Mango Mastani

A luscious mouthwatering chilled mango dessert !!

Mastani is a famous dessert drink available in Pune.  It was quite filling when we had it as soon as we came back from work. It was quite filling that we even skipped our dinner that day.There are many varieties of mastani. among them mango mastani is quite famous. Mango mastani is a delicious mango dessert, topped with ice cream and cubed mangoes, chopped nuts and dry fruits. I have used a scoop of mango ice cream which gives an extraordinary flavour of mangoes and topped with few tutti frutti and some chopped nuts which make it as a colourful Mango Dessert. 

Ingredients:

1. Cubed Mangoes - 1 cup
2. Chilled Milk - 1 and 1/2 cup
3. Mango ice cream or Vanilla ice cream - 1 cup
4. Sugar - 1 tbsp
5. Chopped nuts - few
6. Tutti fruiti - few 

Directions to make Mango Mastani:

In a blender or mixie add cubed mangoes, ice cream, sugar and chilled milk. Blend to a smooth puree. It will be in thick consistency. Reserve some ice cream and cubed mangoes for arranging the dessert.

Click the Image and zoom you will get clear stepwise pictures

Now its time to arrange the Mastani in layer ....

1. Cubed mangoes
2. Mango puree
3. Cubed Mangoes
4. Mango puree
5. Mango or Vanilla Ice cream
6. Cubed Mangoes
7. Tutti frutti
8. Chopped nuts

Its time to serve the luscious Mouth watering Dessert .... Have fun with Mangoes !!

Mango Kesari / Mango Sheera Recipe

Mango kesari, a lovely delicious sweet that can be easily made with fewer ingredients as like normal kesari, the only thing you need is fresh mango pulp. I tried this dish for the first time referred from one of the food blogging sites. It came out well and with real fruity flavour sweet dish that anyone can relish and enjoy in this mango season.

Ingredients:

1. Fresh mango pulp - 1 cup
2. White Rava / Sooji - 1 cup
3. Sugar - 1 and 1/2 cups
4. Salt - 1 pinch
5. Water - 2 cups
6. Ghee - 4 tbsp
7. Cashew nuts
8. Cardamom Powder - 1 tsp

Cooking Method:

Cube the mangoes and make pulp

In a frying pan add ghee and fry cashews to golden brown. Remove it from pan. In the same pan add rava and saute for some time till nice aroma comes. remove it from pan and keep separately.

• In the same pan add the mango pulp along with required correct amount of water and salt.
• Add the roasted rava along with the mango pulp. let it cook until rava is soft.
• Add sugar and wait until all the water gets absorbed.
• Add Ghee and stir well.
• Then add cashew and cardamom powder and mix well.

Click the Image and zoom you will get clear stepwise pictures

Now delicious sweet is ready to have in this mango season.

Mango / Maanga Pachadi - Karaikudi Style

This recipe can also be called as Spicy Mango Jam which serves as a very good side dish for Curd Rice and any type of Rice Variety. 

Maanga Pachadi is my recent craving dish. According to me, I can say no other dish even Non-Veg dishes can beat this yummy delicious super taste mango pachadi. 

For the first time when I tasted this mango pachadi in our relations home, I liked it but I simply left the idea of posting this recipe, as it does not satisfied me much. When I had this in karaikudi, it can't be expressed in words, heavenly taste. In each and every bite of well cooked mango, I felt an extraordinary flavour of sweet, sour and spiciness in it. The taste is still dominating my tongue to have more and more. From that day onwards I am often cooking this dish once it is gets over, because mangoes are seasonal fruits, as if the season ends up, we have to wait for months to taste this tempting mouth watering dish. So I am in great interest to share this luscious dish to all my readers.

It is an easy recipe which you need not spare much time on it, once you are preparing your lunch or dinner, side by side you can do this dish. Also with the readily available Ingredients you can do this recipe easily once you have mangoes in your hands. It can be kept 2 to 3 days in room temperature and in refrigerator for about 1 week in good condition.

Ingredients:

1. Kili Mooku Mango - 1 big size
2. Dry Red Chilly - 2 nos
3. Jaggery / Achu Vellam / Urundai Vellam - 1 tbsp
4. Oil - 1 tbsp
5. Mustard - 1 tsp
6. Curry leaves - Optional
7. Salt as per taste

Cooking Method:

Be ready with the Ingredients. Cut the mangoes into cubes. No need to peel off the skin. Just cut as it is.

1. In a cooking pan add Oil, mustard. Let the mustard gets spluttered. Then add red chilly(deseed the red chillies) and then the cubed mangoes and saute for some time. Now add required salt and cook the mangoes in medium flame closing the lid. It produces water and mangoes will be half cooked.
2. After some time open the lid and add enough water to cook the mangoes. The mangoes should be cooked until it turns like a Jam. Check for salt, Close the lid and cook. Stir often so that it does not stick to the pan.
3. Now the mangoes are well cooked and it almost attains the Jam State as shown in the last pic. 

Click the Image and zoom you will get clear enlarged stepwise pictures

Now its time to add the Jaggery. Stir well and let it cook for some more time, so that the jaggery is well combined with the spicy Mango Jam.

Now your Yummy Maanga / Mango Pachadi is ready and it goes well with any type of Rice as side dish.

It can also be taken in Lunch boxes along with the Curd Rice, as it gives the fullest satisfication of having a lunch along with curd rice.

Notes :

1. Kili Mooku Mango is well suited for making this mango Pachadi as I have not tried in any other mangoes. It is an easily available Variety of mangoes here. (Google Search : Kili Mooku Mango) - For easy reference.
2. You may use Pressure cooker for cooking mangoes quickly. 
3. I prefer that you need not peel the skin of the mangoes, because when the skin is removed the mangoes completely turns like a Jam, when it is well cooked. If the skin is present, there will be some mango bites which when eaten gives crunchiness in every bite.
4. Even mangoes must not be over riped. 
5. Adjust the Jaggery, salt and spiciness according to the sourness of the mangoes. As these are the main Ingredients which gives the flavour for this Mango Pachadi and gives good taste. 
6. I prefer whole red chillies rather than red chilly powder, as it may change the flavour of the dish.
7. It can be kept for 2 to 3 days in room temperature and for about 1 week in refrigerator in good condition.