Mango Raita is a quick and simple, refreshing side dish made by blending sweet juicy mango cubes with thick curd. It is lightly seasoned with saffron and roasted cumin powder which gives it nice aroma and flavor. This raita is a lovely twist on regular yogurt raita and perfect to balance spicy meals.

It is usually served with biryani, paratha, pulao or even non-vegetarian dishes to give sweet cooling contrast. The mango in this recipe gives natural sweetness while the curd keeps it creamy and light. This recipe is quick to make and feels like special treat on warm days or during festive meals.

About Mango Raita

Mango Raita is basically yogurt based side dish which gets tropical touch with ripe mangoes. Its origin is Indian where fruit raitas are often paired with rice dishes to complement rich and spicy flavors. This recipe has smooth and creamy texture with soft mango cubes that give burst of sweetness.

It has a sweet flavor from mango, tanginess from curd and aroma from saffron and roasted cumin. It's light on stomach and easy to digest. Variations can include adding pinch of black salt for tangy taste or little red chili powder if you like hint of heat.

Some people prefer thicker raita while some like it slightly runny. Mango Raita works both ways depending on curd you use. You can blend some mango with curd for smoother texture while keeping cubes for bites. Sweet mango makes it feel little festive even though it hardly takes any effort.

I usually make this occasionally for my friends or family with biryani. This is one of those recipe I always make when I want something simple but still feel little special. It looks all fancy but actually comes together so quick.

Mango Raita Ingredients

• Curd - I added thick curd to make the raita creamy. You can use plain yogurt also if thick curd not there.
• Milk - I soak the saffron strands, it gives a nice golden color and aroma.
• Mango - I added fresh ripe mango, adds fresh fruity flavor to the raita. You can also use canned mango chunks if fresh not in season.
• Sugar - This add sweetness to the raita. You can skip if mangoes already sweet.
• Saffron strands - I add it for subtle aroma and light color to raita. You can also use pinch of turmeric if saffron is bit expensive.
• Roasted jeera powder - I have used this, it adds nutty flavor and little warmth to raita. You can roast cumin at home if store bought not is available.

Why This Recipe Works

• This recipe quick and easy to make and uses very simple ingredients.
• It is creamy and little sweet, gives refreshing taste that balances spicy meals.
• This dish has natural sweetness and nice texture with soft cubes.
• This raita recipe goes well with biryani, pulao and roti varieties.
• This recipe has a nice aromatic flavor and rich taste.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Mango Raita Step by Step

1.Take warm milk, add saffron strands to it, let it sit for few minutes. Meanwhile take the curd and whisk it well until creamy.

2.Add saffron milk, jeera powder and mix well.

3.Now add sugar. Rinse the mango, peel the skin.

4.Chop into small cubes, add it to the raita. Reserve few while serving.

Serve with pulao / rotis!

Expert Tips

• Choose mangoes - I usually used sweet, soft mangoes for that natural sweetness. Avoid using hard mangoes, it makes the raita bit sour.
• Whisk curd properly - I have found whisking curd till smooth makes the raita more creamy and easy to mix well.
• Soak saffron in warm milk - I have soaked saffron in warm milk, this adds a nice color and aroma. You can let it sit bit longer for deeper color.
• Adjust sweetness - I used to taste the mango before adding sugar. Some mangoes is already too sweet, so you may not even need sugar.
• Add ons - I added few chopped nuts like badam or cashew for that crunchy bite and rich taste.

Serving and Storage

Serve this with biryani, pulao or simple rotis. It works as cooling side for spicy or rich meals. You can store leftover raita in fridge up to one day. Give quick stir before serving again. Avoid making too far in advance as mango cubes can release water and make raita slightly watery.

FAQS

1.Can I skip saffron?

Yes, you can skip saffron. It mainly for color and aroma, raita still taste good without it.

2.Can I make this in advance?

You can make 1-2 hours before serving. I don't recommend making it a day ahead because mangoes release water and make it watery.

3.Can I use canned mango?

Yes, canned mango chunks work if fresh mangoes not available. Make sure they sweet and not too tart.

4.Can I add spice?

Yes, you add red chili powder or chaat masala for some spice flavor.

5.Can I make without sugar?

Yes, you can skip sugar if mangoes sweet enough. And just enhances natural sweetness little bit.

If you have any more questions about this Mango Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Raita Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Raita Recipe

Mango Raita is a quick and simple, refreshing side dish made by blending sweet juicy mango cubes with thick curd. It is lightly seasoned with saffron and roasted cumin powder which gives it nice aroma and flavor. This raita is a lovely twist on regular yogurt raita and perfect to balance spicy meals.

Course Side Dish

Cuisine Indian

Keyword easy mango recipes, Kerala Meal Sidedish, lunch recipes, Onam, Onam Sadya, raita recipes, Side Dish, thayir pachadi recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Calories 100kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• 1 tablespoon boiled milk
• 1 mango cubed
• 1 teaspoon sugar
• few strands saffron
• ¼ teaspoon roasted jeera powder
• salt to taste

Instructions

• Take warm milk, add saffron strands to it, let it sit for few minutes. Meanwhile take the curd and whisk it well until creamy.
• Add saffron milk, jeera powder and mix well.
• Now add sugar. Rinse the mango, peel the skin.
• Chop into small cubes, add it to the raita. Reserve few while serving.
• Serve Mango Raita with pulao / rotis!

Notes

• Choose mangoes - I usually used sweet, soft mangoes for that natural sweetness. Avoid using hard mangoes, it makes the raita bit sour.
• Whisk curd properly - I have found whisking curd till smooth makes the raita more creamy and easy to mix well.
• Soak saffron in warm milk - I have soaked saffron in warm milk, this adds a nice color and aroma. You can let it sit bit longer for deeper color.
• Adjust sweetness - I used to taste the mango before adding sugar. Some mangoes is already too sweet, so you may not even need sugar.
• Add ons - I added few chopped nuts like badam or cashew for that crunchy bite and rich taste.

Nutrition

Serving: 75g | Calories: 100kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 253mg | Fiber: 1g | Sugar: 15g | Vitamin A: 838IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 0.3mg

The post Mango Raita Recipe appeared first on Sharmis Passions.

Mango Phirni is a creamy and delicious pudding made by cooking rice paste with milk and flavored with fresh mango puree. It is smooth, slightly sweet and perfect to serve chilled after a heavy meal. The aroma of saffron and nuts adds festive touch and makes occasions more special.

This dessert has a soft texture and melts slowly in the mouth. Mango gives natural sweetness and color. Rice paste and milk makes it creamy and thick. Nuts add crunch and aroma. It is a simple dessert but looks fancy on table and tastes very comforting. I like serving it in small terracotta bowls because it feels traditional.

About Mango Phirni

Phirni is a pudding that is creamy, smooth and usually served in small bowls or earthen pots. Mango Phirni is a seasonal version where fresh mango puree is added to milk and rice mixture gives fruity flavor. Pudding is slightly thick, melts in mouth, and nuts gives little crunch.

Rice is ground to semi coarse paste so it cooks faster and gives smooth consistency. Full cream milk is preferred because it make pudding creamy and rich without extra cream. Saffron strands gives lovely aroma and mild color, making it look very pretty. Some keep it very simple with just sugar and rice.

There are many ways to make phirni. Some use rose water or kewra essence, some add dry fruits while cooking. Mango Phirni is sweet, fragrant and very refreshing when served chilled. I soak rice and almonds first, grind them and cook in milk slowly. Then I add mango puree once phirni is cooled down.

I usually make this when mangoes are in season. Chilling at least one hour makes it taste better and look nice. Kids and adults enjoy it and everyone always ask for more.

Mango Phirni Ingredients

• Mango - I added Alphonso mango variety for this recipe. You can use any ripe mango available. This adds fruity flavor and natural color.
• Basmati rice - I have used basmati rice soaked and ground to semi coarse paste. This gives soft texture to phirni.
• Milk - I have used full cream milk. This makes pudding creamy and thick. You can use any fresh full cream milk.
• Sugar - I have used sugar to sweeten the phirni. Adjust as per mango sweetness.
• Saffron strands - I add this for aroma and slight color. I soak them in warm milk before adding.
• Almonds - I just soaked almonds and ground them with rice. This adds mild crunch and nutty flavor.
• Pistachios - I chopped pistachios are for garnish. This adds color and crunch. You can use any nuts of your choice.     

Why This Recipe Works

• This recipe use semi coarse rice paste which makes phirni smooth.
• The full cream milk in this recipe gives creamy texture.
• It's naturally sweet and fruity because it has mango puree.
• It has a nice aroma, color, and texture from the saffron and the nuts.
• This can be served in small bowls or earthen pots, perfect for special occasions.

Similar Recipes

• Mango mousse
• Chocolate mousse
• Oreo mousse
• Strawberry cheese cake
• Strawberry fool

How to make Mango Phirni Step by Step

1.Rinse basmati rice and soak in water for few minutes. Soak badam in water, then remove the skin. Drain water from rice and transfer almonds, rice to a mixer jar along with little milk. Grind it to a semi coarse paste. When you touch it you should be able to feel the texture, Set aside.

2.Take a heavy bottomed wide pan and boil milk. Let it simmer for 10 minutes, When its reduced add the rice badam mixture.

3.Take a tablespoon of warm milk in a bowl and soak saffron , set aside. Cook for few minutes until rice is cooked. Check whether rice is cooked soft, else cook for 5 more minutes. Once rice is cooked add sugar. Give a stir.

4.Now add saffron milk and let it simmer.Once the mixture is thick more like pudding consistency switch off.

5.From this step its all done off the stove. Let it cool down. Mean while take chopped mangoes in a mixer and grind to a smooth paste.

6.Add this mango pulp to the cooled rice pudding. Mix well. If you feel its too thick, then add little milk.

7.Stir well. Spoon the mixture into any serving bowl. Traditionally phirni is served in earthen pots so I used my terracotta bowls. Garnish with chopped nuts and saffron strands. Chill it at least for an hour and Serve.

Serve chilled, yum!!

Expert Tips        

• Grinding - I usually grind soaked rice with almonds to a semi coarse paste. Don't make it very smooth else it will lose texture.
• Cooking milk - I simmer milk slowly and keep stirring after adding rice paste to avoid lumps or burning.
• Consistency - The consistency should coat the spoon like pudding. If it is too much thick, add few tablespoon milk before serving.
• Chilling - I just chill them for at least one hour before serving. This enhances flavor and texture.
• Flavor - You can add any flavor of your choice like pine apple, strawberry, banana.  

Serving and Storage

Serve Mango Phirni chilled as dessert after meal or at parties. Leftover phirni can be stored in fridge for one day. If it become too thick after refrigeration, add little milk and stir before serving.

FAQS

1.Can I use any mango for phirni?

Yes you can. Alphonso is sweeter and aromatic but any ripe mango work well.

2.Can I skip saffron?

Yes you can. Phirni will still taste good but color and aroma will be mild.

3.Can I make it without nuts?

Yes you can skip almonds or pistachios. It still tastes creamy and delicious.

4.Can I make it ahead?

Yes you can prepare phirni few hours in advance and chill in fridge. It tastes even better when chilled.

5.Can I use low fat milk?

I do not recommend. Full cream milk gives best texture and taste. Low fat milk make it thin and less creamy.

If you have any more questions about this Mango Phirni Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Phirni Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Phirni Recipe

Mango Phirni is a creamy and delicious pudding made by cooking rice paste with milk and flavored with fresh mango puree. It is smooth, slightly sweet and perfect to serve chilled after a heavy meal. The aroma of saffron and nuts adds festive touch and makes occasions more special.

Course Dessert

Cuisine Indian

Keyword dessert recipes, easy mango recipes, milk recipes, phirni recipes, pudding recipes

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 3 cups

Calories 229kcal

Author Sharmilee J

Ingredients

• 1 small mango I used alphonsa
• 2 tablespoon basmati rice
• 2 and ½ cups full cream milk
• 3 tablespoon sugar
• 5 strands saffron
• 5 badam
• 1 tablespoon pistachio chopped for garnish

Instructions

• Rinse basmati rice and soak in water for few minutes.
• Soak badam in water, then remove the skin.
• Drain water from rice and transfer almonds, rice to a mixer jar along with little milk.
• Grind it to a semi coarse paste. Set aside.
• Take a heavy bottomed wide pan and boil milk.
• Let it simmer for 10 minutes. When its reduced add the rice badam mixture.
• Take a tablespoon of warm milk in a bowl and soak saffron, set aside.
• Cook for few minutes until rice is cooked. Check whether rice is cooked soft, else cook for 5 more minutes.
• Once rice is cooked add sugar. Give a stir.
• Now add saffron milk and let it simmer.
• Once the mixture is thick more like pudding consistency switch off.
• From this step its all done off the stove. Let it cool down.
• Meanwhile take chopped mangoes in a mixer and grind to a smooth paste.
• Add this mango pulp to the cooled rice pudding. Mix well.
• If you feel its too thick, then add little milk.
• Stir well. Spoon the mixture into any serving bowl.
• Traditionally phirni is served in earthen pots so I used my terracotta bowls.
• Garnish with chopped nuts and saffron strands.
• Chill it at least for an hour before serving.
• Enjoy chilled Mango Phirni….yum!!

Notes

• Grinding - I usually grind soaked rice with almonds to a semi coarse paste. Don't make it very smooth else it will lose texture.
• Cooking milk - I simmer milk slowly and keep stirring after adding rice paste to avoid lumps or burning.
• Consistency - The consistency should coat the spoon like pudding. If it is too much thick, add few tablespoon milk before serving.
• Chilling - I just chill them for at least one hour before serving. This enhances flavor and texture.
• Flavor - You can add any flavor of your choice like pine apple, strawberry, banana.  

Nutrition

Serving: 75g | Calories: 229kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 293mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1150IU | Vitamin C: 40mg | Calcium: 30mg | Iron: 1mg

The post Mango Phirni Recipe appeared first on Sharmis Passions.

Mango Falooda is a creamy and yummy dessert made with soft vermicelli, chilled milk, sweet mango puree, sabja seeds, and ice cream. This is really nice for mango lovers and perfect for hot days when you wants something cold and fruity. This is one of the best dessert to enjoy during mango season.

It is not just tasty but also fun to make, with layers looking colorful in a glass. Every spoon has mix of textures - soft vermicelli, juicy mango, chewy sabja seeds and creamy ice cream. Mango Falooda is little indulgent but worth the effort at home, specially during mango season.

About Mango Falooda

Mango Falooda is layered dessert from India, but many people across South Asia love it in different ways. Traditionally falooda is made with rose syrup and milk, but mango version uses fresh mangoes to give fruity twist. It is little sweet, creamy and full of textures that makes every bite more interesting.

The texture is a mix of soft and smooth from milk and ice cream, chewy from soaked vermicelli and little crunchy if you add nuts or fruits. The flavor comes mostly from mango which is naturally sweet and fragrant. Adding sabja seeds gives small chewiness and also cooling effect, that is why it is popular in summer.

There are many ways to make Mango Falooda. You can add little rose syrup or kewra essence, some jelly, or fruits like apple, strawberries or kiwi. You can use mango or chocolate ice cream, but vanilla usually taste best with mango. It's simple but looks little fancy if you serve for guests.

I usually make this when mangoes are in season, it becomes small celebration at home. Kids like to help putting layers in glass, and we eat it immediately, it does not stay for long.

Mango Falooda Ingredients

• Mangoes - I used ripe mangoes for puree and chopped pieces, it gives natural sweetness and flavor. You can use frozen mango pulp also if fresh is not available.
• Sugar - I added little sugar while making mango puree and also in milk, it balances sweetness of mango.
• Vermicelli - I used fine semiya for soft layers, it gives chewy texture. Medium vermicelli can also be used, cook well so it is soft.
• Chilled milk - I simmered milk few minutes to slightly thicken, then chilled. Gives creamy taste to falooda. Full cream or toned milk works also.
• Ice cream - I used vanilla ice cream, it melts little into mango layers and gives creaminess. You can use any flavor.
• Sabja seeds - I soaked them in water before adding, gives fun chewy texture and cools body.

Similar Recipes

• Rose Falooda
• Pista Falooda
• Royal Falooda
• Mango Mastani
• Mango Kheer

How to make Mango Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Take 1 cup chopped mangoes in a mixer along with sugar and puree it. Soak sabja seeds in water, strain and set aside.

4.Simmer milk for 15 minutes or until slightly thick, then chill it. Chill the serving glass at least 30 minutes before assembling. Get ready with your ingredients.

5.Then add a layer of cooked vermicelli. Then add a layer of sabja. Then add mango puree, some chopped mangoes.

6.Then add sugar to chilled milk mix well, now pour a layer of milk.

7.Then again spoon mango pulp and add chopped mango pieces. Finally a scoop of vanilla ice cream, drizzle mango puree, add chopped pieces and a cherry.

Serve chilled!

Expert Tips

• Chill glasses - I usually chill serving glasses before assembling, keeps falooda cool and looks more pretty.
• Cooking vermicelli - Cook semiya in lot of water until soft, rinse well so it not sticky.
• Soaking sabja seeds - Soak atleast 10 minutes, they swell good and give right texture.
• Layering - I just start with vermicelli, then sabja, mango puree, milk, and ice cream on top for best taste.
• Ice cream choice - I feel vanilla goes best with mango, chocolate also can try but taste little different.

Serving and Storage

Serve Mango Falooda chilled in tall glasses, it looks nice and tastes best. Goes well with cherry or chopped mango on top for decoration.

Leftover can keep in fridge few hours but ice cream add just before serving. Better eat same day because vermicelli get soft and milk loses chill.

FAQS

1.Can I use frozen mango pulp?

Yes you can, just thaw and blend. Fresh mango taste better but frozen works fine also.

2.Can I skip sabja seeds?

Yes you can, but then it lose little chewy texture and cooling effect. Still falooda is tasty.

3.Can I add mango ice cream?

Yes, you can add mango flavor ice cream. Vanilla usually pairs best with mango for balanced taste.

4.Can I make this in advance?

You can prepare vermicelli, mango puree and milk before, but better assemble just before serving for freshness. Otherwise it gets little soggy.

5.Can I add some nuts?

Yes you can add any of your choice like almonds, pistachios or cashews. You can also put little raisins if you like.

If you have any more questions about this Mango Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Falooda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Falooda Recipe

Mango Falooda is a creamy and yummy dessert made with soft vermicelli, chilled milk, sweet mango puree, sabja seeds, and ice cream. This is really nice for mango lovers and perfect for hot days when you wants something cold and fruity. This is one of the best dessert to enjoy during mango season.

Course Dessert

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword dessert recipes, easy mango recipes, icecreams, milk recipes, semiya recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 Faloodas

Calories 168kcal

Author Sharmilee J

Ingredients

• 1 cup + ½ cup mangoes chopped
• 1 tablespoon sugar
• a handful fine vermicelli
• 1 cup chilled milk
• ice cream
• 1 tablespoon sabja seeds
• water as needed

Instructions

• Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
• Cook until soft. Rinse it well, drain and set aside.
• Take 1cup chopped mangoes in a mixer along with sugar and puree it.
• Soak sabja seeds in water, strain and set aside.
• Simmer milk for 10 minutes or until slightly thick, then chill it.
• Chill the serving glass at least 30 minutes before assembling. Get ready with your ingredients.
• Then add a layer of cooked vermicelli.
• Then add a layer of sabja.
• Then add mango puree, some chopped mangoes.
• Then add sugar to chilled milk mix well, now pour a layer of milk.
• Then again spoon mango pulp and add chopped mango pieces.
• Finally a scoop of vanilla ice cream, drizzle mango puree, add chopped pieces and a cherry.
• Serve Mango Falooda chilled.

Notes

• Chill glasses - I usually chill serving glasses before assembling, keeps falooda cool and looks more pretty.
• Cooking vermicelli - Cook semiya in lot of water until soft, rinse well so it not sticky.
• Soaking sabja seeds - Soak atleast 10 minutes, they swell good and give right texture.
• Layering - I just start with vermicelli, then sabja, mango puree, milk, and ice cream on top for best taste.
• Ice cream choice - I feel vanilla goes best with mango, chocolate also can try but taste little different.

Nutrition

Serving: 100g | Calories: 168kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 48mg | Potassium: 385mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1530IU | Vitamin C: 43mg | Calcium: 165mg | Iron: 0.2mg

The post Mango Falooda Recipe appeared first on Sharmis Passions.

Mango Iced Tea is a refreshing drink made by blending ripe mango puree with brewed tea. It feels like a nice change from the usual hot tea, more so during summer afternoons or even along with evening snacks. This drink feels fruity and soothing, and it makes a great pick when you want something cool and refreshing but not heavy.

The taste is a mix of sweet mango with slight tang from lemon and mild flavor of tea. It feels light and fresh, not too sugary like bottled juices. Mango Iced Tea is also good replacement for soft drinks, since it gives same cool feel without any gas or chemicals. It feels like a small treat but at the same time so easy to make.

About Mango Iced Tea

Mango Iced Tea or simply mango tea, is quite popular in cafes but honestly making at home is very simple and easy. The base is brewed black tea which is then cooled down and mixed with mango pulp. The flavor comes balanced, not overly sweet and that light bitterness of tea balances the fruit taste well.

Mango Iced Tea is a great combination of mango puree with tea decotion. It is so refreshing to have this drink in summer especially after a tiring day. I love Iced Lemon Tea and now this is going to my favorite too.

Ripe mangoes without fibre suits best for this recipe as they give smooth texture and bright color. Alphonso works very good, but any sweet variety is fine. Adding lemon juice lifts up the taste giving small tang which makes the drink refreshing. The taste is fruity, tangy and just little strong from tea.

There are many small variations possible too. Some people replace sugar with honey, some even skip sugar if mango itself is very sweet. Few like to add mint leaves while chilling to give more freshness. You can also adjust the thickness by changing pulp quantity, keep it thin or thick how you like.

Iced Tea is a refreshing drink for a hot summer day and if you are a mango lover then this Iced Mango Tea is a great choice. You can make the tea decoction in advance and store in fridge for few days. While serving time make the puree or make lemon tea and serve.

Mango Iced Tea Ingredients

• Mango Pulp - I have used ripe mango pulp, it gives sweet taste and nice fruity flavor. Alphonso is good, but you can use any mango without fibre also.
• Tea Powder - I used normal black tea powder, brewed light it gives soft tea taste. You can even use tea bags if you like.
• Sugar - I added little sugar to balance the tea taste. If mango is already sweet then you can skip or use honey also.
• Lemon - I just squeezed small amount, this gives mild tang and fresh flavor. You can add thin lemon slices also for garnish.
• Ice Cubes - I add lot of ice cubes always while serving, it makes the drink very cool and refreshing.

Why This Recipe Works

• This recipe is an easy and quick to make with simple ingredients.
• This recipe has light flavor, fruity and cooling, just right for summer.
• This drink is better choice compared to sodas and packed juices.
• You can easily adjust the sweetness and tea strength like how you prefer.
• This drink will look bright and fresh, it's a good option to serve for guests.

Similar Recipes

• Mango Ice Lollies
• Rose ice
• Semiya ice
• Paal Ice
• Mango Yogurt Popsicles

How to make Mango Iced Tea Step by Step

1.Measure and take water. Bring water to a rolling boil until it bubbles up nicely. Now add tea powder.

2.Boil in medium flame for 2 minutes until it gets a nice reddish brown color. Filter through metal strainer.

3.Add sugar mix well. Then chill it until serving time. Add chopped mango pieces in to a mixer and puree it to a smooth paste.

4.Take the tea decoction out from the fridge add lemon juice. Then add mango pulp. Whisk it well.

5.Strain it. Add icecubes and serve with lemon slice.

Serve chilled!

Expert Tips

• Tea strength - I boil the tea just only for 2 minutes. If boiled longer it becomes strong and tastes slightly bitter.
• Chill the decoction - I usually prepare the tea base and keep in fridge, so it mixes well with mango when cold.
• Choosing mango - Always use ripe mango without fibre. If mango turns out sour, then add extra sugar.
• Sweetness adjust - You can reduce or add sugar based on mango. Sometimes I even add honey instead of sugar.
• Serving style - Always serve with lot of ice cubes and lemon slice, it makes drink fresh and good looking.

Serving and Storage

Serve Mango Iced Tea chilled with ice cubes and one slice of lemon. It goes well as mid-day cooler or as evening drink along with snacks. You can also make this for small get-togethers as a non-fizzy cool option. Leftover can be stored in fridge for one day, but always stir or whisk before serving as pulp may settle down.

FAQS

1.Can I skip lemon juice?

Yes, you can skip. But lemon gives nice taste so I always add.

2.Can I make without sugar?

Yes, if mango is sweet enough then no need for sugar, or you can use honey.

3.Can I use store-bought mango pulp?

Yes you can store-bought mango pulp but fresh gives better taste.

4.Can I use green tea?

Yes, you can use green tea, flavor will be light and little earthy.

5.Can I keep this for long?

No, it tastes best fresh. Maximum one day in fridge only.

If you have any more questions about this Mango Iced Tea Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Iced Tea Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Tea Recipe | Mango Iced Tea Recipe

Mango Iced Tea is a refreshing drink made by blending ripe mango puree with brewed tea. It feels like a nice change from the usual hot tea, more so during summer afternoons or even along with evening snacks. This drink feels fruity and soothing, and it makes a great pick when you want something cool and refreshing but not heavy.

Course Drinks

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword easy mango recipes, flavored tea, Healthy tea time drink, juice recipes, Nutritional Beverage, Nutritional Drink, tea

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 156kcal

Author Sharmilee J

Ingredients

• 2 cups water
• 1 teaspoon tea powder
• ¾ cup mango pulp
• ⅛ cup sugar
• 1 small lemon

Instructions

• Measure and take water. Bring water to a rolling boil until it bubbles up nicely.
• Now add tea powder. Boil in medium flame for 2 minutes until it gets a nice reddish brown color. Filter through metal strainer.
• Add sugar mix well. Then chill it until serving time. Add chopped mango pieces to a mixer and puree it to a smooth paste.
• Take the tea decoction out from the fridge add lemon juice. Then add mango pulp. Whisk it well. Strain it.
• Add ice cubes and serve Mango Tea with lemon slice chilled!

Notes

• Tea strength - I boil the tea just only for 2 minutes. If boiled longer it becomes strong and tastes slightly bitter.
• Chill the decoction - I usually prepare the tea base and keep in fridge, so it mixes well with mango when cold.
• Choosing mango - Always use ripe mango without fiber. If mango turns out sour, then add extra sugar.
• Sweetness adjust - You can reduce or add sugar based on mango. Sometimes I even add honey instead of sugar.
• Serving style - Always serve with lot of ice cubes and lemon slice, it makes drink fresh and good looking.

Nutrition

Serving: 150ml | Calories: 156kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 33mg | Potassium: 75mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2236IU | Vitamin C: 41mg | Calcium: 30mg | Iron: 12mg

The post Mango Tea Recipe | Mango Iced Tea Recipe appeared first on Sharmis Passions.

Mango Mastani is a creamy, yummy dessert everyone likes. It's made with fresh mango puree, ice cream, some nuts, tutti frutti, and chopped mango pieces as topping. It's sweet and rich but also super easy to make at home, doesn't take much time at all. You can make this recipe quickly without much effort yet tastes delicious.

This recipe is perfect for summer days or when you just feel like having something cool and sweet. Mango gives a fresh fruity taste. Milk and ice cream makes it smooth and creamy. Each spoon has little surprises like nuts and dry fruits. This recipe is fun to eat and enjoy. It's one of those desserts that I love making in mango season.

About Mango Mastani

Mango Mastani is a popular drink / dessert in Pune, India. Mango Mastani is nothing but thick mango milkshake served with a scoop of ice cream garnished with nuts and dry fruits but still its rich and yummy. This mastani can be made with a different fruits but as its mango season tried with it.

It's thick, creamy and has wonderful tropical sweetness from mangoes. Traditionally it's served in a tall glass with layers of mango puree and ice cream, making it a real visual treat too.

This recipe has amazing texture. It has that creaminess from milk and ice cream, smoothness from mango puree and crunch from nuts. Tutti frutti adds a nice chewiness, while cherries and mango pieces give little pops of sweetness. It's really a dessert that fun to eat and very satisfying.

You can also play around with it. Some people add mango jelly, some even add little whipped cream, or different ice cream flavors. I personally like adding mix of pistachios and cashews for nice nutty crunch. Each time it tastes little different but still very delicious.

I usually make this on weekends when I have fresh mangoes at home. My kids love it and honestly I can't resist having a glass myself.

Mango Mantani is very easy to make but do not underestimate its taste, it is rich and yummy perfect for this summer. If you are a mango lover then this dessert is just for you.

I like mangoes once in a while but not too crazy to eat it daily but my mother can live with mangoes yes she loves it so much. I made this today morning and gave it to her, she was first blown away by the tempting look of it then when she had one spoon her face expression said it all.

Mango Mastani Ingredients

• Mangoes - I have used soft ripe mangoes they give sweet fruity flavor. You can use mango type or you can even use canned mango pulp if fresh mangoes are not there.
• Milk - I just used full cream milk. You can use almond milk or soy milk if you want it lighter or different taste.
• Sugar - I have added sugar, but sometimes if mango is already sweet you can skip or use honey if you like natural sweetness.
• Vanilla Ice Cream - I added a scoop on top which makes it creamy and rich. You can use mango ice cream or other flavor too for more taste.
• Cashews and Pistachios - I have chopped them for garnish which gives nutty crunch. You can use almonds or any nuts you like too.
• Tutti Frutti - I have added little for color and texture. You can skip if you don't like it.
• Mango Pieces - I have chopped few pieces for topping gives fresh mango taste. You can leave it out but looks nice with it.
• Cherries - I have kept one cherry on top for looks. You can skip or replace with any fruit you like.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

How to make Mango Mastani Step by Step

1.Peel the skin and chop the mango roughly. Discard the seeds. Take chopped mangoes in a mixer jar.

2.Add sugar to it and blend it until smooth. Taste check it , if sugar is less add more. Now add milk.

3.Blend until smooth and creamy. Now get ready with other ingredients for garnish : cashews, pistachios, cherries, icecream and chopped mango pieces. Pour mango milkshake in the serving glass till ¾ of the rim of the glass.

4.Scoop out vanilla ice cream and top. Garnish with nuts, tutti frutti and chopped mango pieces. Finally add a cherry in the center.

Serve immediately with a spoon and straw.

Expert Tips

• Choose Right Mangoes - I usually use ripe sweet mangoes for smooth mastani. You can avoid fibrous ones so that texture is better.
• Adjust Sugar - I have blended mangoes with sugar first and taste check then adjust accordingly.
• Chill Milk and Glass - I have found chilled milk more refreshing. You can chill glasses also for extra cool effect.
• Ice Cream Last - I usually put ice cream on top last so don't melt fast. You can use any flavor but vanilla goes best with mango.
• Mix Nuts and Fruits - I have used cashews and pistachios for crunch. You can use almonds or cherries or little mango pieces to make it look more colorful.

Serving and Storage

Serve Mango Mastani immediately with spoon and straw for perfect experience. This goes really well on summer afternoon or as special dessert after meals. Store leftover in fridge for few hours but best enjoyed fresh.

FAQS

1.Can I skip ice cream?

Yes, you can skip it, it still creamy with milk and mango puree.

2.Can I make this ahead?

Yes you can prepare mango puree in advance, but add ice cream and nuts only before serving.

3.What if the mangoes are not sweet?

You can add little more sugar or honey while blending, taste and add more if required.

4.Can I use canned pulp?

Yes, you can use canned mango pulp, just adjust sweetness as needed.

5.Can I add some other fruits?

Sure, you can add pineapple pieces, berries or little banana, it taste different but nice.

If you have any more questions about this Mango Mastani Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Mastani Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Mastani Recipe

Mango Mastani is a creamy, yummy dessert everyone likes. It's made with fresh mango puree, ice cream, some nuts, tutti frutti, and chopped mango pieces as topping. It's sweet and rich but also super easy to make at home, doesn't take much time at all. You can make this recipe quickly without much effort yet tastes delicious.

Course Dessert

Cuisine Indian

Keyword dessert recipes, easy mango recipes, fruit recipes, icecreams, milk recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 cup

Calories 348kcal

Author Sharmilee J

Ingredients

• 2 small mangoes
• 1 cup milk
• 2 tablespoon sugar
• 1 scoop vanilla ice cream
• 3 whole cashews chopped
• 4 pistachios chopped
• 1 teaspoon tutti frutti
• 2 teaspoon mango pieces chopped
• 2 to 3 cherries

Instructions

• Peel the skin and chop the mango roughly. Discard the seeds.
• Take chopped mangoes in a mixer jar.
• Add sugar to it and blend it until smooth. Taste check it, if sugar is less add more.
• Now add milk. Blend until smooth and creamy.
• Now get ready with other ingredients for garnish : cashews, pistachios, cherries, ice cream and chopped mango pieces.
• Pour mango milkshake in the serving glass till ¾ of the rim of the glass.
• Scoop out vanilla ice cream and top.
• Garnish with nuts, tutti frutti and chopped mango pieces.
• Finally add a cherry in the center.
• Serve Mango Mastani immediately with a spoon and straw.

Notes

• Choose Right Mangoes - I usually use ripe sweet mangoes for smooth mastani. You can avoid fibrous ones so that texture is better.
• Adjust Sugar - I have blended mangoes with sugar first and taste check then adjust accordingly.
• Chill Milk and Glass - I have found chilled milk more refreshing. You can chill glasses also for extra cool effect.
• Ice Cream Last - I usually put ice cream on top last so don't melt fast. You can use any flavor but vanilla goes best with mango.
• Mix Nuts and Fruits - I have used cashews and pistachios for crunch. You can use almonds or cherries or little mango pieces to make it look more colorful.

Nutrition

Serving: 150ml | Calories: 348kcal | Carbohydrates: 61g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 87mg | Potassium: 663mg | Fiber: 4g | Sugar: 55g | Vitamin A: 2687IU | Vitamin C: 78mg | Calcium: 220mg | Iron: 1mg

The post Mango Mastani Recipe appeared first on Sharmis Passions.

Mango Kesari is a delicious sweet made using mango puree in the regular cooking of kesari. This kesari has a natural vibrant color and fruity flavor. It is basically the regular rava kesari but with mango puree added which makes it more delicious and refreshing. The taste is fruity, mildly tangy from mango yet rich because of ghee and saffron.

This kesari is very simple to make and hardly takes time, but the result feels so special. You can prepare it for breakfast along with idli or dosa, serve it during functions, or even make it as a quick sweet when sudden craving hits. I always feel mango desserts are unbeatable during summer, and this kesari is surely one of them.

About Mango Kesari

Mango Kesari or Mango Sheera, is one the easiest mango sweet that you can make. Now its mango season and you get all varieties of mangoes available in the market. I love all types of kesari varieties and now this mango kesai has topped my favs list.

Kesari is a very common South Indian sweet made using rava, sugar and ghee. Mango Kesari is a variation where mango pulp is added which adds a fruity variation. This not only gives flavor but also a beautiful golden yellow shade without adding any food color.

The recipe needs very few ingredients and the process is straight forward. First the rava is roasted slightly, then cooked with water, and later mango puree is mixed in to get the fruity taste. Finally ghee and nuts are added which make it rich. The kesari texture should be soft but not sticky.

This recipe is that it can be easily doubled or tripled for parties and family gatherings. It not only looks colorful on the table but also everyone likes it because of the mango twist. When mangoes are plenty and you want to try something other than juice or milkshake, this kesari is a wonderful idea.

I usually make Mango Kesari whenever good ripe mangoes are in season. Neelam variety works great but you can try with any less fibrous sweet mangoes. Mango Kesari is a good alternate to the regular kesari and commonly made for special breakfast, occasions and to quench sudden sweet cravings.

Mango Kesari Ingredients

• Rava / Sooji - I have used fine rava and roasted it in ghee till raw smell goes off. This step is quite important because it helps the kesari turn fluffy and not sticky. If you skip roasting, sometimes the texture comes out little lumpy.
• Ghee - Ghee gives rich taste and shiny finish which makes kesari look tempting. I always feel good amount of ghee makes it melt in mouth, but you can adjust depending how soft you like.
• Water - This is the main liquid that cooks rava. Adding hot water really helps to avoid lumps and gives smooth texture.
• Mango - I just pureed mango and added. It gives natural sweetness, fruity smell and that golden yellow color to kesari which looks very nice.
• Sugar - I added this for sweetness, you can adjust this on how sweet your mango is. Sometimes if mango is too sweet, you need less.
• Cashews - I fried them in ghee, it adds crunch and nutty flavor in every bite.
• Saffron - I added few strands which gives mild aroma and color. I feel mango and saffron combo tastes so rich and makes kesari stand out.

Similar Recipes

• Rava Kesari
• Pineapple Kesari
• Milk Kesari
• Sago Kesari

How to make Mango Kesari Step by Step

1.Heat half of ghee in a pan add rava and roast for just 2 minutes in low flame, Set aside.

2.Take mango, sugar, saffron and cardamom in a mixer and blend it to a smooth paste. Measure and set aside .It came to almost ¾ cup.

3.Heat water in a pan when it starts to boil add roasted rava. Cook in low flame.

4.Cook until it becomes soft and slightly dry.

5.At this stage add mango sugar mixture. Again it will become goey. Keep stirring to avoid lumps.

6.Add remaining ghee reserving just a teaspoon for frying cashews, cook covered in low flame for 3 minutes.

7.Fry cashews in ghee till golden brown and add it to the kesari. When it forms a mass and comes together then switch off.

Serve hot / warm with cashews garnished, heaven!

Expert Tips

• Rava roasting - I always roast rava for few minutes in ghee. It removes raw flavor and gives nice aroma and texture.
• Mango choice - I have used Neelam mango. You can use Alphonso or any sweet variety with less fibre.
• Sugar adjust - You can taste your mango and then adjust sugar. Some mangoes are naturally very sweet, so add less.
• Texture - Cook till kesari comes together and leaves sides of pan. I usually cook covered for few minutes so it sets nicely.
• Nuts - You can add cashews, almonds or even raisins fried in ghee. I have used cashewnuts here.

Serving and Storage

This recipe taste best when served hot with a drizzle of ghee on top. It can also be served warm during breakfast or as a sweet after meal.

For occasions, garnish with extra saffron strands and chopped nuts to make it look rich. You can store Mango Kesari in a container at room temperature for a day.

FAQS

1.Can I make it without saffron?

Yes you can, but saffron gives lovely fragrance and that nice yellow color which matches very well with mango flavor.

2.Why my kesari turned lumpy?

You should add rava slowly with constant stirring to avoid lumps. Keep stirring continuously.

3.Which mango is best for kesari?

I prefer Neelam or Alphonso. Use ripe, less fibrous mango so the kesari comes smooth.

4.Can I use mango pulp from tin?

Yes you can if fresh mango is not available. But reduce sugar as tinned pulp is already sweetened.

5.Can I add cardamom?

Yes you can. Cardamom gives good flavor, but I personally like saffron with mango.

If you have any more questions about this Mango Kesari Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Kesari Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Kesari Recipe

Mango Kesari is a delicious sweet made using mango puree in the regular cooking of kesari. This kesari has a natural vibrant color and fruity flavor. It is basically the regular rava kesari but with mango puree added which makes it more delicious and refreshing. The taste is fruity, mildly tangy from mango yet rich because of ghee and saffron.

Course Dessert, sweet

Cuisine Indian

Keyword easy mango recipes, Festival, kesari recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 451kcal

Author Sharmilee J

Ingredients

• ¼ cup rava / sooji
• ⅛ cup ghee
• ½ cup + ¼ cup water
• 1 small mango
• ½ cup sugar
• 5 whole cashews
• 6 strands saffron

Note: I used 1 rava: 2 and ¼ (water) cup ratio

Instructions

• Heat half of ghee in a pan add rava and roast for just 2mins in low flame, set aside.
• Take mango, sugar, saffron and cardamom in a mixer and blend it to a smooth paste. Measure and set aside. It came to almost ¾ cup.
• Heat water in a pan when it starts to boil add roasted rava. Cook in low flame.
• Cook until it becomes soft and slightly dry.
• At this stage add mango sugar mixture. Again it will become gooey. Keep stirring to avoid lumps.
• Add remaining ghee reserving just a teaspoon for frying cashews, cook covered in low flame for 3mins.
• Fry cashews in ghee till golden brown and add it to the kesari. When it forms a mass and comes together then switch off.
• Serve Mango Kesari hot / warm with cashews garnished…heaven!

Notes

• Rava roasting - I always roast rava for few minutes in ghee. It removes raw flavor and gives nice aroma and texture.
• Mango choice - I have used Neelam mango. You can use Alphonso or any sweet variety with less fibre.
• Sugar adjust - You can taste your mango and then adjust sugar. Some mangoes are naturally very sweet, so add less.
• Texture - Cook till kesari comes together and leaves sides of pan. I usually cook covered for few minutes so it sets nicely.
• Nuts - You can add cashews, almonds or even raisins fried in ghee. I have used cashewnuts here.

Nutrition

Serving: 125g | Calories: 451kcal | Carbohydrates: 83g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 10mg | Potassium: 282mg | Fiber: 3g | Sugar: 64g | Vitamin A: 1136IU | Vitamin C: 40mg | Calcium: 21mg | Iron: 2mg

The post Mango Kesari Recipe (Mango Sheera) appeared first on Sharmis Passions.

Mango Kheer is a creamy rich payasam made with milk, rice, sugar and fresh mango puree. It is one of those desserts that feels festive but still simple enough to make at home quickly. The flavor of mangoes blend beautifully with cooked rice, milk, giving smooth and sweet taste.

This kheer can be served warm during winter or chilled in summer time. Both ways it taste really good but chilled version feels more refreshing. Mango Kheer is more filling and also a nice way to enjoy seasonal mangoes in a dessert form.

About Mango Kheer

Mango Kheer is a fruity twist to the usual rice kheer or payasam. This recipe is made by simmering rice in milk until soft and thick, then flavored with saffron, condensed milk and fresh mango puree. Finally garnished with nuts and small mango cubes, it becomes a delightful bowl of payasam.

The flavor is unique because of combination of mango sweetness and milk richness. Rice adds body to kheer while saffron and cardamom gives mild aroma and flavor. Mango puree should be added only after cooling the kheer, else milk might curdle, so timing is important here.

There are few variations you can try with this recipe. Instead of rice you can use vermicelli, millet or even sago. Each one gives slightly different texture but the mango flavor shines in all. Sweetness can also be adjusted depending on how sweet your mangoes are.

I usually prepare Mango Kheer when mango season is in full swing. It feels special after meals, and my family likes it cold straight from fridge. Sometimes I even serve it for small gatherings since it looks bright and tastes different from regular payasam.

Mango Kheer Ingredients

• Basmati rice - I have used basmati rice, just grind coarsely. It gives body to kheer and cooks soft inside the milk. You can also use raw rice if don't having basmati.
• Milk - I used full fat milk for rich taste. Milk is base so more creamy the milk, better the kheer taste.
• Sugar - I added sugar for sweetness. Adjust depend on mango natural sweetness. Some variety are very sweet so maybe you need less.
• Mango pulp - I used fresh mango pulp made from ripe mango. It adds fruity flavor and golden yellow color. Avoid fibrous mango in this recipe.
• Saffron - I soaked saffron in warm milk. It gives lovely aroma and pale yellow tone. You can skip but I like mild flavor it brings.
• Condensed milk - Sometimes I add condensed milk to make kheer more rich and thick. It also enhance sweetness. You can skip if you don't have.
• Ghee - I have used ghee for fry cashew. It adds nutty flavor to final dish.
• Cashews - I fry cashews in ghee till golden and then add on top. It gives crunch and richness.
• Cardamom powder - I sometimes add pinch, it blend well with mango and milk. You can skip if you don't like cardamom taste.
• Chopped mangoes - I like adding fresh mango cubes while serving. It makes kheer taste fresh and gives small bite of fruit with creamy payasam.

Similar Recipes

• Paal payasam
• Moong dal payasam
• Aval payasam
• Carrot payasam
• Nungu payasam

How to make Mango Kheer Step by Step

1.Chop mangoes roughly. Take it in a blender and make a puree without adding water. Measure and keep aside.

2.Take basmati rice in a blender, grind it to a coarse mixture, Set aside. In a tablespoon of warm milk add saffron and let it soak.

3.Take milk in a vessel, add rice, then put a spoon inside the vessel (this is to avoid milk overflowing).

4.Take a pressure cooker put the stand add water to it then place the vessel containing milk on it. Add saffron milk.

5.Close with a lid and pressure for 15-20 minutes in low flame. Once pressure releases slowly open, then remove the spoon.

6.You can see the rice has cooked. Now transfer the milk to a heavy bottomed pan. Add sugar, it will become runny.

7.Let it simmer for 5 minutes,then add condensed milk and switch off. Let it cool down. When it is cooled(can be slightly warm) add mango puree.

8.Mix well.Add cardamom powder.

9.Heat ghee then add cashews and fry till golden. Add it to the kheer. Add chopped mango pieces while serving.

Garnish and serve warm / chilled.

Expert Tips

• Cooking rice - I usually grind rice little coarsely before cooking. It helps to cook faster and blend creamy with milk.
• Adding mango pulp - I always add mango puree only after kheer cools down. If added when hot, milk may curdle.
• Consistency - I make kheer slightly runny because it thickens after cooling. You can add little milk before serving if it looks too thick.
• Choice of mango - I always choose ripe sweet mango without fibre. Variety of mango makes big different in taste.
• Serving - You can serve it cold or warm. I like cold but some people enjoy warm specially in winter.

Serving and Storage

Serve Mango Kheer warm or chilled as dessert after meals. It goes well for festive days or even as refreshing sweet in summer afternoon. Add some mango cubes on top while serving for extra flavor. I usually store leftovers in fridge and it stays good for 1-2 days. Always keep it covered and stir once before serving again.

FAQS

1.Can I use store bought mango pulp?

Yes you can, but fresh mango pulp gives best flavor.

2.Can I replace rice with vermicelli?

Yes vermicelli works well, just cook it in milk before adding mango.

3.Why my kheer curdled after adding mango?

That happens if pulp is added while milk is hot. Always cool the kheer before mixing mango puree.

4.Can I make this sugar free?

Yes you can skip sugar and rely on sweetness of mangoes or add jaggery if you like.

5.Does it taste better chilled or hot?

Both ways good. I personally like chilled, it feels refreshing with mango flavor.

If you have any more questions about this Mango Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Mango Kheer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Kheer Recipe | Mango Payasam Recipe

Mango Kheer is a creamy rich payasam made with milk, rice, sugar and fresh mango puree. It is one of those desserts that feels festive but still simple enough to make at home quickly. The flavor of mangoes blend beautifully with cooked rice, milk, giving smooth and sweet taste.

Course Dessert

Cuisine Indian

Keyword dessert recipes, easy mango recipes, fruit recipes, lunch recipes, meals, payasam, rice kheer recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 330kcal

Author Sharmilee J

Ingredients

• 2 heaped teaspoon basmati rice
• 2 cups milk
• ⅛ cup sugar n
• ½ cup mango pulp
• 1 pinch saffron
• 1 tablespoon condensed milk
• 1 teaspoon ghee
• 5 cashews chopped
• chopped mangoes for garnish
• ¼ teaspoon cardamom powder optional

Instructions

• Chop mangoes roughly.
• Take it in a blender and make a puree without adding water. Measure and keep aside.
• Take basmati rice in a blender, grind it to a coarse mixture, set aside.
• In a tablespoon of warm milk add saffron and let it soak.
• Take milk in a vessel, add rice, then put a spoon inside the vessel (this is to avoid milk overflowing).
• Take a pressure cooker put the stand add water to it then place the vessel containing milk on it. Add saffron milk.
• Close with a lid and pressure cook for 15-20 minutes in low flame.
• Once pressure releases slowly open, then remove the spoon. You can see the rice has cooked now.
• Now transfer the milk to a heavy bottomed pan. Add sugar, it will become runny.
• Let it simmer for 5 minutes, then add condensed milk and switch off. Let it cool down.
• When it is cooled (can be slightly warm) add mango puree. Mix well. Add cardamom powder.
• Heat ghee then add cashews and fry till golden. Add it to the kheer.
• Add chopped mango pieces while serving.
• Garnish Mango Kheer and serve warm / chilled.

Notes

• Cooking rice - I usually grind rice little coarsely before cooking. It helps to cook faster and blend creamy with milk.
• Adding mango pulp - I always add mango puree only after kheer cools down. If added when hot, milk may curdle.
• Consistency - I make kheer slightly runny because it thickens after cooling. You can add little milk before serving if it looks too thick.
• Choice of mango - I always choose ripe sweet mango without fiber. Variety of mango makes big different in taste.
• Serving - You can serve it cold or warm. I like cold but some people enjoy warm specially in winter.

Nutrition

Serving: 150ml | Calories: 330kcal | Carbohydrates: 45g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 120mg | Potassium: 429mg | Fiber: 0.5g | Sugar: 42g | Vitamin A: 1838IU | Vitamin C: 8mg | Calcium: 336mg | Iron: 8mg

The post Mango Kheer Recipe | Mango Payasam Recipe appeared first on Sharmis Passions.

Mango Sorbet is a light and refreshing frozen dessert made with fresh ripe mangoes. It is one of the easiest frozen treat you can make at home without ice cream maker. The sorbet has smooth, icy texture that melt in mouth with sweet fruity flavor. It takes little planning since freezing needs time but actual work is very minimum.

During hot summer, a scoop of Mango Sorbet feels so cooling and satisfying. It is also guilt free dessert since it does not have cream or milk. Just mango pulp, sugar syrup and little lemon juice is enough to make this bright yellow delight. Kids love it too because it almost like eating frozen mango in creamy form.

About Mango Sorbet

Mango Sorbet is made by blending ripe mango pulp with sugar syrup and lemon juice. The mixture is frozen and then stirred or blend multiple times to break ice crystals and make sorbet soft. The more times you blend, the more smoother the sorbet becomes. You will have smooth sorbet.

This recipe does not need any fancy equipments. Even without ice cream maker you can get creamy sorbet texture by just freezing and blending on intervals. The flavor is purely mango so make sure choose good sweet variety for best results. The taste totally worth the wait and I feel this is a must try during mango season.

Adding lemon juice in this recipe not only gives slight tanginess but also helps the texture stay soft. Sugar quantity can be adjust depending how sweet your mangoes are. If mango very sweet, less sugar will do.

I usually preparing Mango Sorbet on weekends when I have ripe mango in hand. I feel Mango Sorbet is perfect dessert after heavy meal, because it feels light and refreshing.

Mango Sorbet is one of my most favs of all the mango recipes I tried this summer. Sorbet is basically water + sugar + fruit combo frozen, churned well to break the ice crystals to get a smoother finish. It is sure a healthier option to ice creams.

Mango Sorbet Ingredients

• Mango - I have extract fresh pulp from mangoes. Choose good quality sweet mango without too much fibre for smooth texture. This is key ingredient.
• Sugar - I just added sugar to balance the taste. If your mangoes are too sweet, you can reduce the quantity.
• Lemon juice - I always adding little lemon juice. It gives mild tanginess and also help in sorbet texture.

Similar Recipes

• Grape sorbet
• Lemon sorbet
• Mango sorbet
• Custard ice cream
• Frozen yogurt

How to make Mango Sorbet Step by Step

1.Take sugar in a pan, add water to it and heat it up. Boil until sugar dissolves completely. Then switch off and set aside to cool.

2.Take mango flesh in a blender and puree it. Measure and keep aside.

3.To the cooled sugar syrup add mango puree and lemon juice.

4.Whisk it well. Now transfer this to a freezer safe box.

5.After an hour or 2, using a fork break the crystals formed. Do this every 2 hours. Or you can take this in a mixer jar and run it once.

6.Then again freeze the mixture.Repeat this for 4 times atleast.I did with fork for 2 times and blended for 2 times. The more you blend the creamier and softer the sorbet.

7.This is the last time and see how creamy it is. Transfer to a freezer safe box and freeze for at least 6-8 hours. I kept it overnight.

Scoop and serve immediately.

Expert Tips

• Cool Sugar Syrup - I always make sugar syrup first and cool it completely before adding into mango pulp.
• Whisking - I whisk mixture well so everything combines nicely before put in freezer.
• Blending - I usually break ice crystals every 2 hours using fork or blend one time in mixer. This step makes sorbet more softer.
• For Creaminess - The more time you blend, the more creamy it becomes. I usually blend it 2-3 times.
• Freezing - I freeze overnight so it sets properly. When taking out, leave 2 minutes in room temperature before scooping.
• Texture - I sometimes add chopped mango cube while serving for extra texture, you can also try that.

Serving and Storage

Scoop Mango Sorbet into a small bowl or cones and serve immediately. It is perfect dessert for summer afternoon or after festive meal when you want something light. You can store sorbet in freezer safe container for up to 1 week. Always keep it tightly closed to avoid ice crystals. Just thaw slightly before scooping to get nice texture.

FAQS

1.Can I make Mango Sorbet without sugar?

Yes, if mangoes are naturally very sweet you can skip sugar, but texture may be harder.

2.Why sorbet is too icy?

That happens if you don't stir or blend mixture while freezing. Make sure to break crystals at least 2-3 times.

3.Can I use canned mango pulp?

Yes you can, but fresh mango gives best taste and color.

4.Can I skip lemon juice?

I don't recommend skipping because lemon juice adds balance and improves texture.

5.How long does it take to freeze?

Usually 6-8 hours or overnight gives perfect scoopable texture.

If you have any more questions about this Mango Sorbet Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Sorbet Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Sorbet

Mango Sorbet is a crispy, yummy crumbled ice made by pureeing mango and freezing & blending it for multiple times. Mango Sorbet is a homely delight to be enjoyed after lunch in summer weekends and holidays. Mango Sorbet is a must try during mango season.

Course Dessert

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword dessert recipes, easy mango recipes, fruit recipes, icecreams, popsicles

Prep Time 15 minutes minutes

Freezing time 10 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 4 scoops

Calories 115kcal

Author Sharmilee J

Ingredients

• 1 cup mangoes pulp I used 3 small mangoes
• ¼ cup heaped sugar
• ¼ cup water
• ½ tablespoon lemon juice

Instructions

• Take sugar in a pan, add water to it and heat it up.
• Boil until sugar dissolves completely.
• Then switch off and set aside to cool.
• Take mango flesh in a blender and puree it. Measure and keep aside.
• To the cooled sugar syrup add mango puree and lemon juice.
• Whisk it well. Now transfer this to a freezer safe box.
• After an hour or 2,using a fork break the crystals formed.
• Do this every 2 hrs. Or you can take this in a mixer jar and run it once.
• Then again freeze the mixture.
• Repeat this for 4 times at least. I did with fork for 2 times and blended for 2 times.
• The more you blend the creamier and softer the sorbet.
• Transfer to a freezer safe box and freeze for at least 6-8 hrs. I kept it overnight.
• Scoop and serve Mango Sorbet immediately.

Notes

• My mangoes were very sweet so added just ¼ cup sugar, you can increase if you want.
• Using fork to break the crystals helps but I recommend blending at least 2 to 3times for a smoother texture.
• Lemon juice adds a tanginess which I loved the most, but should be used to bring texture too, so do not skip it.
• I used Grape variety of mango which has a deep yellow color and was less in fibre.
• The more times you blend the more creamier the texture will be.
• I freezed it overnight, it will be hard when taken out. Leave in room temperature for 2mins then scoop and serve.

Nutrition

Serving: 75g | Calories: 115kcal | Carbohydrates: 28g | Protein: 0.3g | Fat: 0.3g | Sodium: 14mg | Potassium: 2mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 1416IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 7mg

The post Mango Sorbet Recipe appeared first on Sharmis Passions.

Peas Mango Sundal (Pattani Sundal, also known as Thengai Mangai Pattani Sundal) is one of the most popular sundal varieties, especially enjoyed along the buzzing beaches of Chennai. Made with perfectly cooked dry green peas sautéed in a simple mustard, curry leaves, and red chili tempering, this dish gets a delicious lift from tangy raw mango and freshly grated coconut. The sourness of mango, the subtle sweetness of coconut, and the earthy richness of peas come together to create a healthy, flavorful, and protein-packed salad. While it’s a festive favorite, this sundal is also perfect as a wholesome snack or as the protein portion of a regular lunch box.

Ingredients

Each ingredient in this sundal plays a distinct role in creating its signature flavour, texture, and nutritional profile. Green peas provide a firm, protein-rich base with a gentle sweetness. Raw mango adds a tangy brightness, cutting through the richness and giving a refreshing contrast. Grated coconut lends a mild sweetness and creaminess, making the sundal more textured and satisfying. The tempering ingredients—mustard seeds, red chili, curry leaves, and asafoetida (hing)—bring warmth, aroma, and a slight heat; while sundal powder builds extra spice & earthy depth. Together, these ingredients deliver a dish that’s colorful, balanced, healthy, and very moreish.

• Dry whole green peas
• Raw mango (chopped)
• Red chili
• Sundal powder
• Grated coconut
• Salt
• Curry leaves
• Asafoetida (hing)
• For Tempering:
• Oil
• Mustard seeds

See recipe card for quantities.

Instructions

1. Wash and soak the pattani/peas overnight in plenty of water.

2. The next day, drain the soaked water, add fresh water, add salt and take it to pressure cooker

3. pressure cook the soaked peas with salt for about 3 whistles, or until soft but not mushy.

4. Check if the peas are cooked until soft. If there is excess water, drain it out.

5. Heat oil in a pan. Add mustard seeds and let them splutter. Then add a pinch of hing, curry leaves, and broken red chili. Sauté for 5 seconds.

6. Add the cooked peas to the pan, and mix everything well.

7. Add Sundal powder and gently mix with peas

8. Add finely chopped mango

9. Stir in the grated coconut. Mix thoroughly so the flavors blend.

10. Keep the sundal on low flame for 2 minutes, stirring gently. Remove from heat. Your delicious Peas Mango Sundal is ready! Perfect for neivedhyam during festivals or as a healthy snack.

Hint: Always soak the peas overnight for best results—this helps them cook evenly and become soft without turning mushy. If you’re short on time, you can also do a quick soak by adding the peas to hot water for 3–4 hours.

Substitutions

• Vegan: This sundal is naturally vegan—no substitutions needed.
• Gluten-Free: Already gluten-free, making it a great option for those avoiding gluten.
• Low-Oil / Whole-Food Plant-Based: Reduce the oil in the tempering or use a quick dry-roast tempering method to make it lighter.
• Low-Sodium: Cook the peas without salt and add a squeeze of lemon instead of raw mango for flavor balance.

Even if you don’t personally follow these diets, chances are some of your friends or family do—and this recipe is versatile enough to accommodate them.

Variations

• Spicy: Add chili flakes or finely chopped green chilies while tempering to give the sundal a lively kick.
• Deluxe: Toss in extra grated coconut, roasted nuts, or crispy fried onions for richness and crunch.
• Kid-Friendly: Mix in soft mashed potato or lightly crushed plain crackers for added texture that kids will enjoy.
• Optional Additions: While this recipe is traditionally made without onion (perfect for neivedhyam/prasadam), you can add finely chopped onions or sautéed garlic for a regular everyday version if not preparing it as an offering.

This way, you can cater to different tastes, dietary preferences, or occasions while still honoring the traditional preparation.

Storage

Store the sundal in an airtight container in the fridge. It stays fresh for 2–3 days. Because of the raw mango and grated coconut, this sundal does not freeze well, as freezing can change the texture and flavor of both the peas and mango. For best taste, always prepare fresh or consume within a few days.

Related

Recipe Card

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Peas Mango Sundal (Pattani Sundal / Thengai Mangai Pattani Sundal)

Peas Mango Sundal is a traditional South Indian snack made with protein-rich peas, tangy raw mango, and fresh grated coconut. Lightly tempered with mustard seeds, curry leaves, and red chili, this sundal is perfect for festivals, prasadam, or a healthy protein-rich lunchbox addition. It’s naturally vegan, gluten-free, and packed with flavor.

Course Sundal

Cuisine Indian, South Indian, Tamilnadu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking Time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 4 people

Calories 85kcal

Author Sowmya Venkatachalam

Equipment

• Pressure Cooker

Ingredients

• 1 Cup Dry Whole Green Peas
• 2 tablespoon Raw Mango Chopped
• 2 teaspoon Sundal Powder
• 1 tablespoon Grated Coconut
• 1 teaspoon Salt As Needed

For Tempering

• 1 teaspoon Oil
• 1 teaspoon Mustard seeds
• 1 nos Red Chili
• 1 sprig Curry leaves
• 1 Pinch Asafoetida (Asafetida / Hing)

Instructions

• Soak the peas – Wash and soak the pattani/peas overnight in plenty of water.
  1 Cup Dry Whole Green Peas
• Cook the peas – The next day, drain the soaked water, add fresh water, salt and pressure cook the peas with salt for about 3 whistles or until soft but not mushy. Drain excess water if needed.
  1 teaspoon Salt
• Prepare tempering – Heat oil in a pan. Add mustard seeds and let them splutter. Then add a pinch of hing, curry leaves, and broken red chili. Sauté for 5 seconds.
  1 teaspoon Oil, 1 teaspoon Mustard seeds, 1 nos Red Chili, 1 sprig Curry leaves, 1 Pinch Asafoetida (Asafetida / Hing)
• Combine peas and spices – Add the cooked peas to the pan, sprinkle in sundal powder, and mix everything well.
  2 teaspoon Sundal Powder
• Add freshness – Stir in the grated coconut and finely chopped raw mango. Mix thoroughly so the flavors blend.
  2 tablespoon Raw Mango, 1 tablespoon Grated Coconut
• Finish cooking – Keep the sundal on low flame for 2 minutes, stirring gently. Remove from heat.
• Serve – Your delicious Peas Mango Sundal is ready for neivedhyam or as a healthy snack.

Video

Notes

Tips / Pro Tips:

• Don’t overcook the peas—they should be soft but still hold their shape.
• Add raw mango and grated coconut at the end to preserve freshness and flavor.
• For spicier sundal, add green chilies or chili flakes while tempering.
• For a deluxe version, sprinkle roasted nuts or crispy fried onions.
• For kid-friendly variations, lightly mash peas or add soft mashed potato for texture.
• Optional: Onions are skipped in this recipe for neivedhyam, but can be added for everyday cooking.

Diet Adaptations:

• Vegan and gluten-free by default.
• Reduce oil for a low-fat or whole-food plant-based version.
• Cook peas without salt for a low-sodium version and add lemon for tang.

Storage:
Store in an airtight container in the fridge for 2–3 days. Does not freeze well due to raw mango and coconut.

Nutrition

Serving: 50g | Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g

The post Peas Mango Sundal (Pattani Sundal) appeared first on Subbus Kitchen.

Raw Mango Chutney is a tangy and spicy chutney that makes a perfect side for many South Indian foods. It is made by grinding raw mango pieces with roasted dal and then mixed with a flavorful tempering. The chutney has that mix of sour, spicy and little sweet taste which makes it different from the usual chutneys.

This Andhra style chutney is called Mamidikaya Pesara Pachadi, very famous in Telugu homes. It goes well with idli, dosa, chapathi and even with hot plain rice also. The raw mango gives a natural sourness that blends so nicely with roasted dal taste, making this chutney something you will want again and again.

About Raw Mango Chutney

Raw Mango Chutney is traditional recipe from Andhra cuisine, where raw mango used in many dishes specially in summer time. This chutney is special because dal and raw mango is grinded together, which make it thick and little coarse. The taste is tangy and spicy, with little sweetness from jaggery balancing it.

The chutney texture is not very smooth like coconut chutney, it will be more coarse and rustic. Roasting moong dal and red chilli before grinding gives smoky taste that lifts the flavor. And when tempering with curry leaves, mustard and urad dal is added, it gives the final aroma and crunch.

You can also make variations. You can add green chilli instead of red chilli for fresh sharp taste. Some put more jaggery if mango is too sour. Few also add little coconut while grinding. Each version is bit different in flavor, but all taste good in their own way. It gets ready quick and makes the meal feel special without much work.

I usually prepare this chutney during mango season when raw mango is easy to get. It goes best with hot rice and ghee, and we also have it with dosa many times.

Raw Mango Chutney Ingredients

• Raw mango - I have used raw green mango, peeled and chopped. It gives natural sour and tangy taste. If mango is very sour you can balance with some more jaggery.
• Moong dal - Roasted moong dal adds nutty flavor and gives body to chutney. You can also try with toor dal if moong not available, but flavor will not be same.
• Red chillies - I added dry red chillies for spice and little smoky taste. If you want less spicier, just reduce or use Kashmiri red chilli for color and mild spice.
• Jeera - I added these for that earthy flavor and also helps in digestion. I like to roast it little before grinding for better aroma.
• Jaggery - Small amount of jaggery balances the sour mango taste. I recommend adding, but you can skip also if you prefer sharp tangy chutney.
• Tempering - I have used oil, mustard seeds, urad dal, curry leaves and one red chilli for tempering. Together these add crunch, aroma and final punch of flavor to chutney.

Why This Recipe Works

• This is very quick to make and uses simple pantry items only.
• The mix of raw mango and roasted dal gives unique flavor.
• It goes with almost anything - dosa, idli, chapathi or plain rice.
• You can easily adjust sourness and spice as per your taste.
• This chutney stays better than coconut chutney, so also good for lunch box.

Similar Recipes

• Kara chutney
• Curry leaves chutney
• Garlic chutney
• Onion chutney
• More chutney recipes

How to make Raw Mango Chutney Step by Step

1.Wash the raw mango, scrap the skin and chop them roughly. Measure dal and cubed raw mango and set aside. In a pan heat little oil, roast moong dal till golden, Set aside to cool.

2.Add jeera and roast it, set aside. Then add red chili, roast till crisp. Transfer to a mixer

3.Grind to a coarse mixture then add raw mango required salt and jaggery. Grind it to a coarse paste with little water.

4.Now do the tadka, heat oil and add the items listed under 'to temper' let it splutter then add this to the chutney and mix it well.

Serve with rice / rotis!

Expert Tips

• Choose mango - Always pick firm and fresh raw mango, not half ripe ones. If mango is soft or little mushy, the taste will not come out proper and chutney feels bland.
• Roast dal properly - Roast moong dal slow till golden brown and nice aroma start coming. Don't over roast or burn, then the chutney get bitter and spoil the whole taste.
• Adjust jaggery - Add more or less jaggery depending how sour your mango turns out. Some mango are very tangy, some less, so jaggery is only to balance chutney, not to make it sweet.
• Use less water - While grinding add very little water, only as much needed. If you put more water, chutney becomes runny type and will not taste that good.
• Tempering is must - Never skip tempering, it give lovely aroma and make chutney more tasty and authentic Andhra style.

Serving and Storage

Serve raw mango chutney with idli, dosa, chapathi or even mix with hot rice and ghee. It also tastes nice with curd rice or simple pulao. Leftover chutney can be stored in fridge for one day in closed container. Before eating, bring to room temperature or give fresh tempering again.

FAQS

1.Can I use green chili?

Yes, you can use green chilli. Chutney will be more sharp and fresh in taste.

2.Is jaggery must in this recipe?

Not must, but I add because it balances sour mango taste nicely.

3.How long chutney can be stored?

It stays good for one day in fridge. Always store in clean dry box.

4.Can I use toor dal?

Yes, you can, but flavor will change, it becomes more earthy and heavy than with moong.

5.What oil is best for tempering?

Any cooking oil is fine. I sometimes use gingelly oil, it gives special flavor.

If you have any more questions about this Raw Mango Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Raw Mango Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Raw Mango Chutney Recipe

Raw Mango Chutney is a tangy and spicy chutney that makes a perfect side for many South Indian foods. It is made by grinding raw mango pieces with roasted dal and then mixed with a flavorful tempering. The chutney has that mix of sour, spicy and little sweet taste which makes it different from the usual chutneys.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, chutney recipes, dosa sidedish, easy mango recipes, idli side dish, roti sidedish, Side Dish

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 141kcal

Author Sharmilee J

Ingredients

• ½ cup raw mango cubed
• ¼ cup split moong dal
• 4 red chillies
• 1 teaspoon jeera
• 1 teaspoon jaggery
• salt to taste

To temper

• 2 teaspoon oil
• ½ teaspoon mustard
• ½ teaspoon split urad dal
• few curry leaves
• 1 red chilli

Instructions

• Wash the raw mango, scrap the skin and chop them roughly.
• Measure dal and cubed raw mango and set aside.
• In a pan heat little oil, roast moong dal till golden, set aside to cool.
• Add jeera and roast it, set aside.
• Then add red chilli, roast till crisp. Transfer to a mixer.
• Grind to a coarse mixture then add raw mango required salt and jaggery.
• Grind it to a coarse paste with little water.
• Now do the tadka, heat oil and add the items listed under 'to temper' let it splutter then add this to the chutney and mix it well.
• Serve Raw Mango Chutney with pulao / rotis!

Notes

• Choose mango - Always pick firm and fresh raw mango, not half ripe ones. If mango is soft or little mushy, the taste will not come out proper and chutney feels bland.
• Roast dal properly - Roast moong dal slow till golden brown and nice aroma start coming. Don't over roast or burn, then the chutney get bitter and spoil the whole taste.
• Adjust jaggery - Add more or less jaggery depending how sour your mango turns out. Some mango are very tangy, some less, so jaggery is only to balance chutney, not to make it sweet.
• Use less water - While grinding add very little water, only as much needed. If you put more water, chutney becomes runny type and will not taste that good.
• Tempering is must - Never skip tempering, it give lovely aroma and make chutney more tasty and authentic Andhra style.

Nutrition

Serving: 50g | Calories: 141kcal | Carbohydrates: 23g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 22mg | Potassium: 301mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1054IU | Vitamin C: 118mg | Calcium: 28mg | Iron: 2mg

The post Raw Mango Chutney | Andhra Style Mamidikaya Pesara Pachadi appeared first on Sharmis Passions.

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.

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Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar. Flavoring can be in many different varieties, like most common being saffron and cardamom. Or sometimes saffron. 

Check out the video of AAM SANDESH

This is very delightful sweet dish, can be melt in your mouth. Last time when I made Sandesh with Kesar it will be finish in just few days. So I decided to make this Sandesh with mango twist.

WHAT IS SANDESH SWEET?

Sandesh is just a soft fudge made with Indian cottage cheese or paneer. It can be flavored with Kesar Sandesh, Nolen Gurer Sandesh, Chocolate Sandesh, Rose Sandesh, Jaggery Sandesh and many more that you can choose from your favorite ingredient or make it simple without any essence. You can make end number of flavours into it. It is pronounced like "SONDESH" 

I have made mango sandesh in two ways one if barfi style and one is flat ladoo style.. both come super soft and fantastic. For barfi, i have set it in fridge for almost 4 hours and for other one I have just cool the mixture in fridge for 1 hour till it firm then I made flat ladoo. 

The thing that should be kept in mind while making Sandesh is to mash the Chenna or Paneer nicely with the heels of your hands till it is smooth and silky.

mango rose lassi

frozen mango yogurt bars

mango rice kheer

mango masala lemonade

mango tutti frutti icecream

mango lassi

Homemade aam papad

To learn more delicious and new recipes, do follow me on Facebook, Twitter and Instagram at your ease.

Recipe Category: Desserts

Recipe Cuisine: Indian

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Serves: 2

Author : Jolly Makkar

Ingredients :

1 liters of full fat milk.

4-5 Tablespoons of lemon juice

Mango pulp of 1 sweet mangoes

1/4 cup of sugar.

A pinch of Saffron strands 

A pinch of yellow color (optional)

1/4 teaspoon of cardamom powder

Some chopped almonds or any dry fruits

Instructions :

1. Heat milk in a saucepan. When the milk starts bubbling, add lemon juice. Stir well and turn off the heat.

2. The milk will curdle within few minutes. You will see the paneer or chenna. After few minutes strain it in cotton lined strainer.

3. Wash paneer with cold water, then press gently with your hand to remove excess water.

4. Hang the cloth with kitchen tap for 30 minutes. Paneer should not become very dry.

6. After 4-5 minutes paneer will become very smooth. Do not knead it with pressure as paneer will loose it's oil.

7. In a non stick pan, add mango pulp, sugar and saffron soaked water. Cook on medium flame for 15 minutes. Add green cardamom powder.

8. After 15 minutes, mango sauce will become thick and silky. Now add the kneaded paneer, mix well. 

9. On very low flame, stir the mixture in every 2 minutes. First paneer will become little liquidy, but after few minutes of stirring it will gradually become thick.

11. After 1 hour, take the mixture out from the fridge and  start making sondesh using your hands take a small lemon size portion from the mixture and start rolling within your palm. Give it any shape of your choice.

12. You will get 6-7 medium sized sandesh. Garnish them with chopped almonds or any dry fruits as you like most.

13. For Barfi sandesh shape - take a butter paper, grease with little ghee, add the mango mixture and make it into square shape. Set it into fridge for almost 4 hours.

This recipe is a part of old group A to Z but comes in new season and that is season-2 yes you read it right...we are in SEASON-2, the time flies so fast. In this season, we are making recipes from A to Z alphabets but this time it would be hindi ingredients like a for aloo, aam, anar and many more as compare to old one english..confused 😁 don't be confused this is gonna be fun unlimited challenge for us and our readers.😍

PIN IT later for your future use

HAPPY COOKING & ENJOY💛💛

It’s mango season here and my heart can’t stop dancing! This king of fruits has all our heart and we just can’t get enough of it! Do you love mangoes as much as we do? Then you will love spending your time here as I have curated the best of the best mango recipes from […]

The post 20 Must Try Mango Recipes From Your Favorite Food Blogs for This Summer Season appeared first on Flavor Quotient.