How to make mango recipes for summer
Mangoes are back in season. Its the season of mangoes and we’ve got the best of our mango recipes for summer.
Mango Custard is the perfect known way of using the king of fruit mango. This recipe highlights the Indian way of making the custard. A really delicious dessert made by thickening milk with custard powder along with white sugar. The flavour of the custard is enhanced many times by mixing fresh mango puree and is served chilled along with fresh mango cubes and nuts.
- 2 litre Full Cream Milk
- 8 tbsp. custard powder vanilla flavour
- 10 tbsp. white sugar. You can add more or less sugar as per your taste
- 5 mango pulp
- 3 mango cubes
- 1/2 cup sliced almonds and pistachio
Boil the milk in a heavy bottom pan always keep aside some milk before boiling and blend the custard powder in it. Add the custard powder & milk mixture slowly to the boiled milk. Keep it up stirring in between to avoid the formation of lumps and therefore the custard powder doesn’t stick to the bottom of the pan. The milk will start to thicken once custard powder is added to. Add sugar, stir and cook for five minutes till the milk is thick and therefore the raw taste of the custard powder goes away. And always cool the custard then add all the fruits or fruit puree in it…
This creamy mango smoothie is the best summer time smoothie for mango lowers nowadays. It is made of fresh mango and a couple of more ingredients.
- 2 fresh mangoes
- 1 fresh banana
- ½ cup milk, dairy or dairy-free
- ½ cup yogurt, dairy or dairy-free
Add all ingredients to a blender and blend until it gets creamy.
Mango Iced tea
In this mango season mango iced tea is a sweet way to use fresh mangos. Mango Iced tea recipe is perfect for all your summer cool drinks. Mango Iced Tea is a variety of basic iced tea with the taste of sweet mango with cool mint taste.
- 4 Cup water
- 2 tablespoon white sugar or to taste
- 1 tablespoon black tea
- 1 Cup sweet mango puree ice cubes
- fresh mint
Heat the water in a pan. When it boils, add the tea leaves and cut the heat. Let the tea steep for 2-3 mins. Strain the water. Add the sugar and blend it till the sugar is dissolved. Keep aside to chill. Once the tea is cooled very much, add mango puree, lemon juice and mint leaves. Fill the serving glass with ice cubes. Pour the tea over the glass of ice. Garnish with lemon slices. Serve it immediately until its chill.
The Mango Ice Cream is an absolute super-hit mango recipes every summer
- 200 gram heavy cream or whipping cream
- 4 Cup ripe mango puree
- 1/2 Cup white sugar
Make a mango puree by dicing the pulp of your mango (obviously with removed skin mango), and add it to the blender. Taste the pulp, add sugar accordingly, and blend until it is smooth without adding any water.
take the cream in a mixing bowl. Whip the cream using a hand mixer or a standard mixer with a whisk attachment, until it forms the soft peaks. Add the mango puree to the whipped cream and mix for 1-2 minutes until they are well mixed, Pour the mixed mango and cream mixture into a freezer-friendly container which has a lid. Close the lid tightly. Freeze the ice cream for 5-6 hours, or until it is set properly.
The ‘Alphonso’ mango is the best mango to make such kind of dessert because of its sweetness and rich flavour. Or any other local variety of mango that has a naturally sweet taste will be perfect for mango ice cream.
Crushed nuts like pistachios, toasted almonds would taste great, as well as toasted coconut chips. White, milk or dark chocolate chunks or chips would also be an excellent addition to this mango ice cream.
Aam Panna is a very refreshing green drink made using raw mangoes, fresh mint, sugar, salt & roasted cumin powder. Try it this summer and feel cool and get refreshed.
- ½ kg Raw Mango
- 1 cup Fresh Mint
- 1 cup Sugar
- 2 tsp Roasted Cumin Powder
- 4 tsp Black Salt
Peel the skin of the mangoes and cut them into cubes. Add the chopped mangoes in a pressure cooker to boil. Add enough water to make sure that all the cubes are covered with water and boil them till the cubes becomes soft. Cool down the mangoes cubes after its get boiled. Transfer the mangoes to a blender with leaves of mint and blend all to form smooth puree. Add some sugar, roasted cumin powder and black salt to the mango pulp and blend again. Add 5-6 cups of water and blend well. Chill the panna for a couple of hours. Pour the panna in serving glasses. Add some ice cubes. Garnish with mint leaves. Serve chilled.
Mango Spinach Smoothie
The sweetness of the mangos is perfectly balanced with the earthiness of spinach. It’s a smoothie that will keep you feel energized for long time.
- ½ cup water
- 1 tbsp. chia seeds
- 1 cup spinach
- ½ cup yogurt
- 1 orange
- ½ mango
- Crushed ice
First, add water to the blender. Then add chia seeds. Now add blended spinach followed by low-fat yogurt. Then add the orange slices and mango cubes blend them all together until it becomes a smooth and creamy smoothie. Pour this Healthy Mango Spinach Yogurt Power Smoothie into drinking glasses & serve immediately.
The mango milkshake is a popular Indian summer drink that is a mix of fresh mangos and milk. It’s thick, sweet and super refreshing. Perfect for hot summer days.
- 2 ripe mangoes
- 2 cups chopped
- 1 ½ cups milk
- 1 tbsp. sugar
- Small handful ice
Peel the mangoes and chop them into small pieces. Add all the ingredients to a blender or food processor and blend this mixture until it becomes smooth and thick.
Mango Kiwi Ice Pops
Mango kiwi lemonade popsicles is not only refreshes on a summer hot day but also highlight more nutritious fruits. This popsicles are very much filled with fresh fruits, natural sweetener, and refreshing with freshly squeezed lemonade.
- 2 kiwis, peeled and sliced
- 1 mango, peeled and cubed
- Fresh lemon juice from 1 lemon
- 2 cups of water
- Sweetener of your choice, to taste you can also add honey
In a bit large cup, measure water and squeeze lemon juice into cup. Stir in sweetener of your choice. Add the prepared fruits into Popsicle moulds. Fill moulds about two thirds full with lemonade mixture. Freeze for about an hour and then add in your Popsicle sticks. Freeze for 3-4 hours until it gets solid shape.
Mango Shrikhand is a creamy & luxurious Indian sweet dish made with yogurt, mango pulp and sugar.
- 1 kg Curd
- ½ cup Mango Puree
- ½ tsp Cardamom Powder
- 1 pinch Saffron
- ¼ cup Powdered Sugar
Take a muslin cloth (a cotton fabric made with various degrees of fineness) and spread the cloth on a big bowl. Pour the curd into the cloth. Now bring the ends of the material together and hang it on support to empty the water from the curd. Let the curd hang for 2-3 hours. Mix the bind curd with the remaining ingredients. Whisk nicely to form it smooth. Transfer within the serving bowls. Garnish with almond and pistachio. Served chilled as is or with Poories
Mango Cheese Cake
A very delicious cheesecake recipe with mango puree and cream cheese. This mango cheesecake recipe is very easy to make and even a beginner can make this with great success.
- 20 digestive biscuits
- 50 grams Butter melted
- 4 mangoes large, ripe or 2.5 cups mango puree
- 3 tablespoons sugar
- 300 grams cream cheese
- 100 grams cream
- 1 teaspoon Vanilla extract
- 5 grams agar agar flakes soaked in ½ cup water
- 1 teaspoon vanilla extract
Add 20 digestive biscuits in a food processor and process till the coarse crumbs then Transfer this mixture to a mixing bowl and add melted butter. Mix well. Transfer the prepared mixture and spread well. Press with the bottom a flat bowl & make the crust smooth. Chill it for 30 mins as we prepare the next layer.
Measure and chop 5 grams of finely agar agar flakes. Soak the chopped agar agar strips in ½ cup of water and set aside. If you are using agar agar powder, you can mix 3 teaspoons of it in ½ cup of water at the time of using Peel and roughly chop 3 large & ripe mangoes. Transfer the chopped mangoes to a blender & blend to a smooth puree. Keep aside this until use.
You will need 2.5 cups of mango puree for this recipe. Take the cream cheese in a clean bowl and whisk well until smooth. To this add fresh cream if using, vanilla extract, and sugar and mix it very well. The mixture should be very smooth.
Add about 1 ½ cups of mango puree to the cream cheese mixture and mix well. Keep the remaining 1 cup of mango puree in a separate bowl. You can use a blender for making the batter now check on the agar flakes, they should be soft. Heat it gently in low flame until they dissolve completely.
Now quickly add ¾ of the agar solution to the cream cheese mango filling & mix very well. Pour this cheesecake batter over the chilled cheesecake crust, tap to level and return to refrigerate it for 30 minutes. After pouring the cheesecake mango filling, some air bubbles will be formed and make sure to prick them away with a tooth pick for smooth looking cake.
In the meanwhile add the remaining agar solution to the reserved mango puree, also add 1 tablespoon lemon juice and mix well. Cook this in low flame for 3-4 minutes Pour this glaze over the set mango cream cheese layer carefully. Level with a spoon if required.
Chill the prepared cheesecake at-least for 4 hours. Overnight chilling is preferred. Slice and serve the mango cheesecake immediately, thoroughly chilled.