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Mango Topping sauce
Mangoes are seasonal fruit and we cant make use of it whenever we need. But on season we will get it in bulk and sometimes we'll blink of what shall we do with this.......Our native is a mango city and we get lots n lots of mangoes during season. I made them sauce and stored in fridge now I have them in bottles and I can use them whenever I need.
Blogging Marathon BM#59
Ingredients:
Mango- 1cup( peeled and cut into cubes)
Lemon/ Orange juice- 1 tbsp
Sugar- 1/4 cup
Method:
In a pan add mangoes, juice and sugar boil for 10-15 mins till it mashes well and strain them with a seive by mashing them with a spoon. Then store them in an airtight container for upto 6mths-8mths in freezer.
From this sauce u can make juice, spread on jam, topping over cakes and in mousse etc.............
Mango mousse mugs
A mug treat is a comfort food for all kinds of people. Kids will have more excitement when they have their favourite food in a mug. I made mango mousse with my leftover whipping cream and the mangoes which we can't eat as it is becoz of its sour taste. I converted it into a yummy mango mousse and got many appreciation from my family members.......
Really they won't easily appreciate my cooking as they like only traditional Indian recipes. But this mousse was a superhit they loved eating them.
This post is for blogging marathon #57 week 4 day 1 and theme is mug treats.................
Ingredients:
Fresh cream- 1 cup
mango- 1, peeled and cubed orange juice- 1/4 cup
orange rind- 1 tsp
sugar- 2 tbsp( add more if the mango is tasteless) i used nearly 1/4 cup
geletin powder- 1/2 tsp
water- 1 tbsp
Method:
In a pan add mango cubes, orange rind, orange juice and sugar boil well till the mangoes cook completely and mashes well. Slightly cool them and grind them into a thick pulp then strain them through a seive. You have to use a ladle to seive them through a strainer mash them completely and remove the husk. You can store them in a airtight container and store in freezer for an year. Until next mango season :D, this reminds me an advertisement too........
Beat chilled cream till peaks form. Mix in the mango pulp for about 1/4 cup mix well and layer them in a glass mug half filled. Keep them in fridge for 1/2 an hour to set. Meanwhile heat gelatin with water till it dissolves and add to the remaining mango pulp.
Gently pour them on the top of mango cream filled mugs to form a layer and set them in fridge for about an hour and serve chilled this yummy treat...........................
Mango shortcakes
This is the season for mangoes and our city in known as mango city.we have lots of mango trees around us and love the sweetness and taste of mangoes.This recipe is actually not a cake recipe its like a crusty round biscuit stuffed with fresh cream and seasonal fruits like sandwich.Actual recipe contains berries and I used mangoes,it is really awesome taste me and my kids love it....................
It makes 10 short cakes and we can cut them into half and stuff the filling,mine was very small and I used 2 shortcakes to make a sandwich.My cream filling is not only with freshcream but also I used vanilla custard with pink color to enhance its taste.There is no use of butter in this recipe just to coat the cakes.The yummy shortcake filled with pink vanilla custard cream and the yellow mangoes.............
WOW..................It is a delicious combination to kindle our tastes buds.....................
I made this recipe for swathi's Baking partners group on fb suggested by Reeni.
INGREDIENTS:
Mango-1 cup,peeled and cubed
Sugar-4 tsp + 2 Tbsp,divided
APF flour-2 cups (13/4 cup + 1/4 cup corn flour)
Salt-3/4 tsp
Baking powder- 1 tbsp
Heavy cream-1-11/4 cups
Melted butter - 1-2 tbsp
Whipped cream - 1 cup
Vanilla custard powder - 2-3 tbsp
Icing sugar-2 tbsp
Coarse sugar - to sprinkle on top
METHOD:
Mango filling:
In a bowl add cubed mangoes and 2 tbsp sugar mix well and keep in fridge till use.
Short cake:
In another bowl add butter and sugar beat well add heavy cream and vanilla custard powder mix well.
Sift APF flour,salt and baking powder well and add to the creamy mixture and knead a soft dough.Don't worry if the dough cracks,it can be adjusted while cut with cookie cutters.
Make balls and roll into a thick flattened sheet,then cut into the desired shapes with cookie cutters. sprinkle coarse sugar on top.
Preheat oven in 180°c
Arrange them in a nonstick/greased baking tray with gaps and bake them for 15-18 mins.
Whipping cream:
In a clean bowl add chilled whipping cream beat well till peaks form add in sugar and beat well and place them in a pipping bag with anykind of nozzle.
Mango short cake:
Cut the biscuit into 2 halves pipe some whipped cream on one half and place mango filling on it and close half with another half of the biscuit. Now enjoy the melting moments with crusted biscuit,cream and mangoes.mmmmmmmm......Yummmmmmmm.....!!!!!!!!!!!!!
