Mango rules in Summer

[RAHEN]

Mango falooda

Ingredients
1/2 kg mangoes
1/2 litre milk
5 tbsp sugar
2 tbsp custard powder
100 gms fresh cream (optional)


Method
Peel and cut the mangoes into small pieces and squeeze out the pulp from the seeds. Put aside. Boil milk and sugar together. In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed. Slowly, add to the milk mixture, stirring constantly.

Turn the heat to low and cook the custard until thick. Remove from heat and cool. Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring that the mango pieces should not break. Chill at this point or after pouring into tall serving glasses. Garnish with mango pieces.

Easy mango ice cream

Ingredients
1.5 kg mango pulp
2 tins of condensed milk
2 packets of fresh cream
1.5 litre milk

Method
Put all the ingredients in a food processor and blend thoroughly. Pour in a freezer container, cover and freeze for six hours. After taking it out, mix it again using a hand beater or spoon so that the ice crystals disappear and freeze again. Serve when set.

Classic mango ice cream

Ingredients
1 litre milk
2 1/2 tsp cornflour
1 tsp gelatin
3/4 cup sugar
1 cup fresh cream
1 tsp mango essence
1/2 cup cold milk (additional)
1 cup mango pulp
1/2 cup fresh beaten cream
1/4 cup ground sugar

Method
Boil milk for 10 minutes, stirring occasionally. Mix cornflour in half a cup of cold milk and keep aside. Add sugar to milk and stir. Then, add cornflour paste very slowly, stirring continuously. Boil for five minutes and take it off. Sprinkle gelatin over three tbsp water in a small pan. Allow to soak for five minutes and warm over gentle heat, till dissolved. Do not bring it to a boil.

When the boiled milk cools a little, add gelatin solution and mix well. Cool before freezing in a bowl. When it is set, remove from freezer and beat until it is soft and creamy. Add one cup cream with essence and beat. Now add the mango pulp, half cup beaten cream and ground sugar. Transfer back to container and freeze till well set. Serve when set.

Mango lassi

Ingredients
1 ripe mango
2 cups fresh yoghurt chilled
1/4 tsp cardamom powder
3 tbsp sugar

Method
Peel and seed the mango, keep the pulp aside. In a blender, add all the ingredients and mix till smooth. Serve chilled, add crushed ice if desired.

Mango kulfi

Ingredients
1 can sweetened condensed milk
1 can evaporated milk
1 packet cream
Pulp of 2 mangoes
Pistachio, powdered, optional

Method
In a bowl, mix condensed milk, evaporated milk, cream and mango pulp with a hand beater till smooth. Add powdered pistachio if you like. Freeze in serving cups or kulfi moulds. Serve when set.

[*Saira*]

Mango Ice Cream


Preparation time: 40 minutes

Ingredients

4 egg yolks
150 gm caster sugar
250 ml milk
250 ml fresh cream
350 gm mangoes
a few mango slices

Method

Wash and peel mangoes. Chop mangoes and squeeze the pulp from inside of the peel and around the seed. Blend the mango pieces in a blender and keep aside.

Put egg yolks and sugar in a bowl and place in a double boiler, beating it vigorously. Cook in double boiler till all the sugar has melted.

Add milk to this mixture and continue to cook over double boiler till the mixture reaches a ribbon consistency. Remove and cool.

Add mango puree to this and mix well. Fold in fresh cream.

Blend this well with an electric beater or whisk till smooth and creamy with a hand whisk.

Transfer ice cream mix into a mold and freeze till half set.

Blend again and freeze till completely set.

If using ice cream maker, follow instructions given by the manufacturer. Serve with mango slices.

Serves 6 (Makes 1 litre)