Mango Sorbet

Ingredients

• Mango pulp - 1 cup
• Sugar - 1/4 cup
• Water - 1/4 cup
• Lemon juice - 1 tbsp

Preparation

1.Slice the mangoes along the sides and scoop out the pulp using a spoon. Scrap the pulp from the seed as well and collect 1 cup of pulp. Place it in a blender, puree it first. 

2.Make a simple sugar syrup by heating sugar and water and just bring to boil to dissolve the sugar completely. Cool down and blend it with the mango pulp, lemon juice. 

3.Transfer to a freezer safe airtight container and freeze it for an hour. Take it out, grind the sorbet in mixer. Repeat the same for 2-3 times. Then freeze it ,scoop and serve. 

Mango Kulfi

It is an easy version of kulfi which doesn't requires cooking. As it is the season of mangoes, all of you can try varieties of mango dishes. 

Ingredients

• Mango - 1
• Milk - 1 cup
• Condensed milk - 200gm
• Cream - 1/2 cup
• Cardamom powder - 1/2tsp

Preparation

1. Mix chopped mango,condensed milk,milk in a blender till smooth.

2. Add cream and cardamom powder.Blend till the cream is mixed well.

3. Pour he mix in kulfi moulds or small bowls. Cover it properly and keep it in freezer to set.

4. Once set, serve with rose water.

Aam Ka Panna / Raw Mango Drink

Ingredients

• Raw mangoes - 2
• Cardamoms - 2 crushed 
• Black salt - 2 tsp 
• Jaggery/sugar - double the amount of the mango pulp

Preparation

1.Steam the raw mangoes in pressure cooker till they become completely soft.

2.Remove the peel and take out the mango pulp.

3.Mix the cardamom powder, salt and jaggery to the mango pulp. Blend the ingredients to make it smooth. Store aam ka panna in an air tight jar.

4.While serving aam ka panna, add 2 tbsp of the preserve to one glass of cold water.

Mango Chutney / Manga Chammanthi



Ingredients

• Mango - 1 small
• Green Chilly - 3
• Shallots - 4
• Coconut - 1/2 cup
• Ginger - small piece
• Curry leaves - a few
• Salt - As needed

Preparation

Grind all the ingredients together without adding water.
This goes well with rice / Kanji

Mango Ice Cream

Ingredients

• Mango - 2 
• Sugar - 1/4 cup 
• Cream - 1/2 cup 
• Milk  -1/2 cup 
• Vanilla Essence - 1/4tsp

Preparation

1.Scoop and collect pulp of mango with a spoon and place it in a blender with sugar, milk and blend well until sugar is dissolved.

2.Add cream and whip until all the ingredients are mixed well.

3.Pour into a airtight bowl. Freeze it for 2 hrs.

4.Take out and grind it again in a mixer until smooth and refrigerate. Freeze it overnight, scoop and serve.

Kadumanga Achar

Ingredients

• Raw mango - 4
• Chilly powder - 2tbsp
• Turmeric powder - 1/2 tsp
• Gingelly oil  - 2tbsp
• Garlic - 1tbsp
• Ginger - 1 tbsp
• Green chillies - 2
• Asafoetida - 1/4 tsp
• Fenugreek powder - 1/4tsp
• Vinegar - 1tbsp
• Curry Leaves - a few

Preparation

1.Wash the mangoes and slice them in cubes with the skin on.Mix chilly powder,turmeric powder and salt.Leave aside for an hour till the spices blend.

2.Heat oil in a wok and splutter mustard seeds.Add in the curry leaves,then slide in the garlic,ginger and green chillies.Saute till the raw smell disappears and is slightly browned.

3.Add in the fenugreek powder and asafoetida powder on low flame.Then,quickly add in the cubed mangoes with the marinade.Add in quarter a cup of water.Toss the mix and let it cook for 2mins.

4.Turn off heat and add in vinegar and add a pinch of sugar. Let it cool down completely. Store  it in a airtight container.

Mambazha Pulissery

Ingredients 

• Ripe Mango - 1
• Curd - 1/2 cup
• Mustard seeds - 1/2 tsp
• Red Chilli - 1
• Curry Leaves - a sprig

To grind

• Grated Coconut - 1/2 cup
• Green Chilli - 1 
• Cumin seeds - 1/4 tsp
• Turmeric powder - a pinch
• Red Chilli powder - 1/2 tsp

Preparation

1.Grind together coconut,green chilli,cumin seeds,turmeric and chilly powder with little water to a semi fine paste,Set aside.

2.Peel off the skin of mango and chop them into medium sized pieces.Take a pan add chopped mangoes along with 1/4 cup water and salt.

3.Let the mangoes turn soft but make sure its not mushy, now add coconut paste, and cook in low flame for 5 minutes until raw smell of coconut mixture leaves, add required salt.

4.Whisk the curd without adding water and add little by little and keep stirring to avoid curdling.Keep in low flame and mix well until the mangoes nicely blends along with curd.

5.In a pan heat oil,splutter mustard and add dried red chilly,curry leaves and saute for a while.Add this seasoning to the curry and give a quick stir and switch off.