Most concoctions involving mangoes are delicious, but this mango milkshake is not only absolutely yummy, but quick and easy to make as well. Just a few ingredients will yield a smooth, rich drink that’s perfect for the hot summer! Fresh mangoes make this mango milkshake even tastier, but if you can’t find fresh mangoes then mango pulp will be fine as well. You can even try making this with mango ice cream. Let’s get started.
- 3 small non-fibrous sweet mangoes, chopped and pit discarded
- 1 – 2 cups milk, cold (depending on how thick you want your milkshake)
- 1 scoop vanilla ice cream
- Pinch of salt
- 1 – 2 Tbsp. condensed milk (optional)
- Add all ingredients into a blender and blend until completely smooth.
This should be served immediately. Also try the Mango Lassi for another refreshing mango drink.
There’s nothing like a nice bowl of ice cream on a hot spring day. And what’s better than a mango flavoured ice cream? Mango kulfi, of course! This is a simple and easy mango kulfi recipe that requires no cooking and no ice cream maker. Just a few ingredients will yield a creamy, smooth, deliciously authentic kulfi so let’s get started.
Mango Kulfi – Recipe
- 1 can condensed milk (300 – 400ml depending on how sweet you want it and how sweet your mangoes are)
- 1 cup mango puree (from 2 ripe, sweet mangoes)
- 2 generous pinches cardamom powder
- 1 slice bread, made into coarse crumbs (or use 3 Tbsp. fresh bread crumbs, but not Panko)
- 2 cups whipping cream
- 2 Tbsp. sugar
- 2 Tbsp. roasted pistachios, crushed (or almonds or a combination of the two)
- In a bowl, combine first four ingredients together until smooth, set aside.
- Whip cream and sugar together until soft peaks form, took less than a minute on my KitchenAid stand mixer.
- Fold the condensed milk mixture into the whipped cream gently until well combined.
- Cover and freeze for 2 hours, remixing it once every hour to make sure everything freezes evenly and ice crystals do not form.
- After two hours add the pistachios (or almonds or a combination of both) and pour into desired molds or large covered glass/aluminum baking tray for scoopable kulfi. Keep in the freezer to prevent melting.
It took about two minutes to make and then the freezer pretty much does the work. This is such a versatile recipe and you can substitute all kinds of other fruit purees for the mango puree. If you want a really smooth and rich mango kulfi, add 1/2 cup of evaporated milk to the condensed milk mixture. Freeze for 3 hours instead of 2 and it’ll be even more delicious. Try this and you won’t look back at traditional ice cream recipes afterwards again. If you love kulfi try out the original Kulfi recipe (includes evaporated milk), which is also a no-cook, no ice cream maker required version. It goes really well with Carrot Halwa and Falooda as well.
Happy Sri Lankan/Tamil New Year and Happy Vishu!
Payasam (as it’s known in the South) or kheer as it’s known in North India is a very popular and amazingly luscious dish often served on special occasions or during festivals. It’s a milky pudding that comes in many different versions, but this version is definitely one of my favourites. It combines two of my favourite traditional payasam ingredients, vermicelli/semiya and sago/javarasi, into one thick, creamy and flavourful dessert. Semiya is a thin vermicelli noodle, which can be substituted with angel hair pasta and sago is a type of rolled starch that comes from the centre of the sago palm. Sago also comes in different sizes and it’s up to you what to use, but I like the medium sized ones. They may look small in the package, but they absorb a lot of liquid and puff up nicely.
I grew up with sago payasam made with coconut milk and have come to associate it with special occasions, but the saffron and mangoes in this version definitely make this even more exquisitely exotic, wonderfully full bodied and rich. Saffron imparts a unique and much talked of flavor while the mango’s slight tartness balances the sweet dessert nicely. It’s aromatic, scrumptious, tasty and decadent. It’s comfort food with an exquisite twist so let’s get started.
Semiya and Javarasi Payasam – Recipe
- 1 Tbsp. ghee, divided (substitute butter)
- 2 Tbsp. nuts, chopped (I used pistachios and cashews but you can use what you prefer) and more to garnish
- ½ cup vermicelli, broken into 1” long pieces (leave it long if you like to slurp the vermicelli)
- ½ cup sago (I used medium sized ones)
- 2 cups water, boiled
- 5 cups milk
- Few strands of saffron, crushed between fingers and more to garnish
- ¼ cup heavy cream (optional)
- ½ tin condensed milk, or to taste (about 1/3 – 1/2 cup)
- Pinch of ground cardamom
- 1 small mango, peeled and diced
- Heat a large, deep non-stick pan over medium-high heat and add half the ghee. Add the nuts and toast until aromatic, 1 minute. Remove to a dish.
- Add rest of the ghee and the vermicelli and sago and toast until aromatic, 2 – 3 minutes. Add boiling water, stir and cover and cook until vermicelli is tender and sago is almost cooked. At this point all the water will have been absorbed, 4 – 5 minutes. It’s important to cook the vermicelli and sago in water first as if you add in milk directly a of it will be soaked up and you’ll have to use a lot of milk to achieve similar results.
- Add milk, reduce heat to medium and cover and heat until milk comes to a simmer, stirring occasionally. Add the crushed saffron, toasted nuts and stir well, scraping the sides and bottom.
- Add heavy cream (if using) and condensed milk and stir well. Cover again and let it simmer for 8 – 10 minutes or until the milk has thickened and reduced by 1/3. It’s important not to let the milk boil as it will affect the taste.
- Add the cardamom powder, taste test and turn off heat. Let it sit uncovered for 5 – 20 minutes depending on whether you like your payasam thick or milky. The longer it sits the thicker it will become.
When ready to serve, stir to incorporate the milk solid that will have formed on top, spoon into serving dish (or individual cups), garnish with more saffron strands, nuts and the diced mango pieces. The sweetness of the payasam combined with the slight crunch of the nuts and the tang of the mango slices will hit your taste buds from almost every direction making for a sophisticated and delicious payasam experience.
Serves 8 (makes 1 large mason jarful)
I really enjoy fruit curds and mango curd is my favourite. It’s so thick and creamy and so deliciously flavourful and fragrant that I can’t stop eating it by the spoonful! This mango curd recipe is very quick and easy to make and is so versatile that it can be adjusted to your taste. It also goes well with breads and crackers and cakes and danishes and crepes and many others that you’ll find any excuse to put it on or into something. It has an amazingly vivid yellow-orange colour, an inviting aroma imparted by the orange zest and such an addictive taste that you’ll be licking every little bit out of the jar.
Quick Mango Curd Scented with Orange Zest – Recipe
- 2 ½ cups mango pulp, pureed (I used the pulp of three large, very sweet mangoes)
- ¼ – ½ cup condensed milk or sugar (to taste and depending on how sweet your mangoes are)
- 4 – 5 egg yolks (depending on how large your eggs are)
- 2 Tbsp. cornstarch, generous scoops
- 1 small orange, zested
- ½ small orange, juiced
- ¼ cup butter, cut into small cubes (keep cold until ready to use)
- In a large bowl, whisk egg yolks until pale and frothy, add corn starch a little bit at a time while continuing to whisk. Set aside.
- In a large, heavy-bottom non-stick pan set over medium-low heat, add mango puree and cook until warmed through.
- Add condensed milk or sugar, mix until well combined and cook until the mango mixture starts to simmer.
- Turn off heat and pour half the mango mixture into a beaker cup. Add this in a slow stream into the egg mixture whisking continually. It’s important to do this slowly so as not to scramble the eggs.
- Add this mixture back into the pan with the rest of the mango mixture; turn on heat to medium and cook stirring continually, 1 minute.
- Add orange zest and orange juice and continue to cook stirring continuously for another 5 – 7 minutes until mixtures is thick enough to coat the back of a spoon without falling down in a stream or ribbon. The mixture will thicken further while cooling. Turn off heat.
- Strain mixture through a sieve into a bowl in order to remove the orange zest and any coagulated egg bits. Add in butter one cube at a time while whisking until mixture is smooth and glossy.
- Spoon mango curd into a clean jar until filled to the brim, seal or cover tightly with plastic wrap and seal with lid and let cool completely. Refrigerate at least a few hours before using.
This mango curd not only tastes and looks spectacular, it also smells wonderful. The orange zest imparts such a beautiful fragrance to this mango curd that you’ll definitely be enjoying it with all your senses. It spreads well on crackers and breads, makes a great filling for cakes, bakes up nicely in danishes and is so delicious rolled into crepes. The vibrant yellow-orange will look incredible on just about anything you can think of or just scoop out and enjoy on its own!
I love mango lassi and it’s one of my most favourite drinks ever. There’s nothing more refreshing than a tall glass of mango lassi on a hot summer day. Well, it’s not summer, but sometimes when the weather’s especially cold I get nostalgic about summer. Sipping a glass of deliciously sweet and savory mango lassi through a colourful straw immediately takes me back to those warm summer days that I miss so much. This easy mango lassi recipe will definitely help you make some amazing memories too. Let’s get started.
Mango Lassi – Recipe
- 1 heaped cup ripe, sweet mango cubes
- ½ cup thick Greek yogurt, scant (if you’re using regular plain yogurt, use 1 cup and reduce the milk)
- ¾ cup milk, cold
- ½ cup water, cold
- 2 Tbsp. sugar, or to taste
- ¼ tsp. salt
- 1/8 tsp. ground cardamom
- 1/8 tsp. ground pistachios (optional topping)
- Add all ingredients into a blender or food processor and blend until smooth.
- Taste test and adjust salt and sugar if necessary. You can add more cold water to adjust the consistency to your preference.
Divide between two glasses, add more ground cardamom and ground pistachios if you want and serve with colourful straws. This is a treat that both adults and kids will love!