Mild Mango and Red Capsicum Salsa

Ingredients

Serves: 4

• 1 mango - peeled, stone removed and diced
• 1 teaspoon extra virgin olive oil
• 1/2 red capsicum, chopped
• 2 green onions, thinly sliced
• handful chopped fresh coriander
• 1 lime, juiced
• 1/4 teaspoon salt
• 1 pinch cracked black pepper
• 1 teaspoon honey

• Preparation method

  Prep: 15 mins | Cook: 10 mins
  1.

  Combine the mango, oil, red capsicum, green onions, coriander, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper and honey. Refrigerate, or serve immediately.

Mango Raita

Ingredients: 

Riped Mango pulp 1
Curds (yoghurt) sweet 1 cup
Sugar 2-3 spoon
Green chillies 2-3 medium sized


Method

1. Take the mango pulp from a riped mango in a juicer..
2. Mix curd and sugar to the juice and mix well.
3. Cut green chillies in to fine pieces.
4. Heat little oil in a frying pan. When the oil is heated slightly, put the chopped chillies and fry it slightly and mix to the juice. Allow it to cool in the refrigerator and serve chill with roti or puri or can be consumed as it is.

Instant Mango Pickle

Ingredients: 

Mango 1 (big)
Red Chilli Powder 1 tsp
Turmeric powder 1/4 tsp
Asafoedita 1/4 tsp
Vinegar 1/2 tsp
Mustard seeds 1 tsp
Whole Red Chillies 1-2
Fenugreek 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste 
Oil 1 tsp
Curry leaves few


Method

1. Clean & cut the Mangoes into small cubes
2. Add Red chilli powder, Turmeric powder, Asafoedita, Vinegar & Salt. Mix all these together
3. Heat oil in Kadai. Add Cumin seeds, Fenugreek, Red Chillies, Curry leaves & Mustard Seeds. Allow it to splutter.
4. Once done, add it to the Mangoes.
5. Check Salt & Spice & Serve.

Mango Burfi

Ingredients: 

Mango Pulp - 4 cups
Sugar - 2 cups
Ghee - 1 cup
Cashewnuts - 10 to 15
Elaichi powder. - 3 tsp


Method

1. In a thick bottomed vessel, put mango pulp, mash well with ladle and stir.
2. As pulp starts to boil add sugar and stir well.
3. Now add fried cashewnuts in ghee into this mixture and mix well. You may keep the vessel covered as the boiling mixture splashes all over in medium flame. When the mixture starts to thicken add elaichi.
4. Stir continously adding ghee little by little. When mixture starts leaving sides of the vessel, remove from fire and pour it onto a greased plate.
5. When cooled cut into pieces.

Coconut Mango Chutney

Ingredients

Serves: 4

• 1 small raw mango
• 1/2 coconut
• 5 small red onions (pearl onions)
• 4-5 Curry leaves
• 4 Dried Red chilies
• 1/2 teaspoon Cumin
• Salt to taste

• Preparation method

  Prep: 15 mins
  1.

  Chop the mango into fine pieces with skin intact.

  2.

  Grate coconut and peel the outer skin of onions.

  3.

  Mix all ingredients in a mixer and grind into a semi coarse mixture without adding any water. chamanthi is ready.

Mango Jam

Ingredients

• 1kg ripe mangoes
• 500g sugar
• 180ml water
• 3 saffron threads (optional)

• Preparation method

  Prep: 15 mins | Cook: 45 mins
  1.

  Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.

  2.

  Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture is thick.

  3.

  Pour cooked jam into sterilized jars and seal.

  
  

Spicy Tangy Mango ice

Ingredients

Serves: 2

• 1cup rice
• 1 small raw mango
• 1 tea spoon mustard seeds
• 1 t.spoon ground nut
• 1 t.spoon channa dal
• 1 string curry leaves
• 1  tea spoon turmeric powder
• 1/2 cup grated coconut
• SALT TO TASTE
• 4  t.spoon cooking oil
• 1 pinch asefotida
• 2 tblspn corriander leaves finely chopped
• 5 green chillies finely cut

Preparation method

Prep: 10 mins | Cook: 20 mins

1.

cook the rice in the pressure cooker and allow to cool

2.

grate the raw mango and keep aside grate the coconut and keep aside

3.

add oil to the pan. Once its heated, add mustard allow to splutter. add asefotida, curry leaves, channa dhal, ground nut , green chillies, turmeric and fry for 1 min.

4.

add the raw grated mango and fry for 3 mins

5.

add the grated coconut and fry for 1 min

6.

turn off the fire. add rice, salt and mix well. add corriander leaves at the top.

7.

mango tangy yummy rice is ready to eat

Come summers and it is time to savour mangoes. In the Hindu mythology mango is known as "food of the Gods". Mango is popular throughout the world.There are lot of dishes that can be made from mangoes like milk shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chunteys and curries. So here we have collected few mouth watering dishes for you.

Mango Lassi

Ingredients

Serves: 1

• 1 mango - peeled, seeded and diced
• 1 cup plain yogurt
• 1/4 cup white sugar
• 1/2 cup ice

Preparation method

Prep: 5 mins | Cook: 5 mins

1.

In a blender, combine mango, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.

Create Cool Cookies with water melon

Ingredients

• Watermelon
• Vanilla-flavored Greek yogurt

• Sprinkles (optional)

Instructions

1. Slice melon into 1-inch-thick slabs, then use cookie cutters to make shapes.
2. Frost your treats with vanilla-flavored Greek yogurt (spoon the yogurt into a squeeze bottle to make decorating really fun and easy) and top them with sprinkles if you like.

• 
  

Watermelon Sherbet Smoothie

Ingredients

• 3 cups fresh watermelon cubes
• 1 cup crushed ice
• 1 cup watermelon, raspberry or lime sherbet

• 4 teaspoons lime juice
• 1/2 cup miniature semisweet or white chocolate chips

Instructions

1. About 10 minutes before you're ready to mix the smoothies, place four tall glasses in the freezer to frost. Then wash the whole melon as you would other fruits and vegetables, and cut it into quarters. (The number of quarters you'll need to yield 3 cups of cubes will depend on the size of the melon.)
2. Slice each quarter you plan to use lengthwise into three wedges, then slice the flesh away from the rind. Use a fork to scrape away the seeds and chop the melon into cubes.
3. Combine the crushed ice, watermelon cubes, lime juice and watermelon, raspberry, or lime sherbert, and blend until smooth.
4. Pour the mixture into the frosted glasses and top each one with a half dozen or so miniature chocolate chips. Serves 4.

Watermelon strawberry crush

Made with fresh fruit, this concoction is rich in flavor, color, and fun!

To serve 8-10 kids, you will need:

• 1 cup fresh strawberries, halved
• 1 cup sugar (white)
• 8 cups cubed watermelon (seeded or unseeded)
• 1/2 cup lemon juice (fresh is best)
• 2 cups water

Pour/put all ingredients into a blender. Add ice, and blend until it is a slushy-like consistency (like an icee). The ice should be chopped enough that you do not see any chunks at first glance. Ready to serve.

Garnish ideas:

• Strawberry (slit the strawberry slightly, and you slide it directly onto the rim of the glass)
• Lemon wheel/wedge
• Watermelon slice

Misty Melon Cooler

This frothy summer beverage  gets its refreshingly mellow flavor from chunks of super-ripe melon. For a tropical twist, try substituting 1 cup of mango chunks for half of the melon.

Ingredients

• 2 cups diced very ripe melon
• 1 cup orange juice

• 3 tablespoons sugar
• Vanilla ice cream or frozen yogurt

Instructions

1. Place the melon chunks on a plate and place it in the freezer until the fruit is quite firm but not frozen solid, about 20 to 30 minutes.
2. In a blender, puree the melon chunks with the orange juice and sugar until the mixture is smooth. Add 4 or 5 big scoops of ice cream or frozen yogurt and blend the mixture for another minute or so.
3. Divide the cooler among four chilled glasses and serve. Makes four 8-ounce servings.

Peanut Butter Blast

This milk shake is a refreshing treat, and it also offers protein, calcium, B vitamins, potassium, and a subtle dose of peanut butter flavor.

Ingredients

• 1/4 cup milk
• 2 tablespoons creamy peanut butter

• 1 tablespoon maple syrup or honey
• 3 to 4 scoops vanilla ice cream

Instructions

1. For each shake, mix the milk, peanut butter, and maple syrup or honey in a blender for several seconds, until smooth. Add the ice cream and pulse until just combined. Makes one 12-ounce shake.
   
   Variation: Omit the syrup or honey and, after blending in the ice cream, stir in 1 large chopped peanut butter cup.