Mango Halwa | Mango Sheera | Mango Sooji Halwa (Kesari) Recipe

Mango Halwa, Mango Sheera or kesari is sooji (semolina) mango halwa is delicious halwa with addition of mango purée which takes humble sooji halwa to all new level. Adding fruits to normal sooji halwa is always great idea like I have already posted beetroot Sooji Halwa, Apple Sooji Halwa and using mango in halwa is no exception at all, I wanted to post this delicious mango sheera for very long time but it was not happening we always too busy to finish off hot mango halwa to take any pictures :)

Vegan Mango Milkshake | Mango Almond Milkshake Recipe

Vegan Mango Milkshake or Mango milkshake with almond milk is easy, delicious milkshake recipe and the almond milk takes this super easy milkshake to all new level. This vegan mango milkshake is more light and refreshing than diary mango milkshake, mango with almond it's wonderful combo and there is no overpowering almond flavor in this milkshake, mango still is the king here.

Mango Iced Tea Recipe | How to Make Mango Iced Tea

Mango Iced Tea, yes it's mango iced lemon tea great way to bear summer. Iced tea with goodness of mango and touch of lemon makes this tea very refreshing and perfect sip during any time of day during specially during these hot days. If you like mango and tea then you should try this and you will love this easy mango iced tea too, specially for people whom can't give up tea even during summer it's great way to enjoy tea and that's what I am doing most of the afternoon, late evening I serve normal hot tea.

Mango Milkshake | Mango Milkshake Recipe | Mango Recipes

Mango Milkshake is easy, delicious made with few ingredients it's a must milkshake during mango season at our home. As I mentioned in my mango juice post I am making mostly mango juice, this milkshake, lassi or eating mango just as fruit rather doing anything else during these hot days. Like most of the milkshake this mango milkshake is also very easy and quick to prepare and it can serve as a drink or even as quick snack or breakfast.

Ripen Mango Dal | Mango Dal Recipe | Dal Recipes

Ripen Mango Dal is easy dal recipe made with ripen mango and season with cumin seeds, garlic, onion for a flavorful dal. Mostly made mango dal is made with raw mango but you have to try this with ripen one's it adds little sour and sweet taste to the dal, it's also one of good way to using ripen mango if they are sour. Since the mango is ripen it's takes almost no time to cook other than the dal cooking time so if you haven't tried yet then do try this dal.

Mango Juice Recipe | Summer Drinks Recipes

Mango Juice is like any other juice very easy and quick to prepare, it's also one of best way to deal with hot summer I personally think. I have been mango juice a lot these days to deal with hot day and nights. A tall glass of chilled mango juice can do wonders when we suffer with heat, mango juice is made with minimal ingredients. Instead of buy mango juice or drink from outside use this mango season to fullest and make your own economical and healthy drink at home.

Mango Sago Pudding Recipe | Mango Recipes

Mango Sago is popular Singapore Dessert, one can find it in most of the food courts in dessert stalls. Mango Sago pudding is one of my favorite dessert after another popular green bean soup.  Mildly sweet, light with mango flavors it's a treat to eat.  I wanted to post this recipe for years now but somehow it just didn't happened until this time I decided to change my timing when I make this to click pictures.

Avakaya | Andhra Mango Pickle Recipe

 I love pickles and can totally survive on pickles if given a choice. Avakaya or Andhra mango pickle is one of my favorite pickle along with Rajasthani mango pickle I simply love both.  Avakai+ghee+steamed rice is just heaven for me and I can eat that every day.  My BIL used to mix rice, ghee and avakai together and distribute among all and we used to fight who will get more mango pieces.

Mango Kulfi Recipe | Mango Recipes

Mango Kulfi I guess there are hardly any one whom doesn't like it. Kulfi or khulfi is popular diary Indian Dessert.  Kulfi is known as Indian ice cream, it looks and taste similar to ice cream too only it's dense and creamier and popular kulfi flavors are malai, mango, cardamom, saffron and pista.  I followed here traditional way of making kulfi i.e evaporating milk by slow cooking.  You can directly add evaporated milk to reduce cooking time too.

Raw Mango Rice | Mangai Sadam | Mango Recipes

Mango Rice or manga sadam is popular rice recipe from Tamil Nadu made of raw mango, cooked rice, little nuts and lightly spiced, a perfect blend of ingredients to make this delicious yet very easy rice variety. Mango rice is also a very good lunch box option as it can be done in jiffy and if we have leftover rice then it's a breeze, speaking of that a great way to use leftover rice is making mango rice or any other variety rice. 

Mango Lassi | Summer Drinks Recipes

As I mentioned in my Punjabi Lassi post lassi is most popular and filling drink during summer and for me any time of the year it's works.  Mango lassi is all time favorite whenever I go to Indian restaurant and if they serve mango lassi then without second thought the order goes to that but then the pity is we always don't get good mango lassi everywhere, some places sell such bad mango lassi that you would stop drinking it once for all but then these small hurdles doesn't effects me I still explore and try mango lassi and only avoid the places I know it's bad not good.  Thick, creamy lassi with full of mango flavors are to die for and a good mango lassi can be so satisfying.  

Instant Mango Pickle | Manga Oorugai

Summer and Mango goes hand and hand and so mango pickle, like in most homes my mom use to prepare 10-15 kgs of mango pickle for the years around and same goes for in-laws now though the recipe is different.  Last year I posted my sister version of Rajasthani Mango Pickle recipe which always looks attractive & delicious and today is going to be my another favourite mango pickle which is not only easy to prepare but also it’s instant.  When I didn’t even started cooking or hardly enter in kitchen still the 2 things I use to prepare was Lemon and Mango pickle(this version), from this you can see my love for these pickles.  I wanted to post this recipe last year along with Sweet Mango Pickle as made this last year too but couldn’t click cause it got over before that!  If you haven’t tried this version of mango pickle/ Manga Oorugai  then you have to and you sure going to love it. 

Ingredients

Raw Mango - 1
Chilli Powder - 1 tbsp
Fenugreek Powder - ½ tsp
Asafoetida/Hing - ¼ tsp
Salt - To taste
Oil - 1 tbsp [Used here sesame oil]
Mustard Seeds - 1/2 tsp
Dry Red Chillies - 2
Curry leaves - 1 sprig




Method
1. Chop the mango into small pieces.
2. Mix chopped mango pieces with chilly powder, fenugreek powder, asafoetida/hing and salt &. keep it aside until ready to use or leave it for a 2-3 hours.
3. In a pan heat oil, add mustards and allow to splutter, add dry red chillies, curry leaves & sauté.
4. Now add the mango pieces and mix well and cook for 2-3 minutes in medium flame or until mango become slightly soft.

Our pickle is ready, allow it to cool and store in sterilized dry pickle jar or bottle.  Isn’t it easy?  Goes well with Curd Rice, Any variety rice and for me I can just eat like that .




Variations:

1. Add roasted fennel seeds powder 1 tsp, it adds nice flavour to pickle.
2. Masala coated mango pieces keep for 2-3 hours or more if you have time.
3. Add more oil if required. 
4. Always use clean and dry spoon. 

Have a nice day

Mango Delight | Summer Special

How you all doing?  I know I did the disappearing act but something urgent came up and once a break it’s get’s difficult for me to be back on blogging, my usual story! Thanks to dear friends and reader whom persistent pressure love made me to sit back and do this post.  As summer is here and mango is summer king, this post seems perfect for a come back.  So, today’s special is Mango Delight, oh don’t wonder too much on the name it’s given by yours truly as I just came up with this recipe on my own .  This is a very simple drink and taste wonderful, it will wow your guest for sure, it did for mine.  Try this once and  you will make this again and again as it’s easy, simple, refreshing and additive!



Ingredients: [Serves 2]

Mango Pulp/Puree - 1/2 cup
Soda Water - 1 can [300ml]
Lemon Juice - 2 tbsp
Lemon Wedges - 2 [optional]
Sugar Syrup - 4 tbsp [ to taste]
Ice Cubes - as required


Method:

1. In a tall glass add 1/4 cup of mango pulp or puree, 2 tbsp sugar syrup, 1 tbsp lemon juice and give a stir.

2. Add ice cubes and then soda, top with lemon piece.  Repeat the same for another glass.

That’s all our refreshing drink is ready.



Variations:

1. You can also use fruity/mazaa instead of mango pulp or puree.
2. You can use sweet lemon soda and avoid lemon juice & sugar syrup, this way it’s very quick to fix drink.
3. Don’t skip lemon, it’s add the extra kick to the drink.
4. Add small mango pieces to bite while drinking.


Have a nice day ~~

Sweet Mango Pickle

This recipe is from my sister again and the history of this pickle and me goes long back during my schooling days.  My friends use to bring this pickle along with roti/paratha for lunch box and I would happily eat these. 

I never knew making this pickle is as easy as blinking eye and just with 4 ingredients.  This makes very good lunch box for kids, pack it with roti/paratha and see how the enjoy it, I use to do a lot.

Ingredients:

Raw Mango - 3

Sugar - 1 Cup

Cardamom  Crushed- 3

Turmeric Powder - 1/2 tsp

  

Method:

1. Wash and grade the raw mango.

2. In a pan/wok saute the grated mango for 2 minutes.  Add sugar and cook until sugar dissolves.

3. Add turmeric powder, cardamom mix everything and cook in slow flame until sugar syrup evaporates and mango gets cooked around 7-10 minutes. 

The pickle is will be sticky due to sugar so handle with care.  It stays up to a week in room temperature and 2-3 weeks in fridge after that the mango bites will become hard.   

Goes well with plain or stuffed paratha.  Even with plan dal-rice/rasam or curd rice.  Try it with rasam and it will taste like pineapple rasam and I like this with curd rice too.  

Have a nice day ~~

Mango Tutti Frutti Cake

Tutti Frutti Cake is DH one of the favorite cake he likes to munch on these,  and tutti frutti is one of the cake that I bake most as these makes good tea cake and never really posted the recipe.  This time I made a twist and added mango to use the last mango I had,  which made the cake more delicious and added wonderful flavor, you must try this if you like mango.

Ingredients:

*All the ingredients to be in room temperature

Plain Flour - 1 Cup + 1tbsp

Baking Powder - 1 tsp

Egg Large - 1

Granular Sugar - 3/4 Cup

Butter - 1/4 Cup

Milk - 1/4 Cup

Mango Chunks - 1/2 Cup (I used  one Alponso mango )

Tutti Frutti - 1/2 cup

Vanilla Essence - 1 tsp

Method:

1. Sieve baking powder and flour 2-3 times and keep side.  Mix tutti frutti with 1 tbsp of flour and keep side.

2. In a bowl beat egg and sugar until light and fluffy takes around 3-4 minutes.

~ If you are using hand beater then use castor sugar or powder the granular sugar, it will save your time and energy, this is coming from my brownie experience.

3. Add butter and beat for a minute again to mix everything well.  Fold the flour in batches and mix well.

4. Add milk and beat light to mix everything together. Pre-heat oven to 180C or 356F

5. Now fold in vanilla essence, mango pieces, tutti frutti, do not beat just mix gently.  Grease a pan or loaf tin and pour the mixture into it, tap 2-3 times to remove any air bubble.

 

6. Bake for 30-40 minutes for until a toothpick inserted in center comes clean.  For me it took 35 minutes.

7.  Cool on a wire rack and then cut in slices.

Enjoy delicious and simple cake, exclude the mango and make it as only tutti frutti cake if you wish.

And sending this to Only Bake Event by Tamalapaku and a event started by Food delicious.

 Enjoy your day ~~

Aam Ka Achar | Mango Pickle Recipe

We all love mango pickle don't we?  You don't ...hmm that's bad then this post is not for you.  And of course everyone has their own way of making pickle.  The method I'm posting today is Rajasthani style, a recipe from my sister.  Sis prepared and got this pickle from India, I thought of posting this for my own reference as I love this pickle and always wanted to know the recipe.  This pickle is tangy, spicy and goes well with roti, paratha, puri, khakra, upma, dal-chawal or just with anything. 

Ingredients:

Raw Green Mango - 1 kg [ medium size]

Salt - 4 tbsp

Turmeric Powder - 2 tbsp

Kashmiri Red Chili Powder - 8 tbsp

Saffola/Vegetable Oil - 1/2 kg

Black pepper Corn - 10

Cloves - 4

Yellow Broken Mustard Seeds - 4 tbsp

Salt - 4 tbsp

For tempering:

Fennel Seeds/Saunf-  1tbsp

Nigella/Onion Seeds/Kalonji - 1 tbsp

Asafoetida/Hing - 1 tsp

Oil -  3tbsp

To Grind

Fennel Seeds/Saunf - 2 tbsp

Fenugreek/Methi seeds - 1 tbsp

Method:

Here is all the spices we use.

1. Cut the mango in pieces (like 8-10 pieces of each mango), wash and dry in Sun for 30 minutes.

~ The mango pieces should be dry, if not pat dry with cloth.

2. Mix 2 tbsp salt and turmeric with mango pieces and keep side 4 hours.

3.  Heat 1/2 kg oil until it's about to boil and keep aside for it cool completely.

4. Grind coarse fennel and fenugreek seeds separately (from the 'for grind' ingredients) and mix with red chili powder, mango pieces and keep aside.

5. Meanwhile in a small pan or wok heat oil and add all tempering ingredients, saute for a minute and pour on mango mixture.

6.  Now add cloves, pepper corn, yellow mustard seeds, salt and mix well for all the mango pieces to get coated with spices.

7. Add the heated oil (which should be on room temperature now) to mango, spice mixture stir well and keep it in Sun for a day.

8. Next day put pickle in a sterilized and dry glass bottle or pickle jar and store.

Now the pickle is ready to consume and it stays for a year if kept properly.

Note:

~ Always make sure oil floats on top, press down the mango pieces with a dry spoon.

~ Always use clean n dry spoon.

~ It's better to keep small pickle jar separately for daily use to avoid touching the pickles every day. 

~ Once in a while place the jar/bottle in Sun.

~ One can tie a muslin cloth on jar/bottle mouth this way the pickle gets air and remains fresh.

~ The red chili powder used in this pickle is important to have that nice red color, make sure you use good quality chili powder. 

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Cucumber and Mango Raitha

I wanted to make a raitha with Bisi Bela Bath and decide for cucumber raitha but then I change my made and wanted to add a twist with raw mango.  It turn out to be too good, tangy, refreshing and so simple to make just perfect for this summer.  

Ingredients:

Cucumber - 1/2 Cup grated

Raw Mango - 1/4 Cup grated

Green Chiles - 2

Fresh Curd/Yoghurt -2 Cups

Fresh Cumin Powder - 1/4 tsp

Salt - to taste

Method:

1. Wash, peel and grate cucumber and raw mango, finely chop green chilies.

2. In a bowl add cucumber, mango, green chilies, salt and curd.

3. Mix everything well and add cumin powder, mix again. 

Serve chill and garnish with cumin powder.  Goes well with any paratha, variety rice, we had it with Bisi Bela Bath. 

Notes:

~ You can add cilantro for garnishing.  

~ You can also sprinkle little of red chili powder for that extra touch to the raitha.

Enjoy your day ~~

Aamkhand | Amrakhand | Mango Shrikhand Recipe

AamKhand or Amrakhand or Mango Shrikhand is popular Maharashtrian dessert made with hung yogurt/curd and mango pulp. I wanted to make shrikhand for long now and one fine day I end up with trying aam khand or amrakhand since I had fresh mango pulp in hand.  It's a easy and simple dessert with delicious taste.  

Here is some interesting facts about Mango ~ Mango is rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, polyphenols  and provitamin A carotenoids.

Mango pancake with Pear Stuffing

This recipe is result of R&D which I was planning for a while so here comes Mango Pancake with pear stuffing.  I usually making pan cakes every now and then and use wheat flour instead of all purpose flour.

Serving - 8-10 small pancakes
Ingredients:

For Pan Cake

Wheat Flour - 1 cup
Mango Pulp - 1 cup
Milk - 1 cup
Sugar - 1/2 cup [according to taste]
Cashew/Pista - few [ optional]


For Stuffing

Pear - 1/2 cup chopped
Butter - 1tsp
Sugar/Honey - 2 tbs
Water - 1 /2 cup

Method:

1. Wash, peel and dice the pear.

2. In a pan melt butter add the chopped pear and fry for 2mins.

3. Now add the sugar or honey with 1/2 cup water.

4. Cook on high for 5 mins or until the pear turn soft and keep aside.

5. In a blender or mixi add mango pulp/chunks, milk, sugar, cashew and pista and beat for 2 mins.
 
6. In a bowl add flour, blended puree and mix well.  Add water if required to make batter like dosa/pancake.

7.  In a hot tawa/pan/griller pour 1/2cup of the batter to make small pancake.  Apply little oil or butter in corner and cook both sides for 2 mins each.

8. Place 1tsp of pear in center of pancake fold then into half.  Have it with Maple Syrup.

This goes to Srivalli's Mango Mela

To Divya's Show me your Breakfast

Srilekha's EFM Theme - Breakfast Series

Lore's Original Recipes