Mango Recipes


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Mar 20, 2007
Toronto, Canada

3 mangoes, peeled and diced
3 eggs, beaten
1/4 cup condensed milk
2 tbsp cup sugar
1 tsp baking powder
2 cups flour
3/4 cup milk, scalded
1/4 tsp nutmeg powder
1/2 tsp mango essence
Sift flour and baking powder
Mix in eggs and sugar, beat well
Mix in condensed milk
Add mangoes
Gradually add milk
Mix in nutmeg powder and mango essence
Pour in greased baking dish
Bake in moderate oven for 40 minutes

2-1/2 cups chicken pieces
1-1/2 cups raw rice
2, onions, chopped finely
7-8 curry leaves
1 tbsp lemon juice
4 tbsp oil
1 raw mango, grated
2-3 cloves
1 bay leaf
Mix together:
1/4 tsp cumin seeds powder
1 tbsp coriander seeds powder
1/2 tsp garam masala
1/4 tsp turmeric powder
2 tsp red chillies powder
1/4 tsp garlic paste
1/4 tsp ginger paste
1 cup curd
Salt as per taste
Wash and soak rice for 30 mins Marinate chicken pieces with mixed curd for an hour Heat oil, fry onion till golden brown Remove and keep aside Put marinated chicken and 3 cups water and let it cook till 1/2 done Drain the chicken pieces and keep aside, keep the stock aside In a pressure cooker, put rice Layer it with chicken pieces and onions Add salt if required Add the stock measuring upto 3 cups, add water if the stock is less Close and cook till rice is half done Then add grated mango Cook till rice is completely done When done, open and mix the biryani well Serve with curry.



6 chicken breasts
1 tbsp ginger paste
1/2 tbsp garlic paste
1/2 cup chopped onion
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp cumin seeds powder
1 green chilli, chopped finely
1/2 tsp garam masala
2 small raw mangoes, peeled and grated finely
Salt as per taste
1 tomato, chopped
4 tbsp oil
Marinate chicken in mango paste, ginger and garlic paste for 1 hour
Heat oil
Fry onion till golden brown
Add tomatoes and let it cook for 3-4 minutes
Add all the masalas
Saute for 2 minutes
Then add marinated chicken
Put some water, cook till chicken is tender
Garnish with chopped raw mango pieces, before serving

2 raw mangoes, peeled and grated
2 cups catfish pieces
1 tsp lemon juice
1 tsp fish sauce
1/2 cup sliced onion
1/4 cup chopped spring onion
1/4 cup roasted crushed peanuts
2 tbsp fresh chopped mint
2 green chillies, grind to paste
3 tbsp olive oil
1/4 tsp rushed red pepper
Salt and pepper as per taste
Put crushed pepper in olive oil, keep aside
Deep fry the fish pieces, till golden brown
Drain and keep aside till cool
Mix all the ingredients
Serve with grated vegetables

For Mango Sauce:
1 riped mango, peeled and sliced
1/2 cup sugar
1 tbsp lemon juice
2 tbsp butter.
For Cake:
24- gms plain flour
6-8 tbsp pineapple juice
200 gms powdered sugar
4 eggs
200 gms butter
1 tsp baking powder
1 tsp mango essence
Method for Mango Sauce:
Melt sugar till brown
Add butter and lemon juice
Stir till syrup forms
Place mango slices
Let it cook for 3-4 minutes
Method for Cake:
Cream the sugar and butter till light and fluffy
Add egg yolks one at a time and beat well
Beat the egg whites till stiff
Fold in the sifted flour with the baking powder alternating with egg whites to the cream mixture
Add mango essence and mix well
In a baking dish, place the mango slices (removed from sauce)
Then pour the sauce over it
Pour the cake batter
Bake at 170 o for 30-40 mins.
Insert a knife into centre
If it comes out clean, the cake is done
Allow it to cool and then turn upside down

Ripe mango pulp ( Alfonso or Dashari ) 250 gms., Powdered sugar 250 gms., Khoya 250 gms.
For decoration
Cardamom powder ? tsp., Chironji 2 tbsps., Pista, chopped 1 tsp., Tutti-frutti, chopped 1 tsp., Orange colour 6-8 drops.

1.Mix together the mango pulp and 100 gms sugar and cook in a thick vessel till reduced by half.

2.Grate the khoya and fry it in a karahi on a medium flame.
3.When light pink in colour, add the remaining 150 gms. sugar and the sweetened mango pulp and cook for 5-7 minutes, till the mixture is semi-solid and remove from the fire.
4.Mix in orange colour evenly and prepare small mango shaped burfies