Iced tea is a refreshing change. While iced tea with lemon is great on its own, flavouring it with fresh mango puree makes it extra special.
Ingredients
For Syrup:
1 cup sugar
1 cup water
The rest:
2 teabags
3 cups boiling water
1 cup fresh mango puree
1 teaspoon lemon juice
A pinch of salt
Ice, to serve
Method
1. To make the syrup: Add the sugar and water to a saucepan and bring to a boil. Turn the heat down and simmer for about 3 minutes. Remove from stove and set aside to cool.
2. Add the teabags to the 3 cups of boiling water, cover, and leave to brew for 3 to 5 minutes.
3. Remove the teabags and discard. Leave the tea to cool.
4. In a large jug, mix together the cooled tea, mango puree, lemon juice and salt.
5. Sweeten the tea with the simple syrup, according to your taste. I added 4 tablespoons, but you can add more or less according to your preference.
6. Refrigerate the iced tea until you’re ready to serve.
7. Serve over ice.
“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.
This halwa basically involves adding mango puree to a classic sooji halwa.
Ingredients
4 tbls ghee
3 cardamom pods
½ cup sooji (semolina)
2 cups water
1 cup milk
1¼ cups mango puree (2/3 mangoes)
½ cup sugar
Method
1. In a large cooking pan, heat the ghee.
2. Add the cardamom pods and fry until fragrant.
3. Add the sooji and fry on low heat until it turns light golden brown.
4. While the sooji cooks, add the water, milk, and sugar in another saucepan and heat on medium-low until the sugar has dissolved and the mixture is just bubbling at the edges.
5. When the suji has browned, add the hot water-milk-sugar mixture while stirring constantly.
6. Continue to cook the halwa on medium heat until the liquid is mostly absorbed.
7. Add the mango puree and continue to cook until you have a soft halwa consistency. The halwa is done when you see the oil separate from the halwa.
Serve warm or cold, garnished with nuts.
1. Hold the mango on its side and cut down on either side of the central seed. You will end with two big “halves” plus the central seed.
2. Place each half on the cutting board with peel facing down and cut the exposed flesh in a horizontal and vertical pattern, taking care not to cut too deep through the skin.
3. Then invert the whole half to push out the cubes as shown in the photo above.
“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.
This trifle elevates the simple mango without much effort. I’ve left out trifle standards like custard and jelly here, but you can add more layers if you wish.
Ingredients
½ lb plain cake, cut into cubes
2 large mangoes, peeled and cut into large cubes
4 tablespoons caster sugar
1 cup mango puree, chilled
1 cup whipping cream (heavy cream), chilled
½ to 1 cup icing sugar, sifted
Method
1. In a bowl, add mango and caster sugar. Mix well, cover, and leave for 20 minutes.
2. In a large glass serving bowl, add cake in an even layer and then top with mangoes.
3. Prepare the mousse: Using an electric beater, whip the cream until stiff peaks form (when you remove the beater from the cream, the peaks formed should hold their shape).
4. Add the chilled mango puree and ½ cup icing sugar, and continue to beat until well combined. taste the mousse and add more sugar if desired.
5. Spoon the mousse over the mangoes in an even layer.
6. Cover the trifle and refrigerate, preferably overnight.
7. Decorate with chopped or sliced mango and serve.
Ingredients
3/4 cup sugar
1 mango, peeled, pitted and cubed
4tbsp orange juice
3/4 cup water
Method
- Combine the sugar and 3/4 cup of water in a sauce pan.
- Bring to a boil, stirring to dissolve the sugar. Let the syrup cool.
- Puree the mango cubes with the orange juice in a blender. Add the puree to the cooled sugar syrup and mix well. Strain, then chill. When cold, put into a freezer container and freeze until firm around the edges. - Spoon the semi-frozen mixture into the food processor and process until smooth.
- Return to the freezer and freeze until solid.
- Allow the sorbet to soften slightly at room temperature for 20 minutes before serving.
Ingredients
1 cup mango pulp, chilled
1\2 teaspoon vanilla extract
2 cup milk, chilled
3 cups vanilla ice cream
Method
- Place mango pulp, vanilla extract and one cup milk into a blender and blend until smooth.
- Add vanilla ice-cream; blend for a minute or two and then gradually add the remaining milk and blend until it is thoroughly mixed.
- Pour the shake into the glasses with a straw.
- Serve immediately.
Ingredients
2 kg mango pulp, chilled
2 kg sugar
1 litre water
2 mg potassium meta bicarbonate
25 mg citric acid
Method
- Blend the mango pulp and water in a blender. Keep aside in a glass bowl.
- Boil two cups of water and sugar in a saucepan. Simmer for about 15 minutes or until thick syrup is formed. Put aside to cool.
- Mix together the mango mixture, sugar syrup, potassium meta bicarbonate and citric acid in a large glass bowl and stir well with a plastic spoon. Store in a sterilized glass bottles. To serve, add some crushed ice to individual glasses, pour 4-6 tablespoons of the juice and add water.
- Serve cold
Ingredients
1 kg mangoes (cut in small pieces)
½ packet plain biscuits, (crushed)
1 packet jelly, mango flavoured
1 packet cream, fresh
Method
- For the first layer, spread the mango cubes at the bottom of the dish you wish to serve it in. Add a layer of crushed biscuits on top. Above the biscuits place another layer of mango cubes.
- Now prepare the jelly and let it cool, making sure it does not set before you spread it over the mangoes. Freeze and decorate with cream before serving.
