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

Aviary Photo_131505849106566848

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.

Cook’s Note

 

Recipe – Homemade Easy Mango Ice Cream

Aviary Photo_131505835324439756

Prep Time: 12 hours

Serves: 8-10

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.

Cook’s Note

 

Recipe – Mango Chutney

Aviary Photo_131505836275365230

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

 

Recipe – Mango Pickle / Aam ka Khatta achaar / Aam ka achar

Aviary Photo_131505839634278840

Prep Time: 1 week

Cook Time: 5 Minutes

Serves: 10

Ingredients

  • Raw green mango: 2 large
  • Salt: 3 teaspoons
  • Turmeric powder(haldi): 2 teaspoons
  • Mustard Oil: 1/4 cup
  • Hing (Asafoetida): 1 pinch
  • Mustard seeds: 1/2 teaspoon
  • Methi seeds (Fenugreek seeds): 1/4 teaspoon
  • Kalonji (black seeds / kala jeera): 1/4 Teaspoon
  • Saunf (Fennel seeds): 1/4 Teaspoon
  • Red chili powder: 1 tablespoon
  • Mustard (Sarson) powder: 1/2 cup

Method

  • Wash the mangoes and pat dry them.
  • Cut into 2 halves and take out the seed.
  • Cut into small pieces. Do not peel them.
  • In a glass bowl, add the mango pieces, salt and turmeric powder. 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.
  • Salt will leave water, so the mix will become watery.
  • Drain the excess water and spread the mango pieces on a sieve or cotton cloth for 4-5 hours. let the excess water dry. Do not over dry them.
  • Once it is dried, take out the pieces in a bowl. Add red chili powder, mustard powder, mustard seeds, kalonji, saunf and methi seeds. Mix well.
  • Heat mustard oil in a small pan. Let it smoky hot.
  • Turn off the heat.
  • Add Hing in the oil and let the oil come to room temperature for 1 hour. Now add this oil to the bowl of mango pieces.
  • Mix well.
  • Transfer to a glass jar. Press the mango pieces, so the oil will come on the top.
  • Keep the jar under Sun for another 1 week.
  • Use it for 2-3 months.

Cook’s Note:

 

Recipe – Mango Rice

Aviary Photo_131505841302196898

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients

  • Rice: 1 ½ Cup
  • Water: 4 Cup
  • Raw green mango: 2 medium sized
  • Water: as required
  • Oil / ghee: 1 tablespoon
  • Mustard seeds: ½ Teaspoon
  • onion: 1, chopped
  • Dried Red chili: 1
  • Green chili: 1, chopped, crushed or paste
  • Ginger: 1 teaspoon, chopped, crushed or paste
  • Roasted Chana Dal (Dalia): ½ Tablespoon
  • Peanuts: 1 tablespoon
  • Curry Leaves: 4-5
  • Salt: 1 ½ Teaspoon or taste
  • Turmeric powder (Haldi): ¼ teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander Leaves: 1 tablespoon, chopped

Method

  • Trim, Peel, deseed and cut the mangoes into small ½-inch pieces.
  • Heat oil/ghee in a pot / pressure cooker. Add mustard seeds, dried red chili and curry leaves.
  • After 30 seconds add onion, ginger, green chili, peanuts. Roast for 1 minute.
  • Add roasted chana dal, mango pieces, salt, turmeric powder. Mix well and stir for 1 minute.
  • Add rice and cumin powder. Mix well.
  • Add water and let it boil.
  • Once water starts to boil, lower the heat and cover the pot / pressure cooker.
  • Simmer for 15 minutes in low heat till rice is cooker. If you are using pressure cooker wait till 1 whistle in high flame or switch off after 15 minutes in low flame before whistle.
  • Turn off the heat.
  • Wait till steam escapes from pressure cooker.
  • Remove the lid add coriander leaves.
  • Serve hot.

Cook’s Note

 

Recipe- Mango Milkshake / Mango Smoothie

Aviary Photo_131504956400182351Prep Time: 35 Minutes

Cook Time: 0 Minutes

Serves: 4

Ingredients

  • Ripe Mango: 2, medium
  • Milk: 4 Cup
  • Sugar: 2 tablespoons
  • Honey: 1 Tablespoon
  • Cardamom Powder (elaichi powder): 1/4 teaspoon
  • Vanilla extract: ½ teaspoon
  • Vanilla Ice cream: 8 small scoops
  • Ice Cubes: 8-10
  • Mixed dry fruits: chopped, 1 tablespoon

Method

  • Peel and cut the Mangoes into small pieces. Deep fridge them in refrigerate for 30 minutes.
  • Blend the frozen Mango, sugar, honey, cardamon powder, 4 scoops of ice cream, vanilla extract until smooth.
  • Add Milk and blend again.
  • While serving, add 2 ice cubes in a glass, pour the Mango shake, add 1 scoop of ice cream on top and garnish with chopped dry fruits.
  • Serve Immediately.

Cook’s Note:

  • You may use almond milk for a better flavor.
  • You may use sweet whipped cream and chocolate syrup for decorating on top of the smoothie.
  • Instead of mango pieces, you may use the ready-made mango pulp as well.
  • Checkout all the recipes using Mango as main ingredient in this link: https://snehdeepskitchen.com/category/recipes-by-ingredients/mango/