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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 lowflame until the gelatin is completely dissolved Blend this above gelatin solution, mango pulp, cream cheese andsugar into a smooth batter Based on how sweet the mango pulp is, you can adjust the quantityof sugar Pour this mixture into the pie crust and decorate it with crushedPistachios Refrigerate it (not freeze) for about 6 hours and it is ready to eat
Fresh Mango SalsaIngredients:• 1 large fresh mango1 or 2 jalapeño chile peppers, seeds and membranes removedand finely diced1 small clove of garlic, crushed fine with 1 teaspoon of seasalt1/2 large red bell pepper, seeded and diced1/2 large red onion, finely diced (1/4 cup sliced green onionsmay be substituted)Juice of 1/2 fresh limePreparation:• Peel and dice the Mango into 1/2-inch pieces.• Prepare the jalapeno chile peppers by removing the seedsand membranes and dicing, add to the Mango.
Mango Sticky RiceIngredients:• 1 1/2 cups glutinous (sweet) rice*1 1/3 cups well-stirred cannedunsweetened coconut milk1/3 cup plus 3 tablespoonsgranulated sugar1/4 teaspoon salt2 large ripe mangoes (chilled wholein refrigerator)**1 tablespoon sesame seeds, toastedlightlyEdible Flowers or mint leaves forgarnish
Preparation:• To prepare the sticky rice: Working in the sink, put the riceinto a large bowl with plenty of water; stir well by hand.When the rice has settled to the bottom, pour off most of thecloudy water, refill and repeat until the water runs fairly clear.Soak the rice in plenty of water (so the water is approximately2 to 3 inches above the rice) for 6 to 8 hours, preferablyovernight (the grains will absorb water and grow in size).• When ready to cook, drain rice well in a sieve. Set sieve over alarge deep pot of simmering water (sieve should not touchwater) and steam rice, covered with a kitchen towel and alid, approximately 30 to 40 minutes, or until tender (checkwater level in pan occasionally, adding more hot water ifnecessary). When rice is translucent and somewhattender, its done. Can also use a shallow heat-proof dish on
• While rice is steaming, in a small saucepan bring coconut milk to a slowsimmer, stirring constantly (hard boiled coconut milk will curdle). Add sugarand salt; stirring until sugar is dissolved; remove from heat. Keep mixturewarm. 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 wellwith 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 isabsorbed (the rice should be a little mushy). Rice may be prepared up tothis point 2 hours ahead and kept covered at room temperature.• Just before serving, peel mangoes and then thinly slice by cuttinglengthwise through flesh to the stone; discard the stone. Peel the mangoescarefully so as not to bruise the fruit. Slice in half as close to the seed aspossible, 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 inthe center of individual dessert plates (an ice cream scoop workswonderfully). Drizzle reserved coconut-milk sauce over the rice mounds andsprinkle with sesame seeds. Arrange mango slices around the rice. Garnishwith edible flowers or mint if desired.
Mango Tango SmoothieRequirements:½ cups mango, peeled and diced½ cups plain nonfat yogurtcrushed iceSprig of fresh mint for garnishMethod:Place mango, yogurt and ice in ablender or food processor andwhirl away.Pour into glass and garnish with amint sprig if desired.
Mango DaiquiriRequirements:1. 3/4 chopped mango2. 1/3 cup lemon juice3. 3 table spoon sugar4. 4 cup blended ice5. 1/3 cup rumMethod:Put all these things into the mi-xi and mix it and it ismingle with each other completely then put it intothe 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 mangoMethod:Put the whole things into the blender and blend it till thattime while it is not mixed completely. When it is donethen put ice into it and again blend it. It is very helpfulto remove the tiredness into the summer.
Mango Fizz:Requirements:1. Soda2. 1/2 cup messed mango3. A little rumMethod:Put the messed mango and the rum into the and mixthem till that time while it is not mixed completely.Then put them into the other glasses and put the sodainto it and also the ice and serve it.