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Ray Ban 3025
Dita flight
Methinks this one might be the one!!
Mango Pudding
Ingredients :
- Ripe Mangoes – 2 (large)
- Lime juice – 2tbs
- Caster sugar – 2tbs
- Double (heavy) cream – 2/3cup
- Strained thick yogurt – 2/3cup
- Crushed seeds of 4 cardamom
Method :
Peel the skin of the mangoes and cut into pieces. Make a smooth puree with the mango flesh, lime juice and sugar in a mixer. Pour the mixture into a bowl.
Whip the cream in a bowl until stiff, then fold in the yogurt and the crushed cardamom seeds.
Keep aside 4tbs of mango puree for decoration. Mix the remaining mango puree with the cream and yogurt mixture. Pour the mixture into a serving dish and chill. With each serving drop a little of the mango puree kept aside and decorate with lime twists.
**
Mango Pudding
Mango pulp is combined with evaporated milk and a sugar-gelatin mixture in this pudding recipe. Serve topped with your favorite fruit or coconut.
Ingredients:
• 2 envelopes unflavored gelatin
• 3/4 cup sugar
• 1 cup hot water
• 3 cups mango pulp(available at Asian or Indian markets)
• 1 can (12-ounce) evaporated milk
•
Method:
Stir together gelatin and sugar; add hot water and stir until dissolved. In large bowl mix mango pulp, evaporated milk, and gelatin mixture together. Pour mixture in a serving bowl. Cover and chill until set, about 3 hours. Top with desired garnishes.
Notes:
Serve pudding in individual dessert bowls garnished with any of the following: chopped apples pineapple slices or toasted shredded coconut.
Number of servings: 6
***
Mango Pudding
INGREDIENTS
1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
In an 8×13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
**
Mango Pudding
Ingredients :
- Ripe Mangoes – 2 (large)
- Lime juice – 2tbs
- Caster sugar – 2tbs
- Double (heavy) cream – 2/3cup
- Strained thick yogurt – 2/3cup
- Crushed seeds of 4 cardamom
Method :
Peel the skin of the mangoes and cut into pieces. Make a smooth puree with the mango flesh, lime juice and sugar in a mixer. Pour the mixture into a bowl.
Whip the cream in a bowl until stiff, then fold in the yogurt and the crushed cardamom seeds.
Keep aside 4tbs of mango puree for decoration. Mix the remaining mango puree with the cream and yogurt mixture. Pour the mixture into a serving dish and chill. With each serving drop a little of the mango puree kept aside and decorate with lime twists.
**
List from here:
MOUSSE DI MANGO or SIMPLE MANGO MOUSSE
1 ripe mango
2,5 dl fresh cream
2 leaves of gelatin, 5-6 gr
1-2 tbsp sugar if you feel like it
– Let the gelatin leaves soak in water.
– Peel and cut the mango into pieces that you blend in a food processor. If you want a really smooth mousse, you can let the puree pass through a sieve.
– Let the gelatin dissolve in 1-2 tbsp hot water and the sugar (if you want it to be a bit sweeter) and add this to the mango, mix really well.
– Whip the cream stiff and fold it carefully into the mango purée.
– Distribute the mousse into what ever you want to serve it in and leave it in the fridge for at least three hours before serving.
**
Mmmm…Mango Pancakes
Ingredients:
1 large mango-grated
1 cup wheat flour
1/4 cup rice flour
1 T grated fresh ginger
1/4 cup sugar ( I used 2 tbsp splenda- the amnt of sugar also depends on the sweetness of your mango)
1/4 tsp baking powder
2 cups butter milk
Pinch of salt
1/2 tsp 5 spice powder (optional)
1/4 tsp mango essence (optional)
Vegetable Oil / Butter for cooking pancakes ( I used Saffola )
Method :
Mix all the dry ingredients in a large bowl. Add to this the grated mango. Mix well. Add the buttermilk slowly and stir so as to avoid any lumps. The consistency of the batter should be such that it sticks to the back of the ladle. Add the mango essence to the batter (if using). Stir well. You can let this batter sit for 15 minutes or so at this stage.
Heat a non stick pan. Grease with butter / oil, pour a ladleful of batter onto the heated pan. Gently spread into a circle taking care not to thin out the pancake. Let it cook for 2-3 min on a slow flame. Turn the pancake and cook the other side for 2-3 min.
This recipe will make around 6-7 pancakes of 6″ diameter.
Serve immediately with fresh fruits.**Mango cakes
This is a very simple and delicious recipe. I made it last June for a cookbook sponsored by Univers Cereales. A new challenge on the theme of mangoes, “Jihva for ingrédients“, gives me the opportunity to post it here.See the participants’s recipesMakes 6 cupcakes
Preparation: 15 min
Cooking time: 20 min
Level of difficulty: very easy
Ingredients:
100 g millet
40 cl milk
1 egg
30 g sugar
30 g coconut, grated
100 g mango
Directions:
Bring the milk to a boil. Add the millet and cook approximately 20 min until the milk is absorbed. Add a little bit of milk if you notice the bottom is burning. Take off the heat and stir the whisked egg, the sugar, the coconut and the mixed mango.
Mix well, fill oiled muffins moulds.
Bake for 15 to 20 min in the oven preheated to 180°C. Serve with a mango or raspberry coulis.
Note: a friend of mine has tested my recipe using a whole small mango.
**
Mango Mousse
2 ripe mangoes
4 tbsp condensed milk
1 tbsp. orange juice (or honey)
¼ cup sugar (adjust to your desired sweetness)
3 large eggs
200 ml whipping cream
Puree mangoes with orange juice or honey, strain through a fine sieve. Use the whole puree, if you desire some texture to the mousse. Cream eggs and sugar together, cook on a double boiler, or under shallow heat with constant stirring, till it reaches a thick and creamy consistency. Remove from heat, stir in condensed milk, and let it cool for several minutes. Mix mango puree with egg cream and gently mix. Chill for 20 minutes. Whip half of the cream till stiff peaks form, and gently fold in to the chilled mixture. Chill for another 4-6 hrs, before serving with piped whipped cream, and fresh mango slices.
1 tsp of plain (peach flavored, works well too) gelatin can be added to firm up the mousse. Soak and melt gelatin in 3 tbsp of hot mango or orange juice, and add to the hot egg cream. Rest of the procedure stays just the same.
**
1c heavy cream
1c whole milk
4egg yolks
1/3 c (a little more) sugar
1 ripe mango
vanilla extract
cardamom
pinch of salt
pinch of chili powder(yes, I’m that daring)
*Oh, how I was tempted to infuse ginger into the boiled milk! I resisted this urge because I know if I screw up this creme brulee on my first try I may never make it again, so didnt want to risk it.*
Oven preheated to 300
1. Take 4 eggs from fridge and bring to room temperature.
2. Peel and chop the mango.
3. Fight over who gets to suck the pit.
4. Puree the mango in mixie or food processor till smooth.
5. If you want to be a purist, you can also take the pains to strain the pulp. I did this because I thought it will make the finished product smoother. I spared no effort for you, my blog friends!
6.Separate the egg white and yolk(Use the whites for something, I dont know, maybe an omelette) Again, if you are nit-picky, you can remove the little white strands attached to the yolks. Yes, I did.
**
Ingredients Basmati Rice – 1/2 Cup Milk – 3 Cups Sugar – Sufficient enough for your taste Mango Puree – 1 cup Cardamom – 3 Method Crack the rice my blending it in a blender for a couple of minutes. Heal the milk in a thick bottemed vessel. Once the milk is hot, add the rice and let cook on low heat setting. It will take about 30-45 minutes for it cook. Add sugar, and mix well and leave for 10 more minutes. Add the mango puree and crushed cardamom, mix well. Cook for 10 more minutes. The result is a pale yellow, beautiful looking Mango Payasam. You could some dry fruits to the payasam, but I did not want the mango flavor to mix with the dry fruits. The rasins on the top are purely for decorative purposes. It tasted so very different and amazingly tasty. We had friends who dropped in. I asked them to eat see if they can figure out what it is. They really liked it but could not point out mango. 🙂 But I thought that mango flavor was very dominating, but then ofcourse, I made it.
**
Mango Coconut Pudding with Sago
mango coconut pudding
500ml mango puree
100g sour cream
250 ml heavy cream
400ml whole milk
100 ml coconut milk
90g sugar
10g gelatin
1. Mix mango puree and sour cream together in a small bowl and set aside.
2. In a small bowl add gelatin and 2 Tbsp of water; let it sit for 5 minutes before using.
3. In a small pot, add heavy cream, whole milk, coconut milk and sugar and bring to a gentle boil. Add the gelatin to the cream mixture and stir until dissolved.
4. Let the mixture cool a bit; add the mango and sour cream mixture and then mix until fully combined.
5. Pour the mixture into glasses, cups or ramekins, and chill until set.
coconut sago
15g sago tapioca pearls
250ml coconut milk
250ml whole milk
60g sugar
1. In a small pot or saucepan add whole milk and tapioca pearls. Bring the mixture to a boil, reduce heat to low and simmer for approximately 30 minutes.
2. Add sugar to the mixture and simmer for another 10 minutes.
3. Once the tapioca mixture is finished cooking, stir in coconut milk and simmer for 5 more minutes.
4. Let the mixture cool, then cover and refrigerate overnight. If the mixture is too thick, gradually add coconut milk or whole milk until you achieve the desired consistency.
5. Spoon coconut sago onto mango coconut pudding and enjoy.
**
Mango Sago (from pinkami’s xanga’s site)
I had Grandma over for dinner last night so I thought I would make a repeat of the Chinese dessert, since I had a box full of Mangoes at home. (Long story – but my flatmates broke my father’s favorite clock the other day, probably while they were wrestling… and they compensated me with a box of mangos… how they came up with that solution is still baffling me)
There’s a trick to getting the Tapioca nice and clear, which I have discovered. You have to soak it in cold water first, for around half an hour, and then heat it slowly. When the water becomes murky, bring it to the boil slowly. NEVER STOP STIRRING! After around 10 minutes, turn off the stove and just leave it. Let it soak all the liquid in so that once it starts to cool, you get the sago nice and clear. Pour it into a strainer and give it a cold rinse. For all of you who are less carb concious, you can cook the tapioca in sugared water, so that the sweetness gets soaked into the sago. Puree the mango with some coconut milk, add the sago and refridgerate!
never stop stirring. NEVER!!!
Takes around 30 mins – it’s super easy. Grandma says too much mango makes you cough! This receipe I kinda made up myself yesterday, by tasting as I go along – but basically, I blended 2 small cartons of coconut milk, one mango, a cup of water and sugar to taste. I also added a scoop of mango sorbet as my mango wasn’t very sweet – and refrigerate. In a separate pan, boil dried sago until it turns transparent, and then rinse with cold water with a sieve. Add into mango mixture in the fridge and also dice up a separate mango into 1cm x 1cm cubes to add into the mixture as well. Serve chilled. It’s very easy!**
Mango Pudding
Here I am, continuing with my mango madness. The JFI event at Indira’s and the abundance of mangoes in our market egged me on a search for some mango delicasies. This recipe the result of one such search and adapted from the Food section of BBC UK.
This is truly a dessert in a jiffy. The mango pudding with the unbeatable taste of this tropical fruit combined with milk and sugar, crowned with mint leaves- is a beauty, both on the outside and the inside.
Mango pudding adorned by mint leaves
Ingredients:
2 cups mango puree (Peel the mangoes, cube and puree )
1 cup evaporated milk
1/3 cup sugar
1 tbsp gelatin / china grass
200 ml water
Few drops mango essence (optional)
Mint leaves for garnish
Icing sugar for garnish
Method:
1. Add the mango puree, milk and sugar into a bowl. Mix well.
2.Dissolve the gelatin in 200 ml hot water thoroughly.
Add the gelatin mixture to the mango mixture and stir.
3. Stir in the mango essence (if using ). Divide the mixture between 5 ramekins and refrigerate for an hour. The pudding should look set and jiggle when shaken.
4.To unmould- dip the bases of ramekins in warm water, run a knife blade to free the pudding from the sides, shake gently and upturn onto a plate.
5. Garnish with mint leaves and sift icing sugar over the top. ( I used just the mint)
**
Its simple heavenly, the feel of biting into the mango pieces in between the creamy smoothness of the payasam. This dessert is best made not too sweet or rich, taking care not to overpower the flavor of the mango and to allow the natural flavor of the ripe fragrant mango to come through.
Aam ki kheer which is served cold, is prepared by swirling in ripe mango puree or pulp into a mixture of sweetened thickened milk in which rice has been simmered till soft and garnished with cashewnuts and kismis giving it a wonderfully fruity flavour.
Mamidipandu Payasam (Aam Ki Kheer)
Ingredients:
1 cup ripe mango puree
few mango pieces for garnish
½ lt milk (I used low fat)
1/3 rd cup rice
4-5 tbsps sugar
pinch of salt
1 tbsp ghee
7-8 cashewnuts
10-12 kismis
½ tsp cardamom pwd
Soak rice in water for 15 mts. Bring milk to a boil in a non-stick saucepan.Drain water from the rice and add to the boiling milk.Reduce heat and let the rice cook,stirring continuously till the rice is soft.
Now add the sugar and go on stirring till the mixture thickens.Remove from heat and cool.
Fry the kismis and cashewnuts in a tbsp of ghee till light brown and combine with the cooked rice.
Swirl in the mango puree,salt and cardamom pwd.Garnish with cashewnuts, kismis and mango pieces.Serve chilled.
The original recipe called for the use of whole milk,1/2 cup of condensed milk,1/2 cup of sugar ,mango essence (3-4 drops),pinch of saffron and almonds.
A great melt-in-the-mouth summer treat with mango flavor, along with the creamy texture produced by sweetened cardamom flavored rice , makes this fruity dessert pure comfort food! My entry to the JFI – Mango event hosted by Indira of Mahanandi.
| Roasted fillet of beef with red-wine and mushroom jus and soft polenta1kg fillet of beef, at room temperature Olive oil 2 bunches of spinach, trimmed, washed and steamed until just wilted, to serve red-wine and mushroom jus 1 tablespoon olive oil 1 onion, finely chopped 2 carrots, finely chopped 300ml chicken or veal stock 300ml red-wine 30g butter 400g flat mushrooms, trimmed and sliced 2 cloves of garlic, crushed 1 teaspoon thyme leaves Soft polenta 2 litres milk 1 onion, quartered 4 sprigs thyme 2 bay leaves 150g fine-grain polenta |
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| Method For red-wine and mushroom jus, heat oil in a heavy-based saucepan, add onion and carrot and cook over very low heat until soft and lightly browned. Add stock and wine and simmer over medium heat until reduced by half. Strain.Heat butter in a frying pan and cook mushrooms, garlic and thyme over high heat until mushrooms are soft. Add strained sauce, bring to boil, simmer over medium heat for five minutes, then season to taste.For soft polenta, combine milk, onion, thyme and bay leaves in a heavy-based saucepan and slowly bring to the boil. Remove from heat and stand for 15 minutes for flavours to infuse. Strain, return milk to a clean saucepan, bring to the boil, add one teaspoon of salt and slowly whisk in polenta. Cook polenta over lowest heat, stirring regularly with a whisk, for about 30 minutes or until soft. Season to taste. The polenta should be soft and flowing. If it is too stiff, add some boiling water. Meanwhile, trim beef of sinew and shiny membrane and fold over tail to make a compact shape. Tie beef with string at 3cm intervals and season with cracked black pepper. Heat oil in a flame-proof dish and quickly brown beef all over. Transfer to a 200oC oven and roast for 10 minutes per 500g, plus 10 minutes for rare-medium (30 minutes for 1kg). Rest in a warm place for 10 minutes. To serve, spoon polenta into six warm bowls, top with spinach and a thick slice of beef and drizzle with red-wine and mushroom jus. |
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Mango Cardamom Bread Pudding
Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 8 servings
“Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.”
INGREDIENTS:
6 slices white bread, torn into
small pieces
2 mangos – peeled, seeded
and diced
1/4 cup white sugar
3 eggs, lightly beaten 2 cups milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground
cardamom
2 tablespoons butter
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×11 inch baking dish.
2. Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
3. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.
The Mundane Adventures of Snobby & Grouchy (friiiiends!)... musin's, meanderin's & blabberin's 
