Try These Delicious Mango Dessert Recipes in Summer

Mango Falooda
Servings - 5
INGREDIENTS
Chia seeds - 1 1/2 tablespoons
Water - 70 milliliters
Mangoes - 360 grams
Water - 50 milliliters
Sugar - 2 tablespoons
Milk - 350 milliliters
Vermicelli - tablespoons
Saffron water - 45 milliliters
Sugar - 1 1/2 tablespoons
Mango essence - 1/4 teaspoon
Milk - 400 milliliters
Saffron strands - 1/4 teaspoon
Milk powder - 2 tablespoons
Sugar - 2 tablespoons
Mangoes - for garnishing
Mango ice cream - 5 scoops
Almonds - for garnishing
PREPARATION
1. In a bowl, add 1 1/2 tablespoons chia seeds, 70 milliliters water and mix it well. Soak for 1 hour.
2. On a board, place 360 grams mangoes and cut it into pieces.
3. Transfer, this into a blender and blend it well.
4. Take a pan, add 160 grams prepared mango puree, 50 milliliters water, 2 tablespoons sugar and cook for 8 - 10 minutes.
5. Remove it from heat and cool for 30 minutes.
6. Take a pan, add 350 milliliters milk and bring it to a boil.
7. Add 2 tablespoons vermicelli and cook for 5 minutes.
8. Add 45 milliliters saffron water and cook for 5 minutes.
9. Add 1 1/2 tablespoons sugar, 1/4 teaspoon mango essence and cook for 5 - 7 minutes.
10. Remove it from heat and cool for 30 minutes.
11. Take a pan, add 400 milliliters milk and bring it to a boil.
12. Add 1/4 teaspoon saffron strands, 2 tablespoons milk powder and cook until it reduce to half of its quantity.
13. Add 2 tablespoons sugar and cook for 8 - 10 minutes.
14. Remove it from heat and cool for 30 minutes.
15. In a serving glass, add some mango puree, soaked chia seeds, Rabri, mango vermicelli, mangoes, mango ice cream and almonds.
16. Serve.
Mango Bread Rasmalai
Servings - 6
INGREDIENTS
Warm milk - 50 milliliters
Custard powder - 2 tablespoons
Mangoes - 200 grams
Milk - 700 milliliters
Sugar - 60 grams
Cardamom powder - 1/8 teaspoon
Saffron - 1/8 teaspoon
Fresh cream - 70 grams
Milk powder - 25 grams
Powdered sugar - 15 grams
Mangoes - 100 grams
White bread slices - 12
Almonds - for garnishing
Pistachios - for garnishing
Saffron - for garnishing
PREPARATION
1. In a bowl, add 50 milliliters warm water, 2 tablespoons custard powder and mix it well. Keep aside.
2. In a blender, add 200 grams mangoes and blend it well.
3. Take a pan, add 700 milliliters milk and boil for 5 - 7 minutes.
4. Add 60 grams sugar and boil for 2 minutes.
5. Add prepared custard mixture and boil for 5 minutes.
6. Add 1/8 teaspoon cardamom powder, 1/8 teaspoon saffron and boil for 2 minutes.
7. Remove it from heat and cool for 30 minutes.
8. Transfer, this into a bowl, add blended mango puree and whisk it well.
9. In a bowl, add 70 grams fresh cream, 25 grams milk powder, 15 grams powdered sugar and mix it well.
10. Add 100 grams mangoes and mix it well.
11. On a board, place white bread slice and cut it into round shape with the help of moulder.
12. Add prepared stuffing on it and cover it with another slices.
13. Place it on a tray, add prepared rasmalai on it and refrigerate for 30 minutes.
14. Garnish with almonds, pistachios and saffron.
15. Serve.
Mango Delight
Servings - 3
INGREDIENTS
Mangoes - 400 grams
Corn flour - 30 grams
Sugar - 60 grams
Water - 120 milliliters
Desiccated coconut - 50 grams
Pistachios - for garnishing
PREPARATION
1. On a board, place 400 grams mangoes and cut it into pieces.
2. Transfer, this into a blender, add blend it well.
3. In a blender, add blended puree, 30 grams corn flour, 60 grams sugar, 120 milliliters water and blend it well.
4. Take a pan, add blended mixture and cook for 8 - 10 minutes.
5. Remove it from heat and cool for 5 minutes.
6. Transfer, this into a moulder, add prepared mixture in it. Refrigerate for 2 hours.
7. Demould it and coat it with desiccated coconut.
8. Garnish with pistachios.
9. Serve.
#mangoes #tasty #homemade
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