israel, South Africa and Peru.
Everyone has their favourite type of mango although there's no doubt that some of the Asian varieties have a particularly fine flavour and soft, non-fibrous texture. Below is a guide to some of the main mango varieties and their seasons, but it's worth experimenting because some supermarkets now sell what they consider to be top-quality varieties throughout the year.
Alphonso (April to June), mostly from India, is often described as the king of mangoes. These thin-skinned fruits are undoubtedly delicious with their intensely flavoured, fragrant, sweet, juicy and meltingly soft flesh.
Chausan (June to August), from Pakistan, has a thin yellow skin streaked with green and the sweetest of sweet, smooth-textured flesh. It is sometimes called Honey.
Keitt and Kent (year-round), the best known thick-skinned mangoes, are modern varieties, developed in Florida in the early 20th century and widely sold in supermarkets. They come from South and Central America, The Gambia and other places. They're more fibrous than Alphonso and Kesar varieties, with a stronger sweet-sour taste that works well in Caribbean-style salsas.
Kesar (May) is a wonderfully sweet, juicy and aromatic thin-skinned mango from India and Pakistan.
Maya (mid-July to August), from Israel, has a thick yellow-blushed skin that hides sweet juicy, smooth-textured flesh.
Nam Doc Mai (February to March) is a thin-skinned sweet juicy fibreless mango from Thailand. In Thailand this variety is usually eaten ripe, but in other countries, it's often sold unripe for recipes requiring green mangoes. These can be found in most oriental supermarkets.
Tommy Atkins (year-round) is another thick-skinned mango that was developed in Florida and is now grown in South and Central America and The Gambia. It has a light fruity flavour and a moderately fibrous texture.
Easy Mango Dessert Recipes
Mango is the fruit of the season. This juicy fruit pulp adds a different effect to the meal. After hogging spicy and salty dishes, a dessert can finish your meal with its yummy flavour. Apart from having mango shake and cake, you can try these dessert recipes to bring a variety with this fruit.
Mango granita recipe:
Preparation time: 10 Minutes
- Mangoes- 1 cup (peeled and cut into slices)
- Mango syrup- ½ cup
- Lemon juice- 1 tbsp
- Lime zest- 1 tsp
- Vanilla extract- ½ tsp
- Cardamon- 1 tsp (grounded)
- Sugar- 2 tbsp (optional)
- In a medium sized saucepan, mix mango slices and syrup. Heat the pan. Keep stirring constantly so that the syrup thickens.
- Add rest of the ingredients into the pan. Simmer on low flame and let the mixture cook. The mango slices must become soft. When you feel that the syrup has thickened and the mango slices have softened, put the pan off flame. Let it cool.
- Now blend the mixture with little water (if required) until smooth. Strain in a bowl or a flat dish. Freeze it for 2-4 hours.
Mango granita is ready. Serve it chilled after the meal to enjoy the fruity flavoured dessert. If you want to make mango syrup at home, here is the recipe.
Mango syrup recipe:
Preparation time: 15-20 minutes
- Wash and peel the mangoes. Cut them into medium sized pieces.
- In a blender, blend the mango pieces with water until smooth. Strain and pour in a bowl.
- Heat a medium sized saucepan. Boil the blended mango mixture for 4-5 minutes on low flame. Stir at short intervals to avoid formation of lumps and burning it.
- When the mixture thickens, add sugar and stir well. Dissolve the sugar and bring the pan off flame. Let it cool.
Mango syrup is ready. Store in a bottle. To make it last for a week, store it in a refrigerator. You can use this fruit syrup over ice cream or a mango mocktail. Make sure you use the syrup within a week. Mangoes spoil easily.
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Mango Seekarne Recipe| Mango Recipe| Mango Rasayana Recipe
Summer is the synonym of mango festival! Throughout the entire summer, we enjoy varieties of raw and ripe mango recipes and cherish the goodness of mango while the season lasts! While raw mangoes are large in number, for today's article, we are sharing our favourite ripe mango dessert recipe which goes by the name of Mango Seekarne recipe.
Mango Seekarne or Mango Rasayana also goes by the name of Aamras and we believe this is our summer special instant dessert fix. In Karnataka, mango seekarne is actually taken as a side dish with dosa or chapati and hailed as one of the best side dishes for the hot summer season.
For this luscious mango dessert to taste even better, we have added poppy seeds and coconut milk to the recipe. In case you do not have coconut milk in your pantry, you can use regular milk as well. We have used sugar as the sweetener but if you wish to, you could use jaggery as well.
Before going into the details of the recipe, let's quickly see what are the essential benefits of this delicious dessert. Ripe mango is endowed with a number of nutritional benefits. Along with vitamins and minerals, ripe mango is packed with antioxidants and enzymes, and as a result, it can bring comfort to your stomach.
So, how do we make this mango delight quickly? To know the complete recipe, go through our recipe link below or check the video.
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Mamidikaya perugu pachadi, green mango yogurt chutney andhra style
Mamidikaya perugu pachadi is a traditional, Andhra style, spiced raw mango yogurt chutney or raita. A regular everyday summer recipe that is prepared as part of a typical South Indian or Andhra thali that includes, dal, rasam, stir fry and a vegetable curry.
With no dearth of mangoes, the mango mania continues at my home. Almost every other day I am making a mango based dish, either savory or sweet.
Mamidikaya perugu pachadi is a simple, straightforward vegetarian recipe where peeled, raw mango pieces are sauteed in a tempering of spices before being combined in smoothly beaten yogurt or curd. Usually, herbs, spinach, vegetables like tomato, okra, eggplant, raw plantain, beetroot, carrot and the likes are used to make perugu pachadi or tempered spiced yogurt based chutney. The vegetable is pre-cooked before combining it with creamed yogurt. Today, we are using raw mango that is not too sour and few shallots in place of vegetables. A tempering of mustard seeds, split gram dal, dry red chilies, asafoetida and curry leaves lend a perfect flavor and aromatic touch to the pachadi. You will find the chutney is high on ‘tartness’ with a subtle touch of spice. Ensure you use fresh thick yogurt that is not sour.
It makes for a quick and easy chutney on days you are rushed for time and want to make the most of the seasonal raw green mangoes. Like most Andhra pachadi varieties this easy mango pachadi is sure to appeal to all age groups and makes for a great side with plain rice or roti.
There is another version of the mamidikaya perugu pachadi where fresh coconut and green chili are ground to a paste and added to the beaten yogurt.
Mango Flan (Flan de Mango)
If you’re a regular reader it’s likely that you know how much I love flans! As
I ‘ve mentioned before, flan is a popular dessert in Colombia and we have many variations of this delicious dessert.
I already have the following flans in my recipe list: traditional , coconut, coffee, pineapple, pear, guava and cheese, and chocolate flan. Today I am adding Mango Flan to this list.
My sister Catalina came to visit from Colombia about 3 weeks ago, so I have been really busy, but happy! Having my sister in my house means a lot to me and having her trying all of my dishes is wonderful.
She loves food as much as I do and we have so many memories associated with our family recipes and so much to share that we don’t stop talking for one second. Last week I asked her what kind of dessert she would like and she requested a flan. So I wanted to make one that I didn’t have yet on my blog and we decided that Mango Flan would be perfect and let me tell you, it was absolutely delicious!
1 cup sugar
1/4 cup water
3 ripe mangoes, peeled and cut into pieces
5 egg yolks
1 tablespoon sugar
1 can(14oz) sweetened condensed milk
1 cup heavy cream
1/4 teaspoon vanilla extract
Fresh mango for garnish
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