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Mango Mania

Treat your family and friends with these easy-to-prepare mango desserts.


APART FROM power cuts, water scarcity and the searing heat, summer is also the time for mangoes. There is n number of innovations you could create with this golden fruit. Here are some yummy easy to prepare options.

Mango flan
Ingredients
Vanilla sponge: 500 Gms
Ripe mango puree (Alphonso): 300 Gms
Cream (Rich's cream): 100 Gms
Honey: 50 Gms
Sugar syrup: 100 ml
Mango slices: 10-12
Sweet jelly 10 Gms

Method: Cut the sponge into three parts (circular). Whip the cream till it is fluffy, add cream with mango puree to form a spread, sprinkle little sugar syrup mixed with honey on the first slice of sponge and apply the spread, repeat the process with other slice also. Cover the top most layer with mango puree, garnish with sliced mango and glaze with sweet jelly.

Aam ki phirni

Ingredients

Ripe mangoes
(Alphonso): 2
Rice: 100 Gms
Milk: 1 litre
Sugar: 400 Gms
Pista: 10 Gms
Saffron: 1/2 tsp

Method: Take out the pulp of ripened mangoes; grind the rice after cleaning with water to a smooth paste. Cook the milk and when it boils, add rice puree. Cook till the mixture thickens, add sugar, mango puree and garnish with pista flakes.

Aam ki kulfi

Ingredients
Ripe mangoes: 2
Milk: 1 litre
Sugar: 100 Gms
Khoya: 100 Gms
Elaichi powder: 1 pinch.

Method: Cook the milk till it reduces to 50 per cent, add khoya and take it off the fire, add sugar and mango puree, flavour with elaichi powder and set in a kulfi mould, freeze for three to four hours.

Mango ice cream sandwich

Ingredients

Mango ice cream: 6 scoops
Sandwich bread slice: 3
Mango chopped (ripened): 200 Gms
Mango sliced: 6
Peppercorn crushed: 1/2 tsp
Cinnamon powder: 1 pinch

Method: Take a bread slice and apply mango ice cream on it. Sprinkle chopped mangoes on the slice, flavour it with cinnamon powder, and cover with a second slice, with the same filling and a little crushed peppercorn. Finally put the top most slice, remove the crust and cut diagonally and present.

O.P.KHANTWAL

The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers

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