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Mango Pickle

Mango Pickle
Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle.
Total Time
25 min
Total Time
25 min
Ingredients
  1. Cumin seed - ½ tsp.
  2. Mustard seeds - ½ tsp.
  3. Oil - as required.
  4. Turmeric powder - 1 tsp.
  5. Garlic crushed - 1 tbsp.
  6. Fenugreek powder - ½ tsp.
  7. Mustard powder - 1-½ tbsp.
  8. Red chilli powder - 1-½ tbsp.
  9. Raw sour mango - 1 cup.
  10. Red chilies dried - 3.
  11. Hing - pinch.
  12. Garlic - 6 cloves.
  13. Curry leaves - 3 springs.
  14. Salt - to taste.
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Instructions
  1. Slice the chopped mango into small cubes and keep it aside.
  2. Take a bowl add red chili powder, mustard powder, fenugreek powder, garlic mashed, turmeric powder, salt and mix this well and keep it aside.
  3. Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, hing, garlic once it is done switch off the flame and add curry leaves keep this tempering aside till it cool down.
  4. Now take spices mixture add above tempering in it and mix it well, now add cut mango cubes into it and mix it well again. keep this mixture for 24 hours aside.
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Mango Ice cream Topping

Mango Ice Cream Topping
Serves 4
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 cups mangos, peeled, seeded and chopped
  2. 1 tablespoon butter
  3. 1 tablespoon brown sugar
  4. 1 teaspoon lemon juice
  5. 1 teaspoon orange juice
  6. 3 tablespoons water
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Instructions
  1. In a pan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.
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About Organic Alphonso Mangoes

It’s April and the “King of Fruits” is back in demand. You find your fruit vendor advocating the season’s special mango… but are you sure that the mangoes which you’re purchasing are  organic or chemically treated mangoes? 

One of the biggest problems that farmers selling specific varieties of mangoes face, is the fact that there are others who try and pass off fake varieties to unsuspecting customers at subsidised rates 

Still unsure if the mangoes are organic or genetically treated? Well, we have a solution for you! You can now buy the organic Alphonso mangoes from sweetmango.in which directly from farmers in Devgad and Ratnagiri in Maharashtra.  

What is Organic Farming? 

Organic Farming is the type of farming where the farmers don’t use synthetic substance for cultivation of crops. The usage of pesticides and chemicals are refrained. This type of farming maintains the health of the soil and provides organic crops.

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Honey Shrimp And Mango Stir-Fry

Honey Shrimp And Mango Stir-Fry
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1/3 cup soy sauce
  2. 1/4 cup honey
  3. 1 tablespoon garlic, minced
  4. 1/4 teaspoon red pepper flakes
  5. 2 teaspoons ginger, minced
  6. 2 tablespoons olive oil
  7. 1 cup sugar snap peas
  8. 1 cup red and yellow bell pepper, cubed
  9. 1 pound jumbo shrimp peeled (16-20 per pound)
  10. 1 cup Honey mango, cubed
  11. Salt and pepper to taste
  12. Serve with jasmine rice.
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Instructions
  1. In a bowl, whisk together the soy, honey, garlic, red pepper flakes and ginger. Set aside. Heat oil in a pan over medium-high heat. Cook veggies and sauté for about 3 minutes.
  2. Add shrimp and mango. Cook until shrimp are no longer pink. Should take about 45 seconds to up to a minute. Toss with sauce mixture. Remove from heat.
  3. Cook rice according to instructions.
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Blended Mango Limeade

Blended Mango Limeade
Ingredients
  1. 1 cup fresh mango (peeled and cubed)
  2. 3 tbsp lime juice
  3. 1-2 tbsp agave, maple syrup or honey to sweeten
  4. 1 cup ice
  5. 1/2 cup water
  6. Mint leaves
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Instructions
  1. Blend all together except mint leaves.
  2. Serve with mint leaves and extra ice, if desired.
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Fresh and Easy Mango Salad

 

Fresh and Easy Mango Salad
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 ripe mango, peeled, pitted and diced
  2. 2 tablespoons smoked almonds, coarsely chopped
  3. 2 tablespoons dried cranberries
  4. 4 tablespoons feta cheese
  5. 4 tablespoons low fat balsamic dressing
  6. 2 large handfuls baby spinach leaves, chopped
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Instructions
  1. Mix first five ingredients together and toss. Serve over fresh spinach leaves.
Notes
  1. This salad pairs well with fresh grilled fish or chicken breast.
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Don’t Judge a Mango by it’s Colour!

Does the colour of the mango really determine it’s ripeness? The answer is NO. The colour is really not the best indicator.

So how does you really know whether the mango is ripe or no you ask? 

We have some easy tips for you that will help you to determine the ripeness of the mango:

  • Choose mangoes that are full, plump, and heavy for their size.
  • It is normal for ripe mangoes to have small speckles on their peels.
  • Squeeze the mango gently. A ripe mango will be soft.
  • The mango doesn’t have to be fully orange, but it should have mostly orange or yellow spots.
  • Delicious mangoes will usually exude a strong, sweet fragrance. Stay away from mangoes that smell sour because they may be overripe.
  • Lastly, look for a smooth, thin, non-glossy peel as the final indication of utmost sweetness and quality.
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Mango Ice Cream Recipe

Alphonso Mango Icecream

All you require are Alphonso mangoes and cream to influence this hand crafted Mango To Ice Cream recipe that is creamy and scoopable, much the same as the ice cream you purchase in tubs at the shops. But this is Alphonso Mango ice cream can’t purchase. Since shop purchased will never have the capacity to catch the kind of genuine mango like when you make it starting with no outside help at home!

You will have a hard time believing it until the point when you attempt it. This truly is a creamy ice cream made without an ice cream machine. Consistent perusers know one of my enormous problem is pretty photographs of sustenance for so formulas. What’s more, my other grumble is watching cooking indicates where the host is peacefully scooping an ideal chunk of ice cream and popping it in a cone when in undeniable reality, it’s a solidified strong mass, and in the event that you forget it to diminish, it just transforms into a puddle of fluid. I’ve been gotten out such a large number of times!

Such is the situation with any formula made with simply drain, cream or yogurt + sugar/nectar. On the off chance that you remove it from the cooler following 5 hours 17 minutes and 43 seconds, quite possibly it will have solidified to that immaculate stage where it is sufficiently firm yet still scoopable. In the event that you miss that window of chance by a simple second (or paradise disallow, you don’t eat everything in one sitting), it will be a solidified strong piece of ice. Forget it to relax, and, much the same as ice, it goes from solidified to liquefied.

So this hand crafted Mango Ice Cream formula is devoted to every one of you who, similar to me, have been frustrated by endeavors to influence a natively constructed ice to cream before. That is, without an ice cream producer! ?

Alphonso Mango Ice Cream
Serves 4
Prep Time
1 hr
Cook Time
10 hr
Total Time
3 hr
Prep Time
1 hr
Cook Time
10 hr
Total Time
3 hr
Ingredients
  1. 1 cup milk
  2. 3 cups cream
  3. 1 cup Alphonso mango - pureed
  4. 1 cup Alphonso mango - chopped fine
  5. 1 Tbsp custard powder
  6. 1 Tbsp vanilla
  7. 360 gm (1 cup) sugar
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Instructions
  1. Mix the custard in 1/4 cup of the milk and keep aside.
  2. Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.
  3. When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.
  4. Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.
  5. Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.
  6. The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.
  7. Alternatively, freeze in an ice cream machine according to instructions.
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A customary ice cream begins with a sweetened blend of cream and eggs which is then filled an ice cream machine which agitates as the ice cream steadily solidifies. The stirring fills two needs: it circulates air through the blend to influence it to light and cushy and it prevents icicles from shaping so the ice cream is creamy as opposed to cold.

And the greater part of this is supplanted with two basic fixings: consolidated mangoes and cream. The whipped cream circulates air through the blend and the mixture is the fixing that keeps the blend creamy, similar to ice cream. I should purport I don’t have the foggiest idea about the science behind why this works, I simply know it does!

Whip the cream, overlay through the ice cream, include a touch of vanilla, solidify it and voila! after 12 hours, you will have an ice cream that resembles it’s locally acquired. Run wild with the include ins! Chocolate chips, espresso, spices, rum and raisin!

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Mango Lassi Frozen Yogurt

Mango Lassi Frozen Yogurt
Ingredients
  1. 2 cupscanned mango pulp (see note above)
  2. 1 cupplain whole milk yogurt
  3. 1/2 cuphalf and half (12.5%) milk
  4. 1/4 cup + 2 tbspwhite sugar
  5. 1 tsprosewater (optional)
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Instructions
  1. Place all ingredients in a blender or large bowl and blend/whisk until smooth. If necessary, chill the mixture until super-cold and give it one last whir/stir.
  2. Pop chilled lassi mixture into your ice cream machine and freeze according to the manufacturer’s instructions. Once it’s done in the machine, transfer frozen yogurt to a freezer-safe container and freeze until it’s firmed up to your liking (this might take a few hours). If the frozen yogurt freezes quite hard, give it a few minutes to warm up before you start scooping
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Mango Srikhand

 

Mango Shrikhand
Serves 6
Ingredients
  1. 1.5cups plain greek yogurt
  2. 4 slicesripe mango from a can (OR)
  3. 3whole peeled, Champagne or ataulfo mangoes preferred here, just the 'cheeks'
  4. 4teaspoons confectioners sugar
  5. 8-10strands of saffron, plus more for garnishing
  6. Seeds from 3 cardamom pods (powdered)
  7. 5-6 pistachio,halves for garnishing
  8. 1/2cup Heavy whipping cream
  9. Juice of 1 meyer lemon or a small regular lemon
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Instructions
  1. In a small food processor, blend the mangoes, cardamom powder, saffron, confectioners sugar & whipped cream until the mixture has the thick texture of pancake batter.
  2. Keeping the processor on, add the Greek yogurt (and extra sugar, if desired). Once the yogurt has been incorporated, Add the Lemon juice. Allow the processor to run for 30 seconds more until the citrus completely mixes.
  3. Transfer the yogurt into a serving bowl or individual ramekins, garnish liberally with pistachio and a couple of saffron strands.
  4. Chill until set (the texture should be similar to pudding). Serve cold.
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