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SAY AAM, COOK SPECIAL

  • JWB Post
  •  May 3, 2014

As EU has banned the import of Alphanso mango, the market is flooded with the fruits these days.  So apart from enjoying mango as Ammras & raw fruit itself, treat yourself with these creative recipes & make this summer Mango Special.

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Mango Shortbread Bars

Serves: 20

Duration: 1 hour 30 minutes

Ingredients: 1 1/2 cups butter, 1/2 cup sugar, 3 cups sifted flour, 4 cups sliced mango, 1/4 cup sugar, 1/4 cup flour, 1 1/2 teaspoons ground cinnamon, 1 pinch ground nutmeg.

Directions:  Preheat oven to 175 degrees C. In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9×13 inch baking dish. In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly. Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.

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Baked Mango Cardamom Pudding

Serves: 8

Duration: 1 hour

Ingredients : 6 slices white bread, torn into small pieces, 2 mangoes – peeled, seeded and diced, 1/4 cup sugar, 3 eggs, lightly beaten, 2 cups milk, 1 1/2 teaspoons vanilla essence, 1 1/2 teaspoons ground cardamom, 2 tablespoons butter

Directions: Preheat oven to 175 degrees C. In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9×13 inch baking dish. In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly. Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.

Licuado de Mango (Mexican Beverage)

Serves: 2

Duration: 20 minutes

Ingredients : 1 mango – peeled, seeded and diced, 1 1/2 cups milk, 3 tablespoons honey, 1 cup ice cubes.

Directions: Place the mango, milk, honey and ice cubes into a blender. Cover and blend until smooth. Serve immediately.

Sweet Mango Jam

Serves: 24

Duration: 1 hour

Ingredients: 1 kg ripe mangoes, 1 1/2 cups white sugar, 3/4 cup water, 3 saffron threads (optional)

Directions: Boil, steam, or microwave whole mangoes until soft. Cool, then remove the peel and inner seed. Place the mango pulp in a large bowl. Use a fork to mash the pulp well.

Place the sugar and water in a large pan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form. Stir in the mango pulp, add the saffron threads and boil until the mixture thickens, about 5 minutes.

Pour cooked jam into sterilized jars and seal.

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Hawaiian Mango Chutney

Serves: 240

Duration: 1 hour 40 minutes

Ingredients: 3 cups distilled white vinegar, 6 cups sugar, 6 cups brown sugar, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, 4 teaspoons ground allspice, 1 teaspoon ground cloves, 2 teaspoons ground nutmeg, 5 small red hot chillies, seeded and chopped, 1 teaspoon kosher salt, 2 large onions, chopped, 3 cloves garlic, choppe, 1 cup golden raisins, 1/2 cup fresh ginger, chopped, 16 cups sliced, semi-ripe mangos, 1/2 cup sliced almonds (optional).

Directions:  In a large pan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chilli and salt. Bring to a boil; boil for 1/2 hour. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

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Spicy Chicken and Mango Curry

Serves: 4

Duration: 35 minutes

Ingredients: 2 medium mangoes, peeled and sliced, divided, 1 (300 mls) can coconut milk, 20 ml vegetable oil, 20 g spicy masala paste, 400 g skinless, boneless chicken breast halves – cut into cubes, 200 g onions, sliced, 1 large cucumber, seeded and sliced

Directions: Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

P.S. Serve with tandoori roti or basmati chawal and raita. Adjust the spice level by using milder or hotter masala paste.

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Mango Muffins

Serves: 18

Duration: 40 minutes

Ingredients: 2 cups flour, 1 cup sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 3 eggs, lightly beaten, 3/4 cup vegetable oil, 1 tablespoon lime juice, 2 cups diced ripe mango, 1 medium ripe banana, mashed, 1/2 cup raisins, 1/2 cup chopped walnuts.

Directions: In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Mango Biscuits

Serves: 36

Duration: 50 minutes

Ingredients: 1/4 cup orange juice, 1/2 cup chopped dried mango, 1/2 cup butter, softened, 1/2 cup shortening, 3/4 cup packed light brown sugar, 1/2 cup white sugar, 2 eggs, 3/4 teaspoon vanilla extract, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup coarsely chopped macadamia nuts, 3/4 cup flaked coconut, 1/2 cup chopped dried cranberries

Directions: Preheat an oven to 165 degrees C. Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.

Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Mango Cake

Serves: 12

Duration: 1 hour

Ingredients: 1 1/2 cups flour, 1 teaspoon baking soda, 2/3 cup butter, 1 cup white sugar, 2 eggs, 1 cup sour milk or buttermilk, 1 teaspoon vanilla extract, 1 cup mango puree, 1/2 cup chopped walnuts.

Directions: Preheat oven to 190 degrees C. Grease a 9 x 5 inch cake pan. Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda. Blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour butter into prepared pan. Bake for 40 to 50 minutes, or until done.

Share in comments your yummy mango recipes!

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