Monday, April 13, 2009

Mango Salsa

Mango Cooler


3 cups Milk
1 tsp Vanilla
1 cup Mango chunks
1 cup Pineapple chunks

Place all ingredients in blender and blend well
Add ice and blend again until smooth and creamy.

Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, iller (e.g. juice or soda), Any secondary ingredient.

Mango Margarita


Ice Cubes
180 ml Tequila
180 ml Sour Mix
60 ml Triple sec
1¼ cups cubed, peeled Mango

Pour liquids into blender, then cut mango and blend for 10-15 seconds.
Top with ice to fill blender and blend for another 30 seconds or until desired consistency.

Tip: All alcoholic beverages are either fermented or distilled. Your fermented beverages are beer and wine. Your distilled beverages are vodka, whiskey, rum, liqueurs, etc.

Mango and Papaya Shake


1 litre Curd
Lemon juice
Grated Ginger
2 cups Pineapple juice
1 Papaya, seeded and sliced
1 Mango, seeded and sliced
Grated Nutmeg and Cardamon

Put the papaya, mango, pineapple juice, and curd in a blender.
Add the ginger, lemon juice, nutmeg and cardamon to taste and blend until smooth.
Pour the shake into tall glasses, add ice cubes and a sprig of mint for garnish.

Tip: Handle glasses by the stem. You don't want to warm the glass after you've chilled it or leave fingerprints.

Mango Madness


½ cup Curd
3-5 Ice cubes
180 ml Buttermilk
1 tbsp Lemon juice
½ tsp ground Ginger
2½ cups diced Mango, frozen
1 tsp Ginger, grated and chopped

Combine the buttermilk and curd in the blender.
Add the mango, lemon juice, fresh ginger and ground ginger.
With the blender running, add the ice cubes one at a time until the desired consistency is reached.

Tip: Eat something before and during alcohol consumption. This slows the absorption of alcohol. Fats and carbohydrates are best for slowing absorption. Sugars intake prevents hang-overs. Cakes and pastries are the party food that has lots of all three.

Mango Frappe


1 cup Milk
2 tbsps Sugar
4 to 6 Ice cubes
1 tbsp Lemon juice
¼ tsp Vanilla extract
1½ cups Mango, chopped

Place chopped mango in freezer for 30 minutes.
Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
Add ice cubes; process until smooth. Serve immediately.

Yield: 3 cups

Tip: Some think that this is the main problem for hangovers. There is little evidence to support this view. There is however some that suggests not to mix drinks made from the grape and the grain, ie don't drink wine and whisky.

Mango Strawberry Smoothie


½ cup Curd
6 Ice Cubes
1 ripe Mango, chunks
1 cup Strawberries, cut up

Prepare all the fruits in small chunks.
Liquidise all the ingredients together in a blender.
Serve immediately.

Tip: While pouring two or more blended drinks, pour a little at a time into each glass to endure all the glasses have the same proportion of froth and other ingredients.

Mango Punch


2 qts Water
1 cup Sugar
½ cup Grenadine
½ cup Lemon juice
4 cups fresh Mango puree

Puree mango in food processor or blender until smooth; strain to remove any pulp.
Place puree in large pitcher or punch bowl. Stir in water, sugar and lemon juice.
To serve, fill drinking glasses with ice cubes and mango juice, then add 1-2 tsp grenadine to each glass.

Serves: 8-12

Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.

Mango Lassi


1 cup Curd
1 pinch Salt
1 tbsp Sugar
3 cups cold Water
1 Mango, chopped
Mint leaves to garnish

In a blender, combine curd, mango, sugar, water and salt. Blend until smooth.
Pour into glasses and serve garnished with a sprig of mint.

Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.

Mango Rice


Curry leaves
4 tbsps raw Peanuts
150 gms Basmati Rice


6 Red Chillies
½ tsp Turmeric Powder
1½ tsps Mustard seeds
½ tsp Asafoetida powder
1½ cups Grated Green Mango
4 tbsps Fresh Coconut, grated

For Tempering

3 tbsps Oil
Curry leaves
1 Red Chilli, halved
1 tsp Mustard seeds
1 tbsp Chana Daal, rinsed

Cook the rice and spread on a platter to cool. Set aside.
For masala: place mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
Add half the grated mango. Blend into a fine paste. Set aside.
For tempering heat the oil in a heavy frying pan.
Add mustard, chana daal, red chilli, and curry leaves.
When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Sauté for a few minutes over a medium heat, until the mango is cooked.
Now add the masala. Cook until the raw smell disappears. Remove from heat and set aside.
When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended.
Serve hot with fried.

Serves: 4

Mango Curry


1 tbsp Oil
¾ tsp Salt
1 inch Ginger
6 Red Chillies
1 tbsp Jaggery
2 Onion, sliced
½ Coconut, grated
½ tsp Cumin seeds
6 Pods Garlic flakes
1 tsp Coriander seeds
½ tsp Turmeric powder
250 gms Green Mangoes

Peel green mangoes. Slice each mango into small pieces, removing seed. Wash and keep aside.
Grind together coconut, chillies, garlic, ginger, cumin and coriander.
Heat oil and fry onions till transparent.
Add ground mixture and stir-fry well, till oil begins to leave the masala. Add mango slices and jaggery
Pour one glass water. Add salt and cook on medium flame till mangoes are tender and curry thickens.

Mango Burfi


1 cup Ghee
2 cups Sugar
4 cups Mango Pulp
3 tsp Cardamom powder
15-20 Cashewnuts, Almonds

Mix sugar and water in a bowl and boil until sugar syrup is formed.
In a thick bottomed vessel, put mango pulp and boil.
As pulp starts to boil add sugar syrup and stir well until it gets thickened.
Now add fried cashewnuts and almonds and mix well. Whenthe pulp starts to thicken add cardamom powder.
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.
When cooled cut into pieces.

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Sweet Mango Rice


2 tbsp Ghee
¾ cup Sugar
1 cup Mango pulp
1 cup Basamati Rice
3 tbsp Condensed Milk
½ tsp Cardamom Powder and Kesar

Wash and drain the rice.
Fry it in the ghee and mango pulp in a pan till aroma exudes on low heat.
Add cardamom powder, kesar, sugar and milk to it. Stir it for sometime.
Add 2 cups of water and stir it well.
Cover with lid and let it cook on slow flame for about 14-15 min (do not stir).
Garnish with dry fruits like almonds, cashewnuts, raisins.
Serve hot or cold with ghee.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

Mango Kulfi


½ cup Sugar
3 tbsp Water
1 tbsp Lemon juice
Few strands of Kesar
3½ cups Mango puree
1 tbsp unflavoured Gelatine
Shelled roasted Pistachios, ground
1½ cup Whipping cream, whipped until stiff

Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes.
Cook over low heat until dissolved.
Place mango puree in a large bowl; add sugar, lemon juice, kesar strands and dissolved gelatin. Stir until the sugar dissolves.
Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour.
Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.
Garnish with plenty or ground roasted pistachio nuts.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Mango Souffle


3 Eggs
½ cup Sugar
2 tsp Gelatine
3/4 cup Cream
½ cup Mango Puree
½ cup Mango slices, cut into small pieces

Soak gelatin in 1/4 cup of water.
Separate egg yolks and whites.
Add mango puree and sugar to the yolk and cook over a pan of hot water till the sugar dissolves.
Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
Beat the cream and add to this mixture. Also add the mango slices.
Beat egg whites stiff and fold into the soufflé mixture.
Set in freezer for at least two hours. Decorate with cream and mango slices.

Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.

Mango Pudding


300 ml Water
20 gms Butter
200 gms Sugar
Coconut Powder
250 ml Ice Water
400 ml Fresh Milk
300 gms Mango Puree
40 gms Gelatine Powder
250 gms Whipping cream

Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in butter keep aside.
Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
Mix the sugar solution and puree, stir well.
Pour the mixture into a desired shape mould.
Chill well and serve.

Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.

Mango Ice Cream


1 cup Sugar
9 Egg Yolks
1½ cups Milk
2 ripe Mangoes, sliced
1½ cups Heavy Cream

In a medium heavy-bottom saucepan, combine the milk, cream and 1 tbsp of the sugar. Bring just to a scald.
Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spatula, until the mixture has thickened slightly and coats the back of the spoon.
Strain the mixture through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.
Meanwhile, purée the mangoes in a food processor. Whisk the mango purée into the cooled custard.
Transfer to an ice cream maker and freeze according to the instructions. Transfer to a storage container and freeze until firm.

Makes: One quart

Tip: Never boil gelatine. Only warm to dissolve.

Mango Sherbet


1 Egg white
3/4 cup Sugar
1 tbsp Lemon juice
3 tbsps Cream, whipped
2 large Mangoes, puréed and strained

Put sugar and 1¼ cups water in a heavy-based saucepan and stir to dissolve. Boil for 5-6 minutes. Remove from heat; stir in lemon juice and let cool.
Stir mango purée into syrup and pour into a shallow metal container. Cover the mixture freeze the mixture to the slushy stage.
Turn semi-frozen mixture into a bowl and beat well. Return the mixture to the container, cover and freeze until just becoming slushy again. Turn out into the bowl and beat well.
In a separate bowl, whip egg white until stiff but not dry.
Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
About 30 minutes before serving, transfer the sherbet to the refrigerator.

Serves: 4 to 6

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.

Mango Custard


1 tsp Lemon juice
¼ cup Cornstarch
1 cup Skimmed Milk
1 tsp Coconut extract
2 cups Ripe Mangoes, chunks
3 tbsp firmly packed Brown sugar

Combine mango chunks, lemon juice and coconut extract and blend until smooth.
In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved.
Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2-3 minutes.
Transfer into a bowl and let it cool.
Chill thoroughly. Add some mango chunks before servng.

Serves: 6

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Mango Mousse


3 Eggs
50 gms Sugar
300 ml Cream
1 tbsp Gelatine
¼ cup Orange juice
300 gms Ripe Mangoes
Oange rind to decorate, optional

Press the mangoes all over to soften the flesh, then peel off all the skin. Scrape the flesh sticking to the stone. Puree in a blender. Add orange rind and keep aside.
Place the eggs and sugar in a large bowl and whisk until pale and creamy.
Whisk mango puree, a little at a time, into the egg mixture, whisking well after each addition.
Place the orange juice in a small bowl and sprinkle the gelatin over it and leave to soak for 5 minutes.
Place the bowl over a saucepan of simmering water and stir until dissolved. Keep aside to cool.
Lightly whip the cream and lightly fold half of the cream into the mango mixture and keep the rest covered in the refrigerator.
Gently stir the gelatin into the mango mixture.
Pour the mixture into two liters serving dish. Chill for several hours or overnight.
Decorate with piped cream and orange rinds.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Mango Chutney


6 Cloves
6 Peppercorns
175 gms Sugar
½ tsp Onion seeds
4 tbsp Malt Vinegar
Salt according to taste
2 Cloves Garlic, crushed
½ tsp crushed dried Chillies
1 tsp Roasted Cumin Seeds
Ginger, 5 cm long, finely sliced
Thin peel of 1 Orange or Lemon
450 gms Unripe Mangoes, peeled and cubed

In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar. Simmer until the flavours of the spices infuse into the vinegar – about 15 minutes on a low heat.
Add the mango, ginger, garlic and peel, if using. Simmer until the mango is mushy and most of the vinegar has evaporated.
When cool, pour into sterilized bottles. Leave for a few days before serving.

Raw Mango Raita


½ kg Curd
3 tsp Sugar
Salt to taste
½ tsp Urad Daal
1 tsp Cooking Oil
¼ tsp Mustard seeds
2-3 Whole Red Chillies
2 medium Raw Mangoes, peeled and grated

Sprinkle salt over grated mango and leave it for a few minutes.
Squeeze out the excess water by pressing with your palms.
Tie the curd in a muslin cloth so that excess water drains out.
Add sugar, salt and raw mango. Mix well.
In a small frying pan heat the oil. Add red chillies, urad dal and mustard seeds.
Allow them to splutter. Immediately add it to the above curd mixture.
Garnish with coriander leaves before serving.

Mint and Mango Chutney


1 tsp Sugar
4 Green Chillies
1 chopped Onion
Handful Mint leaves
3-4 Green Mangoes

Slice mangoes to small chunks.
Grind the onions, green chillies, mint leaves, sugar and mangoes to a fine paste.
Add salt to taste.

Mango Jam


12 Cloves
1½ kg Sugar
1½ tsp Citric Acid
¼ tsp Cinnamon powder
1 kg Mangoes, half ripened
2 pinch Potassium meta bisulphate

Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango.
Slightly crush the clove and put this along with the cinnamon into some water. Heat it. Bring to a boil and then lower the heat and simmer for a minute or two. Strain and keep liquid aside.
Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire.
Add sugar and citric acid to it, and cook over low heat till sugar dissolves. When dissolved, increase the heat and bring to a boil, and cook till jam becomes thick.
Take the jam off the heat. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle.

Cooked Mango Raita


1 tsp Oil
1 cup Curd
½ tsp Sugar
Salt to taste
1 Red Chilli, flakes
1 tbsp Chopped Onion
1 tsp Mustard Powder
2 medium Ripe Mangoes
¼ tsp Black Mustard seeds
1 tbsp Grated fresh Coconut
1 Green Chilli, finely chopped

Peel and cut the mango in small cubes.
Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt. Whisk together and add to the mango cubes. Stir.
Heat oil in the pan. When hot add the mustard seeds. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
Take off the fire and add to the curd mixture. Mix well and serve at room temperature or cold.
Garnish wirh chopped coriander leaves.
Prepare in advance to let all flavors blend together.

Mango Raita


½ kg Curd
2 tsp Sugar
Salt to taste
Chaat Masala
Cumin Powder
Pepper to taste
2 big ripe Mangoes
Green Chilli, chopped
Few Mint leaves, finely chopped
Coriander leaves, finely chopped

Beat the curd. Put salt, pepper and sugar.
Add coriander leave, mint leaves and green chilli and mix well.
Now add evenly cut small pieces of mangoes.
Decorate with chaat masala and cumin powder.
Keep it in the fridge and serve cold.

Mango Ketchup


1 tsp Salt
1-2 Cloves
½ cup Sugar
60 ml Vinegar
½ cup White Wine
1 tsp Chilli Powder
4 medium Mangoes
½ tsp Ground Allspice
1 tbsps Ground Ginger
1/8 tsp Ground Cinnamon

Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender.
Add remaining ingredients and puree until well combined.
In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.
Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld.

Raw Mango Murabba


1 tsp Aniseed
750 gms Sugar
1 tbsp Kishmish
½ tsp Citric acid
½ kg Raw Mangoes
1 tsp Cardamom powder
Few Drops of Kewda essence
8 Green Cardamom, seeds only

Peel, cut and deseed the mangoes.
Boil in water, when done throw away the water.
Add sugar and citric acid to the water and cook to one-thread consistency. Remove the scum from the surface of the syrup.
Add mango slices, simmer till the syrup thickens and the slices become tender and slightly translucent. Leave for 10-12 hours.
Remove the mango slices from the syrup.
Boil it again till acquires one-thread consistency.
Add cardamom powder, kishmish, aniseed and mango slices to the syrup and cook for a few minutes.
Remove from the heat and cool.
Add ruh kewda and store.

Mango Banana Chutney


¼ tsp Salt
25 gm Kishmish
1 Cinnamon Stick
1 medium Mango
¼ tsp Garlic paste
¼ tsp Chilli powder
3 medium Bananas
75 gm Brown sugar
1 tsp Garam Masala
2.5 cm piece of Ginger
75 ml White wine vinegar

Place the vinegar, sugar, ginger, salt, garam masala, cinnamon, garlic and chilli powder in a small saucepan.
Peel two of the bananas, slice and add to the saucepan.
Remove the skin from the mango and cut the flesh into small chunks. Add half the chunks to the saucepan and reserve the remainder.
Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy.
Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins.
Serve hot or cold.

Serves: 4-6

Sweet Mango Chutney


2 tbsps Salt
150 gms Garlic
600 gms Jaggery
120 gms Sultanas
120 gms Kishmish
1 tbsp Chilli powder
1 tsp Ground Cloves
1 tbsp Ground Cumin
3 lb Fresh firm Mangoes
1 tbsp Ground Coriander
150 gms Ginger, chopped

Peel the mangoes and slice, retaining all the juice.
Put the mango slices in a pan with just enough water to cover and bring to boil.
When simmering add jaggery and extra water if necessary to prevent sticking.
Puree the garlic, ginger, kishmish and sultanas, then add the spices.
When the mango reaches a jam like consistency, add the puree and the salt.
Stir and allow to simmer, adding water if needed.
When it thickens sufficiently, remove from heat.
Cool and bottle. Leave for a minimum of 3-4 weeks before serving.

Mango Papaya Relish


2 tbsp Olive oil
2 Lemons, juiced
1 pod Garlic, minced
½ cup Papaya, diced
6 Green Chillies, pureed
½ cup Firm mango, pureed
2 tbsp Coriander leaves, minced

Combine the chillies, lemon juice, olive oil, coriander leaves, and garlic to make a marinade.
Toss the pureed mango and papaya in the mixture and allow to sit for at least an hour to blend the flavors.

Sweet n Sour Mango Chutney


2 Cloves
¼ tsp Salt
2 pods Garlic
75 ml Vinegar
2 Cardamoms
100 gms Sugar
50 gms Sultana
225 gms Mangoes
½ tsp Chilli powder
1 tsp Ginger, crushed
2 tsps Mustard seeds

Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar.
Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves.
Mix all these ingredients together and add the vinegar, chilli powder and salt.
Put in a pan, add the remaining sugar and cook for 10- 15 minutes.
Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas.

Mango Dip


2 tsps Sugar
1 Ripe Mango
1 tbsp Fish Sauce
2 tbsp Lemon juice
Salt according to taste
2 tbsps Coriander leaves, chopped
2 Red Chillies, seeded and chopped

In a blender combine all the ingredients and blend.
Spoon into bowl and refrigerate.

Mango Salsa


3 tbsps Lemon juice
2 tbsp Ginger, minced
1 Green Chilli, minced
1 cup Cucumber, diced
1 cup ripe Mango, diced
1 Tomatoe, seeded and cubed
½ medium Red Onion, chopped
2 tbsps Coriander leaves, chopped

Combine all of the ingredients in a bowl.
Season to taste with salt and pepper.

Mango Pickle


2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped

Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times

Makes: 4 cups

Mango Chutney


5 tbsp Oil
1 cup Sugar
¼ cup Vinegar
1 Onion, diced
2 Lemons, juiced
½ tsp Cumin seeds
¼ tsp ground Cloves
2 tbsps Ginger, minced
1 tsp ground Coriander
1 tsp ground Cinnamon
2 Green Chillies, seeded and diced
4 green Mangoes, peeled, cored, and sliced

Heat oil in saucepan and saute onions for 4-5 cminutes.
Add chilies and cumin seeds and saute until fragrant.
Add the cloves, cinnamon, and coriander.
When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft.
Add the lemon juice, vinegar, remaining oil, ginger, and sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until thick.
Pour into hot and sterilized jars and seal when cold.

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