Easy Peasy Mango Recipes for Summer s by Singapore based Chef Sarab Kapoor

ZOFFEN MAQSOOD
Nothing announces summer in a desi household like the arrival of mangoes. As summer is upon us most Indian households would start awaiting the arrival of Indian mangoes in desi stores around town. Just in time for summer we got you some chef recommended mango recipes to sweeten up your summer.

Recipes by Singapore based Chef Sarab Kapoor

1- Mango Strawberry Tart

INGREDIENTS:

Shell

11/2 cups Plain flour

1/3 cup Icing sugar

½ tbsp Salt

170gms Butter- chilled

METHOD:

-Mix flour with icing sugar and salt

-Add chilled butter until it forms a clump

-Knead it together by hand into a dough

-Press it in small tart tins or a pie pan

-Prick it with a fork and cover and freeze it for 15 minutes

-Preheat oven to 220c for 10 minutes

-Bake shell for 13 minutes

 INGREDIENTS:

Custard

1litre Milk

5-6 tbsp Sugar

51/2 tbsp Custard powder

1tsp Cardamom powder (optional)

 

METHOD:

-Mix custard and cardamom in ¼ cup of milk into a smooth paste

-Boil the balance milk and add sugar and custard powder

-Cook on medium flame stirring continuously till the custard is thick

-Pour over the baked tart shell or tartlets

Topping – Sliced Mangoes, Peaches and sliced Strawberries or

Raspberries

2- Mango Salad

INGREDIENTS:

900gms (3pcs) Thai Green Mango- peeled & cut into strips

1tbsp Palm Sugar

½ tbsp Tamarind pulp

2tbsp Peanuts- roasted & ground coarsely

4 Chili Padi –pounded coarsely

1 small Tomato- sliced

½ tbsp Salt

1 tbsp Mint leaves- chopped Coriander leaves for garnishing

METHOD:

-Mix palm sugar and tamarind pulp.

-Pour the sugar and tamarind in the mangoes.

-Add chilies, peanuts, salt, tomatoes, mint leaves and salt.

-Adjust seasoning according to the taste of mangoes.

-Garnish with coriander leaves.

3- Mango Kalakand

INGREDIENTS:

1cup Paneer- crumbled

1can Condensed Milk

1cup Mango Pulp

4tbsp Ghee

½ tbsp Mango essence, a few drops of Mango coloring if necessary

METHOD:

-In a heavy-based pan mix paneer, condensed milk, and ghee.

-Cook stirring continuously till thick.

-Add mango pulp, essence, and color.

-Spread in a greased thali or tray.

-Cool and cut into pieces.

4- Mangomisu

INGREDIENTS:

300ml Thickened cream

250gms Mascarpone cheese

¼ cup Icing sugar

1tbsp Mango essence

3-4 Mangoes- sliced 1cm thick

1cup Orange juice

250gms Sponge fingers

METHOD:

-Place cream, mascarpone cheese icing sugar, and mango essence and beat on high

speed till well combined and stiff.

-Line the base of a spring form tin with cling wrap or baking paper leaving 2cms

overhanging

-Dip sponge fingers one by one in a bowl and layer the base of the prepared pan

-Spread one-third of the cream mixture over the sponge fingers

-Top with mango slices

-Repeat the process and then top with the remaining cream mixture and mango slices

-Cover the cake and chill for 2 hours or until firm

-Serve chilled