Easy Recipes

Mango Trifle (Mangow Triffle) Recipe

Ingredients:

Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries

Method:

Squeeze mango skin to extract leftover juice in 4-5 tblsp of water and also add vanilla essence.
Keep aside.
Cut sponge cake to your desired size slices and assemble in a dish.
Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
Cover the cake with mango pieces and pour out the cream over the top.
Decorate with strawberries and chill.

Ingredients:

1/2 tsp Cumin seeds
1 tbsp Oil
1 tbsp Jaggery
6 Red Chillies
3/4 tsp Salt
1/2 Coconut, grated
2 Onion, sliced
250 gms Green Mangoes
6 Pods Garlic flakes
1 tsp Coriander seeds
1/2 tsp Turmeric powder
1 inch Ginger

Method

Peel green mangoes.
Slice each mango into small pieces, removing seed.
Wash and keep aside.
Grind together coconut, chillies, garlic, ginger, cumin and coriander.
Heat oil and fry onions till transparent.
Add ground mixture and stir-fry well, till oil begins to leave the masala.
Add mango slices and jaggery Pour one glass water.
Add salt and prepare on medium flame till mangoes are tender and curry thickens.

Ingredients:

2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar

Method:

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat.Cool.
Mix the mango puree, sugar, lime juice and gelatin.
Whip the cream until stiff, then fold lightly but completely into the mango mixture.
Pour into a mold, rinsed out with cold water.
Refrigerate until set.
Unmold and serve plain, or decorated with slices of mango.

Ingredients:

1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch

Method:

Combine mango chunks, lemon juice and coconut extract and blend until smooth.
In small saucepan, combine remaining ingredients.
Mix until cornstarch is dissolved.
Stir in mango mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue to cook and stir for 2-3 minutes.
Transfer into a bowl and let it cool.
Chill thoroughly.
Add some mango chunks before servng.

Ingredients:

1 tblsp red onion, minced
1/4 cup fresh cilantro leaves
1/2 jalapeno pepper, seeded and minced
Juice of one lime
3 ripe mangoes, pitted and cubed

Method:

Combine all ingredients.
Let stand for 10 minutes.
Toss before serving.
Serve with grilled fish, chicken or pork.

Ingredients

4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil

Method:

Cook the rice and spread on a platter to cool.
Set aside.
For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
Add half the grated mango.
Blend into a fine paste.
Set aside.
For tempering heat up the oil in a heavy frying pan.
Add mustard, chana daal, red chilli, and curry leaves.
When the mustard seeds splutter, add the peanuts.
Once the dal is golden, add the remaining mango.
Now add the masala.
Cook until the raw smell disappears.
Remove from heat up and set aside.
When the rice is cool, add salt to taste and extra curry leaves.
Stir in the masala little by little, until well blended.
Serve hot with fried.