Mango Curry

Category : Curries, Mango Recipes, Mango

Servings : 2
Time Taken : 30-45 mins
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Ingredients:
Curd (Yogurt) - 2 Cups
Mango - 2 (raw or ripe) (Cut into small pieces)
Red Chillies -7 no. (hot ones)
Jeera - 1 tsp
Grated Coconut - 1 cup
Turmeric powder -1/2 tsp
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Curry leaves - few
Method

1. When the two tbsp oil gets heated, put mustard seeds and methi
seeds. Put the mango pieces, add sufficient water to cook the mango
well. Add salt, turmeric powder and cook till the mango is done.
2. Grind the coconut with the red chillies and Jeera well.
3. Add this to the mango. Also add the Curd and mix it well and let the
whole thing boils for 3-4 minutes.
4. Add curry leaves in the end. Morukoottan is ready.

Mango Burfi
By : Rashmi
Category : Burfies and laddoos, Mango Recipes,Mango
Servings : 2
Time Taken : 30-45 mins
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Ingredients:
Mango Pulp - 4 cups
Sugar - 2 cups
Ghee - 1 cup
Cashewnuts - 10 to 15
Elaichi powder. - 3 tsp
Edible Scented Camphor - half a pinch (optional) Also called Pachaikarpooram
in Tamil
Method

1. In a thick bottomed vessel, put mango pulp, mash well with ladle and
stir.
2. As pulp starts to boil add sugar and stir well.
3. Now add fried cashewnuts in ghee into this mixture and mix well. You
may keep the vessel covered as the boiling mixture splashes all over in
medium flame. When the mixture starts to thicken add elaichi,
camphor powders.
4. Stir continously adding ghee little by little. When mixture starts leaving
sides of the vessel, remove from fire and pour it onto a greased plate.
5. When cooled cut into pieces.

Preparation time: 45 to 50 minutes approx.

Mango & Fig Chicken

Ingredients:
1 kg - chicken breasts, skinned, boned and cubed 2 cups -
mango puree 1 1/2 cups - cream 2 - medium onions, finely
chopped 10 - dried figs, chopped 2 cloves - garlic, crushed
3/4 th tbsp - grated fresh ginger 2 1/2 tbsp - ghee 3/4 tsp -
coriander powder 3/4 tsp - cumin powder 1/2 tsp - turmeric
powder 1/2 tsp - ginger powder 1/4 tsp - cinnamon powder 2
1/4 tbsp - lime juice

Method

1. In a bowl, rub the garlic and ginger into the chicken

and leave to marinate for 2-3 hours.
2. Barbeque or pan fry chicken until tender. Cut into 1/2
“ pieces.
3. Heat ghee in a large non-stick wok. Saute the onions,
until light brown in colour.
4. Add all the spices, sauté for a minute until it releases its aroma.
5. Add the chicken, figs, mango puree, cream and lime juice.
6. Stir and cook for 8-10 mins. until mixture thickens slightly.
7. Serve hot with steamed or sautéed vegetable or rice.

Mango Pudding
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By : Meena Sood
Category : Egg, Mango,Pudding Recipes
Servings : 2
Time Taken : 45-60 mins
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Ingredients:

3 mangoes, peeled and diced

3 eggs, beaten
1/4 cup condensed milk
2 tbspcup sugar
1 tsp baking powder
2 cups flour
3/4 cup milk, scalded
1/4 tsp nutmeg powder
1/2 tsp mango essence
Method

1. Sift flour and baking powder

2. Mix in eggs and sugar, beat well
3. Mix in condensed milk
4. Add mangoes
5. Gradually add milk
6. Mix in nutmeg powder and mango essence
7. Pour in greased baking dish
8. Bake in moderate oven for 40 minutes

Mango Shrikhand
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By : Anita Raheja
Category : Kheer and pudding, Milk, Mango
Servings : 2
Time Taken : 15-30 mins
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Ingredients:
1 litre - milk (full cream)
2 - alphonso mangoes pulp
1 to 2 - alphonso mango (finely chopped)
app 200 g - ground sugar (or as per taste)
few drops - mango essence
1 tsp - fresh curd
Method

1. Boil the milk. Remove from gas.

2. Cool till lukewarm.
3. Add 1 tsp fresh curds to the milk.
4. Mix well and keep aside to set for 7 to 8 hours or overnight.
5. Once the curds sets tie it in a fine muslin cloth to drain out the excess
water.
6. The remaining curds in the cloth is the base for the shrikhand.
7. Mix the curds and the sugar in a big steel bowl and beat well to a
smooth consistency.

To Make Amrakhand:

1. Strain the mango pulp.

2. Add the pulp to the shrikhand and mix well.
3. Add chopped mango pieces and mix gently.
4. Chill in the refrigerator for 2 to 3 hours.
5. Garnish with some more mangoes.
 Spicy Mango Pickle
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Category : Mango Recipes
Servings : 2
Time Taken : 15-30 mins
Ingredients:
3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar
Method

1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a
pendulum motion every 10-12 hours, for 2 days.
3. On the third day empty the contents into a non-iron colander and allow
the water to drain for 15-20 minutes.
4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use
white cloth, since turmeric will stain the fabric or use disposable.
5. In a large plastic or glass bowl, mix all the dry ingredients left.
6. Add the mangoes add half the oil mix very well with clean dry hands or
a spatula.
7. Transfer to a clean jar and press down lightly.
8. Pour remaining oil on top. Allow to marinate for 10 days before using.
9. Take out in small quantities for use in a small glass jar.
10.The main jar should always have a layer of oil floating on top.

Note:

Press down the pieces and masala firmly. This pickle will not go bad for over a
year even at room temperature.

Mango Jam
Ingredients:
6 - alphonso mangoes
800 g - sugar
2 - lemons juice

Method

1. Peel and chop the mangoes into small pieces.

 2. Add sugar and cook in a heavy bottomed vessel on a low flame. Stir
continuously.
3. When the mixture thickens add little lime juice and mix well.
4. Cook for few more minutes.
5. Cool and store in dry sterised bottles.

Mango Lassi

Servings : 2
Time Taken : 15-30 mins

Ingredients:
400 g - plain curds
1 cup - mango pulp (alphonso or kesar)
1 - mango (chopped into small pieces)
50 to 60 g - ground sugar (as per taste)
few drops - kesar essence

Method

1. Blend the curds, mango pulp and sugar in a liquidiser for few minutes.
2. Serve chilled garnish with mango pieces.

Mango Kulfi

Ingredients:
2 litres - milk (full fat)
2 - big alphonso mangoes pulp
8 to 10 tbsp - sugar (or as per taste)

Method

1. Boil the milk in a heavy bottomed vessel. After a boil simmer.

2. Mix at regular intervals and continue cooking till the milk reduces to
half the quantity.
 3. Add sugar and cook for few minutes till the sugar dissolves completely.
4. Remove from gas and cool completely.
5. Add the mango pulp and mix well.
6. Set in kulfi moulds in the deep freeze.

Mango Rice

Ingredients:
1.5 cup long grained rice
1.5 cups grated raw mango
4 tbsp peanuts
Salt to taste

For Masala :

1.5 tsp mustard seeds

1/2 tsp asafoetida powder
4 red chillies
1 green chilly
1/2 tsp turmeric powder
1/2 cup grated coconut

For Seasoning :

3 tbsp oil
1 tsp mustard seeds
1 tsp urad dhal
1 tsp channa dhal
1 red chilli (cut into 4 pieces)
A few curry leaves
For Garnish :

1 tbsp finely chopped coriander leaves

1. Cook the rice and set it aside to cool.

2. Grind the ingredients for the masala to a fine paste, adding half the
grated mango.
3. Heat 3 tbsp oil, add all the ingredients for seasoning.
4. When mustard seeds splutter, add the peanuts.
5. When the daals and peanuts turns golden, add the remaining grated
mango.
6. Cook for a few minutes on a medium heat till the mango is done.
7. Add ground masala and cook till the raw smell disappears.
8. Remove from heat and set aside.
9. In the meantime, to the cool rice, stir in this cooked masala little by
little, till the masala blends with the rice.
10.Garnish the mango rice with the finely chopped coriander leaves and
it's ready to serve.

Mango Pie

Ingredients:
1 - mango, diced into cubes (tiny)
1 - mango, sliced thinly lengthwise for garnish, optional
1 cup - sugar
1/2 cup - water
8 oz tub - fat free cool whip
8 oz box - philadelphia fat free cream cheese
30 oz can - mango pulp
3 packets - knox unflavored gelatin
2 - ready made piecrusts (shortbread or graham cracker)

Method
 1. In a blender, mix together cool Whip, cream cheese, mango pulp and
sugar. Blend well.
2. Boil 1/2 cup water. As it starts boiling, add 3 packets of gelatin powder
to it. Mix thoroughly.
3. Add this hot liquid gelatin mixture to the blended mango pulp mix, and
blend it well in the blender (about 1 min).
4. Add diced mango and stir until evenly distributed. 5. Pour 1/2 mixture
into each piecrust.
5. Refrigerate for minimum 6 hours, preferably overnight.
6. Garnish with slices of fresh mango.

Tip:

1. In step 1 above, I mix the cream cheese and mango pulp first.
2. Then I add the cool whip and sugar. It mixes better and more evenly
this way.

Note:
The reason that I have marked this recipe non-vegetarian is because it
contains gelatin.

Raw Mango Delight

Ingredients:
Raw mango : 400 gms
Milk 500 ml
Sugar 100 gms
Cardamom 1
Water 200 ml

Method

1. Peel and chop the Raw Mango

2. To the chopped raw mango, add water and allow the mangoes to stew.
When it is almost cooked, add sugar. Cook until sugar dissolves.
3. Boil milk. Reduce flame. Allow milk to simmer until reduced to half.
 4. Add crushed cardamom

Finishing

Allow the stewed mango and reduced milk to cool separately. When cool,
blend together and chill in the refrigerator. Serve chilled and enjoy.

Serves : 4
Preperation time : 15 mins
Cooking time : 45 mins