MANGO CREAM

Ingredients:

2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar

How to make mango cream:

• Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat.Cool.
• Mix the mango puree, sugar, lime juice and gelatin.
• Whip the cream until stiff, then fold lightly but completely into the mango mixture.
• Pour into a mold, rinsed out with cold water.
• Refrigerate until set.
• Unmold and serve plain, or decorated with slices of mango.

MANGO UPSIDE DOWN CAKE

Ingredients:

1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tblsp butter
1/4 tsp salt
2 tblsp lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cup remove mangoes, sliced
1/2 cup milk

How to make mango upside down cake:

• Pour lemon juice over mangoes and allow to stand 15 minutes.
• Melt grease in 8-inch pot or casserole.
• Add brown sugar and cover with a layer of mango slices.
• To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
• Sift dry ingredients and add alternately with milk.
• Pour over mangoes and bake 50 to 60 minutes at 375 degrees F.
• When cake is done, turn it out upside-down and serve while still warm.
• Serve with whipped cream or a lemon or lime sauce.

MANGO RICE

Ingredients:

4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil

How to make mango rice:

• Cook the rice and spread on a platter to cool.
• Set aside.
• For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
• Add half the grated mango.
• Blend into a fine paste.
• Set aside.
• For tempering heat up the oil in a heavy frying pan.
• Add mustard, chana daal, red chilli, and curry leaves.
• When the mustard seeds splutter, add the peanuts.
• Once the dal is golden, add the remaining mango.
• Sauté for a few minutes over a medium heat, until the mango is cooked.
• Now add the masala.
• Cook until the raw smell disappears.
• Remove from heat up and set aside.
• When the rice is cool, add salt to taste and extra curry leaves.
• Stir in the masala little by little, until well blended.
• Serve hot with fried.

MANGO CURRY

Ingredients:

1/2 tsp Cumin seeds
1 tbsp Oil
1 tbsp Jaggery
6 Red Chillies
3/4 tsp Salt
1/2 Coconut, grated
2 Onion, sliced
250 gms Green Mangoes
6 Pods Garlic flakes
1 tsp Coriander seeds
1/2 tsp Turmeric powder
1 inch Ginger 

How to make mango curry:

• Peel green mangoes.
• Slice each mango into small pieces, removing seed.
• Wash and keep aside.
• Grind together coconut, chillies, garlic, ginger, cumin and coriander.
• Heat oil and fry onions till transparent.
• Add ground mixture and stir-fry well, till oil begins to leave the masala.
• Add mango slices and jaggery Pour one glass water.
• Add salt and prepare on medium flame till mangoes are tender and curry thickens.

MANGO PUDDING

Ingredients:

400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar

How to make mango pudding:

• Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.
• Add in grease keep aside.
• Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
• Mix the sugar solution and puree, stir well.
• Pour the mixture into a desired shape mould.
• Chill well and serve.

MANGO RAITA

Ingredients:

1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder

How to make mango raita:

• Peel and sliced the mango in small cubes.
• Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
• Whisk together and add to the mango cubes.
• Stir.
• Heat oil in the pan.
• When hot add the mustard seeds.
• When seeds begin to pop, add the red chilli and onion.
• Let the onion turn brown.
• Take off the fire and add to the curd mixture.
• Mix well and serve at room temperature or cold.
• Garnish wirh cut coriander leaves.
• Prepare in advance to let all flavors mix together.

MANGO SHERBET

Ingredients:

1 tbsp Lemon juice
2 big size Mangoes, puraced and strained
1 Egg white
3/4 cup Sugar
3 tblsp Cream, whipped

How to make mango sherbet:

• Put sugar and 1¼ cup water in a heavy-based saucepot and stir to dissolve.
• Boil for 5-6 minutes.
• Remove from heat; stir in lemon juice and let cool.
• Stir mango purace into syrup and pour out into a shallow metal container.
• Cover the mixture freeze the mixture to the slushy stage.
• Turn semi-frozen mixture into a round dish and cream well.
• Return the mixture to the container, cover and freeze until just becoming slushy again.
• Turn out into the round dish and cream well.
• In a separate bowl, whip egg white until stiff but not dry.
• Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
• About 30 minutes before serving, transfer the sherbet to the refrigerator.

CHICKEN IN GREEN MANGO

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.