DIFFERENT TYPES OF MANGO DISHES

Made By:

Mango Pie• Ingredient List: ½ can of Mango Pulp (or 3 Mangoes)

2 sachets of Unflavored Gelatin

(or 2 table spoons of AgarAgar - vegetarians)

8 oz of Cream Cheese

Graham cookies Pie crust

½ cup of Sugar

10 crushed Pistachios (optional

Method: Heat ¼ cup of water and add gelatin to it.. Keep stirring it on low

flame until the gelatin is completely dissolved

Blend this above gelatin solution, mango pulp, cream cheese and

sugar into a smooth batter

Based on how sweet the mango pulp is, you can adjust the quantity

of sugar

Pour this mixture into the pie crust and decorate it with crushed

Pistachios

Refrigerate it (not freeze) for about 6 hours and it is ready to eat

Fresh Mango SalsaIngredients:• 1 large fresh mango

1 or 2 jalapeño chile peppers, seeds and membranes removed and finely diced1 small clove of garlic, crushed fine with 1 teaspoon of sea salt1/2 large red bell pepper, seeded and diced1/2 large red onion, finely diced (1/4 cup sliced green onions may be substituted)Juice of 1/2 fresh lime

Preparation:• Peel and dice the Mango into 1/2-inch pieces.• Prepare the jalapeno chile peppers by removing the seeds and

membranes and dicing, add to the Mango.

Mango Sticky Rice

Ingredients:• 1 1/2 cups glutinous (sweet) rice*

1 1/3 cups well-stirred canned unsweetened coconut milk1/3 cup plus 3 tablespoons granulated sugar1/4 teaspoon salt2 large ripe mangoes (chilled whole in refrigerator)**1 tablespoon sesame seeds, toasted lightlyEdible Flowers or mint leaves for garnish

Preparation:• To prepare the sticky rice: Working in the sink, put the rice into

a large bowl with plenty of water; stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat until the water runs fairly clear. Soak the rice in plenty of water (so the water is approximately 2 to 3 inches above the rice) for 6 to 8 hours, preferably overnight (the grains will absorb water and grow in size).

• When ready to cook, drain rice well in a sieve. Set sieve over a large deep pot of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, approximately 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more hot water if necessary). When rice is translucent and somewhat tender, it's done. Can also use a shallow heat-proof dish on the steamer rack.

• While rice is steaming, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.

• Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

• Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.

• Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.

Mango Tango Smoothie

Requirements: ½ cups mango, peeled and diced

½ cups plain nonfat yogurtcrushed ice

Sprig of fresh mint for garnish

Method:Place mango, yogurt and ice in a

blender or food processor and whirl away.

Pour into glass and garnish with a mint sprig if desired.

Mango Daiquiri 

Requirements: 1. 3/4 chopped mango2. 1/3 cup lemon juice3. 3 table spoon sugar4. 4 cup blended ice5. 1/3 cup rum

Method: Put all these things into the mi-xi and mix it and it

is mingle with each other completely then put it into the glasses and serve it.

Tropical Mango Cooler:

Requirements:1. 1 cup pieces of pineapple2. 1 table spoon venial essence3. 3 cup low fat milk4. 1 cup pieces of mango

Method:Put the whole things into the blender and blend it till that time

while it is not mixed completely. When it is done then put ice into it and again blend it. It is very helpful to remove the tiredness into the summer.

Mango Fizz:

Requirements:1. Soda2. 1/2 cup messed mango3. A little rum

Method:Put the messed mango and the rum into the and mix

them till that time while it is not mixed completely. Then put them into the other glasses and put the soda into it and also the ice and serve it.