Mango Recipe Collection 2021 By Food Fusion
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Food FusionRecipes in this Video
6 recipes
vegetarian
Mango Mastani hails from Pune, India, and is a beloved summer treat that celebrates the king of fruits, the mango. Traditionally enjoyed as a refreshing dessert, it combines the flavors of mango, milk, and ice cream, creating a delightful indulgence. Today, this vibrant drink has gained popularity beyond its origins, inspiring variations across India and beyond.
Ingredients
- ●mango pulp
- ●milk
- ●sugar
- ●ice cream
- ●cardamom powder
- ●saffron strands
- ●chopped nuts
- ●rose syrup
- ●vanilla essence
- ●water
- ●whipped cream
- ●mint leaves
Instructions
- 1Blend mango pulp with milk until smooth.
- 2Add sugar and blend until dissolved.
- 3In a separate bowl, mix ice cream with cardamom powder and vanilla essence.
- 4Layer the mango milk mixture in serving glasses.
- 5Spoon the ice cream mixture on top of the mango layer.
- 6Drizzle rose syrup over the ice cream layer.
- 7Garnish with chopped nuts and saffron strands.
- 8Top with whipped cream for extra richness.
- 9Add a mint leaf for decoration.
- 10Serve immediately with a straw or spoon.
milknuts
Ingredients
- ●2 ripe mangoes
- ●2 cups full-fat milk
- ●1 cup heavy cream
- ●1/2 cup sugar
- ●1/4 cup sweetened condensed milk
- ●1/4 cup chopped pistachios
- ●1/4 cup chopped almonds
- ●1/2 tsp cardamom powder
- ●1/4 cup mango puree (for stuffing)
Instructions
- 1Peel and chop the mangoes, reserving some pieces for garnish.
- 2In a blender, combine the chopped mangoes, milk, heavy cream, sugar, and condensed milk. Blend until smooth.
- 3Add the cardamom powder and mix well.
- 4Fold in the chopped pistachios and almonds into the mixture.
- 5Pour the mixture into kulfi molds, leaving some space at the top for the mango puree.
- 6Spoon the mango puree into the center of each mold, then cover with the remaining kulfi mixture.
- 7Insert sticks into the molds and freeze for at least 6-8 hours or until solid.
- 8To serve, remove the kulfis from the molds by running them under warm water for a few seconds.
- 9Garnish with reserved mango pieces and additional chopped nuts before serving.
Equipment
blenderkulfi moldsspoonfreezer
Ingredients
- ●2 ripe mangoes, peeled and diced
- ●1 cup heavy cream
- ●1/2 cup sugar
- ●1 tsp vanilla extract
- ●1/2 cup Greek yogurt
- ●1 tbsp lemon juice
- ●1/4 tsp salt
- ●1 packet unflavored gelatin (optional)
- ●2 tbsp water (if using gelatin)
Instructions
- 1In a blender, puree the diced mangoes until smooth.
- 2In a mixing bowl, whip the heavy cream until soft peaks form.
- 3In another bowl, combine the sugar, vanilla extract, Greek yogurt, lemon juice, and salt. Mix until smooth.
- 4If using gelatin, dissolve it in 2 tablespoons of warm water and let it sit for a few minutes to bloom.
- 5Combine the mango puree with the yogurt mixture and mix well. If using gelatin, add it to the mixture and stir until fully incorporated.
- 6Gently fold the whipped cream into the mango mixture until no streaks remain.
- 7Pour the mousse into serving glasses or bowls.
- 8Refrigerate for at least 2 hours to set.
- 9Serve chilled, optionally garnished with mango slices or mint leaves.
Equipment
blendermixing bowlswhiskserving glasses
vegetariandairy-free
Ingredients
- ●2 ripe mangoes, peeled and diced
- ●2 cups milk (or dairy-free alternative)
- ●1/2 cup sugar (adjust to taste)
- ●1/2 tsp vanilla extract
- ●1/4 cup ice cubes
Instructions
- 1In a blender, combine the diced mangoes and sugar.
- 2Add the milk and vanilla extract to the blender.
- 3Blend the mixture until smooth and creamy.
- 4Add the ice cubes and blend again until the ice is crushed and well incorporated.
- 5Taste the shake and adjust the sweetness if necessary by adding more sugar.
- 6Pour the mango milkshake into glasses.
- 7Garnish with a slice of mango or a sprig of mint if desired.
- 8Serve immediately and enjoy!
Equipment
blendermeasuring cupsglasses
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●4 cups water
- ●2 tea bags (black or green tea)
- ●1 ripe mango, peeled and diced
- ●1/4 cup sugar (adjust to taste)
- ●1/4 cup fresh lemon juice
- ●Ice cubes
- ●Mint leaves for garnish (optional)
Instructions
- 1Boil 4 cups of water in a saucepan.
- 2Once the water is boiling, remove it from heat and add the tea bags. Let it steep for about 5 minutes.
- 3Remove the tea bags and stir in the sugar until dissolved.
- 4Allow the tea to cool to room temperature.
- 5In a blender, combine the diced mango and lemon juice. Blend until smooth.
- 6Strain the mango puree through a fine mesh sieve to remove any pulp, if desired.
- 7In a pitcher, combine the cooled tea and mango puree. Stir well to combine.
- 8Refrigerate the mixture for at least 1 hour to chill.
- 9Serve the mango ice tea over ice cubes in glasses.
- 10Garnish with mint leaves if desired.
Equipment
SaucepanBlenderFine mesh sievePitcherGlasses
Ingredients
- ●1 cup basmati rice
- ●4 cups whole milk
- ●1 cup mango puree
- ●1/2 cup sugar
- ●1/4 tsp cardamom powder
- ●1/4 cup chopped nuts (cashews, almonds)
- ●1/4 cup raisins
- ●1/2 tsp saffron strands (optional)
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
- 2In a heavy-bottomed pot, bring the whole milk to a boil over medium heat, stirring occasionally to prevent it from sticking.
- 3Once the milk is boiling, add the soaked rice and reduce the heat to low. Cook for about 20-25 minutes, stirring frequently, until the rice is soft and the mixture thickens.
- 4Add the sugar, cardamom powder, and saffron strands (if using) to the rice and milk mixture. Stir well and cook for another 5 minutes until the sugar dissolves completely.
- 5Remove the pot from heat and let it cool slightly.
- 6Once cooled, fold in the mango puree gently until well combined.
- 7Transfer the kheer to serving bowls and refrigerate for at least 2 hours to chill.
- 8Before serving, garnish with chopped nuts and raisins.
- 9Serve chilled as a dessert.
Equipment
heavy-bottomed potmeasuring cupsspatulaserving bowls
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