Beat the heat the mango way

Mangoes are one of the most popular fruits in the World! They are rich in pre-biotic dietary fibers, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds and best of all they boost the immune system. These mouthwatering recipes will hit your taste buds this summer. Celebrate the King of Fruits, Mangoes!

MANGO PANNA COTTA

The luscious tropical flavor of ripe mangoes pairs beautifully with soft and creamy Panna Cotta.



Ingredients:
Mango puree - 1 1/2 cups
Fresh cream - 1 1/4 cup
Vanilla essence - 1 tsp
Full fat milk - 3/4 cup
Cardamom powder - 1/4 tsp
Sugar - 1/2 cup
Agar agar - 2 tsps
Lemon juice - 1 tsp

Instructions:
•To prepare mango coulis. In a small vessel, add the mango puree, sugar, cardamom powder and simmer for 2 minutes.
•Turn off flame, add lemon juice and mix. Allow to cool.
•Lightly grease the insides of the bowls you are going to serve the panna cotta.
•Divide the mango coulis among the dessert bowls and cover with cling wrap and refrigerate for an hour or two.
•In a small bowl, soak agar agar powder in hot water and keep aside for a few minutes.
•In a stainless-steel vessel, add whole milk and fresh cream and bring them to a boil on low flame.
•Add sugar and simmer till the sugar dissolves. Stir occasionally. Turn off flame.
•While the sugar is dissolving in the milk mixture, prepare the agar agar mixture.
•Place the small bowl on low flame and stir continuously till the agar agar melts and becomes a clear mixture with no lumps. Remove from heat.
•Test the milk mixture with your fingers to see if there is any undissolved sugar.
•The sugar must be completely dissolved and blended well with agar agar. Place this over an ice bath (bowl of ice water) and whisk well till luke warm.
•Add the cooled agar agar mixture, vanilla essence and cardamom powder to the milk mixture and mix well till it is well blended.
•Remove the cling wrap from the refrigerated dessert bowls with mango coulis and divide the milk-agar agar mixture among them.
•Cover with cling wrap and refrigerate for at least 4 to 6 hours or overnight.
•At the time of serving, remove the cling wrap, garnish with few mango cubes.

MANGO KULFI

Summer’s rising temperatures call for a dessert that cool you down. What is better than a mango Kulfi after a long and sultry day. This delicious dessert can be easily made with just 5 simple ingredients.



Ingredients:
Fresh ripe mango puree - 3/4 cup
Fresh cream - 1/2 cup
Cardamom powder - 1/4 tsp
Condensed milk - 1 can (400 grams)
Pistachios or almonds - fistful, finely chopped

Instructions:
•Place chilled cream in a bowl and beat for 4 minutes. Place in fridge till use.
•In a bowl, add condensed milk, mango puree and cardamom powder and beat for 2 minutes till well combined.
•Add the beaten chilled cream and mix well till combined.
•Fold in the nuts and pour the mixture into kulfi molds till 3/4th full.
•Seal the molds and freeze for at least 5-6 hours.
•At the time of serving, place molds under tap water for a few seconds so that it releases easily from the mold.
•Insert sticks into each kulfi and serve.

MANGO RAITA

One would definitely like the texture of mangoes blending with the velvety smooth texture of the beaten yogurt or curd. Fresh mint adds a fragrant and colorful touch to this fruity raita.



Ingredients:
Mango - 1, large, peeled and chopped into small pieces
Red chili powder - 1/4 tsp
Black salt - large pinch
Yogurt - 1 1/4 cups
Roasted cumin powder - 1/2 tsp
Chaat masala - large pinch
Mint leaves
Salt to taste

Instructions:
•In a bowl, add the fresh and thick curd and beat till smooth.
•Add 1/4 cup water and salt and mix well with a whisk.
•Add the chopped ripe sweet mango pieces and mix well.
•Sprinkle roasted cumin powder, red chili powder, chaat masala, and black salt over the raita.
•Garnish with fresh mint or coriander leaves. Chill until serving time.

Handpick the freshest Mango from Nature’s Basket. Shop online or find the nearest store on bit.ly/2llpwU0