Eggless Mango Mousse ... 3 ingredients, light and airy, so delicious, bright and cheerful, making the most of the mango season. Mangoes are of course the best part of the Indian summer and here's one of the simplest ways to celebrate this luscious fruit. Just three simple ingredients and a quick eggless recipe where the longest wait is for the mousse to set. The wait is so worthwhile because that first spoonful is light as a cloud, so refreshing!

The post 3 ingredient delicious, bright, cheerful Eggless Mango Mousse appeared first on Passionate About Baking.

This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)

I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.

This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.

It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.

There are three types of heat in this salad: 

1. green chilies
2. cayenne
3. red pepper flakes.

You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.

Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.

Why You’ll Love Mango Chickpea Salad

• easy, 1-bowl salad
• sweet mango, earthy chickpeas, fresh veggies, and sweet, roasted corn
• delicious cumin-lime dressing and red pepper spice oil bring out the flavors
• quick and easy summer lunch
• naturally gluten-free, soy-free, and nut-free
• easy oil-free option

Continue reading: Mango Chickpea Salad with cumin lime toasted pepper dressing

The post Mango Chickpea Salad with cumin lime toasted pepper dressing appeared first on Vegan Richa.

Can you believe that this homemade mango ice cream is made with just three ingredients which is mango, condensed milk and fresh cream. It is an eggless icecream and doesn’t require any ice cream maker. This ice cream is so smooth and creamy made with real ingredients, no artificial flavours and colors. This is one...

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The post No Churn Mango Ice cream Recipe appeared first on Yummy Tummy.

Mambazha payasam also known as Mampaal is one of the traditional South Indian recipe made on Vaikasi visagam to celebrate Lord Murugan birthday. On the day of Vaikasi visagam, along with mambala kaadi, panchamirtham, sweet pongal and fruits are also offered. Every spoon of this mambala kaadi has the balanced flavours of sweet mango, dry...

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The post Instant Mambazha Payasam appeared first on Yummy Tummy.

Mango frozen yogurt is a cool and creamy refreshing treat. The best part is that it is made with just three ingredients like fresh mangoes, hung curd, and sugar. It does not require any fancy ice cream maker, just a blender is enough. Just blend, mix and freeze. The recipe is so versatile that you...

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The post Mango Frozen Yogurt Recipe appeared first on Yummy Tummy.

I should have made and shared this Kerala style raw mango prawn curry long back given my irresistible love for prawns, but somehow I became way too late on this! This is the best summer dish I could have ever asked for!

Indian summers are hot! Scorching hot! And that’s exactly what most parts of India is going through currently! Super strong sun with blazing heat!

But if there is one thing that’s best about Indian summers then that’s the availability of mangoes, the king of fruits! We Indians are crazy about mangoes and why shouldn't we!

Mangoes are available in so many shapes, varieties and types that you can’t taste all in a single season! Then there are raw mangoes and ripe mangoes! Options are simply endless!

I have already shared many mango recipes here using either ripe or raw mangoes and all of them became supremely popular which shows our undying love for this summer fruit!

Today's recipe of raw mango prawn curry is made with raw mango and is a dish for your main course! Being an avid prawn as well as mango lover, this recipe gives me the best of both worlds!

I earnestly urge you to not miss making this summer special prawn curry this summer season as I can guarantee you will love it as much as we did!

What is raw mango prawn curry?

I discovered this raw mango prawn curry while searching for raw mango chicken curry! And thank God I did!

This tangy prawn curry is a traditional recipe from the coastal state of Kerala and boasts all the heavenly goodness of classic Keralian cuisine - seafood, coconut and of course mango!

The gravy of this raw mango prawn curry is so addictive that you will polish it off in just no time and I can vouch for that! The silky smooth gravy made of creamy coconut milk is irresistibly tasty!

Being a prawn lover, this curry became another staple of mine in my meal plans! This is healthy, tasty and cooks very fast! What more do you want to maintain a healthy eating habit?

The post Raw Mango Prawn Curry Kerala Style | Mango & Prawn Curry with Coconut Milk first appeared on Flavor Quotient.

10 delicious Eggless Mango Desserts you NEED to make before the season ends. I often use different elements from different recipes to create a completely new dessert. If there's one thing that makes the Indian summer bearable, it's definitely mangoes!

The post 10 Delicious Eggless Mango Desserts to make now appeared first on Passionate About Baking.

With semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!

The post Eggless Tropical Mango Trifle Pudding… dreamy desserts for summer! appeared first on Passionate About Baking.

 Mango season is almost coming to a close as Neelam variety of Mango has now landed in the markets . It is said that when the Neelam variety Mango shows up,it means the Mango season is almost over .

Summer is the time to rejoice delicious and juicy mangoes and jackfruit along with the other seasonal summer fruits.  

Mango is a fruit loved by one and all and there will hardly be any haters for Mango.  In the recent years , I am seeing a surge in restaurants hosting a Mango Meal special with a wide menu of 18 to 20 items made from ripe mango as well as raw mangoes .

Vegan Mango shake was on my mind ever since I made the Mango coconut Barfi in the microwave, and it became a super hit with my friends and family .

This year, I was determined to make and blog this vegan Mango shake before the season  ends . As always, I have used the Aaapus variety but Badami or Imampasand variety also give a nice taste. 

Store bought coconut milk can be used or home pressed fresh coconut milk. You can add sugar based on the sweetness from the mango . Most of the times,  sugar isn't needed as the Alphonso or Badami mangoes are very sweet. 

Adding a pinch of cardamom powder and saffron strands is my personal liking as it gives a nice refreshing taste to the mango shake .

Mango Specials from my blog

Mango Barfi

Mango mastani

Mango Lassi 

Aam Ras 

Ingredients 

Method 

Before you go on to another recipe, stop and give this Christmas fruitcake recipe a try! This is not the famed “traveling fruitcake” recipe.

The post Christmas Fruitcake You Might Actually Like first appeared on Burn Blog.

Mango Ice-cream Recipe

(Stuffed mango ice-cream)

Mango Kulfi: Stuffed Mango Icecream: Kulfi in a mango: Mango Icecream is basically rabri filled inside the mango. So, basically, the idea behind this unique version of kulfi is to have a different flavor in each bite. When you have the first bite of this ice cream, you feel the real taste of mango and when you take the second bite, you feel the fusion of kulfi and mango which will increase the level of taste.

Mango Icecream is one of the most common icecreams which our mothers used to make as the availability of this King of fruit is high during summers. There are a lot of variations in this icecream like some make it by adding cornflour, some make mango shake and then deep-freeze it to set but this kulfi in a mango version is a little different and much tastier as well.

I saw this type of Mango Icecream in the market in my hometown. A shopkeeper is cutting down pieces of mango, I curiously saw and strange that he had cut down the seed also and people are enjoying it. Then my mother told me the procedure. This incident happen when I was 10 years old. From that time I always want to make this. Now, during every Mango season, I prepared it about 5-6 times and narrates the story to my husband every time.

Let us discuss the recipe in detail: Firstly, Use full-fat milk then only it enhances the flavors of Rabri. While making Rabri, I add Bread Crumbs to have instant Rabri but you can skip it and follow the traditional method to make rabri.

Secondly, Use of flavors totally depends on you, whether you want to use cardamom powder, rose water, or kewra water. All three tastes are good. Along with flavors, these have a nice aroma as well.

Thirdly, Make sure to place the mango correctly in the freezer, it is better to put mango in a glass and then in a freezer. Also, once it sets properly, take it out 5-6 minutes before cutting.

Last but not least, this much icecream is sufficient for 2 persons. So, adjust the quantity as per the number of people. Some of the amazing mango desserts are listed below:

MANGO SHRIKHAND

MANGO MASTANI

Apart from this, highlighting some of my other Desserts Recipe:

NANKHATAI

JALEBI

AATE KE LADOO

RAVA KESARI

Step by step instructions

• Take milk in a wok and bring it to boil on high flame.

• Once it starts boiling, reduces the flame to medium. Scrap the sides. Reduce the milk to half.

• Meanwhile, add green cardamoms to it. This will enhance the taste.

• As the milk starts thickening, add sugar to it. Mix well.

• Add chopped nuts. This step is optional. If adding, make sure to chop them finely.

• Now, add bread crumbs to it. This will immediately give a thick texture to the milk.

• When the milk reaches the desired thickness, turn off the flame. Allow it to cool down completely.

• Take a mango, cut its top part. Keep it aside.

• With the help of a knife, cut slowly from the sides of the seeds. We have to remove the seed without cutting the mango.

• With thumb and first finger, remove the seed. It will be a little difficult for the first time.

• Rabri cooled down completely.

• Fill it in the mango.

• Cover the mango with the top. Keep it in the freezer for 6 hours or till set.

• After 6 hours, take the mango out from the freezer. Remove its peel.

• Slice it.

• Serve immediately. Mango Ice cream is ready.

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Print

Mango Ice cream

stuffed mango icecream

Course Dessert

Cuisine Indian

Keyword desserts, fruits, healthy fruit, mango, mango dessert, mango ice-cream, mango recepes, sweet

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 6 hours 30 minutes

Servings 2

Ingredients

• 1 number mango
• 1 litre milk
• 2 no. green cardamom
• 2 tbsp sugar
• 2 tbsp bread crumbs
• dry fruits chopped

Instructions

• Take milk in a wok and bring it to boil on high flame.
• Once it starts boiling, reduce the flame to medium. Scrap the sides. Reduce the milk to half.
• Meanwhile, add green cardamoms to it.
• As the milk starts thickening, add sugar to it. Mix well.
• Add chopped nuts. This step is optional.
• Now, add bread crumbs toit. This will immediately give a thick texture to the milk.
• When the milk reaches the desired thickness, turn off the flame. Allow it to cool down completely.
• Take a mango, cut its top part. Keep it aside.
• With the help of a knife,cut slowly from the sides of the seeds. We have to remove the seed without cutting the mango.
• With thumb and first finger, remove the seed. It will be a little difficult for first time.
• Rabri cooled down completely.
• Fill it in the mango.
• Cover the mango with the top.
• Keep it in freezer for 6 hours or till set.
• After 6 hours, take the mango out from the freezer.
• Remove its peel.
• Slice it.
• Serve immediately. Mango Ice-cream is ready.

Notes

• Select big size mango.
• When the rabri cool down completely, then only fill it inside the mango.

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<p>The post Mango Ice-cream first appeared on Aroma of Kitchen.</p>

The sun-dried mango is a unique traditional preserve that is utilized as a pickle or as a component of curries and rasam. It is a summer tradition to make these maanga vattal. Try out this as my mother teaches me to make them.

One of the first things I ask for as soon as I drop my bags at Mum is for maanga vattal. This time was no different. With mango trees surrounding the house, these sundried mango pieces are a spicy quick treat that amma keeps with her hundred-odd varieties of pickles. When she said she had none in stock at this time I was a bit disappointed. I am sure she spotted it too. The next day there was a small basket of raw mangoes ready. So here we are capturing how the dried mango vattal is made. Win-win, I get the vattal and the learning of making it. Sharing the recipe here for you too to save and use when green mango is in season for you. 

Ingredients for the maanga vattal

Raw mangoes- Sour green mangoes are specifically chosen to make sundried mangoes. the variety we have here is called “pulian” which is a local favourite for its extreme sourness. these are picked fresh from the tree using net baskets to prevent them from falling down and damaging. 
Salt – Amma will not agree if it is not crystalline salt. She disapproves of the refined table salt as it has no flavour!! I agree, the minerals make the flavour better. 
Chillies the chilli used in this recipe is for the pickle flavour. You can make salted pieces too. The heat is usually from dried and powdered Serrano peppers. If not use cayenne powder.

The step-by-step process for making dried mango

Prepping the mangoes

Once the mangoes are chosen break off the stem and wash off the stain that drains. Take care to protect your face as the stain causes burns. Slice off the flesh from either side of the mango seed. You can cut this into halves or quarters. The seed can be preserved as such or the side flesh can be cut away and dried. 
Seasoning the mango pieces since it is a preserved form of mango, salt is the main preservative. Along with this chilli powder is added to provide spiciness and feel like a pickle. Once the salt and chilli are rubbed on the pieces. Leave this in the mixing bowl for a couple of hours so that the water from the mango is extracted with the salt.

Drying stages

3 to 5 days in the hot tropical sun is what makes the maanga vattal so perfect. The brined and seasoned mango pieces are arranged on a plate or clean cloth under the sun in a single layer. Try doing this early morning to avoid the sun glare. This will start drying and within a day the edges will curl up. Flip it over and dry it the next day. The pieces will shrink and roll as drying continues. After couple more days in the sun test if the centre is dry. When warm from the sun, the pieces will snap this is the best test for the drying process completed.

Storing the mango pieces

Once dried the maanga vattal shrinks to very small pieces. These can easily be stored in an airtight bottle in your pantry for up to a year. If the weather is a bit humid,  make sure you redry it in the hot sun say once in three months.
To use remove the necessary pieces with a dry spoon and seal the bottle back again 

How to use maanga vattal?

The dried raw mango pieces are a fantastic side to give a spicy sour bite to simple meals, kanjis or koozhu. If you soak the pieces in a tbsp or two of warm water they soften to form a pickle.
Amma makes a fabulous vattalkozhambu curry with maanga vattal that we had blogged about a long while ago – Click here for the link.
I use the manga vattal she gives to make a quick rasam by boiling the same with excess water, crushed garlic, rasam powder,  a shallot, curry leaves etc and seasoning to adjust. This is a thin rasam that is more like a soup broth than one to have with rice.

Stay connected 

Try out making these maanga vattals in summer this year. there are a few other vattals and vadams w keep stock. the Sago papad, avalakki sandige, kumbalanga kondattam, thamarakizhangu vattal are some we have in stock. However, I am learning new ones this year from my mother. Will share them with you as I get them right. Try out this manga vattal if you get fresh raw mangoes and then try out the vattal kozhambu with it. Share us a review when you make these and rate the recipe with 5 stars. Subscribe so we can bring you the latest content or connect with us via Facebook, Twitter and Instagram.

Stay on to explore more posts as I go back to help my mother.

This frozen yogurt bark with mango is the perfect refreshing snack. It’s so easy to whip up, healthy and packed with protein. You’ll want a batch in your freezer at all times.

This recipe is super simple to make – it’s the perfect recipe to involve your kids in. 

Frozen Yogurt Bars Ingredients

plain yogurt – I personally like using full-fat yogurt for yogurt bars because it’s thicker and a bit more rich, but you can use regular plain yogurt... if that’s all you have and low-fat yogurt  & for my vegans friends can use Greek yogurt.

Sugar or honey – I used sugar in it because my mangoes are not too sweet and if it’s not bough sweet you can use honey too. If you want to keep the recipe super low in sugar you can use plain yogurt without sweetening it, but I think it tastes really good with a little maple syrup.

Mango– you can use any fresh mango chunks  you like, but I love the swirls in it, so I use purée for bars and purée to makes swirls inside the bars 😋😀 you can use any fruits of your choice.

Tutti frutti for garnish - you can use anything, it perfectly goes with dry fruits and great going with coconut flakes

One of my favorite recipes to use to cool off with are these frozen fruit bars. They are so simple to make, and they are better for you than most of the ice cream bars and other frozen treats that you will normally find at the store because they are made with fresh yogurt. 

In my family, we all are big fan of ice cream, but as you all know, ice cream isn’t always the healthiest dessert option. That is why I decided to replicate some of the fresh ice cream bars into this.

You can use the same mango yogurt mixture into popsicles too, I made that way also but forget to click it.

Prep Time : 10 mins

Freezing Time : 4 hrs

Total Time : 4 hrs 10 mins

Course: Dessert

Cuisine: American, Fusion, Indian 

Servings: 3

Author: Jolly Makkar

1 cup = 240ml; 1 tbsp=15ml;1 tsp = 5ml;

Ingredients:

Mango Puree – 1/2 cup

Homemade Curd/Yogurt – 1/2 cup

Sugar – 2 tbsp (according to sweetness of your mango)

Tutti frutti for garnish/crushed dry fruits – 2 to 3 tbsp

Instructions :

1. Peel the mango, chop the pulp and puree the same. I used one ripe mango. Set aside about 1/2 cup of the puree.

2. Line a cake pan or baking tray with parchment paper. I lined my cake tin with the parchment paper.

3. In a blender, add the puree, yogurt and sugar.

4. Blend it once or twice in the high mode or instead of blending you can use the hand whisk an combine them well. And make sure the sugar is dissolved.

5. Now pour this mix into the cake tin lined with parchment paper. Tap it nicely to the mix until it is evenly spread.

6. Take a 2 tbsp of mango puree, add on top of  yogurt mango mixture and make a swirls on it.

7. Next, sprinkle the tutti frutti or your choice of crushed dry fruits on top and freeze it.

8. After 3-4 hours, take out from freezer and CUT them into your favorite shapes and freeze them again. Or You can store them into zip lock bag for longer time.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time THE LETTER "Y" so I choose my key ingredients YOGURT and make this easy and HEALTHY MANGO YOGURT BARS

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