Send the King Summer in style: 3 delicious mango recipes to try before the end of the season

As the summer season is leaving, it’s time to savor its gold aroma the last time this year. Mango remains a true main product of the summer time (more like the king of summer fruits), and this fruit deserves landmark. And what is the better way than to try unique ingots to celebrate his tropical glory? From Desy Schrihand to Western cheesecake, mango fits into each dish, adding the sunlight and surprise of your plate.

Chef’s chef, noham, Shah and chef Sneha Singhi, on behalf of Stel Kitchens, shared with HT Lifestyle three wonderful recipes in the manags that have unique turns.

Here are the three recipes that saturate your Desi, and global flavors:

1. Mango sticky rice rolls

Recipe Chef -Apora is not the chess diploma

https://www.youtube.com/watch?v=taato7bvhq

Ingredients

For the rice-

• 1 cup of Thai white glutinous rice soaked overnight
• 1 cup of coconut milk with full fat
• 3-4 tablespoons Granulated sugar
• ½ spoon salt

For coconut sauce

• ½ cup coconut milk with full fat
• 2-3 tbsp. granulated sugar may vary depending on the desired sweetness

For the suspension of corn starch-

• 1 h.
• 2 tsp.

To collect-

• Rice paper as needed
• 1-2 mango, sliced ​​thin
• A few white and black sesame seeds

Method

• Wash the rice 3-4 times to remove the starch or until the water is almost transparent, and soak it overnight at least 8-10 hours.
• Then drain the water from the rice and place it on the bamboo steamer, covered with parchment paper.
• The couple for 20-25 minutes or until the rice is cooked, slightly translucent, but still very chewy.
• Next to a large pan, heat the coconut milk over medium high heat. Add to sugar and salt. Leave it over low until it boils. Once it boils, reduce the heat to the medium and continue stirring until the sugar dissolves.
• Add the steam and cook until the rice absorbs coconut milk and thickens. It will take about 4 minutes.
• Turn off the heat and let cool for 5 minutes.
• Prepare the coconut sauce in the same pan. To do this, cook coconut milk and sugar over medium high heat. Mix in the same direction and cook until it boils. As soon as it boils, lower the heat to the medium.
• Dilute the corn starch with water and stirring the coconut milk, pour in the corn starch mixture. Turn off the heat and continue stir until it thickens. Transfer to a pan or a small bowl and set aside.
• To collect, clean the mango and slice, creating 4 halves of mango.
• Then cut each half into 1⁄4 inch strips.
• Now throw each rice paper into the water for a few seconds, and then place on a clean board. Sprinkle a little sesame in the center and place the mango slices. Then put a tablespoon of sticky rice on slices and form a spring roll.
• To do this, fold the lower edge and sides, and then, roll it out. Repeat with everyone.
• Collect rolls on a plate and serve immediately with coconut sauce.

2. Mango Schrihand cheesecake

SNEHA SNEHI SNEHI SNEHI SNEHI Recipe

https://www.youtube.com/watch?v=twhcn6h4t-c

Ingredients

For the base of the biscuit –

• 1 cup of digestive cookies or dreams of dreams crushed
• 2 tablespoons melted butter
• 1 tablespoon of crushed nuts (by the same

For mango -shrichs filling –

• 1½ cups hung cottage cheese (well -filled for thick consistency)
• ½ cup sweetened condensed milk (adjust the taste)
• ¾ Mango -Puree Cup (fresh and ripe mango)
• A pinch of cardamom powder (optional, for fragrance)
• 1 tablespoon corn flour or flour for comprehensive purpose (optional helps with settings)

For the stuffing –

• ½ cup fresh mango, sliced
• ¼ cup -puree (for care)

Method

Fry and install the biscuit base –

• Put your oven on medium and low heat.
• Add the crushed cookies, melted butter and crushed nuts directly to the pan.
• Mix and gently fry for 4-5 minutes, until aromatic and slightly golden.
• Use a spatula or a flat spoon to evenly press the mixture at the base of the pan.
• Turn off the heat and let it cool slightly for a minute.

Prepare mango, Schrihanda filling –

• In a mixing bowl, whisk the mass.
• Add shortened milk and mango -puree. Mix until the complete combination.
• Additionally: Add cardamom powder and corn flour for additional aroma and hardness.
• Pour this mixture directly above the base of the biscuit into the same pan. Carefully smooth the top.

Bake in the same pan –

• Preheat the oven to 150 ° C (302 ° F).
• Put the entire pan in the oven and bake for 25-30 minutes, or until the top is light gold, and the edges are slightly installed.
• The center can cuddle a little, it’s okay. It will be installed further while cooling.

Poured-

• Allow the cheese to cool completely in the pan. In the refrigerator at least 3-4 hours, it is desirable overnight, for the best texture.
• After cooling on top with fresh pieces of mango and a generous puree puree.

3. Aam ka chund

SNEHA SNEHI SNEHI SNEHI SNEHI Recipe

https://www.youtube.com/watch?v=540nrbg5vlq

Ingredients

• 1 kg raw mango
• 1 kg granulated sugar
• 1 teaspoon of salt
• 1 teaspoon of turmeric
• 1 tablespoon of red powder chili
• 1 tablespoon of fried cumin powder
• 1/2 teaspoon black salt
• 1/4 teaspoon asafoetida (Hing) (optional)

Method

• Wash, peel and grate raw mango. Make sure they are solid and sour for the best aroma.
• In a large bowl, combine grated mango with granular sugar. Mix thoroughly until the sugar is well included.
• Cover the bowl and let the mixture rest for about 6-8 hours or overnight. This allows the sugar to pull the moisture from the mango, creating a syrup consistency.
• After the rest period, transfer the mixture of the mango into a pan with a heavy bottom or cada. Add salt and turmeric powder to the pan.
• Cook the mixture over low and medium heat, stirring constantly to avoid sticking or burning. As the mixture is prepared, it will begin to be built and thickened.
• After the syrup reaches a single consistency (if the syrup drop between the fingers forms one thread), add the red chili powder, fried cumin powder, black salt and asafoetida (when used). Mix well.
• Continue to cook another 2-3 minutes, providing all the spices. Turn off the heat and allow the chund to cool completely.

Also read: Finally for breakfast with solid grain for hot weather: 5 summer recipes based on cereals you want to repeat