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Mango Recipes: Refreshing Ideas for Summer Dishes
Ingredients :
- 1 ripe mango / 2 scoop pulp
- few mint leaves
- 1 - 2 soaked dates
- Cold water
Process :
Blend Everything until smooth. Add ice and a few mint leaves on top. Serve chilled.
Mango Rabri
Ingredients :
Full-fat milk – 500 ml
Sugar – 3 tbsp
Soaked rice – 3 tbsp
Cashews – 7–8
Ghee – 1 tsp
Semolina (rava) – 1 small cup
Mango pulp – ½ cup
Cardamom powder – ¼ tsp
Chopped almonds & pistachios – 2 tbsp
Kesar (saffron) strands – for garnish
Process:
Prepare the Mango Rabri Base:
Drain the soaked rice and blend it with the cashews and a little milk into a smooth paste. This delicious base can also complement a refreshing Mango mint cooler.
Roast the Semolina:
Heat ghee in a heavy-bottomed pan. Add the semolina and roast on low heat for 2–3 minutes until it becomes aromatic. Be careful not to let it brown. Add sugar and mango pulp to create a thick paste for the dough. Let it cool, and then form small balls from it.
Cook the Rabri:
Add the milk to a pan and stir continuously to avoid lumps, bringing it to a gentle boil. Stir in the rice-cashew and mango pulp paste, cooking on a low flame for 10–12 minutes, stirring frequently until the mixture thickens. Add sugar and cardamom powder. Cook for another 3–4 minutes, until the sugar dissolves completely. Remove from heat and allow to cool until just warm, stirring occasionally to prevent a film from forming. Add the mango balls into the rabri and let them soak in the warmth.
Refrigerate for at least 1–2 hours. Before serving, garnish with chopped almonds, pistachios, and saffron strands.
Serving Suggestion:
Serve chilled for the best flavor. The richness of the mango rabri combined with sweet mango pulp makes it a perfect summer dessert, ideal to enjoy along with Thalipeeth on a hot day. 🥭✨
Thalipeeth
Ingredients :
Full-fat milk – 500 ml
Sugar – 3 tbsp
Soaked rice – 3 tbsp
Cashews – 7–8
Ghee – 1 tsp
Semolina (rava) – 1 small cup
Mango pulp – ½ cup
Cardamom powder – ¼ tsp
Chopped almonds & pistachios – 2 tbsp
Kesar (saffron) strands – for garnish
Process:
Prepare the Mango Rabri Base:
Drain the soaked rice and blend it with the cashews and a little milk into a smooth paste. This delicious base can also complement a refreshing Mango mint cooler.
Roast the Semolina:
Heat ghee in a heavy-bottomed pan. Add the semolina and roast on low heat for 2–3 minutes until it becomes aromatic. Be careful not to let it brown. Add sugar and mango pulp to create a thick paste for the dough. Let it cool, and then form small balls from it.
Cook the Rabri:
Add the milk to a pan and stir continuously to avoid lumps, bringing it to a gentle boil. Stir in the rice-cashew and mango pulp paste, cooking on a low flame for 10–12 minutes, stirring frequently until the mixture thickens. Add sugar and cardamom powder. Cook for another 3–4 minutes, until the sugar dissolves completely. Remove from heat and allow to cool until just warm, stirring occasionally to prevent a film from forming. Add the mango balls into the rabri and let them soak in the warmth.
Refrigerate for at least 1–2 hours. Before serving, garnish with chopped almonds, pistachios, and saffron strands.
Serving Suggestion:
Serve chilled for the best flavor. The richness of the mango rabri combined with sweet mango pulp makes it a perfect summer dessert, ideal to enjoy along with Thalipeeth on a hot day. 🥭✨
Mango Chia Pudding Bowl 🥭
Ingredients :
- 1 cup mango cubes or 2 tablespoons mango pulp
- 3 tablespoons chia seeds
- ¾ cup coconut milk or regular milk
- 1 tablespoon pumpkin seeds
- 1 tablespoon honey
- ¼ teaspoon cinnamon powder
- 1 tablespoon yoghurt
- 1 tablespoon grated coconut
Method:
1. In a bowl or jar, mix chia seeds, coconut milk, honey, cinnamon, and yoghurt until well combined.
2. Refrigerate for 4 to 6 hours or overnight to thicken.
3. Before serving, stir in 2 tablespoons of mango pulp or top with fresh mango cubes. For a refreshing twist, consider pairing your Mango Chia Pudding Bowl with a Mango Mint Cooler.
4. Garnish with remaining mango, pumpkin seeds, and grated coconut. Drizzle with extra honey if desired.
Serving Suggestion:
Enjoy this nutritious Mango Chia Pudding Bowl as a breakfast, snack, or dessert. For a delightful meal option, you can serve it alongside Thalipeeth or finish off with a sweet Mango Rabri.
🌶️Chatpata Baingan Fry
Ingredients :
- 1 cup mango cubes or 2 tablespoons mango pulp
- 3 tablespoons chia seeds
- ¾ cup coconut milk or regular milk
- 1 tablespoon pumpkin seeds
- 1 tablespoon honey
- ¼ teaspoon cinnamon powder
- 1 tablespoon yoghurt
- 1 tablespoon grated coconut
Method:
1. In a bowl or jar, mix chia seeds, coconut milk, honey, cinnamon, and yoghurt until well combined.
2. Refrigerate for 4 to 6 hours or overnight to thicken.
3. Before serving, stir in 2 tablespoons of mango pulp or top with fresh mango cubes. For a refreshing twist, consider pairing your Mango Chia Pudding Bowl with a Mango Mint Cooler.
4. Garnish with remaining mango, pumpkin seeds, and grated coconut. Drizzle with extra honey if desired.
Serving Suggestion:
Enjoy this nutritious Mango Chia Pudding Bowl as a breakfast, snack, or dessert. For a delightful meal option, you can serve it alongside Thalipeeth or finish off with a sweet Mango Rabri.
Mango Fruity Juice: A Tropical Treat!!
Ingredients :
- 1 cup mango cubes or 2 tablespoons mango pulp
- 3 tablespoons chia seeds
- ¾ cup coconut milk or regular milk
- 1 tablespoon pumpkin seeds
- 1 tablespoon honey
- ¼ teaspoon cinnamon powder
- 1 tablespoon yoghurt
- 1 tablespoon grated coconut
Method:
1. In a bowl or jar, mix chia seeds, coconut milk, honey, cinnamon, and yoghurt until well combined.
2. Refrigerate for 4 to 6 hours or overnight to thicken.
3. Before serving, stir in 2 tablespoons of mango pulp or top with fresh mango cubes. For a refreshing twist, consider pairing your Mango Chia Pudding Bowl with a Mango Mint Cooler.
4. Garnish with remaining mango, pumpkin seeds, and grated coconut. Drizzle with extra honey if desired.
Serving Suggestion:
Enjoy this nutritious Mango Chia Pudding Bowl as a breakfast, snack, or dessert. For a delightful meal option, you can serve it alongside Thalipeeth or finish off with a sweet Mango Rabri.
Ragi Uppu Urundai
Ingredients :
- 1 cup mango cubes or 2 tablespoons mango pulp
- 3 tablespoons chia seeds
- ¾ cup coconut milk or regular milk
- 1 tablespoon pumpkin seeds
- 1 tablespoon honey
- ¼ teaspoon cinnamon powder
- 1 tablespoon yoghurt
- 1 tablespoon grated coconut
Method:
1. In a bowl or jar, mix chia seeds, coconut milk, honey, cinnamon, and yoghurt until well combined.
2. Refrigerate for 4 to 6 hours or overnight to thicken.
3. Before serving, stir in 2 tablespoons of mango pulp or top with fresh mango cubes. For a refreshing twist, consider pairing your Mango Chia Pudding Bowl with a Mango Mint Cooler.
4. Garnish with remaining mango, pumpkin seeds, and grated coconut. Drizzle with extra honey if desired.
Serving Suggestion:
Enjoy this nutritious Mango Chia Pudding Bowl as a breakfast, snack, or dessert. For a delightful meal option, you can serve it alongside Thalipeeth or finish off with a sweet Mango Rabri.
