Tuesday, May 30th

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Mango Mania - Mango Recipes

Methi-Mango Pickle

Methi Mango Pickle

Our recipe for this week in the Mango Mania series is the Methi Mango Pickle. This a new take on the traditional "Takku" and "Methi-amba". A slightly sweet, sour and spicy relish goes well with paratha.

 

Ingredients:

- 2 1/2 cups grated raw mango

- 1 tbsp oil

- 1/2 tsp mustard powder

- 1/2 tsp methi/fenugreek (fried in a little oil and then powdered)

- 1/2 tsp hing

- 1/4 tsp haldi/turmeric powder

- 1 tsp red chilli powder

- 1 1/2 tsp salt

- 2 tsp jaggery

 

How To Make:

Heat a few drops of oil and fry the methi seeds. Grind the methi seeds and mustard seeds in a coffee/spice grinder or with mortar-pestle. Heat the remaining oil, add turmeric and hing and let cool. Mix all the ingredients along with the oil and let the pickle marinate for a few hours before serving.

Mango Shorba

Mango ShorbaThis is my take on Mango Shorba my mom makes. This is one mango recipe that actually works very well if the mango is a little tangy. It is also very tricky because if the mango taste is not full bodied, it comes out rather flat. Its not all doom, take heart, after all what else can you do with a sour mango?

Ingredients:

1 mango (a little sour one works the best)
2 tsp sugar
1/2 tsp salt
1/4 inch grated ginger juice (grate the ginger and squeeze it to get fresh juice)
3-4 peppercorns crushed
2 tsp ghee
1/4 tsp cumin seeds
1 red pepper (chilli)

How To Make:

Remove the pip and peel of the mango and dice it. Mix in a blender the diced mango, 1/2 cup water, sugar, salt and ginger juice. Add the crushed peppercorns. In a small pan heat the ghee. Once heated add the red chilli pepper and the cumin seeds. The cumin should pop in the ghee. Add this to the blended mango mixture. Warm the shorba, serve hot.

Mango Margarita

MAngo Margarita

In summer, on a hot sunny day at the beach, Margarita is the perfect drink to cool down with in the shade. So enjoy this Mango Margarita...

Ingredients:
1 mango - peeled, seeded and diced
Simple syrup  / Powdered sugar
2 cups Ice cubes
1 cup Mango Margarita mix 
Lime wedges
4 ounce tequila
2 ounce triple sec 



How to Make:

Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with simple syrup and a pinch of salt. Blend until smooth. Taste and add more simple syrup, if necessary.
Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Salt to coat rim. Fill glasses and a glass of margarita will set the mood.

Note: You can make simple syrup with 1 cup water and ½ cup sugar. Heat the water till the sugar dissolves. Let it cool down. You can use it as per your taste.

Mango Pie

Ingredients:
- 1 can mango pulp for 2 mango pies
- 1 8oz plain cream cheese
- 3/4 to 1cup sugar ( I take between 3/4th and 1cup)
- 2 graham cracker pies ( I get the keebler brand 10inch 2 pies)
- Gelatin unflavored (the brand name is Knox, u get 4 sachets, need to use 2)

-1 cup water at room temp and 1 cup very warm water

 

How To Make:

Get cream cheese to room temp. Mix sugar with cream cheese. I microwave the cream cheese for 30-45 seconds to soften it. It is easier to mix it with the sugar.

Mix the contents of the 2 gelatin packets in 1 cup water. Add 1 cup of very warm water and mix the gelatin to make sure there are no lumps.

Take mango pulp and mix with gelatin mixture when the mix is not too hot. Pour this mango- gelatin liquid, little bit at a time to the cheese and sugar mixture.Don't allow lumps. If lumps are formed whisk the mixture thoroughly to remove the lumps. Pour it in pie shell and refrigerate till it sets.

Amrakhand

Ingredients:
- Mango pulp – 1 tin
- Sugar (Per taste)
- Salt (5 pinches)


How To Make:
Pour yogurt in a cheese cloth or a thin cotton cloth and make a tight pouch. Drain all the water by leaving the pouch in a mesh strainer overnight. Mix the thickened yogurt with mango pulp, sugar, salt and process it through a food mill. You can add saffron and/or cardamom for additional flavor.

Chill and serve. Serves 10 – 15 people.

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