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Mango, the most loved and anticipated tropical fruit is here again to tempt our taste buds. Right from the lip smacking aamras to refreshing salsa and savoury aam pana to creamy smoothie, the ambrosial mango in both its raw and ripe form perfectly embraces the essence of summer season. There’s no way you should miss out on devouring this seasonal fruit in either variety or taste. But if you are tired of the run of the mill recipes, then it’s time to give a contemporary uplift to the king of fruits. Here are three amazing and simple mango recipes that I picked up from an Indo- Danish friend a few years back and you should give them a try too.
Mmmm….this recipe is devilishly yummy. I can already feel the moist chunks of mango bread melting away into my mouth.
- 2 cups maida / all purpose flour
- 2 ripe mangoes peeled and cut into small dices
- 3 egg yolks beaten
- 1 cup powdered sugar
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg optional
- ½ cup chopped walnuts and raisins mix
- ½ cup vegetable oil / unsalted butter
Whisk flour, baking soda and salt in a bowl.
Take another bowl and mix oil/butter, egg yolks, sugar, cinnamon and nutmeg. Then add diced mangoes along with walnuts and raisins.
Mix the ingredients in both bowls and stir it gently with a wooden spatula to form the batter.
Now put the batter in the pre heated oven at 350 degrees F and let it bake for an hour.
Allow to bread loaf to cool at the room temperature. Cut it into slices and serve it with tea. This bread will stay fresh for 3-4 days in an airtight container.
You can also try making mango muffins, children would especially love them.
Mango Iced Tea
Move aside aam pana, kokam sharbat and nimbu pani; the all refreshing mango iced tea is the latest thirst quencher trending on the Indian summer coolers chart!
Mango Iced Tea
- 1 cup ripe mango pulp/puree
- 3 cups water
- 2 black tea bags
- Sugar/sugar syrup as per taste
- A few fresh mint leaves
- 2-3 thin mango wedges
To start with this recipe, you first need to make the usual iced tea base. Let the 3 cups of water boil for a few minutes.
Turn off the heat and dip the tea bags in it. Let tea bags steep for about 7-8 minutes or more, depending on how strong flavour you prefer.
Next, strain the black tea, add sugar as per your taste and stir till the sugar blends nicely with the tea.
Now allow this iced tea base and mango pulp to cool in the refrigerator for some time.
A few minutes before you want to serve the mango iced tea, blend the iced tea base and mango pulp together.
Pour this mixture in a pitcher or a serving glass, add ice cubes and slide in the fresh mint leaves and mango wedges.
Squeeze in a few drops of lemon juice as per your taste.