y simmering the cup of Alphonso mango puree for about 25 minutes
Take chopped mango into the blender. Blend it
Using a pestle and mortar, grind the cardamom seeds to a powder.
Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
Get the book here:
https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
If using fresh mangoes, place a mango on its side on a cutting board. With a sharp knife, cut straight down on either side of the large, flat-sided pit in the middle of the mango. Scoop out the mango pulp from both sides. Repeat with the second mango.
Place the mango pulp, sugar, 1/2 cup water, and the ice in a blender or a food processor with steel knife blade. Blend until smooth and frosty. pour the mixture into Popsicle mold or ice trays and freeze until solid, about 2 hours.
1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
2. mix gelatin in mango pulp.
3. In a cold steel container, beat cream and sugar a little.
4. Mix cream in the pulp and beat till soft peaks form.
5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
6. garnish with whipped cream, mint and thick mango pulp.
apacity food processor. Empty the mango pulp and using pulse action mode
Prepare noodles according to package instructions.
Heat oil in a wok or frying pan on high. Stir-fry onions and garlic 1 min. Add green beans and sugar snap peas and stir-fry 2 mins. Mix in duck, noodles, marinade, mango pulp or apricot nectar and sherry and cook 3 more mins. Stir in mango chunks and cashews and cook 2 mins. Sprinkle with cilantro leaves to serve.
br>Add beaten cream, mango pulp and mango essence.
Beat the mixture
Dissolve gelatin in a little water. Add to Mango pulp.
Over medium heat constantly stirring, bring mango pulp to slow boil. As soon as it starts boiling, remove from heat. Cool to room temperature. Now blend in the heavy cream. Mix well. Pour into crust. Refrigerate until set.
o 100\u00b0C.
Place mango pulp and juices into a large
Combine sugar, lime juice, and mango pulp.
In a heavy-bottomed sauce pan, cook while stirring constantly until the mixture leaves the sides of the pan.
Take a bit of the cheese mixture and put in cold water. If finished, it should form a ball.
Grease a shallow pan with rum or butter.
Pour cheese mixture 1\" thick.
When cooled, cut into cubes and toss in granulated sugar.
Have all ingredients at room temperature.
Preheat oven to 350\u00b0.
Sift together first 3 ingredients.
Beat shortening and sugar until creamy.
Beat in eggs and mango pulp.
Slowly add dry ingredients to creamy mixture until smooth.
Beat in eggs and pulp until well blended.
Fold in walnuts or pecans.
Pour into well-greased 8 1/2 x 4 1/2-inch loaf pan.
Bake for 45 minutes to one hour until done.
Cool before slicing.
ixing bowl,add mango pulp.
I used homemade pulp, which is very
ime slowly fold in the mango pulp until fully incorporated (the cream
Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
In a separate bowl combine oil, milk, and egg.
Mix liquid ingredients with dry until just moist and stir in the mango pulp.
Fill greased muffin tins, or paper muffin cups two-thirds full.
Bake at 400\u00b0F for 15-18 minutes.
They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
nch baking dish.
Beat mango pulp, sugar, margarine, and eggs together
Whip the ice-cream, whipped topping and mango pulp until well combined.
Pour into a dish and freeze.
Combine mango pulp, sugar, salt, dry mustard, onion powder, cider vinegar and lemon juice in blender. Drizzle in oil, blending until thickened. Stir in poppy seeds. Store in refrigerator. Shake to mix before serving.
Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
Refrigerate until set, at least 4 hours.
Mix mango pulp, condensed milk, and heavy cream with whisker or spoon for 3-4 minutes
Now fold in cool whip until mix all together.
Pour in to airtight container and freeze it overnight in your freezer.
Or if u have ice cream maker then u can make it in ice cream maker.
Makes: 20 servings.