Thursday 24 May 2018

Mango Fruit Salad Recipe - Savani Farms

Do you love eating fruits?

In case you are not a big fan of eating fresh fruits but could want to devour them for boosting your micronutrient intake, you may love this summer fruit salad. This is one of the ways by means of which you can enjoy sparkling fruits that summer season brings with it! Mango berry fruit salad

Sweet and juicy mango berry fruit salad with a sprinkle of nuts! This delicious summer season fruit salad is splendidly enjoyable and best for breakfast.

Isn’t mango just the most delicious fruit? It’s summer right now where I am so if you’re across the world and currently experiencing winter (i.e. no mango in sight!) don’t hate me for putting up a mango berry fruit salad!

Take time : 10mins | Serves: 4-8

INGREDIENTS :

2 teaspoons gingerroot, minced

1 lime, juice and zest of, grated

1⁄4 cup honey

2 mangoes, peeled, seeded and cut into cubes

3 cups green grapes

1 1⁄2 cups blueberries

1⁄4 cup mint leaf, chopped

DIRECTIONS :

In a small bowl whisk together dressing components (ginger - honey) and set apart.

In a huge salad bowl toss together the relaxation of the ingredients(mangoes - mint).

Add dressing, toss.

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Wednesday 16 May 2018

Simple Mango Dishes - Mango Pickle

The king of fruits –mangoes are in season again. The mango period lasts from mid march to may end.

While making any sweet based dish or a beverage with mango, use mangoes which are not fibrous and are sweet. avoid making drinks, desserts or sweets with half-ripe mangoes or even slightly sweet mangoes as these can cause stomach upsets.

· INGREDIENTS To need while make mango pickle

4 cups green mangoes, peeled, depitted, and cut into spears (note you'll want unripe ones, not immature ones, which will be too acidic)

1 pint vinegar (i use apple cider vinegar for something more piquant, rice wine vinegar when i want it mellow)

1 -1 1⁄2 cup sugar (white or brown, your choice)

1⁄4 cup kosher salt (you can omit the salt if you want, and use less sugar)

water

· Simple Mango Pickle Recipe

How to Make Mango Pickle Instruction :

Pack mangoes into clean, widemouth jars.

Tuck a couple of chili peppers in with the mangoes.

Set aside.

Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.

Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.

Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).

Fill the jars with enough water to just cover the mangoes.

Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.

Three days seems to be fine, but can take up to a week.

Keeps for an indeterminate length of time.

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For more : http://onlinemangorecipe.blogspot.in/2018/04/mango-recipes-online.html

Wednesday 18 April 2018

Mango Recipes Online

What's the best thing about summer? Certainly, mangoes! Juicy, sweet and absolutely divine, this king of fruits is much loved and most looked forward to. Mango is one of those fruits that tastes just like summer. This tropical fruit is great for cooking sweet and savory dishes as you'll see in these delectable mango recipes for summer.

Mangoes are great for making everything from hearty salads and Tex-Mex quesadillas to refreshing desserts and beverages. Aside from being loaded with antioxidants, mangoes are high in vitamins A and C so they are tasty and good for you!

Here are some magnificent M ango R ecipes for summer and beyond:

1) Rosewater & pistachio kulfi with griddled mangoes

Ingredients

450g tin condensed milk

2 tbsp rosewater

50g very finely chopped pistachio, plus roughly chopped pistachios to serve

284ml tub double cream

3 small, ripe mangoes

Method

1) Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.

2) Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.

3) To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a crises-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelize. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).

2) Mango Ice Cream

Ingredients

3 mangoes (3 mangoes = 2 cups) (peeled, seed removed and cubed)

¾ cup granulated sugar

¼ cup lemon Juice (¼ cup = 1 lemon) (freshly squeezed)

1 cup heavy cream or heavy whipping cream

¾ cup milk

Method

1) Freeze the freezer bowl 24 hours prior to making ice cream. Wrap in a plastic bag so the bowl stays clean.

2) In a blender, add mango, ¼ cup sugar, and lemon juice and puree until texture is smooth. Set aside.

3) In a large bowl, combine heavy whipping cream, milk, and the remaining ½ cup sugar, stirring to dissolve the sugar.

4) Stir in the pureed mango and gently stir to mix.

5) Cover and chill the mixture in the fridge for at least one hour. I put it in the freezer for one hour.

6) Set up the ice cream maker and press On. When the freezer bowl begins to turn, pour the mixture through the ingredient spout. Mix about 30 minutes or follow manufactures’ instructions.

7) If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for 3 or more hours before serving. My end result was still loose similar to frozen yogurt’s texture so I had to freeze it a couple more hours. Then it tasted perfect!