Put into a blender
about half (to one third) of the mango pulp, about 3 cups milk, about 1 1/2 T sugar and 6 ice cubes. Blend until
smooth. Serve. Repeat quickly, as people will already be asking for more.
cup mango pulp
from a can or flesh of 3 ripe mangoes
3 Tbsp. sugar for
canned mango pulp. More sugar if fresh mangoes used.
10 crushed ice
Blend all the
ingredients in a blender. Serve cold. The "mango nectar" that is widely available in American grocery stores does
not have nearly enough mangoes per unit volume to make this drink. Try the mango pulp from our store for best
Squeezed mangoes or mango pulp (available in International/Indian stores) --
1/4 of total quantity desired (read tips below). Milk (preferably not Skimmed) -- 1/2 of total quantity desired.
Vanilla ice cream or frozen yogurt -- 1/4 of total quantity desired. Cardamom -- about 1 piece per
Peel the Cardamom
and powder the grains; throw away the peels. Alternatively you can use half a spoon of readily available powdered
Cardamom. Add ice cream/frozen yogurt, milk, and mango pulp to the blender and blend them for about 2 minutes. Add
Cardamom to the milk shake and blend it again for a few seconds. Refrigerate the milk shake and serve with or
1 large can of
readymade mango pulp( or pulp from 6 large fresh mangoes)
1/2 cup powdered
Blend together all
the above ingredients for about 1 minute in a food processor or blender. Mix in water depending on the consistency
of the juice you want and chill. Serve garnished with a mint leaf.
1/2 cup chopped
mango chunks and ice cubes in a blender; process until smooth. Serve immediately.
Peel skin of
mangoes, grate and add salt to it, mix well and put aside for 5 minutes, Squeeze and remove the juice from mangoes,
For 1 cup of mango juice take 4 cups sugar and 1 glass of water and boil sugar and water for 30 minutes. Now add
mango juice, mix well and boil for few more minutes, When it gets cool, starin and take the juice into a bottle and
add essence and color, mix well. Serve with ice cubes.
MANGOES RECIPES DRINKS
Recipe-I MANGO-STRAWBERRY DAIQUIRI
1/2 cup light
juice of 2
2 cups crushed
1 cup mango
In a blender,
combine all ingredients until smooth and frothy. Pour into chilled glasses and serve with strawberry
Recipe-II MANGO-RASPBERRY FROST
combine mango, raspberries and milk. Whip until smooth. Pour into chilled glasses. Top with whipped
Recipe-III MANGO FIZZ
dash of light
1/2 cup mango
In tall glasses,
combine mango and rum. Stir together. Fill each glass with sparkling water. Serve with an iced-tea
Recipe-IV MANGO-LIME SPRITZER
2 tbsp. lime
1 1/2 cups club
Puree the fruit of
mango in a blender. Add the lime juice and club soda and mix just to blend. Strain. Pour over ice and garnish with
thin slices of lime.
Recipe-V MANGO MIMOSAS
1/2 cup orange
1-2 tsp. lime
1/2 cup ice
1 bottle sparkling
In a blender, mix
the fruit from 1 large mango and orange juice. Blend until smooth. Add 1-2 tsp. lime juice and ice cubes and blend
again. In a large pitcher, slowly combine the puree and wine.
Recipe-VI TROPICAL MANGO COOLER
1 cup pineapple
3 cups low fat
1 cup mango
ingredients in blender. Blend, pour over ice or blend with crushed ice and enjoy. A healthy refresher
3/4 cup chopped
1/3 cup lime
4 cups crushed
ingredients in blender and blend to a smooth consistency.
Recipe-VIII MANGO-BANANA YOGURT
1 cup apple
1 1/4 cups mango
ingredients except ice in blender. Blend until smooth. Add ice and blend till slushy.
Recipe-IX ORANGE MANGO SLUSH
1 liter ginger
6 oz. mango
3/4 cup frozen
orange juice concentrate
1 cup peeled and
until pureed. Add concentrate, juice and sugar. Cover and blend. Pour into container and freeze until firm. To
serve, remove from freezer for 10 minutes. Scrape mixture into a glass until half full. Fill with ginger ale and
Recipe-X LYCHEE-MANGO MARTINI
12 oz. can of
Lychees, reserve juice
2 fresh mangos,
Add lychees, 1/2
can of lychee juice, and mango slices to vodka. Allow to sit for at least one week in a closed container. Add
fruit-infused vodka to iced shaker. Add 1 drop Blue Curacao. shake vigorously. Strain into chilled martini glasses.
Garnish with four to six fresh pomegranate seeds.
RECIPE ICE CREAM
1/2 plus 1/4 cup
2 cups fresh mango
fresh lime juice
1/2 cup coconut
2 1/2 cups half
2 - 3 tablespoons
of toasted coconut as garnish, optional
Handful of mint
sprigs as garnish, optional
1.Cut and score
the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup sugar with the mango pieces. Cover and refrigerate
for at least 1 hour.
2. Puree the mango
and the sugar syrup. Add the lime juice and puree again. Add the remaining 1/4 cup sugar and puree one more
3. Whisk together
the egg with remaining 1/4 cup sugar.
4. Warm the milk
and cream over low heat. Add 1/2 cup into the egg and sugar mixture, whisking. Continue adding cream, 1/2 and then
1/4 cup at a time, whisking all the while.
5. Add the egg and
cream back into the warming milk/cream mixture. Turn up the heat as needed and whisk for about 8 - 10 minutes,
until just beginning to thicken and the cream lightly coats the back of a wooden spoon.
6. Strain into a
bowl. Cool. (Place the bowl in another bowl of cold water to cool quickly).
7. Stir in the
pureed mango. Freeze in an ice cream maker according to manufacturer's instructions. Garnish with the toasted
coconut and mint sprigs if desired.
1 can Mango
1 can Sweetened
2 tsp Rose
1 can Cool Whipped
1/2 cup Pistachio
Mix together the
mango pulp, condensed milk and cool whip with the help of an electric mixer.
Add rose water to
it. Pour the mixture in an airtight container.
Sprinkle it with
Freeze the mixture
overnight in refrigerator.
Remove it from the
freezer, again whisk it and refrigerate.
Mango ice cream is
ready to serve.
Recipe-I LIME MANGO MOUSSE IN CHOCOLATE CUPS
6 oz. white or
2 cups prepared
1 tsp. grated lime
1 tbsp. lime
1/2 cup powdered
1 peeled &
1 (250g.) pkg.
In an electric
mixer, at medium speed, beat 1 pkg.(250g) Cream Cheese with 1 peeled, pureed mango,1/2 cup powdered sugar, 1 tbsp.
fresh lime juice and 1 tsp. grated lime rind until smooth. Fold in 2 cups prepared DREAM WHIP. Spoon into chocolate
cups and refrigerate. To make chocolate cups: melt 6 oz. white or bittersweet chocolate. Using a small spoon,
lightly coat the inside of 8 foil-lined baking cups. Freeze for 10 minutes. Recoat any thin spots and freeze 1
Recipe-II MANGOS A LA DEVO
3 medium ripe
1 cup brown
1 tsp. vanilla
Bring water, sugar
and flavorings to a boil. Simmer for 5 minutes. Add peeled and sliced mangos. Simmer for 10-15 minutes or until
tender. Cool. Serve plain, with vanilla ice cream or whipped cream.
Recipe-III MANGO-NUT TOPPING
3 cups mango
1 3/4 cups
Bring mangos &
water to boil in heavy saucepan. Add sugar. Let cook 10-15 minutes until thickened and has smooth consistency. Add
nuts and let cool. Serve over ice cream.
Recipe-IV MANGO PIE
3 1/2 cups sliced
3/4 cup brown
1 tbsp. melted
dough for 2-crust
ingredients (except dough). Roll out 1/2 pie dough. Line a 9" pie pan and trim excess. Fill pie shell with fruit
mixture. Roll out other half of dough and top pie. Press edges together and cut slits in center. Bake 55 minutes or
until brownin 425' oven.
Recipe-V MANGO CAKE
2 tsp. baking
3 eggs, well
1 8 oz. can (or
fresh) crushed pineapple
1 1/2 cups chopped
1/2 cup chopped
Step 1: Mix
cinnamon, baking soda & salt.
Step 2: Mix eggs,
vanilla and crushed pineapple.
Step 3: Mix
mangos, walnuts and raisins.
Step 4: Combine
all ingredients together. Pour into prepared 9"x11" pan and let sit for 20 minutes. Bake at 350' for 40-45
Recipe-VI MANGO SORBET
2 medium mangos,
peeled and cubed
In food processor,
process mango and sugar until smooth. Add yogurt. Pour mixture into freezer container of an ice cream maker. Freeze
according to manufacturer's instructions. To prepare without and ice cream maker, Pour mixture into an 8"x4"
freezer container. Cover and freeze 4 hours, whisking from time to time.
WITH LEMON SORBET
2 tbsp. lemon
2 cups mango
Combine water and
sugar in small saucepan. Bring to boil, shaking pan gently until sugar is dissolved. Boil 1 minute. Transfer to
medium bowl and let cool completely. Add mango puree and lemon juice and mix well. Force through a fine sieve.
Freeze in ice cream maker according to manufacturer's instructions.
Recipe-VIII FROZEN MANGO
2 tsp. chopped
pinch of cream of
2 cups unflavored
Peel, pit and chop
fruit. Puree with honey and ginger in blender or food processor. Bring puree to boil in small saucepan. Gradually
whisk in beaten egg yolk, then set aside to cool. Beat egg whites with salt and cream of tartar until soft peaks
form. Gradually beat in sugar until stiff peaks form. Stir yogurt into mango mixture then fold in egg whites. Spoon
into a shallow metal pan and freeze until firm, stirring occasionally.
Recipe-IX MANGO MOUSSE
1 cup apple
1 tbsp.sugar (to
2 cups heavy
1 cup mashed
Mix mango and
apple juice. Add sugar to taste. Freeze for 30 minutes. Beat it well then fold in whipped cream and nutmeg. Pour
into porcelain petit pots and chill for several hours.
Recipe-X MANGO PIE TOO!
4 cups sliced
pastry for two
Mix mangos, sugar,
flour and cinnamon. Pour into uncooked pie shell. Cover with top crust. Cut slits to let steam escape. Bake in hot
(450') oven for 10 minutes. Reduce temperature to 350' and bake for 30 minutes more.