Category Archives: Mango

Recipe – Sweet Mango Pickle / Aam Ka Mitha Aachar

Aviary Photo_131505840321355087

Prep Time: 1 day

Cook Time: 15 Minutes

Serves: 10

Ingredients

  • Raw green mango: 2 large
  • Salt: 1 teaspoons
  • Turmeric powder(haldi): 1 teaspoon
  • Mustard seeds: 1/4 teaspoon
  • Methi seeds (Fenugreek seeds): 1/4 teaspoon
  • Kalonji (black seeds / kala jeera): 1/4 Teaspoon
  • Saunf (Fennel seeds): 1/4 Teaspoon
  • Saunf powder: 1/2 cup
  • Red chili powder: 1 tablespoon
  • Sugar: 1 cup

Method

  • Wash the mangoes and pat dry them.
  • Peel the mangoes. Peel in twice, so there are no green layers left on the outer layer.
  • Cut into 2 halves and take out the seed.
  • Cut into small pieces.
  • In a glass bowl, add the mango pieces, salt, sugar, turmeric powder, red chili powder, saunf powder, mustard seeds, kalonji, saunf and methi seeds. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
  • Heat a heavy bottom pan, add this mix to the pan.
  • In medium heat, let it cook. Do not increase the temperature, otherwise mango pieces will become hard.
  • Cook it in medium heat for 15 minutes. Stir occasionally.
  • Turn off the heat.
  • Let it come to room temperature.
  • Transfer to a glass jar.
  • Keep the jar under Sun for another 1 week.
  • Use it for 2-3 months.

Cook’s Note

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Recipe – Mango Poori

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Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 12 Puris

Ingredients

  • Whole wheat flour (aata): 1 cup
  • Plain flour (Maida): 1/2 Cup
  • Water: As required
  • Ripe Mango Pulp: 1/2 cup
  • Sugar: ¼ 1 Tablespoon or to taste
  • Carrom seeds (Ajwain): ½ Teaspoon (optional)
  • Oil: 1 teaspoon and as required to fry the puris

Method

  • Mix sugar and ajwain with the flour. Toss well.
  • Using mango pulp knead a hard dough. Use water if required. (If the dough is soft, it would absorb more oil while frying).
  • Add 1 teaspoon oil to the dough and knead again.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 12 equal portions. Roll each portion into ball.
  • Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
  • Heat oil for deep fry.
  • In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
  • Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.
  • Serve hot.

Recipe – Homemade Easy Mango Ice Cream

 

mango ice cream

 

Prep Time: 12 hours

Serves: 4

Ingredients

  • Ripe Mango pulp: 2 cups
  • Fresh Milk Cream: 1 cup
  • Milk: ½ cup
  • Sugar: ¾ cup
  • Vanilla Extract: a few drops

Method

  • Take the fresh milk cream in a bowl.
  • Using hand blender blend it for 6-7 minutes or till it is creamy and frothy.
  • Add vanilla, milk and sugar and blend for another 4-5 minutes.
  • Add mango pulp and blend for 2-3 minutes.
  • Transfer to an air tight container.
  • Deep fridge for 4 hours.
  • Take out and blend again.
  • Deep fridge for 8-10 hours or overnight.
  • Scoop out the ice cream and serve.
  • You may add chocolate chips and chocolate syrup while serving.

 

Recipe – Mango Chutney

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Prep Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4

Ingredients

  • Mango: 2 medium sized, washed and chopped into small pieces
  • Oil: 1 Teaspoon
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 ½ teaspoon
  • Red Chili Powder: 1 teaspoon
  • Sugar or Jaggery (Gur): 2 tablespoons
  • Salt: 1 Teaspoon
  • Turmeric powder: ½ Teaspoon (optional)

Method

  • Heat Oil in a pan, add Bengali Panchforon, and when it changes color, add Mangoes, salt, turmeric powder. Stir and cover it till Mangoes are cooked.
  • Add sugar or jaggery, and red chili powder. Cook till sugar or jaggery melts.
  • Turn off the heat and serve hot.
  • Or, let it cool and preserve it in an air-tight container.

Cook’s Note