Mango Talk: Day#4 (Desserts)

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You know,  Whenever there is a mango season, I am like, OHH Yeahhh!!! This time I am not gonna let you goo BABY! And the season started just a month or two ago and it’s already about to end. I mean why? I wait the whole year for mangoes to hit the market and right when I put my hands on it, They’re like “Few Days Left” to enjoy these pulpy mangoes. OKAY OKAY! I get it! Just like all other ‘Pyaar and Mohabbat’ this Zaalim society don’t want me to get my happily ever after with the only love of my life (mango) too. Anyhoo! I am sorry I got a bit overly dramatic as the mango season is about to end and there is still too much that we can do and talk about. Shall we begin? Today my only advice to you all is just this one thing, LIFE IS TOO SHORT, EAT DESSERT FIRST! And what can be a best dessert in this Mango-ey season? Of course something made of mango. So Let me share with you two yummiesttt mango recipes I have tried so far

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So here is a first recipe, that’s some smooth, creamy and delicious MANGO MOUSSE TART:

Here is what you need to get started,

INGREDIENTS

Crust:

  • 1 ¼ cups (280 g) graham cracker crumbs
  • ½ cup (50 g) sweetened flaked coconut
  • ¼ cup (60 g) unsalted butter, melted

Mousse:

  • ¼ cup (60 mL) cool water
  • 1 ½ tsp (4.5 g) agar agar powder
  • 1 cup (250 mL) Ataulfo** mango purée
  • ½ cup (100 g) granulated sugar
  • 2 Tbsp (30 mL) fresh lime juice
  • ¾ cup (175 mL) whipping cream
  • 1 tsp (5 mL) vanilla extract
  • Fresh blueberries, for décor

DIRECTIONS

Crust

  1. Preheat the oven to 350 ºF (180 ºC).
  2. Stir together the graham crumbs, coconut and melted butter until combined and press this into a 9-inch (23-cm) removable-bottom fluted tart tin. Bake this for 10 minutes and then set aside to cool.

Mousse

  1. For the mango mousse, Pour the cool water into a small saucepan and sprinkle the agar agar over top, stirring. Let sit for a few minutes to soften.
  2. Stir ½ cup (125 mL) of the mango purée into the agar mixture, as well as the sugar and lime juice. Bring this up to a simmer while whisking constantly on medium heat and simmer for at least a minute before removing the pan from the heat and pouring the mixture into a bowl. Stir in the remaining ½ cup (125 mL) of mango purée to cool it down. If not at room temperature after stirring in the remaining mango, then set aside to cool a little longer.
  3. Whip the cream to a soft peak and add the vanilla. Fold the cream into the cooled mango puree in 2 additions and scrape this into the tart shell. Chill the tart for at least 3 hours before topping with a sprinkling of fresh blueberries and serving.

TIPS AND SUBSTITUTIONS

Makes 1 (9-inch/23 cm) tart

The tart will keep, refrigerated, for up to 3 days.

**Ataulfo is a variety of mango that has an intensely sweet, aromatic and deep yellow flesh, and lends itself well towards mango desserts because of this.

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The other scrumptious recipe I am gonna share is typically DESI one;

Mango Kheer”(Mango Rice Pudding):

Here’s what you require, the do’s to make it happen,

Ingredients

  • 3 ripe mangoes
  • 1 litre milk
  • 150g basmati rice
  • 120g soft brown sugar
  • 50g raisins
  • 50g almonds
  • 1 tsp rose water
  • Large pinch of saffron
  • 1 tsp ground cardamom
  • Slivers of pistachio, to garnish

Directions

  1. Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a purée, transfer to a bowl and set aside.
  2. Bring the milk to the boil in a large pan, and then reduce to a simmer. Pour in the rice. Cook, stirring regularly, for about 25 minutes, or till the rice is soft.
  3. Turn off the heat, add the sugar and stir until dissolved. Set aside to cool and,
  4. once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses
  5. and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.

So here you go Ladies! These are the recipes I’ve tried and they are actually super super easy and they’re soo yummyyyy and delicious. And nothing in these desserts are out of this world, everything is readily available in your nearest stores. You just gotta go, grab some grocery, get your head into kitchen and bake it, make it, cook it and DIG IN!

Do share whatever you make best of mango desserts or if you’ve tried any of these, how did you find them?

I’m heading to kitchen now! Bye Bye!

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