Let’s make mango tastier with dairy
Summer is here, and so is the season to splurge! From chilled ice creams to delicious shakes, tangy lime to refreshing mint, cool cucumber to juicy melons, summer is all about indulgence. But do you know what the best thing about this season is? It’s certainly mangoes! Sweet, luscious, and absolutely divine, this succulent fruit is something we look forward to the most with the arrival of summers. From Dashehari, Chaunsa and Alphonso to Totapuri, Kesar and Langra, when it comes to mangoes, we are spoilt for choice.
The juicy mangoes are not only stunning on the palate, but are amazingly healthy too. Being a great source of beta-carotene, they are a great remedy for the skin problems. They are also packed with fiber, pectin and vitamin C, which help them lower cholesterol and aid digestion. We can make mangoes all the more tasty and healthy by using them along with dairy products to make amazing recipes. Here we bring you a few such recipes where mangoes and dairy come together to create wonders.
Mango and Mint Kheer
Kheer – one of the most loved dessert with many fans across India – gets a fruity makeover with this innovative recipe. Surprise everyone with this rich and creamy ‘kheer-with-a-twist’!
- Milk 2 ½ cups
- Basmati rice 1 cup
- Sugar (powdered) 3 tbsp
- Saffron a pinch
- Mango puree 1 cup
- Almonds (chopped) 7-8
- Raisins 10-15
- Pistachios (chopped) 5-6
- Mint leaves a small bunch
- Green cardamom 3-4
- Cloves 2-3
- In a pan, stir milk, basmati rice and sugar together.
- Add saffron and gently stir them together.
- Once the mix comes to boil, add mango puree.
- Sprinkle some almond, raisins and fresh mint leaves.
- Stir gently and put the lid, letting the rice cook on low heat till it’s fully cooked and the kheer is thick and creamy.
- Add a little green cardamom into it. Place it in a bowl and garnish it with chopped almonds and pistachios.
- Keep it in the fridge to cool and serve cold.
Chilled Mango Cheesecake
Conclude a perfect afternoon with friends by shifting the spotlight on this remarkable dessert. Dig into this silky smooth sweet delight that’ll rekindle your love for mangoes.
For the base:
- Digestive biscuits 20
- Butter ¼ cup
- Powdered sugar 1 tbsp
For the filling:
- Mango pulp 1 cup
- Sugar 1 cup
- Salt a pinch
- Egg yolks 4
- Gelatin 3 tbsp
- Cream (chilled) 2 cups
- Hung curd 2 cups
- Mango slices (for decoration)
- Powder the biscuits using a food processor or simply crush them with a rolling pin.
- Add the biscuits to hot melted butter and mix well. Add the sugar.
- Line the base of a cake tin evenly with the biscuit mixture. Pat to flatten and make it firm. Leave to cool.
- Sprinkle the gelatin in ½ cup water and let it soak.
- Place the mango pulp, sugar, salt, and the yolks into a double boiler or a smaller container which can be placed in a bigger container containing water, and cook over low heat till well mixed and slightly thickened. This is the `custard’.
- When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.
- Whip cream till thick and when the custard is ready, fold in the hung curd and then the whipped cream with it.
- Transfer the mixture to the cake tin lined with biscuit crust. Level it smooth, and leave to set in the refrigerator overnight.
- Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan.
- Transfer cake to a serving dish. Decorate the mango slices over the top, and serve chilled.
Eggless Mango Mousse
It’s a light and lovely mango recipe that will help you brave the sunniest of days during summers. Fresh cream, refreshing aroma of cinnamon and moist juicy mangoes, it makes for a perfect dessert.
- Mango pulp (sieved) 2 cups
- Chilled cream 1 cup
- Cinnamon (powdered) 1/8 tsp
- Gelatin 1 tbsp
- Lemon Juice 2 tbsp
- Sugar ¾ cup
- Water ½ cup
- 4-6 short, transparent glassesto set the mousse
- Mango slices to garnish
- Put mango pulp, cinnamon and 1/2 cup sugar into the small pan.
- Sprinkle the gelatin over 1/2 cup water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.
- When warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.
- Remove from heat, mix in the lemon juice, and pour into the individual glasses. Leave to cool.
- Beat the cream and the remaining sugar till it holds shape. Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango.
- Garnish with mango slices, chill and serve.
Mango Ice Cream
Summer means mangoes and mangoes mean pure bliss. Time to create some magic with this delicious home-made mango cream!
- Milk 1 cup
- Cream 3 cups
- Mango (pureed) 1 cup
- Mango (finely chopped) 1 cup
- Custard powder 1 tbsp
- Vanilla 1 tbsp
- Sugar 1 cup
- Mix the custard in 1/4 cup of the milk and keep aside.
- Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.
- When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.
- Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.
- Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.
- The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.
- Scoop it out and enjoy.
Aam Shrikhand with Mango Salad
This is a comforting dessert that will instantly cool you down. Flooded with soothing flavours, this recipe is just what you need to get relief from the scorching heat.
- Hung curd 2 cups
- Saffron ½ tsp
- Condensed milk 2 tins
- Fresh mangoes 300 gm
- Sugar ½ cup
- Green cardamom powder 2 tsp
- Fresh cream ¼ cup
- Lemon juice 1 tbsp
- Mint 20 gm
- Chaat masala 2 tsp
- Gold varq 4 sheets
- Unsalted pistachios 80 gm
- Mix hung curd with saffron, condensed milk, chopped mangoes, sugar, cardamom powder and cream. Leave to chill.
- Prepare mango salad by mixing diced mango with lemon juice, mint and chaat masala.
- Serve shrikhand with mango salad. Garnish with gold varq and pistachios.
Energize and hydrate your body with this mango drink. Every sip of this stunning beverage will take you to a different zone.
- Mango pulp 2 cups
- Yogurt 2 cups
- Cream 3 tbsp
- Green cardamom powder ½ tsp
- Rose water ½ tbsp
- Honey 4 tbsp
- Mint leaves (for garnish)
- In a blender, put the mango pulp, honey, cardamom powder, rose water, chilled yogurt and cream.
- Add some ice cubes and blend for some seconds till everything is mixed well and the yogurt has become smooth.
- Pour mango lassi in glasses and serve garnished with mint leaves.
Enjoy the taste of green mangoes with this tangy mango raita recipe. You can have it as a side-dish with your meal and make your food more appetizing.
- Green mangoes (semi ripe) 2 small
- Curd 250ml
- Jaggery (melted) 1tbsp
- Curry leaves 4-5
- Mustard seeds 1/4tsp
- Asafoetida a pinch
- Red chillies 1-2
- Cumin powder + chat masala 1tsp
- Black salt as per taste
- Ghee 1tsp
- Coriander leaves (for garnish) 2tsp
- Boil, peel and puree the mangoes.
- In a bowl take curd and whisk it thoroughly till no lumps are visible.
- Add pureed mango, liquid jaggery, cumin powder, chat masala and black salt to it and mix well.
- Prepare tadka- Heat ghee, add mustard seeds, chopped curry leaves, red chilly and asafetida.
- Add this tadka to the curd-mango preparation and mix well.
- Garnish with coriander leaves and refrigerate it for some time.
- Serve this chilled mango raita with your favorite biryani, pulao or stuffed paratha!
Make the most of this season by enjoying incredible recipes made using the king of fruits and our very own dairy products. If you don’t try these recipes at home and enjoy them with your loved ones, you’ll never know what you are missing out on.