Recipes with mango pulp

3 recipes that use mango pulp, with photos, step-by-step instructions and cook times. The quickest, Mango mastani, takes 10 minutes. It is most often cooked with sugar, black salt and cream.

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Mango mastaniMango milkshake with ice cream

Pune's mastani was born in the city's old peths, and families still queue on summer evenings at the famous shops near Budhwar Peth and Sadashiv Peth for a tall glass so thick you need a spoon. The base is a mango milkshake, made dense with ripe Alphonso pulp and ice cream, then topped with another scoop of mango ice cream, chopped nuts, tutti frutti and a cherry. It is named, people say, after Bajirao Peshwa's beloved Mastani. Rich and fruity, it is dessert and a cool drink in one. A common mistake is adding ice to the blender: it thins the shake and dulls the mango, so chill the milk and pulp well instead. Chef's tip: Alphonso from Ratnagiri or Devgad gives the right colour and fragrance; in the off season use good tinned Alphonso pulp and skip the sugar.

10 min

Indian Drinks

by KrazyBadal 0 views

Aam papadMango fruit leather

Children in Lucknow, Varanasi and across Uttar Pradesh grew up tearing strips off aam papad from the corner shop, but the homemade kind, made when Dussehri and Langra mangoes are cheap and overripe in June, is in another league: thick, glossy, chewy, deep orange and properly mango-tasting, with a sour edge. Ripe pulp is cooked down with a little sugar and lemon until thick, then spread thinly on greased thalis and left on the terrace. Many families add a new layer every day for a week to build up a thick slab. Eat it as a sweet snack, cut into squares or rolls, or tuck it into a lunchbox. Common mistake: spreading the pulp in one thick layer to save time; the outside dries while the centre stays sticky and can turn mouldy. Chef's tip: no sun? Spread it on a lined tray and dry it in the oven at 60–70 °C, door slightly ajar, for 6–8 hours.

55 min

Indian Snacks & Starters

by KrazyBadal 0 views

Orange mango soufflé

A cold 'soufflé' of mango pulp and orange jelly beaten with whipped evaporated milk until light and airy, folded with mango cubes and topped with sweetened cream. It's fruity, fluffy and refreshing. Ordinary packet jelly is made with gelatine, which is not vegetarian; use a vegetarian (agar-based) jelly to make it suitable.

30 minDesserts

by KrazyBadal 0 views

Mango mastaniMango milkshake with ice cream

Aam papadMango fruit leather

Orange mango soufflé

Goes well with mango pulp