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It's that time of year again, and mangoes are the favoured fruit in every home. Presented here are four recipes that will leave you smacking your lips.
Easy natural mango icecream
2 cups chilled milk
1 cup milk powder
1 cup sugar (readjust this quantity if using canned mango pulp)
1 cup fresh cream
1 cup mango pulp
Set the thermostat of your freezer to an appropriately low temperature.
In a saucepan, mix together the mango pulp and two tablespoons of sugar. Boil for 8-10 minutes on a medium flame, stirring well. Then remove from the heat and let cool.
Churn the milk and remaining sugar for about four minutes in a blender (or with a hand mixer/ beater) till frothy. Add the milk powder to it and whip for two minutes more.
Add the mango puree to this milk and sugar mix, stirring well till blended.
Finally, add the fresh cream and churn the mixture for precisely two minutes -- if you churn it for longer after having added the fresh cream, the mixture will curdle.
Pour the mixture into an aluminium pot or vessel, as aluminium will help the icecream set quickly. Fix the lid on tightly, or cover the mouth of the pot with plastic wrap to avoid ice crystals forming in the icecream. Freeze for four hours.
Take the mixture out of the freezer after four hours, and whip it well once more, using a beater or blender. Freeze again for 3-4 hours. Once the icecream is firmly set, return the freezer's temperature to normal.
4 cups milk
8 tbsps sugar
125 gms khoya
2 pinches cardamom powder
1 cup mango pulp
Place the milk in a heavy-bottomed pan and stir constantly over a high flame till the milk starts boiling.
Lower the flame and allow the milk to continue boiling for 45 to 60 minutes. Stir constantly to prevent the milk from burning.
Grate the khoya and mix it with the sugar. Add this mixture and the cardamom powder to the milk and stir evenly till completely dissolved.
Next, add the mango pulp to the milk, allowing it to boil for 5 minutes. Continue to stir well.
Take the mixture off the flame, and let it stand until completely cool. Then pour it into kulfi moulds and freeze for 2-3 hours so that it sets well.
4 cups fresh mango pulp
1 cup ghee
2 cups sugar
3 tsp cardamom powder
10-15 cashewnuts to garnish
Edible silver foil to garnish
Fry the cashewnuts in ghee and set them aside.
Next, whip the fresh mango pulp in a blender or with a beater until smooth.
Pour the pulp into a heavy-bottomed saucepan, and stir well over a medium flame, adding the sugar and bringing it to a boil.
When the pulp-sugar mixture becomes thick and starts leaving the sides of the pan, add the cardamom powder, followed by two teaspoons of ghee.
When the mixture starts bubbling, remove it from the flame. Add the fried cashews and mix well.
Pour the mixture into a greased plate and allow it to cool. Then cut the burfi into the desired shape, and garnish with edible silver foil.
3 cups plain yoghurt
1 cup mango pulp
1/2 cup sugar
1 cup water
8 ice cubes
1 pinch cardamom powder
Sprigs of mint to garnish
Whip together the yoghurt, mango pulp, sugar, water and ice cubes in a blender until yoy have a smooth mixture.
Pour into tall glasses, and garnish each glass with a sprig of mint.
Share your favourite summer recipes with other Get Ahead readers. Send them to firstname.lastname@example.org, along with your name, age, contact details, a picture of the dish (if possible) and a little bit about yourself.
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