Watch Tata Play Cooking on 112 on Tata Play to learn quick and easy mouth-watering Mango recipes to savour this summer
Ingredients: 1 cup mango pulp, 2 medium ripe bananas, 1 litre milk, 2 tbsp honey, Crushed ice as required, 8 black grapes, halved, 8 green grapes, halved, 4 tbsp pomegranate pearls Method: Peel and chop bananas. Put these pieces and mango pulp into a mixer. Add milk, honey and mix. Add crushed ice and blend it to make a milkshake. Pour the milkshake into a glass. Put black and green grapes into it. Sprinkle the pomegranate pearls and serve immediately.
Ingredients: 1 cup butter biscuits blended, 1 cup butter melted, 1 cup mascarpone cheese, Sugar, 1 tbsp vanilla essence, Sliced mango, Whipped cream. Method: For pie crust: Take butter biscuits in a bowl and add butter and mix. Transfer it to a pie dish and spread it evenly. Press at the centre and push towards the edges, Keep in the fridge. For the Filling: Take mascarpone cheese, sugar and vanilla essence in a bowl and mix it. Remove the pie crust from fridge. Layer cheese mix on the pie crust. Now arrange the mangoes on cheese. Decorate it with icing and garnish with fresh mint leaves. Tip: If you want to make a quick crust for the pie, use biscuits instead of using refined flour
Ingredients: 5 cup milk, 2 small pinches of tartaric acid, 3 tbsp sugar, 1/2 cup mango pulp, 1/2 tsp green cardamom powder, 5-6 almonds, chopped, 1 sheet silver varq. Method: Boil milk on high heat. Add a pinch of tartaric acid. Keep stirring. After few minutes add another pinch of tartaric acid. Keep stirring continuously until it thickens and becomes granular. Now add sugar and mango pulp and let it boil. Add green cardamom powder and continue to stir till moisture evaporates. Transfer into a greased tray, sprinkle chopped almonds and decorate with silver varq. Cut into desired shapes and serve
Ingredients:1 pack sliced cake, readymade, 2 1/2 cups mango juice, 3 tbsp custard powder, 1 tsp butter, 1/4 tsp black sesame seeds, 1 star anise. Mango cream: 200 gm thick, 2 tbsp cheese spread, 2-3 tbsp powdered sugar. To Garnish: 1 mango, 2 tsp green pista. Method: Dissolve custard in 1/2 cup mango juice and keep aside. Heat butter in a pan and add black sesame, star anise and stir for a minute on low heat. Add 1 1/2 cups juice, Increase the heat and give one boil. Add dissolved custard and cook while stirring till thick for 2-3 minutes. Cool and keep aside. Peel mango and take out balls and slices from it. Chop the remaining mango. Mango cream- Beat cheese spread with sugar. Add chopped mango.To assemble: Put a layer of thin slices of cake at the base. Soak with the remaining mango juice and add a layer of cream. Arrange sliced mango to cover the dish and add mango jelly. Decorate with mango balls and green pista. Refrigerate and serve.
Ingredients: 2 cups sugar, A pinch of citric acid, 2-2 1/2 cups mango pulp, A pinch of sodium benzoate Method: Take sugar, 2 cups water and citric acid in a pan and heat till the sugar melts and is of two-string consistency. Add mango pulp and mix. Turn off the flame. Take sodium benzoate in a small bowl. Add little water and mix. Add it to the mango mixture and mix. While the squash is still hot, pour it into sterilised bottles through a funnel leaving a headspace of an inch. Close the bottles and set them aside to cool. You can store it for a year
Ingredient: Almond milk, as required, 1 cup mango pulp, 1 cup vanilla ice cream, Ice cubes as required, 1 cup fresh Mango chunks, 1 cherry Method: Take a blender jar and add almond milk, mango pulp, vanilla ice cream, ice cubes and blend it. Now take a glass and add mongo chunks and a cherry. Pour the shake and top it up with cream and dress up with a cherry Tip: Mango shake can be made with Almond milk, Soya milk or Coconut milk