Mango lassi - Summer Special!

Here is a tasty & refreshing treat for all mango lovers! Slrupp!😋😋😋

Mango lassi is a yoghurt based drink and perfect to have in hot summer.  

PREP TIME

10 min

COOK TIME

0 mins

TOTAL TIME 

10 mins

                                                                                                                                                   

Recipe for Mango lassi

Recipe type: Beverages

Cuisine:  North Indian 

Serves: 1  to 2 (approximately)

Ingredients:

Chopped Mango - 1 cup ( approximately 1 or 2 mangoes)
Yogurt / Curd - ½ cup
Milk - ¼ cup
Sugar - to taste
Cardamom powder - a pinch
Ice cubes - 2 to 3

Raw Mango Pachadi / Manga Pachadi / மாங்காய் பச்சடி- Tamil New Year Special

Mango Pachadi is a traditional and popular veg accompaniment from South Indian cuisine especially of Tamilnadu.   It's an all time favourite of mine and associated with lot of my childhood memories! 

Mango Pachadi takes a compulsory part amongst the dishes prepared to celebrate the auspicious day of Tamil New Year (தமிழ் புத்தாண்டு; also known as Varusha pirappu observed on first day of Tamil month Chithirai; April 14th).

This dish is prepared using raw mangoes (sour), jaggery (sweet), neem flowers (bitter), red chillies (spicy) and salt (salty).  Different flavours in this dish symbolizes the mixed emotions & feelings in life with an ultimate goal of sweetness & happiness!

                   தமிழ் புத்தாண்டு வாழ்த்துக்கள்  

                                
                        Wishing you all a very happy Tamil New Year!

              

PREP TIME

15 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                         

Recipe for Raw Mango Pachadi / Manga Pachadi
Recipe type: veg accompaniment

Cuisine: Tamilnadu

Serves: 3 to 4(approximately)

Ingredients:

Raw Mango - 1(big)
Turmeric powder - ¼ tsp
Red chilli powder - ¼ tsp(optional)
Jaggery - ½ tsp cup(powdered)
Salt - to taste

For seasoning:
Mustard seeds - ½ tsp
Red chillies - 1 or 2
Curry leaves - few leaves
Ghee or oil - 2 tsp
Fresh neem flowers - 2 tsp (special ingredient for Tamil new year festival)

Mango Pudding / Mango Coconut milk Pudding / Eggless Mango Pudding

These soft and fruit based pudding make the perfect end to a meal, satisfying all your sweet cravings!.   I am sure everybody will  like this combination.

You can store this yummy summer treat in the fridge and relish for up to 2 to 3 days.

Check also my  Rose Milk Pudding Recipe.

Ingredients:

Mangoes - 2
China grass - 7 to 10 gms
Water - ½ cup
Coconut milk - 1 Cup
Sugar - ¼ to ½ cup

Mango Chocolate Marble / Bundt Cake - Eggless & Butterless Version

Hi friends, here is my  Mango Chocolate Marble Cake recipe for Home Baker's Challenge, administered by Priya.

This month Mrs .Sangeetha Vijay  is hosting the event and she has selected Mango Chocolate Marble Cake as a challenge. Though she had suggested both egg and egg less version; I preferred to bake the healthier version (egg less and butter less) which came out so soft, moist and delicious.

Thanks to Priya Suresh for starting the group and Sangeetha  Vijay for hosting this month's event and challenge. To know more about Home Baker's Challenge click here. 

Ingredients:

All Purpose flour - 2 cups
Baking powder, 1 ½ tsp

Baking soda -  ½ tsp

Salt - ½  tsp

Sugar -    ½ cup (powdered)

Olive oil  - ¼ cup

Mango Pulp - 1 cup (I used store bought mango pulp)

Vanilla Essence - 1 tsp
Yogurt -  ¼  cup

Milk -  ¼ cup

Cocoa powder - 3 tbsp
Warm water - 2 tbsp

Directions:

Preheat oven to 180 deg C and prepare your bundt tin (grease with butter / oil and dust it with all purpose flour); keep aside.

Sift together flour, baking powder, baking soda, salt and keep aside.

In a separate bowl add oil, yogurt, milk, mango pulp and powdered sugar;  blend until it is mixed well. 

 Mix the dry ingredients into the wet mixture and beat on medium speed until mixed thoroughly. 

Now take a small bowl, add cocoa powder & 2 tbsp warm water and mix well. Keep aside.

Divide the mixture between 2 bowls. Stir the cocoa paste into the mixture in one of the bowls. 

Place the batters into the prepared bundt pan by alternating spoonfuls of vanilla batter with the chocolate batter. 

  
Take a skewer and gently draw swirls through the batter to create a marbled effect.  Don't over mix.

Pour batter into the greased bundt  tin and bake in preheated oven at 180 deg C for 35 to 40 minutes, until a toothpick inserted into center of a cake comes out clean (temperature may vary for different ovens).

Remove from oven and allow to cool completely. 

Once it is cooled completely, remove loaf bread / cake from the pan to slice and serve; or drizzle with chocolate glaze to satisfy your chocolate craving.

For preparing Chocolate Glaze (Optional)

Ingredients:

Cocoa Powder - 1  tbsp
Butter - 1 tbsp
Icing sugar -  

 ½ cup

Warm water - 2 to 3 tbsp (adjust according to the desired consistency)

Vanilla essence - ½  tsp

Directions:

In a bowl, mix sugar, butter and cocoa powder.  

Using a fork, gradually stir in the water until the mixture is smooth and glossy without any lumps. 

Now, stir in the vanilla essence. 

Keep covered with plastic wrap until you use it so that the glaze doesn't get hard.

Mango Loaf Bread / Mango Cake (Eggless)

This fresh, soft, delicious Mango Cake is easy to make and may be guilt free (eggless and butterless)!!

Recipe Source: Sharmis passions

Ingredients:

All purpose flour - 1 cup
White Rava / Semolina (fine variety) - ½ cup
Mango - 1 big sized
Granulated Sugar - ¾ cup (Powdered)
Curd / Yogurt - ¼ cup
Olive oil - 2 tbsp
Baking soda - ½ tsp
Baking powder - 1 tsp
Salt - a pinch
Cardamom powder - ½ tsp
Choco chips - 2 tbsp

Directions:

Preheat oven to 180 deg C; also prepare your loaf tin (grease with butter / oil and dust it with all purpose flour) and keep aside.

Peel the skin and chop the mangoes; puree it without water. Keep aside.

Sift together flour, baking powder, baking soda and salt; mix in the rava / Semolina and keep aside.

In a separate bowl add oil, yogurt, mango pulp, cardamom powder and sugar and blend until it is mixed well. 

Mix the dry ingredients into wet mixture and beat on medium speed until mixed thoroughly. Stir in the choco chips (reserve some for topping).

Pour the batter into the greased loaf tin and bake on preheated oven at 180 deg C for 30 – 35 minutes, until a toothpick inserted into center of a cake comes out clean. 

Remove from oven and allow to cool completely. 

Once it is cooled completely, remove loaf bread / cake from the pan to Slice and Serve.

Don't keep it for more than 2 days, since mango pulp is used; of course, it tastes so good that it will finish much quickly, as it happened to me!!!!

Note:

There is no need to roast the rava / Semolina.

If you don't want to add rava / semolina to the cake, just skip that step (increase the quantity of all purpose flour to 1½ cup) and go ahead with the process.

Mango and cardamom combination is heavenly, so don't skip it.

Instead of chocolate chip you can use chopped walnuts (Walnuts are actually used in the original recipe; I changed it to Choco Chip as it suits my kids better!)

I am sending this recipe to Sowmya's page and Gayathri's page for the event  for Walk Through Memory Lane.

Mango Milkshake

Mango, the King of Fruits, is one of the most popular, nutritionally rich fruits with its unique flavor and taste.  It is very low in Saturated Fat and Sodium. It is also a good source of Dietary Fiber, Vitamin A and Vitamin C.

A delicious and perfect refreshing drink for summer! 

Ingredients

Mango  – 1

Milk – 1½ to 2 cups 

Honey or sugar  – according to your taste

Ice cubes - 3 to 4

Vanilla ice cream – 1 scoop (optional)

Directions

Peel the skin of the mangoes and remove the pulp.

Take a blender and add all the ingredients. Blend well till it becomes smooth and frothy.

Pour into glasses and serve.

Note:

Adjust the sugar level according to the sweetness of the mangoes.

  

Mango Kulfi

Kulfi is said to be an Indian ice cream and a popular dessert . It is really easy to make. We can prepare Kulfi in many flavours like Kesar, Malai, Mango, etc. Here is a refreshing Mango Kulfi for you. I have used canned mango pulp; if fresh mangoes are available, you may use that!

You can store it in the freezer and relish for 2 to 3 weeks.

Ingredients

Mango pulp – 2 cup (I have used sweetened canned alphonso mango pulp)
Full cream milk – 1 cup
Condensed milk - 1 cup (sweetened)
Evaporated milk – 1 ¼ cup
Whipping cream - 1 cup
Ground cardamom – ½ tsp
Almond - ¼ cup

Directions

Blanch almonds and remove the skins; chop coarsely.

Take a thick bottomed vessel; add all the milks and cream. In medium flame allow to boil and simmer for 10 minutes, stirring continuously.

Check for the sweetness, if you feel the sugar is less add some more.

Stir in the cardamom (don’t allow cardamom flavor to overpower mango flavor, so use very little amount); remove from heat and allow to cool completely.

Add in the mango pulp and chopped almonds. Mix well with hand beater.

Pour in any freezer proof moulds and freeze overnight. Here I have used pop sickle moulds.

To serve, hold the pop sickle under warm water and turn out onto plates.

Serve immediately. Your refreshing mango kulfi is ready to eat.