Special Mango Recipes for Summer

Mango Kalakand

Preparation time 10 minutes

Preparation time: 20 minutes

Serving: For 04 people

Ingredients:

1.5 cups mango pulp,

200 grams grated cheese,

condensed milk,

2 tbsp milkmaid,

1 tbsp butter,

soaked saffron,

1/2 teaspoon cardamom powder,

chopped pistachios,

golden work,

dried rose leaves

Method:

Put butter in the pan, add mango pulp, milk powder, cheese, condensed milk and cook on medium flame for 10 minutes while stirring continuously. Then add saffron cardamom powder and when it becomes thick like halwa, pour it in a mold lined with ghee butter paper. Set well. Unmold after 2 hours. Garnish with pistachios, rose petals, saffron, cut and refrigerate and serve.

Mango Bites

Preparation Time: 15 minutes

Preparation time: 15 minutes

Serving: For 04 people

Ingredients:

Ripe mango pulp 1 cup,

coconut flakes 2 cups,

Condensed milk 1/2 cup,

1 tablespoon,

Cardamom powder 1 tsp,

finely chopped pistachios or almonds

Method:

Heat ghee in a non-stick pan, add 2 cups coconut flakes and fry on low flame for 2-3 minutes. Make sure that the color of the coconut does not change, just that it smells good. Add mango pulp and mix well. Cook it while stirring for 2-3 minutes. Add condensed milk and cardamom powder. Cook the mixture on low to medium flame until it thickens and starts leaving the sides of the pan. Switch off the gas, take it out in a plate and let it cool down a bit. Apply ghee on palms, make round laddus. Roll in dry coconut powder so that it gets a layer of coconut on it. Press one chopped pistachio on top.

Instant Mango Rabdi

Preparation Time: 15 minutes

Preparation time: 15 minutes

Serving: For 02 people

Ingredients:

2 bed pieces,

1/2 liter milk,

4 tablespoons milk powder,

1 teaspoon chopped almonds,

1 teaspoon chopped pistachios, cashews,

1/4 cup sugar,

1 teaspoon cardamom powder,

1/2 teaspoon ghee,

1/2 cup mango puree,

1 cup chopped mango

Method:

First of all, we will cut the edges of the bread and separate it. Cut the bread into pieces and make powder in a mixer. Boil milk in a pan and add bread powder little by little and keep stirring continuously. Add milk powder little by little and keep stirring continuously. When the milk thickens, add cashews, pistachios, almonds and mix. Will add sugar, quantity can be increased or decreased. Add cardamom powder, ghee and mix. We will turn off the gas and let the mixture cool down. It will become thick after cooling. Now add mango puree and mix. Add some mango pieces and mix. Instant Mango Rabdi is ready. Keep it in the refrigerator and cool it.

No-Bake Mango Cheese Cake

Preparation Time: 10 minutes

Preparation time: 15 minutes

Serving: For 05 people

Ingredients:

Digestive Biscuit 5, crushed

Melted butter 3 spoons,

Hung curd 1/2 cup,

Fresh cheese 1/2 cup,

Mango puree 1/2 cup,

a few slices of mango,

Milkmaid 3 to 4 spoons

Method:

Grind the biscuits finely and add melted butter to it. Press this mixture into the bottom of a small bowl and set it. Keep in the refrigerator for 15-20 minutes. Add hung curd, paneer, mango puree and milkmaid in the blender. Blend it until it becomes smooth and creamy. Pour the prepared mixture over the biscuit base. Cover the bowl and keep it in the freezer for 4 hours. Garnish with mango slices before serving.

Mango Custard

Preparation Time: 10 minutes

Preparation time: 20 minutes

Serving: For 02 people

Ingredients:

3-4 ripe mangoes,

2 tbsp powder,

1 cup cream,

Mango Custard,

1/2 liter milk

Method:

Separate 2-3 spoons of milk and boil the rest. Add custard powder to the extracted milk and mix well. When it boils, mix the custard solution in the milk while stirring. Cook it for 5-6 minutes until it thickens. Keep stirring continuously, so that lumps do not form nor milk sticks to the bottom of the vessel. When it thickens, turn off the gas. Cut the mango and put it in a mixer jar and make pulp by adding 1-2 spoons of sugar. Cut the pulp of a mango into small and slightly larger pieces of both sizes. Put ice in the bowl, place another bowl on it. Add cream in this bowl and blend it with a blender. The cream should not be too thick. Add cream to mango pulp and mix well. Take a bowl, garnish with mango pieces and keep it in the fridge for two to three hours.