Mango Sweet Recipe
Mango sweet recipe : mango coconut burfi
1½ cups Coconut, grated
1 Mango, pulp
1/2 cup Milk
1/3 cup Sugar
1/4 teaspoon Cardamom Powder (Elaichi)
5-6 Pistachios (Pista), chopped
METHOD
.Take a tray and grease it with ghee or butter. Keep it aside.
.Next, heat a pan
over medium flame and add coconut to it.
.Stir continuously until it becomes dry, lightly brown and fragrant.
.Now, add milk, sugar and mango pulp
. Mix it and keep
stirring till it dries out and becomes thick (For around 18-20 minutes).
.Turn off the flame, add cardamom powder and mix well.
.Transfer the mixture to the greased tray and spread it evenly.
.Sprinkle a few chopped pistachios on the top.
.Let it cool. Once it cools down and sets, cut it into pieces.
1 Mango, pulp
1/2 cup Milk
1/3 cup Sugar
1/4 teaspoon Cardamom Powder (Elaichi)
5-6 Pistachios (Pista), chopped
METHOD
.Take a tray and grease it with ghee or butter. Keep it aside.
.Next, heat a pan
over medium flame and add coconut to it..Stir continuously until it becomes dry, lightly brown and fragrant.
.Now, add milk, sugar and mango pulp
. Mix it and keep
stirring till it dries out and becomes thick (For around 18-20 minutes)..Turn off the flame, add cardamom powder and mix well.
.Transfer the mixture to the greased tray and spread it evenly.
.Sprinkle a few chopped pistachios on the top.
.Let it cool. Once it cools down and sets, cut it into pieces.
Mango sweet recipe : mango kheer recipe
2½ cups Milk
3 Mangoes, pulp
1 cup Basmati Rice
3 tablespoons Sugar
A pinch of Saffron (Kesar)
7-8 Almonds, chopped
10-15 Raisins (Kishmish)
Mint Leaves, a bunch
3-4 Green Cardamom (Elaichi)
5-8 Pistachios (Pista), chopped
METHOD
.Take a deep pan, add milk, rice and sugar to it.
.Stir cook the mixture over a medium flame for a minute. Then, add saffron
to it.
.Once it comes to a boil, add the mango puree.
.Sprinkle some almonds, raisins and add fresh mint leaves to it. Give a gentle stir and cover with a lid.
.Once the rice is cooked and the kheer is creamy and thick.
.Add green cardamom and again give a gentle stir.
.Remove from the flame and keep it aside to cool down.
.Top with some chopped almonds, pistachios and a few saffron strands. Serve chilled.
3 Mangoes, pulp
1 cup Basmati Rice
3 tablespoons Sugar
A pinch of Saffron (Kesar)
7-8 Almonds, chopped
10-15 Raisins (Kishmish)
Mint Leaves, a bunch
3-4 Green Cardamom (Elaichi)
5-8 Pistachios (Pista), chopped
METHOD
.Take a deep pan, add milk, rice and sugar to it.
.Stir cook the mixture over a medium flame for a minute. Then, add saffron
to it..Once it comes to a boil, add the mango puree.
.Sprinkle some almonds, raisins and add fresh mint leaves to it. Give a gentle stir and cover with a lid.
.Once the rice is cooked and the kheer is creamy and thick.
.Add green cardamom and again give a gentle stir.
.Remove from the flame and keep it aside to cool down.
.Top with some chopped almonds, pistachios and a few saffron strands. Serve chilled.
Mango sweet recipe : mango lassi recipe
2½ cups Mango, chopped1 cup Greek Yogurt
3 tablespoons Honey
3/4 teaspoon Cardamom Powder (Elaichi Powder)
1 teaspoon Lime Juice
A pinch Salt
1/2 cup Water
METHOD
.Add all the ingredients to a blender and blend them until smooth.
.Fill the Popsicle molds with the mixture and freeze it for an hour.
.Post 1 hour, transfer the Popsicle to a plate. Freeze it for another 4-5 hours until firm. Relish chilled.
Mango sweet recipe : mango cream recipe
1 large Mango, chopped1 cup Milk Cream
2 tablespoons Sugar
1/2 teaspoon Almonds, chopped
1/2 teaspoon Pistachios (Pista), chopped
METHOD
.Add the chopped mango pieces to a blender. Blend it into a smooth puree and transfer it to a bowl.
.Take another bowl and pour the cream into it. Whisk the cream until it thickens and becomes stiff.
.Fold cream into mango puree and refrigerate for two hours before serving.
.Top it up with chopped almonds, pistachios and serve chilled.
Mango sweet recipe : mango kulfi recipe
1 cup Ripe Mango5 cups Milk
1 cup Sugar
1/4 cup Almond
1/4 cup Pistachios (Pista)
3-4 Cashew Nuts (Kaju)
4-5 Saffron Strands (Kesar)
1/4 teaspoon Cardamom Powder
1 tablespoon Cornflour
METHOD
.Take a bowl and add hot water to it. Now, add almonds and pistachios to the bowl and keep them soaked for 15 minutes.
.Post soaking, drain and peel off the skin.
.Next, add the peeled almonds and pistachios to a grinder. Grind them into a coarse paste with the help of little milk. Keep it aside.
.Subsequently, in a deep pan add milk. Boil, until it reduces to half the quality.
.Add the ground almond-pistachio paste and cook for a minute.
.Next, add sugar and cook until sugar is fully dissolved. Follow up by adding cardamom powder and saffron. Let the mixture cook on a low-medium flame.
.Meanwhile, mix cornflour with a little water in a bowl (without lumps).
.Then, add the cornflour mix to the pan. Stir continuously and cook until it reaches a saucy consistency.
.Switch off the flame and let it cool completely.
.Extract the pulp from mango and mix it with the cooled mixture. Pour the mixture into the kulfi molds, close it and freeze for 6-7 hours.
.Slice and serve chilled.
Mango sweet recipe : mango ice cream recipe
2½ cups Low Fat Cream200 grams Mangoes, peeled and chopped
1/2 teaspoon Vanilla Powder/Extract
1/2 or 1/3 cup Honey
METHOD
.Add mangoes, vanilla extract and honey to a blender. Blend this into a smooth and pulpy mixture.
.Pour cream into a bowl and whisk thoroughly until it becomes stiff and soft peaks are formed.
.Next, add pulpy mango mixture into bowl and mix everything well (Add more honey as per taste).
.Pour the mixture into a container and seal it with a lid.
.Freeze until the ice cream has set and serve.
