July 10, 2008

Mango Wonder

Ingredients
1 tin condensed milk
1 ½ cup yoghurt, whipped
1 cup fresh cream, whipped
1 packet mango jelly dissolved
in ½ cup water
1 cup mango cut in cubes

Method
Mix together condensed milk, yoghurt, fresh cream and mango jelly in a blender for a couple of minutes. Fold in mango cubes and pour mixture in a dish and allow it to set. Decorate top with swirls of fresh cream.
 

Mango Ice Cream Trifle

Ingredients
Sponge cake of 2 eggs
½ litre mango ice cream
2-3 tbsps mango jam
2 cups mangoes, chopped
½ cup mango juice

For vanilla custard
3 cups milk
2-3 tbsp fresh cream whipped
½ cup sugar
3 tbsp heaped, custard powder

Method

For custard
Dissolve the custard powder in a little milk and heat the rest of the milk in a pan. Add custard slowly into the milk while stirring constantly. Now add sugar and keep stirring. When the custard starts to thicken, take off heat and cool slightly before adding cream. Mix well.

To assemble
Cut sponge cake into small pieces and join pieces together by applying mango jam. Arrange all the joined pieces in a dish. Soak with mango juice, spread mango pieces on top with a layer of mango ice cream and then a thin layer of vanilla custard. Put in the fridge to set till firm. Remove and decorate with fresh cream and mangoes.
 

Vermicelli Mango Kheer

Ingredients
1 kg milk
½ - ¾ cup vermicelli broken
¾ cup sugar
2-3 cups mangoes finely cut in cubes
4 oz fresh cream
1 tsp rose or kewra essence

Method
Boil milk with sugar, add in vermicelli and cook till slightly thick. Remove from heat and add essence, when cool add fresh cream and mangoes. Serve chilled.
 

Mango Ring

Ingredients
1 tin evaporated milk, chilled
1 cup mango pieces
1 tbsp heaped gelatin dissolved in ¼ cup water,
2 egg whites, stiffly beaten
8 oz cream
1 tin condensed milk

Method
Dissolve gelatin, whip the evaporated milk well and add in the condensed milk, gelatin and whipped cream. Arrange the mango pieces in a ring mould and keep aside. Fold stiffly beaten egg whites into cream mixture then pour mixture over the mangoes and chill to set. Remove from mould, decorate with swirls of fresh cream and serve chilled.
 

Mango Tango

Ingredients
4-6 bread slices,
1 cup fresh cream, whipped slightly
3 cups milk
Mango cubes for decoration
1 packet caramel custard
Caramel sauce

Method
Remove crusts from the side of the bread and lay the slices in a dish. In a pot mix caramel custard mixture in milk, cook for five minutes and pour on top of bread slices. Allow it to set, then spread the slightly whipped cream on top and decorate with caramel sauce and mango cubes. Serve chilled.