5 Delicious Mango Recipes You Must Try This Summer
April 19, 2022, 12:15 a.m.
2 minute read
One of the benefits of the summer season is that you can enjoy sweet and juicy mangoes during this time.
This luscious and sweet summer fruit is versatile and can be added to catsjuices, salads, desserts, pickles and chutneys.
Known as the “king of fruits”, the mango is rich in minerals, vitamins and antioxidants.
Check out these five delicious mango recipes.
Mango kheer is a creamy and sweet dessert that adds a fun twist to the traditional kheer recipe and satisfies your sweet tooth.
Add milk, basmati rice and sugar to a saucepan and mix well. Add the saffron strands and stir again. Once boiling, add the mango puree, almonds, raisins and mint leaves and cook well.
Garnish with almonds, refrigerate and serve chilled.
This sweet and refreshing mango curry recipe is perfect for summer and tastes best with rice.
Heat the oil, add the mustard seeds and curry leaves and mix well. Add turmeric powder and coconut cream and let boil.
Add mango puree, water, jaggery, salt and yellow chili powder. Mix well and bring to a boil.
Add the ripe mango cubes, boil and serve hot.
Grind some digestive biscuits into fine crumbs. Add the butter and grind again. Pour this mixture into a cake tin and bake for 7 to 8 minutes in a preheated oven at 180°C.
Whip a mixture of powdered sugar, cream cheese, mango pulp and melted white chocolate and pour into the cake pan.
Refrigerate for four to six hours. Garnish with a few pieces of fresh ripe mango and enjoy.
Infused with the flavor of fresh ripe mangoes and lots of gheethis brightly colored mango Halva the recipe is easy to make.
Roasted wheat flour, chickpea flour and semolina in ghee. Add hot water to it and mix well. Add the mango puree, sugar and fresh cream and cook for a few minutes.
Add cardamom, walnuts and more ghee; mix well.
Garnish with pistachios and serve.
Pressure cooking dal with turmeric powder and water and mash it well.
Add water, salt and pieces of ripe mango and boil for some time. Separately, heat the oil, add the cumin seeds and the asafoetida; let it crackle.
Add garlic, green chilli, onion and curry leaves and cook well.
Pour this over the dal and mix well. Add the coriander leaves, simmer for two minutes and serve hot.