Alphonso mango pulp can be used to make a wide variety of delicious recipes. Here are some popular ones:
Mango Lassi:
Ingredients: Alphonso mango pulp, yogurt, sugar, cardamom powder, ice cubes.
Instructions: Blend 1 cup of mango pulp, 1 cup of yogurt, 2 tablespoons of sugar (adjust to taste), a pinch of cardamom powder, and a few ice cubes until smooth. Serve chilled.
Mango Smoothie:
Ingredients: Alphonso mango pulp, banana, yogurt or milk, honey, ice cubes.
Instructions: Blend 1 cup of mango pulp, 1 banana, 1 cup of yogurt or milk, 1 tablespoon of honey, and a few ice cubes until smooth. Serve immediately.
Mango Ice Cream:
Ingredients: Alphonso mango pulp, heavy cream, condensed milk.
Instructions: Whip 2 cups of heavy cream until stiff peaks form. Gently fold in 1 cup of mango pulp and 1 cup of condensed milk until well combined. Freeze the mixture for at least 6 hours or until firm. Scoop and serve.
Mango Sorbet:
Ingredients: Alphonso mango pulp, sugar, water, lime juice.
Instructions: Make a simple syrup by dissolving 1 cup of sugar in 1 cup of water over low heat. Let it cool. Blend 2 cups of mango pulp with the cooled syrup and 2 tablespoons of lime juice. Freeze the mixture, stirring every hour for 4-5 hours until it reaches a sorbet consistency.
Mango Pudding:
Ingredients: Alphonso mango pulp, milk, sugar, cornstarch, gelatin.
Instructions: Dissolve 2 teaspoons of gelatin in 1/4 cup of water and let it sit for 5 minutes. Heat 2 cups of milk with 1/2 cup of sugar until the sugar dissolves. Mix 2 tablespoons of cornstarch with a little cold milk and add to the hot milk, stirring continuously until it thickens. Remove from heat and mix in 1 cup of mango pulp and the dissolved gelatin. Pour into molds and refrigerate until set.
Mango Cheesecake:
Ingredients: Alphonso mango pulp, cream cheese, sugar, graham cracker crust, gelatin, whipped cream.
Instructions: Mix 2 cups of crushed graham crackers with 1/2 cup of melted butter and press into a springform pan. Beat 2 cups of cream cheese with 1 cup of sugar until smooth. Dissolve 1 tablespoon of gelatin in 1/4 cup of water and mix into the cream cheese. Fold in 1 cup of mango pulp and 1 cup of whipped cream. Pour over the crust and refrigerate until set.
Mango Mousse:
Ingredients: Alphonso mango pulp, heavy cream, sugar, gelatin.
Instructions: Whip 1 cup of heavy cream until soft peaks form. Dissolve 1 tablespoon of gelatin in 1/4 cup of water and let it bloom. Heat gently until melted. Blend 2 cups of mango pulp with 1/2 cup of sugar and the dissolved gelatin. Fold the mango mixture into the whipped cream. Chill until set.
Mango Chutney:
Ingredients: Alphonso mango pulp, onions, ginger, garlic, vinegar, sugar, spices (cumin, mustard seeds, chili powder).
Instructions: Sauté 1 chopped onion, 1 tablespoon of grated ginger, and 2 minced garlic cloves in oil until soft. Add 2 cups of mango pulp, 1/2 cup of vinegar, 1 cup of sugar, 1 teaspoon of cumin, 1 teaspoon of mustard seeds, and 1 teaspoon of chili powder. Simmer until thickened. Cool and store in jars.
These recipes highlight the versatility of Alphonso mango pulp and its ability to enhance both sweet and savory dishes.
