Ingredients:
- 180ml (3/4 cup) double cream
- 180ml (3/4 cup) milk
- 1 tablespoon dark rum
- 3 egg yolks
- 45g (1/4 cup) dark brown sugar
- 250g pkt Arnott's Granita biscuits
- 100g unsalted butter, melted
- 80ml (1/3 cup) water
- 2 tablespoons caster sugar
- 2 teaspoons liquid glucose
- 1 mango, cheeks removed, peeled
- Peeled mango, extra, to serve
- Method
Step 1
Place cream, milk and rum in a
saucepan over medium heat. Bring just to a simmer. Set aside for five minutes
to cool.
Step 2
Meanwhile, whisk egg yolks and
brown sugar until pale and creamy. Slowly whisk in the cream mixture. Pour
mixture into a clean saucepan. Return to low heat. Use a wooden spoon to stir
until the mixture coats the back of the spoon. Pour custard into a jug. Cool to
room temperature, stirring occasionally. Cover and place in the fridge for 4
hours or overnight to chill.
Step 3
Meanwhile, process biscuits in a food
processor until finely crushed. Add butter and process until well combined.
Press evenly into the base and sides of a 2.5cm-deep, 11 x 34cm (base
measurement) fluted tart tin with a removable base. Cover and place in the
fridge for 30 minutes to chill.
Step 4
Preheat oven to 180°C/160°C fan
forced. Bake base for 20 minutes or until light golden. Set aside to cool.
Step 5
Combine water, caster sugar and
liquid glucose in a small saucepan over medium heat. Stir to dissolve the
sugar. Simmer for 2 minutes to reduce slightly. Set aside to cool.
Step 6
Process the mango in a food
processor until smooth. Add the sugar mixture. Process to combine.
Step 7
Churn the custard in an ice-cream maker
following manufacturer’s instructions. Spoon into the cooled base. Top with the
mango puree and swirl to combine. Place in the freezer to firm. Cut into pieces
and top with mango slices.
Low-fat mango fool
Ingredients
- 150g low-fat ricotta cheese (see note)
- 1/2 cup low-fat vanilla custard
- 2 large ripe mangoes, peeled, roughly chopped
- 8 pieces almond bread
Step 1
Place ricotta in a food
processor. Process until creamy. Pour in custard and pulse until just combined.
Transfer to a large bowl. Wash and dry food processor bowl.
Step 2
Process mango until smooth.
Reserve 1/3 cup mango puree. Fold remaining mango puree into ricotta mixture.
Step 3
Half-fill four 1-cup capacity
glasses with mango-ricotta mixture. Spoon over reserved puree. Cover and
refrigerate for 15 minutes or longer, if time permits. Serve with almond bread.
Mango Beelines
- Ingredients
- 400ml mango nectar, chilled
- 750ml bottle dry sparkling wine, chilled
- Method
Step
1
1 Pour
50ml mango nectar into a champagne flute. Top up with sparkling wine. Repeat
with remaining mango nectar and champagne. Serve immediately.
Mango passionfruit smoothie
Ingredients
- 1 large mango, peeled, flesh roughly chopped (see tip)
- 1 cup passion fruit frozen yoghurt
- 1/2 cup milk
- Method
Step
1
Place mango, frozen yoghurt and milk in a
blender. Blend until smooth and thick. Pour into glasses and serve.
Mango
& coconut puddings
Ingredients
- 3 frozen mango cheeks, thawed
- 250ml (1 cup) mango nectar
- 1 tablespoon fresh lemon juice
- 125ml (1/2 cup) coconut milk
- 125ml (1/2 cup) pouring cream
- 140g (2/3 cup) caster sugar
- 1 x 10g pkt gelatine powder
- Coconut milk, extra, to serve
- Method
Step
1
Place the
mango, nectar and lemon juice in the bowl of a food processor and process until
smooth.
Step 2
Place the
coconut milk, cream and sugar in a saucepan. Bring to a simmer over medium
heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Remove from
heat. Sprinkle with gelatin and whisk with a fork until gelatin dissolves.
Step 3
Place the
cream mixture and the mango mixture in the bowl of a food processor and process
until well combined. Strain through a sieve into a jug. Pour the mango mixture
among six 200ml-capacity serving dishes. Set aside for 10 minutes to cool
slightly. Cover and place in the fridge for 6 hours or until set.
Step 4
Drizzle
the extra coconut milk over the mango puddings and serve.
Mango Custard Recipe
Ingredients:
2
tablespoons Custard Powder
1/2 cup milk (can be whole milk or 2% low-fat, but not skim)**
1 large ripe mango, peeled and cut into chunks (about 1 1/2 cups)
3/4 cup milk (can be whole milk or 2% low-fat, but not skim)
1/2 cup granulated sugar
1 teaspoon fresh-squeezed lime juice
Mint Leaves (optional)
1/2 cup milk (can be whole milk or 2% low-fat, but not skim)**
1 large ripe mango, peeled and cut into chunks (about 1 1/2 cups)
3/4 cup milk (can be whole milk or 2% low-fat, but not skim)
1/2 cup granulated sugar
1 teaspoon fresh-squeezed lime juice
Mint Leaves (optional)
Preparation:
In a
small bowl, mix the 2 tablespoons Bird's Custard Powder into the 1/2 cup of
milk, stirring well until custard is completely dissolved; set aside.
Place
the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2
minutes.
Pour
the mango puree into a 1 1/2 quart saucepan and place on the stove on low
heat. When the puree becomes warm, add the sugar and stir in well.
Stir in
the lime juice and then stir in the prepared Custard Powder mixture.
Bring the mixture just to a near boil, stirring constantly, to completely
dissolve the sugar. Stirring continually, bring the mixture back to a boil
until it thickens. Allow to boil for approximately 30 to 60 seconds, still
stirring constantly, and then remove the pan from the stove.
Allow
to cool for about 10 minutes, stirring every couple of minutes.
Pour
into custard dishes or small bowls. Place the custard in the refrigerator for 4
to 5 hours to firm up.
Serve
garnished with a mint leaf (if desired).
Makes
four 3/4 cup servings.
Mango
Coconut Ladoo
Ingredients:
Shredded Coconut fresh/dry – 2 cup
Mango pulp – 1/2cup
Sugar – 4tsp
Cardamom powder – a pinch
Ghee – 1tsp
Water
Preparation
- In a cooking vessel mix sugar with little water and make simple sugar syrup.
- When syrup becomes think add shredded coconut and cook for 10-15 mins.
- Add mango pulp and mix well and cook for 5 mins.
- Make small rounds while the mixture is warm, do not allow to cool.
Cool and store in air
tighter box.
Simple
& Easy Mango Mousse
Ingredients:
Mango
pulp – 15 oz or ½ can
Sugar – 2
tsp
Gelatin
(vanilla/orange flavor) – 4 tsps
Whipped
cream – 2 cups
Water – ½
cup
Preparation
- Heat mango pulp on medium heat by adding add water.
- Now add the gelatin and heat for some time till the gelatin gets dissolved.
- Add sugar to it.
- Take off from heat.
- Add whipped cream to mango mixture and mix well.
- Take the mixture in separate bowls and keep it refrigerated for two hours.
- Garnish with fruits.
Mango
Burfi
Ingredients
2 cups mango pulp
¾ cup
white sugar
1 cup Besan
1/3 cup ghee
½ cups of nuts
Preparation
Roast Besan till the raw smell goes with ghee and set
aside.
In a thick bottomed pan add mango
pulp, sugar and ground nuts and stir continuosly till the paste gets cooked,
thick in consistency.
Now add the besan and stir adding
ghee slowly to the sides. The mixture becomes thick and begins oozing out extra
oil. At this time remove the pan from flame.
Transfer the paste into a burfi plate and cut
into desired shape. These burfis can be stored for two weeks in refrigerator.
Easy
And Quick Raw Mango Juice
Ingredients:
Raw mango:
1/2 kg
Sugar: 1
kg
Black salt
(or normal table salt): According to taste
Mint
leaves: 4-5
Ground
black pepper: According to taste
Crushed
ice: As required
Water: As
required
Method:
Peel and
cut raw mangoes in small pieces, put these pieces in a sauce pan, add 3 cups of
water and cook on low flame for a few minutes till tender. Then add sugar and
cook it till the sugar dissolves completely. Allow it to cool and then blend
this mixture in a blender. Now strain it to remove any lumps etc. Freeze the
mixture in cubes to store it.
Serving
For Two:
Put 2-3 cubes of raw mango juice mixture into
the blender, add black salt, black pepper, 2-3 mint leaves, crushed ice and 2
cups of water. Blend it well, pour in the glasses and garnish with fresh mint
leaves. Enjoy!
Mango
Sago with Pomelo
Ingredients:
100g sago
pearls
150g mango
puree**
1 fresh
mango, peeled and diced
1/4 fresh
pomelo, peeled and separated
200 ml
fresh milk** (I used Meiji Low Fat milk)
250 ml
evaporated milk (I used low fat version)
120g white
granulated sugar**
200 ml
water
200g ice
cubes
Method:
To make the mango puree, remove the flesh
of 1 mango and blend it in a blender. If you do not have a blender like me,
simply mash the mango (use very soft and ripened mango) with a fork.
Soak sago pearls in water for 5 mins, drain
and set aside. Place about 2 litres of water in a large pot and bring it to a
full boil. Add the sago pearls and cook until translucent (about 5 ~ 10mins).
Keep the water at a rolling boil all the time, stirring occasionally to prevent
the pearls from setting to the bottom of the pot. Remove from heat, cover the
pot and set aside for about 5 mins. Drain and rinse the sago pearls under
running water until cool (this helps to remove any excess starch), drain and
set aside.
Mix fresh milk, evaporated milk, sugar and
water in a pot. Heat over low heat and bring to a boil. Remove from heat and
add the ice cubes. When the ice cubes are melted, add in mango puree. Stir to
combine. Mix in the sago pearls.
Allow the mixture to cool completely and
chill it in the fridge for at least
3 hours.
Serve with diced mango and pomelo.
Mango Mojito
Ingredients
- 2 lime wedges
- 5 fresh mint leaves
- 1/4 cup club soda
- 3 tablespoons rum
- 2 tablespoons Simple Syrup
- 1 tablespoon mango nectar
- Crushed ice
Preparation
Squeeze the lime wedges into a small glass; add
wedges and mint to glass. Crush with the back of a spoon for 30 seconds. Add
soda, rum, Simple Syrup, and nectar; stir gently. Serve over ice
No bake
Mango Cheesecake
Ingredients you need:
Cream Cheese – 180 gms
(used Britannia Cream Cheese)
Cream – 170 ml (used Amul low fat cream)
Sugar – ½ cup / about 150 grms
Mango Puree – 2 cups ( used 2 medium sized mangoes-I could
have used one more)
Gelatin – 1 tablespoon / You can try Agar-agar as well
Hot water – ¼ cup
Graham Cracker crumbs 2 cups – (used 2 packs of Britannia
Marie Gold biscuits)
Unsalted butter 100 gms / since the Marie bis. were too dry
(recommended 75 gms)
Lime Juice – 1-2 teaspoons (optional – If the mangoes are
too sweet
How to prepare:
1. Crush the
biscuits in the food processor/ mixer and add melted butter and whiz again
until the mixture comes together. Once done, spoon it in the individual
glasses, press it down and refrigerate until needed.
2. Combine Cream
cheese, cream and powdered sugar in a bowl using a spoon or beater. I added
lime juice at this stage since the cheese mixture was too sweet.
3. Add gelatin
to the hot water and stir till it dissolves completely. Then add Mango puree
and stir well. Add half of the mixture
to the cream cheese mixture and combine well and keep the rest aside for the
top most layer.
4. Now pour the
cream cheese mixture on top of the crushed biscuit base and put them back into
the refrigerator for another 30 minutes.
5. Now add the
clear mango-gelatin mixture as a top layer and refrigerate for couple of hours
or overnight.
6. I
decorated the glasses with shredded dark chocolate and cherries before serving.
No comments:
Post a Comment