Mango Recipes – Astha's Kitchen

RASGULLA RABRI PUDDING

This Mango Rabri with Rasgulla is an extravagantly rich dessert with a delicious twist to enjoy the evergreen – Roshogolla.

Isn’t it something innovative ? Rasgulla Rabri pudding is a fusion dessert where the soft and spongy rasgullas are loaded over the Delicious Mango Rabri .I always prefer to use mini heart shapes in my recipes so heart shape rasgullas for this type of pudding. The flavor is much more unique and very quick to prepare if your guests are at your door step .

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Check out my MANGO RABRI Mango rabri and Rasgulla RASGULLA recipe for this .

INGREDIENTS:

5,6 Rasgullas
1 cup mango rabri
1 tbsp pistachio
Mango chunks for decoration

INSTRUCTIONS:

squeeze the rasgullas, cut into half and keep aside.
Pour mango rabri in your plate, arrange rasgullas .
Refrigerate for 1-2 hours. While serving, garnish with chopped pistachio and mangoes . Serve chilled !

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MANGO RABRI

Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavors.

INGREDIENTS:

1-litre milk
100 gms sugar
1/4th tsp cardamom powder
Few strands of saffron (soaked in milk)
1 cup mango puree
Pistachio and almond shavings

INSTRUCTIONS:

Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
Soak saffron in 2 tbsp milk and keep aside.
Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
Cook the milk for 1/2 hours, until it is reduced to a quarter.
Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
For the Mango Rabdi puree Mangoes with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped Mangoes , pistachio shavings and serve.

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AAM KE PAKODE / MANGO BHAJIYA

You would have tried bhajiyas with all kinds of veggies ranging from onions to raw bananas, and you might even have tried making it with ripe yellow bananas. But, have you ever had a taste of Aam ke Pakode or Mango Bhajiyas?

So, if you love to have mangoes, then try out Mango Bhajji recipe today! This North Indian recipe is a unique mix of a variety of flavours including gram flour, mangoes and red chilli powder that will surely melt in your mouth as soon as you take a bite of these juicy fritters. This fritter is a perfect combination of rich flavours and goodness of mangoes. So, if you want to try of something new for kitty parties or buffets, then try out Mango Bhajji recipe today and enjoy this mouth watering delight with your family and friends.

INGREDIENTS :

1 1/2 cups mango cubes
oil for deep-frying
To Be Mixed Into A Thick Batter (using Approx. 3/4 Cup Of Water)
3/4 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/4 tsp carom seeds (ajwain)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 pinches asafoetida (hing)
salt to taste

INSTRUCTIONS:

Heat the oil in a deep non-stick pan, dip the mango cubes individually into the batter and deep-fry till they turn golden brown and crisp from all the sides.
Drain on an absorbent paper.
Served hot with sauce and green chutney .

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EGGLESS MANGO CUPCAKES

A delicious way to use mangoes would be to make some eggless mango cupcakes! Eat them as is, or serve them with mango flavoured whipped cream & mango chunks and you are in a mango heaven!

INGREDIENTS:

1 cup refine flour
1/4 cup oil
1/2 cup sugar
1/2 cup mango puree
1 tsp baking powder
1/4 tsp baking soda
3 tbsp milk
1/2 tsp vinegar
A pinch of salt

FROSTING:

1 cup whipping cream
1/2 cup mango puree

INSTRUCTIONS :

First add all wet ingredients ( oil, sugar, mango puree & milk ).followed by dry .
Mix it gently and add vinegar .
pour in cupcake moulds and bake at 180℃ for 25 mins or till done .
Whip the cream till you get soft peaks and add mango puree .
Beat it for a while then transfer in piping bag. Swirl it over the cupcake, decorate with some mangoes .

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MANGO CUCUMBER SALSA

A fresh, quick, and easy homemade healthy Mango Cucumber Salsa.
You can serve it as an appetizer or condiment along with the main course. Or else you can have it plain or serve with some crackers or nachos. You can also have with plain khakra or with papdi.

This is one of my favorite ways to have mango and all alone I can finish one bowl. The taste and flavor of this Mexican inspired mango salsa is similar to our very own Indian chaat dishes.

Till the mangoes are in season, do try this recipe. Its so good. Also pretty quick and easy to make.

INGREDIENTS:

1 small seedless cucumbers, diced
1 tomato diced and seeds removed
1/2 diced onion
1 medium-large mango, diced
1 green capsicum diced
1/4 cup cilantro, finely chopped
1 tsp mint leaves chopped
1 tablespoons lime juice
1/4 teaspoon chilli flakes
1 tsp olive oil
salt and pepper to taste

INSTRUCTIONS:

Add all ingredients in a large bowl and mix well.
Serve immediately or let chill for a couple hours. Salsa will keep up to one week in a tightly sealed container in the refrigerator.

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STUFFED MANGO KULFI

An interesting Mango recipe to beat the heat.
Stuffed mango kulfi recipe is a delicious ice cream recipe inside mango .Kulfi is made with full fat milk and sugar or condensed milk. Kulfi is prepared by reducing milk by boiling. Making this ice cream is very easy with only 4 ingredients. People of all ages enjoy this delicacy. Mangoes can be savored many ways.. and this is one of them. One of the good looking ways to enjoy mangoes.

INGREDIENTS:

mangoes – 2-3
whole/full fat milk – 4 cups
condensed milk or sugar – 1/2 cup
pistachios and cashew pieces/crumbs – 3 tbsp

INSTRUCTIONS:

Take 1 litre full fat milk in a pot or kadai. Boil it on medium high.
Once it comes to a boil reduce the heat to low. Keep stirring in between.
Stir well making sure milk doesn’t stick to the bottom.
Add 1/2 cup condensed milk and 1 or 2 tbsp cashew and pistachios finely chopped pieces. If adding sugar, add it after the milk reduces.
Boil the milk on low flame for 30 minutes or till milk reduces to 1/3 of the total quantity.
Keep stirring in between to avoid sticking.
Turn off the heat and let it cool.
Now we need to remove the seed of the mango while keeping the entire shape of the mango intact.
Gently squeeze the mango & do not peel the mango. Remove the top of the mango by slicing the head/cap of the mango. Retain this cap. Now using a kitchen knife loosened the pulp around the mango seed.
Firmly hold the seed and rotate it to loosen it further. Now pull it out. Place the mango with skin on in a small cup so it stands upright. Remove any pulp from the seed and add it back to the empty mango shell.
Fill this cavity of the mango shell with the kulfi mixture. Put the mango cap back and freeze it. Once frozen, remove and peel the mango and then slice and serve. Garnish with pista and serve it frozen.