Eggless Mango Cupcakes

Eggless  Mango Cupcake

The mangoes are almost invisible in the market nowadays, still few  can be seen selling them in small carts and I grabbed the opportunity of buying them. As I mentioned earlier that I am not a big fan of eggless baking but still want to try baking eggless .

  In my earlier posts regarding mangoes ,I had posted the eggless mango and chocolate-marble cupcakes  which was eggless, thought of trying it with plain mango . It came out soft and fluffy .Try using Alphonso mangoes ,I couldn't find them so used kesari instead. You can also use canne mango pulp.

Ingredients

11/4 Cups All Purpose Flour/Maida
1.5Tsp Baking Powder
1/2Tsp Baking Soda
1/2Tsp Salt
1Tsp Cardamom Powder
1Cup Mango Pulp /Puree
1/2Cup Cooking Oil or Butter
2/3Cup  Sugar
1Tsp Vanilla Extract/Mango essence


Directions

• Preheat the oven to 180C.
• In a bowl sift all the dry ingredients and keep aside.
• In another bowl mix all the wet ingredients i.e  Mango pulp, essence and cooking oil together.
• Add the dry ingredients to wet ingredients and mix until well incorporated.
• Line the muffin pan with cupcake liners. Divide the batter equally into the cupcake liners until 2/3 filled.
• Bake the cupcakes for 18-20 minutes or toothpick inserted in the center of the cupcakes comes out clean.
• Take out the cupcakes from the muffin pans and allow it to cool.
• Enjoy!!!!

 

Mango Curd Souffles

Mango Curd Souffles

A soufflé  is a very tricky and delicate french preparation pronounced as (su.fle) in french mainly made from egg yolks and beaten egg whites. It can be made as savory main dish or  as a dessert. The soufflé in french means  "puff up"which is what happens when the dish is baked.

Every soufflé is made from two basic components:
A French crème pâtissière or custard base which can be flavoured with any flavorings and second component is egg whites beaten to a soft peak .Both components are mixed gently.The beaten egg whites give the puffiness and lift to the dish.
     When it comes out of the oven, a soufflé should be puffed up and fluffy, but it will fall quickly within 10 minutes . So its generally suggested to serve hot out of the oven.

   The procedure itself will make nervous to most of the bakers/cooking enthusiasts  like me.I have seen in many cooking competitions shows where judges throws a task of baking a perfect souffle and competitors getting nervous as hell.Souffles have a reputation of being one of the most difficult dishes to make .It will rise perfectly if all goes well or go all flat making the chef miserable.Thats what kept me away from making a souffle for so long.
But i had to start somewhere ,sometime so why not now....Thinking that ,just challenged myself and here I am  one souffle dish old... happy as kid,patting myself and being proud.
   This is just not over. Went one step ahead and thought of making souffles from mango curd I had made earlier instead of making a custard base.It came out perfectly well and delicious.
   enough of the story,heading to the recipe now...

Mango curd

Back to my "Mango Fever" ,I thought of trying new recipes  or twisting some well known old recipes in my way.So here I am ,tried this recipe for the first time and it turned out good.I have made lemon curd numerous times before for my tarts ,my cupcake fillings and many more .But this time gave a thought of using mango instead and planned to made Mango curd.To my surprise it was equally delicious and wonderful.

Ingredients

2 Cups Mango puree/canned pulp
1/2 Cup Sugar (can add more or less)
2Tbs cornstarch
3 Egg yolks
1 Tsp lemon/Orange zest
2 Tbs Lemon/Orange juice
2 Tbs Butter


Directions

• In a heavy bottomed pan heat mango puree and sugar together in a medium heat until the mixture simmers and just starts boiling.
• Meanwhile  whisk egg yolks until pale in colour. Now add cornflour/cornstarch and keep whisking till its mixed thoroughly.
• While still whisking keep pouring the half the amount of  hot mango mixture into the egg mixture . 
• Now add this egg mixture to the pan along with other half of the mango mixture and keep stirring in a medium heat until the mixture thickens.
• If the mixture coats the back of the spoon without falling indicating that the curd is ready.Take out off the heat.
• Add lemon/orange zest,juice and butter  and mix until the mixture is smooth and glossy.
• Allow it to cool at room temperature ans then transfer it to a clean container and refrigerate till use.

Mango Saffron Crème Brûlée

Mango Saffron Crème Brûlée

Crème brûlée  also known as burnt cream, is a dessert consisting of a rich custard base topped with a hard caramel which is accomplished by flaming the sugar using kitchen blow torch or caramelizing under a broiler. The custard base is made with cream and traditionally flavored with vanilla ,But here I have used mango puree and saffron which gives a very rich mango flavor. Try to use Alphanso  and it will taste even better.
 

Eggless Mango and Chocolate marble Cupcakes

Mango &Chocolate Marble Cupcakes (Eggless)

Here I am again with another mango recipe in my bag. I have endless options to use my mangoes and it seems never ending. Everyone at home have started getting bored of the flavor but I am still liking it. I am not a big fan of eggless cooking as I love eggs so much and cant think of baking without eggs
but off lately have seen so many good recipes of eggless baking while blog hopping, I want to give it a try. I had mangoes and my kiddo loves chocolate so why not combine together that's what came in my mind while preparing for this recipe. anyways both compliment each other very well.
    Got an idea and recipe from here ,tweaked a little and baked  cupcakes instead for kiddos snack for school so divided my batter and made  one loaf and around 6 cupcakes .

Mango Brûlée

Mango  Brûlée

A simple yet elegant and delicious dessert to finish your summer dinners. It is very easy to make and you need just 3 Ingredients to make them and impress your guests.
    Recently I got lucky in finding blow torch which was in my "to buy" list from a very long time, while I was in Mumbai for my vacations .I have used blow torch for the brulee effect but you can use oven to get the same effect.

 

3 Ingredients Mango Pannacotta

  Mango Panna cotta  

"Panna cotta" which in Italian means cooked cream is a traditional  Italian dessert which is basically a cream based custard  made by cream, milk, and sugar, simmered together,  flavoured with vanilla , and then adding gelatin, and letting it cool until set. It is generally served with assorted berries, caramel, chocolate sauce, or fruit coulis.
        The recipe here is very easy to make and needs just 3 ingredients .you can make it beforehand and usually served chilled.

Mango Cupcakes

Mango Cupcakes

  As monsoon has arrived, and  everyone is welcoming it with open arms including me, I am getting a bit disheartened with the disappearing act of mangoes from the market. Though  mangoes are still available in the market, rarely good quality mangoes are seen.  I got lucky this weekend and got hold of some good quality mangoes. Going to use it to the fullest and savour each bite of it.
    Today I am sharing a mango cupcake recipe which is foolproof and definitely a keeper.   Tried different mango cupcake recipes out there available on internet but they were not that fruity flavor and then I tried  this recipe and it was a hit, just the right texture, soft ,spongy and fruity.

Mango Phirni

      Phirni is a rice pudding  made with rice and milk very popular in northern parts of India.In general this creamy dessert is made with ground rice combined with milk, cream, sugar and  saffron strands are used for flavouring.Usually nuts ,cardamom and saffron are used for flavouring but as all of you know of my mango fever.....I made it with mango puree.
     Phirni is usually served chilled and in an small earthen bowls.I had made phirni before but the traditional way ,but got a chance to taste mango phirni in a very popular Bangalore restaurant where they served it in kulhads(earthen bowls) .It tasted amazing and me and my husband got hooked on with the flavours .specially my husband liked it a lot.
     So continuing with the madness and love for mangoes,thought of surprising dear hubby with mango phirni.It came out very well and was well appreciated (Happy) .....

Mango Lassi

Mango Lassi

      Mango lassi is the most popular variation of normal lassi ,specially outside India...In Unites states ,you go to any Indian restaurant and you will see mango lassi on the very top of the drink/beverage menu and its so popular among non Indians that you will see a glass of mango lassi on every table served. Before being to US, I always had normal sweet lassi with lots of cream floating...but now i like this version as well.
      Use Alphonso if you can, as its full of flavour .

Preparation Time :5 Minutes
Cook time  : 5 Minutes
Difficulty level : Easy

Ingredients

     1 Large Alphonso Mango cut into pieces
     1 Cup fresh plainYogurt
     1/2 Cup Milk
     2 Tbs Sugar

Directions

•  Blend all the above ingredients in a blender or food processor till smooth and frothy.
• Can add ice cubes as well and blend .
• Serve chilled.

Notes

• Add milk according to the consistency you want.
• Can replace sugar with honey.

Mango Coconut Laddo

  Mango Coconut Ladoos

       Hello All....Continuing with my mango madness, I have accomplished today of making one more mango dish from my to do list...Once again got too lazy to spend more time in kitchen,so picked out the easy one to keep my obsession going without having a  halt.
  These ladoos are definitely a must try if you love coconut as well as mangoes,Both complement each other very well and the golden hue due to mango is so appealing and you wont stop eating...


   

Preparation Time : 10 Minutes
Cooking Time :  10 Minutes
Difficulty level : Easy


Ingredients

     1 Large mango or 1/2 Cup Mango puree (can)
     2 Cup freshly grated coconut or sweetened coconut flakes
     3/4 Cup Sweetened condensed milk
     1/2 Tsp Cardamom powder
     2 Tbs Mixed nuts (Almonds & Cashews)
     2 Tbs Dessicated coconut


Directions

• If using fresh mango ,cut into slices and blend it in blender to make puree. If using flakes blend it in blender to a coarse powder.
• Heat a pan , add grated coconut and mango puree and keep stirring till it gets little dry.
• Now add the condensed milk and  keep stirring till the mixture starts leaving the sides of the pan.
• Take it out of the flame and add cardamom powder and mixed nuts.
• Let it cool for some time warm enough so that you can hold it in your hands,now takea small portion of mixture and  make ladoos
• Roll each ladoos in dessicated coconut.
• Serve or store them in an airtight container.
•  
• Enjoy!!!!

Mango Crumble

Mango Crumble

        Continuing with my mango madness ,I am not getting over with my obsession for mangoes.I want them and want them till the end of the season...want to use it in every possible way and the result of this is I am thinking of it all the time ...day in day out ...My mind is working hard to be creative and use it however i can and this is  increasing my  "To do Mango recipes" day by day.Very less time left as monsoon is arriving and the time of mangoes going off self is nearing.
     Thought of making mango rabdi which is in my to do list but was looking for simple recipe which wont keep me busy for half of the day in kitchen but still has the comforting and wow factor. 

              I had made apple crumble ,strawberry crumble many times and that clicked me... why not "Mango Crumble". Juicy mangoes with hint of nutmeg,cinnamon and crispy top... so downed with this from my to do list.To make it more interesting I added a little booze to it....and voila ...it came out very well ,A kind of dessert that will make your husband, friends ,near and dear ones go "Yummmm"..."mmm" and thats what matters at the end of the day right?....

The recipe is very simple and easy to make .The filling can be made ahead of time and stored in refrigerator.

  

Preparation time : 10 Minutes

Cook Time  : 45 Minutes

Difficulty Level : Easy

Ingredients

For the filling

      

       2 large mangoes peeled and cut in cubes

       1/4 Cup Brown sugar

       1/4 Tsp cinnamon powder

       A pinch of nutmeg powder

       1 Tbs Coconut Rum (Malibu) (optional) Only if you want a little booze.

For the crumble

 1/4 Cup Plain flour

 1/4 Cup Oats

 1 Tbs Bread crumbs

1/4 Cup Brown sugar/white sugar

 1 Tbs Honey

 2 Tbs Almonds

 1 Tsp cinnamon powder

 1/4  Tsp Salt

 1/2 Cup Chilled butter cut into cubes +  1 Tsp for filling

Directions

Preheat the oven to 180 C .Butter the ramekins or an ovenproof  dish and keep aside.

For the filling

•   In a pan heat 1 Tsp butter and add cubed mangoes,sugar,nutmeg and cinnamon powder and cook gently for 5 minutes.
• Take the pan off the heat and add 1 Tbs of coconut rum if using.Let it cool.

For the crumble

•   To make the crumble topping pulse the flour,oats,bread crumbs,almonds ,honey ,salt and cinnamon in a food processor.
• Add the chilled butter and pulse until it resembles a crumble mix.
• Spoon the mango filling into the buttered ramekins or ovenproof dish and sprinkle the crumble mix over the top.
• Bake for  30-40 minutes or until the topping is golden brown in colour.
• Cool the crumble for 5 minutes and serve it with vanilla ice cream  or whipped cream.

I served mine with  Homemade mango ice cream . The coconut rum gave a very subtle but nice coconut flavour adding an extra oomph to the dish....Enjoy!!!!!

For more Mango recipes Click

Mango Ice cream

Just-3-ingredients-mango-ice cream

Mango-kesari

Just 3 Ingredients Mango Icecream

Easy Mango Ice cream

Yes...you read it right...You just need 3 ingredients to make this ice cream.With just few ingredients you can get creamy,yummy icecream which is unbelievably easy to make but it doesn't mean you have to compromise with the taste.It is as tasty and delicious and again you don't need an ice cream maker .
 

Ingredients

Ready made Mango pulp 30 oz can
Sweetened Condensed milk 14 oz can
Whipped Cream (Cool whip) 8 oz Tub

Directions

• In a big bowl pour the mango pulp and condensed milk,Mix it well.
• Now gently mix the whipped cream to the above mixture.
• Transfer the mixture in a freezer proof container.Cover it with a tight lid and allow it to freeze till set.
• Serve!!!

Notes

•  Fresh mango pulp can also be used.
• No need to blend it in blender.In case you find it crystallizes ,blend it and allow it to set it freezer. 

Mango Bhapa Doi

Mango Bhapa Doi

"Bhapa doi " as the name suggests "Bhap" means steam and "Doi " in bengali means yogurt.So basically its a sweetened yogurt which is steamed in a steamer .Bhapa doi is a traditional Bengali dish.
    I flavoured mine with mango and baked it in a water bath in am oven instead.Came out very well.Its very simple and needs less than five ingredients.

Ingredients

• Greek yogurt/Thick yogurt  1 Cup
• Mango puree 1/4  cup ( fresh or canned)
• Sweetened condensed milk 1/4 cup
• Cream    2 Tsp
• Saffrons strands  Few

Directions

• Preheat the oven to 180 C.
• In a large bowl combine all the above ingredients and mix well until smooth and without any lumps.
• Pour this mixture into ramekins or any oven proof dish.
• Fill a baking tray with hot water till its half filled and place the ramekins in the tray.
• Bake the yogurt for 30 minutes .Check if the yogurts are set .
• You can check if the yogurt is done or not by inserting a toothpick or fork in the center of the yogurt.If it comes out clean then its done.
• Once done cover it with a wrap and allow it to cool .
• Refrigerate  for couple of hours before serving.
• Serve chilled.

Aamras

Aamras
         Continuing with the mango madness,here is another simple but flavourful mango recipe "Aamras".As the  name says it all
its nothing but plain mango pulp flavoured with cardamom ,saffron.Very famous in Maharashtra,Gujarat and rajasthan household in summer time when the mangoes are in season.

          In our place its generally served with hot puris ,parathas and may seem very unusaul but common in vidarbha region ,with homemade wholewheat vermicelli.
 I remember my childhood days when on vacation time mom use to make these vermicelli  and we use to have "Ras sevai" for breakfast .Even today its eaten in many households in vidarbha region.
  I like to eat it with hot parathas if not pooris. Aamras is always served chilled so make it 2-3 hours ahead of time and refrigerate it .

Ingredients
       2 cups Peeled and chopped Alphonso mangoes
       Sugar as per taste
       1/4 Tspn Salt
       2-3 Tbsp Water/milk (optional)
       1/2 Tsp Cardamom powder (optional)
       1/2 Tsp Crushed saffron (optional)

Method
      Blend the mangoes with sugar ,salt and milk/water (if needed) till smooth.
      Pour into a airtight container or individual serving bowl.Chill and serve.
      Serve it with hot pooris,parathas or as it is....Either way it will taste heaven..

   Notes :

•     It can be refrigerated  in and air tight container upto 3,4 days. 
•     Always store it in a good grade plastic container  or glass bowl.Avoid storing it in steel or any         metal bowl as it will react with the metal and get black .
•     I like to add  little salt to any sweet dish .but its optional.
• Best served with hot pooris ,parathas and give it a try with boiled vermicelli .

MANGO ICE CREAM

Mango Icecream


Hello everyone...After leaving my blog unattended  for almost two years here I am all again making  my way in this whole blog world. Like any other person I too made some resolutions for the year 2014 among which was to post on my blog regularly and stick to the schedules .Despite having honest intentions to post and write on the very beginning of the year ,here I am almost six months later ... laboring for days and trying hard  to write a decent  post as a comeback...

       I do want to write and share quite often but with a toddler roaming in my house all day long and obviously  me running after him, it seems quite impossible to do the same.But from now on planning to post whenever possible ...

   

      To start off my first post,I want to start it with a sweet note...Something with the king of tropical fruits...any guesses ...MANGOES it is...Though its june and mango season is ending still you can get hold of those juicy mangoes from the market . Really amazing to see so many varieties of mangoes available these days from all over India at supermarkets be it  Dashehari and Langra from northen India,Banganapalli and Neelam from Andhra ,Totapuri,Mallika,Raspuri ,Kesar ,Pairi and not to forget ...the most beloved  variety of mango not only in India but abraod as well..Yes Alphonsos....known as Happoos grown in maharashtra,gujrat and konkan belt.