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| Recipes - Mango Madness |
Nirmala Garimella
05/27/2005
Mango Ice-cream milk shake Ingredients: Procedure: Mango Ice-Cream Ingredients: Procedure: Whisk together egg yolks, cornflour and sugar in 100 ml of cold milk. Bring the remaining milk to boil. Reduce the head to medium and add egg mixture, stirring constantly. Cook till the milk thickens and coats the back of a spoon. Remove from heat and cool. Add the mango puree to this and stir it in well. Mango Soufflé Ingredients: 16 0z Sour Cream 1 tin Mango Pulp 11/4 cups sugar 3 cups water 3 packs unflavored gelatin (comes in a pack of 4 at the grocery store) Procedure: Boil 3 cups of water. Mix the gelatin packs. Leave it aside to cool. In a big bowl blend the rest of the ingredients, add the gelatin mixture. Pour into a dessert pan and refrigerate
1/2 ripe mango
2 scoops vanilla ice cream
3/4 cup whole milk
1 tsp lime juice.
Passion fruit pulp, to decorate
Peel the mango, cut the flesh from the pit, and place in the blender. Process until smooth. Add the ice cream, milk and lime juice and blend for 30 seconds. Pour into the glass and garnish with the fruit pulp. Alternatively, stir the pulp into the mixture for a textured shake.
2 egg yolks
½ gallon full milk
1-1/2 tbsp corn flour
2 cans of mango pulp
150 gm sugar
2 pints heavy cream
In a separate bowl, lightly beat the cream and fold it gently into the mango-milk mixture. Freeze till semi-set, remove and whisk well and return to freezer. Repeat this process three or four times.
Serve decorated with mango slices
Ingredients:
2 1/2 cups raw mangoes, (peeled and cut into thin slices
1-3/4 cups sugar
3 garlic cloves
2 cloves
2 bay leaves
5 to 6 peppercorns
2 whole red chillies
1 tsp fennel seeds
1 tsp roasted cumin seeds, crushed
1 tsp chilli powder
2 tbsps cashewnuts
1/2 tsp salt
Procedure:
To make this sweet mango pickle choose firm and underripe mangoes. Peel, cut into thin slices and simmer in sugar syrup with garlic, cloves, bay leaf, peppercorns. Spike with chilli power and fennel seeds.
The mango flesh will soften but will stay intact and blend easily with the sugar and spices without losing its original flavour.
Stored refrigerated, this should last you for up to one year.
Murabba
Ingredients:
2 cups raw mangoes, peeled and finely chopped
1/4 cup grated raw mangoes
2 cups sugar
2 tbsps sambar powder
2 tbsps almonds,
peeled and sliced
1 tsp poppy seeds (khus khus)
1/2 tsp salt
Procedure:
Combine the sugar with three cups of water and cook till the sugar has dissolved, stirring occasionally.
Add the mango pieces and grated mangoes and cook over a slow flame (approximately 25 to 30 minutes), stirring occasionally till the sugar syrup is of one string consistency and the mango pieces are soft and translucent.
Add the sambar, almonds, poppy seeds and salt and mix well.
Allow to cool completely. Bottle in a sterilised glass jar. This can be stored for up to one year refrigerated.
Crunchy Nut Chicken And Mango Rollups
Ingredients:
6 chicken breasts, pounded flat
2 mangoes, peeled and sliced
3 cups flour
Salt and freshly ground pepper, to taste
2 eggs, lightly beaten
2 cups breadcrumbs
2 cups crushed nuts
125 gm butter
Procedure:
Place slices of mango on one half of chicken breast. Roll up, tucking in sides and secure with toothpicks. Season flour with salt and pepper. Dip each chicken breast firstly into the flour, coat well with beaten egg, then dip into breadcrumbs and nuts until well covered. Set aside in refrigerator for a minimum 1-1/2 hours or overnight.
To cook, heat butter in a pan over moderate heat. Saute chicken for 6-7 minutes each side or until golden brown. The chicken is cooked when the juice has no trace of pinkness when pierced with a skewer.
Mango salad
Ingredients:
225 gm desiccated coconut
1/4 tbsp mild chilli powder
3 tbsps dark brown sugar
1/2 tbsp wholegrain mustard
Salt
225 gm ripe mango, peeled, stoned and cubed
Procedure:
Combine the coconut, chilli powder, sugar, mustard, salt and a couple of teaspoons of water to dissolve the sugar. Stir until well blended. Add the mango. Stir, and serve chilled.
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