Recipe- 3 Mango Recipes To Make You Fall In Love With The Fruit

Mango-the king of fruits, is back with its season. There are ample variety of mangoes available in India. Every variety has its own unique taste. Mangoes are so tempting that you cannot miss eating them. So, here rae 3 mango recipes you can try this summer at home.

# Mango Ice-Cream

Ingredients

11/4 cup (300ml) double cream (heavy cream)
1/3 cup (100g) sweetened condensed milk
1 cup fresh mango pulp
1 teaspoon vanilla essence
2 tablespoons mango cut into cubes (for garnishing)
Few sprigs of mint for garnishing (optional)

Method

- Pour the heavy cream in a large bowl and place this bowl in the freezer for 10-15 minutes. If you are going to use a hand whisk, place it in the freezer as well with the cream.

- Place condensed milk in the freezer for 10-15 minutes.

- After chilling the heavy cream in the freezer, beat it using a hand or electric whisk until soft peaks are formed.

- Add chilled condensed milk, mango pulp and vanilla essence to the whipped cream. Mix gently using a spatula until just combined. Do not overmix.

- Combine the cream, condensed milk, and mango pulp in a blender jar and blend till smooth.

- Pour into a shallow freezer-safe container and freeze for 6-8 hours.

- To serve, scoop out the ice-cream using an ice-cream scoop or a round ladle. Garnish with mango cubes and a sprig of mint.

# Mango Jam

Ingredients

1 ripe mango (peeled & chopped)
5-6 tablespoons sugar
2 teaspoons lemon juice

Method

- Combine the chopped mangoes, sugar and lemon juice in a thick bottomed cooking pan and leave aside for 15 minutes without switching on the heat.

- After letting it rest for 15 minutes, cook it on medium heat for about 5-7 minutes while stirring continuously. Mash the mango pieces with the help of your ladle but leave a few for a chunky jam.

- Reduce the heat to low and cook till it comes together and reduces to jam consistency. Keep stirring continuously while cooking on low heat to prevent it from sticking on the pan. When the jam is ready, it will have a glossy sheen.

- You can check if it is ready using a simple technique. Take a spoonful of jam and drop it back in the pan. If it is ready, it will drop as a lump, however if it is not ready and needs to be cooked bit more, it will drop from the spoon as droplets.

- Once the jam is done, turn off the heat and let it cool completely. Store in an airtight and dry glass jar. Keep refrigerated.

# Mango Shrikhand

Ingredients

2 cups full-fat yogurt
1/2 cup mango cut into cubes
1 cup mango pulp + 2 tablespoons for garnishing
1 tablespoon chopped pistachios

Method

- Place a fine strainer on a bowl and pour the yogurt in the strainer.

- Cover it and place the strainer along with the bowl at the bottom in the fridge overnight. The water seeping out from the yogurt will get collected in the bowl. You can discard this water or use it in paratha dough.

- Transfer the strained yogurt in a deep bowl and keep it aside.

- Add the mango pulp to the strained yogurt. Mix gently by folding the mango pulp in the strained yogurt until just combined.

- Do not over mix or use an electric blender/mixer otherwise the shrikhand will lose its creamy texture.

- Scatter a teaspoon of chopped mango at the bottom of shot glasses or serving bowls.

- Put spoonfuls of shrikhand on top of chopped mangoes to fill the shot glasses/serving bowls. Top it up with a tablespoon of mango pulp and garnish with chopped pistachios.

- Refrigerate for 2 hours before serving.

- Serve chilled.