TIME TO CREATE NEW RECIPES WITH KING FRUIT MANGO!

INDIAN MANGO SHRIKHAND

Ingredients

2 cups Yogurt
1 cup Mango puree
1/4 tsp Cardamom powder
1 tbsp Powdered sugar, adjust according to the sweetness of the mango
1 tbsp Nuts
2 tbsp Chopped mango

 

Method

1. Add greek yogurt or drained or hung yogurt and mix well.
2. Add sugar and combine well.
3. Now pour mango pulp little by little and mix.
4. Check the sweetness by tasting it.
5. Add cardamom powder and chill in the fridge to thicken a little.
6. Serve in a bowl and Garnish with slivered nuts and mango.
7. Serve chilled.

MANGO MOCHI

Ingredients

½ cup Rice flour
½ cup Coconut milk unsweetened
½ tbsp Sugar
Pinch of salt
¼ cup Shredded Coconut
1 Ripe mango
½ tbsp Cornstarch

 

Method

1. In a large mixing bowl, add glutinous rice flour, cornstarch, sugar, coconut milk. Mix well and add melted butter.
2. Mix until everything is dissolved completely.
3. Transfer the mixture to a smaller bowl that can fit into your steamer.
4. Add a steaming rack to a large pot and add about 2 inches of water.
5. Once boiling, place the bowl with the mixture into the pot.
6. Cover and steam for 10 minutes until the dough becomes slightly translucent.
7. Transfer the mochi dough to another plate, cover with plastic wrap, and let it cool to room temperature.
8. In the meantime, cut the mango into small square cubes.
9. Wet your hands with water and take about 1 ½ tbsp of dough. Form the dough into a ball and flatten it into a circular shape using your hands.
10. Place a piece of mango in the center. Pinch the four corners of the dough, and then pinch the remaining corners together.
11. Coat the mochi ball with shredded coconut.
12. Serve chilled mango mochi.

 MANGO CRUMB BARS

 

Ingredients 

2 1/2 cups Ripe mangoes
3-5 tbsp Granulated sugar
1/2 tbsp Corn starch
2 cups Flour
1/2 tsp Baking powder
1/4 tsp Salt
1 cup Coconut
3/4 cup Unsalted butter
2/3 cup Brown sugar
1 large Egg
1/2 tsp Vanilla extract

 

Method

1. Preheat oven to 350°.
2. Add flour, sugar, coconut, baking powder, corn starch and salt to a large bowl.
3. Use a box grater to grate the butter into that bowl, then use your hands or a fork to combine.
4. Then, add in the egg and stir. The dough should be wet enough to clump up when you squeeze it in your palm, but not sticky.
5. Grease an 8x8 baking dish with butter, then transfer ¾ of the dough to the dish, using your hands to press it down and set aside.
6. In a bowl, add mango, sugar, coconut, and flour to a small bowl and stir to combine. Pour mango on top of the crust, using a spoon or spatula to spread it out.
7. Sprinkle the remaining dough on top of the mango filling, then place the baking dish in the oven and bake for 25 minutes, or until the edges are golden brown.
8. Wait at least 20 minutes after the bars are out of the oven before cutting them.

IN CONCLUSION

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