Mango Trifle

Ingredients	Quantity
Cherries – chopped	12
Thick alphonso mango pulp	1 can
Alphonso mango (optional) peeled and cubed	1
Sponge cake	1 kg
Thick cream – beaten	1 ½ cups
Vanilla essence	few drops

 Add vanilla essence to the mango pulp. Reserve.

Cut sponge cake in fingers and arrange in a dish. Sprinkle mango pulp over the cake and reserve for 15 minutes.

Cover the cake with mango pieces and pour the cream over the top. Decorate with cherries and chill.

Serve chilled.

Mango Pudding, Non-Dairy

Ingredients	Quantity
Ripe mango	1
Juice from orange	1
Juice from lime	1
Soft or firm low-fat tofu (1% fat)	5 ounces
Sugar	3 tbsp

Toss in a blender and puree. Pour into serving bowls and chill one hour.

Mango Ice Cream

Ingredients	Quantity
Mango pulp from an Indian store (presweete)	1  can
Half-and-half(h’nh)	½ carton
Condensed milk (sweetened)	50ml
Crushed cardamom	1 tsp
Slivered almonds	2 tbsp
Egg	1

Heat the H'nH, till nearly boiling.

In a separate bowl whisk yolk of egg. Add cardamom and the egg yolk to the H'nH. Simmer for 5-10 mins.

Turn off heat. Add condensed milk to the mixture and cool till room temp.

Add the mango pulp and almonds to it and mix well. Freeze in any ice cream maker. If you do not have one, then prepare this 6 hours in advance and blend it every hour to break any ice crystals till smooth and creamy. Take the ice cream out of the freezer 1 hour before serving so that, the mango just melts in your mouth .

Mango And Pistachio Ice Cream

Ingredients	Quantity
Cardamom pods	4
Natural pistachios – shelled	¾ cup
Mango slices in syrup	3 cans
Fresh mangoes (fresh large)	4 pounds
Sweetened condensed milk – chilled	2 cups
Well-chilled heavy cream	1 ½ cups

Aam aur Posta Kulfi

Remove seeds from cardamom pods, discarding pods, and in a grinder finely grind seeds.

In a shallow baking pan toast nuts in oven until one shade darker, about 7 minutes, and cool in

pan on a rack.

If using canned mango, drain in a sieve. If using fresh mangoes, peel and pit and coarsely chop.

In a blender puree mango until smooth.

Transfer 5 ½ cups puree to a large bowl. Stir in cardamom, milk, and cream until combined well.

Chill half of mango mixture, covered.

Freeze remaining half in a ice-cream maker. Transfer ice cream to a 1 ½ -quart airtight container and fold in half of pistachios. Freeze ice cream in freezer.

Repeat procedure with remaining mango mixture and pistachios.

STORAGE:      Kulfi keeps 1 week.

Mango -Youghurt Surprise

Ingredients	Quantity
Alphanso mangoes (ripe)	3
Fresh curd beaten	1 cup
Milk	1 cup
Cream	½ cup
Gelatine	4 tbsp
Water	4 tbsp
Sugar	1 cup
Lemon juice	½
Vanilla essence	½ tbsp
Yellow colour (optional)	few drops
For base:
Sliced bread	6
Sugar	4 tbsp
Vanilla essence	few drops
Glaze:
Mango pulp (sweet)	½ cup
Gelatine	1 tbsp
Water	2 tbsp

Place all 3 ingredients for base in a mixie and run for a minute. Press the mixture on the bottom of a casserole, firmly. Make slices of peeled mangoes, and arrange over the pressed bread.

Sprinkle gelatine over water in a tiny saucepan. heat on very low flame to dissolve. Keep aside.

Mix milk and sugar and warm, so that sugar dissolves. Add gelatine and stir well. Once cool, add yoghurt (curd), cream, essence, lemon juice and colour.

Stir over a tray of chilled water to thicken or chill in the freezer. When thick pour over the mangoes.

Place in freezer to set.

When set, glaze as follows (optional)

Put mango pulp in a small saucepan pour the water over it. Sprinkle gelatine on the water. Leave aside for 5 minutes. Stir and warm on very low or indirect heat to dissolve gelatine.

Pour over set yoghurt-cream when cold. Set and decorate with whipped cream or plain mangoes and cherries. Serve chilled.