Mango Lassi | Easy Mango Recipes

The first thing I did this summer was to list down the mango recipes to try as I missed it last year and seeing so many recipes in the blogsphere made me to regret later. So this time I was well planned and now contented to clear off most of the items in my to try list except for mango tarts and mango icecream :) So most probably this will be my last mango recipe for this summer.For more mango recipes that I experimented this summer check here

Mango Lassi Recipe

Makes 2 cups



Ingredients:

• Mangoes chopped - 1 cup
• Thick Curd(Yogurt) - 1/2 cup
• Sugar - 1 tbsp
• Water - 1/4 cup
• Icecubes - 2 to 3 cubes crushed (I didnt add as my mangoes were already chilled)
• Chopped nuts - for garnish (optional)

Method:

1. Add mango pieces, yogurt, sugar, water, icecubes in a mixer/blender. If using a mixer then use the whip option to and whip it until smooth.
2. Adjust water accordingly to the thickenss of the lassi. Check for sweetness and add more if you want.
3. Serve chilled and garnish with nuts.

My Notes :

• If your mangoes are of juicy variety the lassi would be thicker. If you prefer a thinner consistency of mango lassi
• Adjust water and icecubes accordingly.
• Adding honey will also give a good taste to the lassi

Have I told you before I love clicking drinks/beverages....I feel totally comfortable clicking drinks and beverages than the rotis, rice and parathas. And I was very much tempted while clicking this yummy mango lassi that soon after clicking I finished off 1 cup of lassi in no time :)

I used Banganapalli variety, you can use any variety neelam will be apt for this lassi. You can garnish with either chopped nuts or fresh mint leaves. In my case, Mint leaves were already over so had to go with nuts. Anything with mangoes can it go wrong?! No way enjoy this yummy drink!

Raw Mango Rice / Maanga Sadam Recipe

I am taking a off tomorrow so my weekend starts from tomorrow itself :) Its a great relief actually as I've planned few pending works to be completed this weekend and now having 3 days in hand I've to utilise it.This time not much on the cooking front for sharmis passions so my drafts should speak for few more weeks :) When I saw this recipe from a tamil magazine I instantly wanted to try, as it looked flavourful and tempting. And it didnt disappoint me at all, yummy tangy rice ready.

Raw Mango Rice / Maanga Sadam Recipe:

Serves 2

Ingredients:

• Cooked Rice - 1.5 cups

To be ground to a paste:

• Raw mango (skin peeled and grated) - 1 cup
• Coconut - 4 tbsp
• Red Chillies - 2

To temper:

• Vegetable oil - 2 tbsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Peanuts - 1 tbsp
• Mustard seeds - 1/2 tsp
• Dry red chillies, broken - 1
• Hing(Perungayam) - a generous pinch
• Turmeric powder - a pinch (optional)

Method:

1. First grind the ingredients under 'to grind' without adding water to a slightly coarse paste. Keep aside
2. Now heat oil in a pan, add mustard seeds let it crackle. Now add channa dal , urad dal and turmeric powder, perungayam. When the dals turns slightly browned, now add dry red chillies and peanuts. Roast until the peanuts turn slightly browned.
3. Now add the ground paste and saute until the moisture leaves. Add salt and keep sauting until it collects to thick pulp when oil oozes out slighlty with a shine in the texture it may take 5-7 mins. This is the correct stage. Switch off.
4. Take cooked rice and add this paste to it and mix well until it is coated well. Check and add salt only if required. Serve with chips or papad.

My Notes:

• Do not add water while grinding as raw mango will leave water by itself.
• Grinding it to a smooth or a coarse paste is upto ur choice.
• Add little water while adding the thooku to the tempered paste to make it a little runny in consistency if you feel difficult to mix it with rice

This is sure a easy variety rice which is quick fix for lunch. Potato chips or papad is a nice combination for manga sadam. There are lot of ways this manga sadam can be done but recently I found this recipe suiting to our family taste so this is going to be my keeper :)

Have a nice happening weekend and see you all on Monday.....!

Homemade Mango Jam

Monday morning blues *sighh* and to cheer up my mood I am here with this post :) When I thought of mango recipes to be posted here, homemade mango jam was in my list but didnt get a easy and a simple recipe. When Nimi (one of sharmispassions regular readers) suggested this recipe and I was totally satisfied as it was very simple with 3 ingredients. Thank you Nimi, my little one enjoyed the jam very much.

Ingredients:

Recipe Source : Mahanandi

Makes 1 cup

• Mango - 1 big (chopped roughly) - comes to 1.5 cups
• Sugar - 1/4 cup
• Lemon juice - 1 tbsp

Method:

1. Grind the mango cubes in a mixie until smooth.
2. In a nonstick pan , add mango puree, sugar and lime juice. Keep stirring for atleast 15-25mins the water mixture will collect to a jam consistency.
3. The mixture will turn glossy at this stage.Switch off.
4. Cool completely and store in a clean airtight container. Keep refrigerated after a day(if your jam is not over :))

My Notes:

• You can just add the chopped mangoes itself as said in the orginal recipe with those chunk mango pieces here and there. As I made it for my little one, I preferred this way.
• Be careful in checking the consistency of the jam.
• Choose a ripe deep yellow mango variety.

The mango jam is apt with bread and my little one loved it as such. Homemade mango jam is sure a better treat than the ones we get outside with loaded preservatives. It makes 1 cup (or a small bottle as in the pics).

Eggless Mango Cake / Mango Loaf Bread

I wanted to utilise the mango season completely and no mango recipe collection is complete with a mango cake...Agree?! I have seen mango cakes, muffins and bread in so many blogs and when I wanted to try I went ahead searching for them. The one that suited my constraints(Yes I wanted a low fat version) was the mango banana bread from litebite. I am always amazed by her low fat baking goodies that I went ahead to try this with few modifications to suit my taste and it turned out super good.

Eggless Mango Cake (Mango Loaf Bread)

Recipe Source : Litebite.in



Ingredients:

• Maida - 1 cup (150 gms)
• White Rava(fine variety) - 1/2 cup (100 gms)
• Mango - 1 big sized
• Walnuts chopped - 2 tbsp
• Granulated Sugar - 3/4 cup (200 gms)
• Curd - 1/4 cup (60 ml)
• Olive oil - 2 tbsp
• Baking soda - 1/2 tsp
• Baking powder - 1 tsp
• Salt - a pinch
• Cardamom powder - 1/2 tsp

Method:

1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
3. In a seperate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida. Arrange butter paper if you use it(I use for most of the cake for easy unmoulding).
6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.In my OTG it took exactly 40mins for the mango bread to get baked.
7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then ur cake is done.Cool it for atleast 15mins before you unmould and slice them

I dont miss to use a butter paper these days as its mess free to unmould and cleaning the pan is also easy. For the tart mould I didnt even grease but still unmoulding was super easy.



My Notes:

• I used a bread loaf pan and 3 small tart moulds.You can use a normal cake pan but see to it that the pan is as big as to hold the batter only to 1/2 or slightly more than the pan .
• The baking time totally depends on the cake mould and the oven, usually my bread loaf pan takes a little longer so it took me 40mins. So keep an eye after 30mins and then extend baking time accordingly.
• The cake in the tart moulds were done in 20mins. Only the bread loaf pan took 40mins to complete.So if you are planning for muffins it will take just 20-30mins.
• Adding sooji gives a wonderful texture to the cake. Mango and cardamom combination is heavenly so dont skip it.
• The orginal recipe calls for only 1/2 cup sugar but I felt my mangoes were not that sweet so I used 3/4 cup and it was perfect.
• As the cake uses mango pulp, it keep well only for 2 days. Dont refrigerate the cake, as it would become hard.

Mango, curd and rava gives a wonderful texture to the cake/bread that the cake came out beyond my expectation that everyone loved it at home. The nutty crunch in every bite tasted out of the world...yummmy.

The mango bread looked so lovely that my camera didnt stop clicking at all :) The smell of the mango cake while it was baking was too gud that I cudnt move out of the kitchen. Usually I like cutting cakes into pieces and when it comes to slicing breads I just luv them and this cakes texture was just perfect to make slices. Trust me and go ahead to try this cake.

Making a blog post has become like one of my daily chores these days and I feel so much contented after making each new post and each comment I moderate justifies the hard work I put in for that post. Thank you readers :)

Mango and Vanilla Custard Verrines | Mango Custard Desserts

I am always bowled out by the idea of layered desserts so when I saw this in Vegbowl I know I'm surely going to try. Verrines are layered desserts in a small glass - the variation of layering is endless either sweet or savoury. I felt I didnt get the layers evenly but I say this is truely luxury in a shot glass :)

Mango & Vanilla Custard Verrines Recipe

Recipe Reference : Veg Bowl

Ingredients:

• Milk - 1 cup
• Custard powder - 1 tbsp (or substitute with 1 tbsp corflour and 1 tsp vanilla essence)
• Sugar - 3 tsp (Adjust sweetness according to your taste)
• Thick undiluted mango pulp - 1/2 cup
• Cherries - 1 tbsp chopped just for garnishing (optional)

Method:

1. Mix custard powder in 1/4 cup milk, mix well and keep aside. Heat the remaining milk with sugar, bring it to a boil and then add the custard powder milk mixture to it.
2. Stir continuosly so that no lumps are formed. This will thicken up soon so keep stirring.
3. When the mixture starts bubbling and looks thickened(if you pour, it should not be runny) switch off. Allow it to cool down completely.
4. Now to assemble the verrines add a tbsp of prepared vanilla custard alternating it with a tbsp of mango pulp till it reaches the brim of the glasses. Add the chopped cherries in top.
5. Refrigerate the verrines atleast for an hr and serve chilled.

My Notes:

• The custard seems to thicken very faster, so keep an eye and stir continuosly to avoid lumps.
• The topping is of your choice, you can also add in nuts of your choice.
• You can use 1/2 cup milk and 1/2 cup cream but I used milk as it was readily available in my kitchen as yes I was calorie conscious and also had the extra serving in mind when milk was used :)
• Adjust sugar according to the sweetness of the mangoes and to ur taste.
• The alternating flavours in every spoon was very yummy.

Layered desserts are my fav both preparing and eating :) I usually make my desserts in a small glass as desserts are mostly had after our heavy lunch on sundays. Vanilla and mango flavours are always a winning combination and this one is no exception to it.

I always look forward for new interesting dessert ideas while hosting a dinner or lunch. And my choice is always a low fat one to help another serving.

Other Verrines Ideas:

• Strawberry yogurt verrines
• Coffee and vanilla
• Chocolate and vanilla

You can use the same base of vanilla flavoured custard powder and add coco powder or any other flavour accordingly.

Mango Pachadi / Maanga Pachadi

Mango pachadi is my fav, esp with curd rice....the combination is so so tasty. This is the method amma follows, so the recipe is from her.The tanginess in the mangoes, sweetness from the jaggery, the spiceness from the chillies...all blended together...yummmm!!

Maanga Pachadi Recipe:

Serves 3

Ingredients:

• Raw mango - 1 medium sized
• Jaggery - 1/2 cup
• Salt - as required
• Rice flour - 1 tbsp
• Turmeric powder - 1/2 tsp

To Temper:

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Green chilliies - 2 slitted into half
• Curry leaves - few
• Hing(perungayam) - a pinch
• Oil - 2 tsp

Method:

1. Wash the mangoes and chop them into small cubes roughly, keep aside.
2. In a pressure cooker add the mangoes and water till mangoes immersing level and pressure cook mango with salt and turmeric powder until soft.
3. By now the mango must have turned mushy, add powdered jaggery mix well in low flame. Then add 1/4 cup water and allow it to boil till it becomes jam consistency.Add required salt and 1 tbsp of rice flour to make it thick.
4. Meanwhile in a pan heat oil, add mustard seeds, urad dal allow it to splutter. Add greenchillies and curry leaves, saute for a minute. Add hing, give a quick stir.
5. Then add the tempered items to the mango mixture. Give a quick stir and switch off.

My Notes:

• Adding rice flour will thicken the mixture. So adjust the quantity of rice flour accordingly.
• We add the mango pieces as such in the pachadi. You can peel the skin and slice the pieces too and make it totally like a jam
• This will surely keep well for 2 days when refrigerated.
• Do not add more rice flour , it will change the taste of the pachadi.

This is more like jam so luv it with bread and chapathis too. But the ultimate combination is with curd rice, try once and see and am sure you will thank me for it :)

You can skip rice flour if your pachadi is thick enough. I have seen few adding coconut paste too, it will sure give a rich taste but the shell life is less.

Choose a mango that is slightly ripe, which is apt for this pachadi. The color of the pachadi totally depends on the amount of turmeric powder and the jaggery variety.

Mango Milkshake

I have been waiting for the mango season....No no not that I am crazy after mangoes but I wanted to fill in Sharmis Passions with mango recipes :) I do like mangoes but I m very choosy as I like only banganapalli variety and have restrictions like the mango shouldnt very ripe and the color should be lemon yellow only.... yeah yeah too much right?! thats what my mother says too :)

As I have said earlier, if I am not comfortable with any fruit then I have it in the form of shakes, juices or smoothies. Mango milkshakes are always my favourite so wanted to give a try at home. My mother loves mangoes be it any variety she can have it night and day even skipping lunch and dinner :) So this is for 'amma', the word has added more meaning after me becoming a mother :) Happy Mothers day!!

Ingredients:

• Mango - 1 cup
• Milk - 2 cups
• Sugar - 3 tsp
• Elachi powder - 1/4 tsp (optional)
• Ice crushed - 2 small cubes

Method:

1. Peel of the skin of mangoes and chop the mangoes roughly.
2. Add 1/2 cup milk with mango cubes, sugar and crushed ice and blend it in a mixer until smooth for 10 seconds then add remaining milk and blend again until smooth.
3. Add elachi powder, mix well. Your mango milkshake is ready in minutes.

My Notes:

• I like my milkshake to be thick, if you want it to be little runny then add 1/2 cup of milk more.
• Adding elachi powder gives a good flavour , but its purely optional.
• Adjust sugar according to the sweetness of the mango variety.

Maanga Thokku / Raw Mango Pickle

After 6 months of unplanned break, I am joining back work tomorrow. I have the same feeling of a kid going to school reopening for the first day. New people, environment, duties am kind of excited at the same time tensed too. I have enjoyed this 6months completely and have done all those things which I've loved to do. Especially for sharmis passions I have stocked up with drafts so guess that will keep this space occupied for the months to come:)

Since the mango season has started, I am experimenting on them...Will you believe this space has no mango recipes so far?! So more mango recipes to come......Maanga thooku is hubys fav as he says for thokku homemade tastes best...Now to the maanga thokku recipe:

Ingredients:

• Raw Mango - 2
• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Fenugreek seeds (Venthayam) - 1/4 tsp
• Powdered Jaggery -1/2 tsp (optional)
• Salt - to taste
• Oil - 1 tbsp

To temper:

• Oil - 2 tbsp
• Mustard seeds - 1tsp
• Curry leaves - 6
• Hing- a generous pinch

Method:

1. Peel of the skin of mangoes and grate them finely and keep aside.
2. Dry roast fenugreek, powder it and keep aside.
3. First heat oil in a pan and add grated mango and saute until the moisture leaves completely It may take 7-10mins. Then add chilli powder, turmeric powder, salt and mix well.
4. Keep in low flame and fry for 5-7mins. Add fenugreek powder and powdered jaggery and mix well.
5. Meanwhile in another kadai heat oil and temper the items listed one by one mustard seeds, hing followed by curry leaves and then transfer this tempered items to the mango thokku in the pan and mix well.
6. Fry for 2mins, by now oil will start oozing out at this stage, switch off.
7. Cool down completely and then transfer to airtight container. Keep refrigerated and use clean spoon everytime.

My Notes:

• You can add the tempering items in the beginning itself and then add raw mango to it.
• Sauting and frying well in low flame is very important for the mango thokku to keep well for long else it will get spoiled soon.
• Adding jaggery is purely optional, you can skip that if you dont like ur thokku to be sweet.

Being mango season you can make this and store this for a month(refrigerated). This tastes yummy with curd rice or even chapathis. It has the tangy flavour from the raw mango and the sweetness from jaggery apt to lick as such too :)

If you feel grating difficult, you can cut the raw mango into tiny cut pieces and use the same recipe for thokku.

Raw mango with salt and chilli powder is my favourite and brings back school childhood memories. Add required salt and chilli powder to eat the raw mangoes as such yum!!

Raw maangoes in sambar or any curry gives a very nice flavour to the curry with the tangy taste. Maanga pachadi is my fav too, am waiting to make it next time to post it here....