Mango Souffle
Servings - 2 - 3
INGREDIENTS
Mangoes - 500 grams
Water - 60 milliliters
Gelatin - 1 1/2 tablespoons
Egg yolks - 3
Powdered sugar - 150 grams
Egg whites - 3
Lemon juice - 2 tablespoons
Whipped cream - 150 grams
Mint - for garnishing
PREPARATION
1. In a blender, add 500 grams mangoes and blend it into a smooth puree.
2. In a bowl, add 60 milliliters water, 1 1/2 tablespoons gelatin and mix it well.
3. Microwave for 30 seconds.
4. In a mixing bowl, add 3 egg yolks, 150 grams powdered sugar and mix it well.
5. Take a deep pan, add some water and bring it to a boil.
6. Place the egg yolks mixture bowl on top of it and stir well.
7. Then, add the blended mango puree in it and mix it well.
8. Remove it from heat.
9. In a another mixing bowl, add 3 egg whites and whisk it well.
10. Take the mango puree mixture, add the gelatin mixture, 2 tablespoons lemon juice and mix it well.
11. Add the egg white mixture and mix it well.
12. Now, add 150 grams whipped cream and mix it again.
13. Take a baking tray and place the glass a little bit tilted on the back side of the tray.
14. Then, fill the glass halfway with prepared mango mixture.
15. Freeze for 6 - 8 hours.
16. Remove it from freezer and add whipped cream in it.
17. Top with mango pieces.
18. Garnish with mint.
19. Serve.
Mango Custard
Servings - 2 - 3
INGREDIENTS
Vanilla custard powder - 30 grams
Milk - 110 milliliters
Milk - 1 litre
Mangoes - 800 grams
Sugar - 215 grams
Pomegranate - 155 grams
Grapes - 190 grams
Mangoes - 180 grams
Almonds - for garnishing
Pistachios - for garnishing
Cashews - for garnishing
PREPARATION
1. In a bowl, add 30 grams vanilla custard powder, 110 milliliters milk and mix it well. Keep aside.
2. Heat 1 litre milk a heavy pot, add the prepared custard mixture in it and stir well.
3. Bring it to a boil and stir continuously until the milk reduces to it’s half.
4. Transfer this mixture into a bowl and allow it to cool.
5. In a blender, add 800 grams mangoes, 215 grams sugar and blend it well.
6. Transfer this blended mixture into the custard mixture and mix it well.
7. Now, add 155 grams pomegranate, 190 grams grapes, 180 grams mangoes and mix it well.
8. Refrigerate it for 1 hour.
9. Garnish with almonds & pista.
Mango Kulfi
Servings - 5 - 7
INGREDIENTS
Hot water - 2 tablespoons
Saffron - 1/4 teaspoon
Mangoes - 550 grams
Condensed milk - 355 grams
Fresh cream - 200 grams
Cardamom powder - 1/4 teaspoon
Almonds - 2 tablespoons
Almonds - to taste
Popstick
Almonds - for garnishing
PREPARATION
1. In a bowl, add 2 tablespoons hot water, 1/4 teaspoon saffron and mix it well.
2. Soak for 5 minutes.
3. In a blender, add 550 grams mangoes, 355 grams condensed milk, 200 grams fresh cream, saffron water, 1/4 teaspoon cardamom powder, 2 tablespoons almonds and blend it into a smooth puree.
4. Pour the mixture into the moulds.
5. Garnish with almonds.
6. Insert pop stick into it.
7. Freeze for overnight.
8. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould the kulfi.
9. Garnish with almonds.
10. Serve immediately.
Mango Ice Cream
Servings - 4 - 5
INGREDIENTS
Heavy cream - 500 grams
Powdered sugar - 100 grams
Mango pulp - 240 grams
PREPARATION
1. In a mixing bowl, add 500 grams heavy cream, 100 grams powdered sugar and whisk it well.
2. Now, add 240 grams mango pulp and whisk it again.
3. Then, pour the mixture into the container and spread evenly.
4. Freeze overnight or until set.
5. Serve chilled and enjoy!
