Come summer and mangoes have started arriving. Got a kg of good banganapalli mangoes. Ate them plain and made milkshake with them too. I had tried mango icecream last season and it came very good. So thought of trying it again. It is a very simple recipe with minimal ingredients.
1 banganapalli mango
2 cups full cream milk
6 tsp sugar(adjust according to sweetness of mango)
4 tsp cornflour
- Boil the milk. Now switch of the stove.
- Dissolve the cornflour in little water with out any lumps and slowly add it to the milk and keep stirring.
- Add sugar to the milk. Now keep this mixture in a medium flame and keep on stirring till it coats the back of a spoon.
- Allow the mix to cool completely.
- In the mean time, peel the mango, chop it into small pieces and make mango puree.
- After the milk mixture is cooled completely, add the mango puree to it and mix well. Now freeze this in shallow trays in the freezer.
- After 4-5 hours, break the frozen icecream with a spoon into pieces and beat it in the mixie till it is smooth and creamy. Refreeze it for 1-2 hours. After 2 hours, scoop and serve. Yummy homemade mango icecream is ready. If you want you can beat it again and refreeze which will improve the smoothness, but I found that one time was sufficient.
I learnt this recipe from my dad. Didn’t know from whom he learned this. It is a simple and tasty dish. We used to make this in mango season. But nowadays most of the vegetables are available in supermarkets through out the year. The hybrid type of mango is preferred ( ottu mangai/kili mooku mangai ).
Posting this recipe for Rice Recipes event hosted by Sameena Prathap of My Culinary Creations.
1 1/2 cup raw rice
1 medium size raw mango
salt as required
1 tsp gingelly oil
3 tsp oil
1/4 tsp turmeric powder
1 green chilly cut into small pieces
1 red chilly broken into pieces
1 tsp mustard
2 tsp urad dhal
2 tsp bengal gram
a pinch of asafoetida
2 sprigs curry leaves
- Cook rice with 3 cups water.
- Mix a tsp of gingelly oil with the cooked rice and spread on a large plate to cool.
- Grate the mango and keep aside.
- In a pan heat the oil. Add mustard seeds, urad dhal and hing. Next add the chillies, gram dhal and curry leaves.
- Now add the grated mango and turmeric powder and saute till the raw smell is gone.
- Add this mix to the cooled rice and mix thoroughly.
- Tasty mango rice is ready.Have it with your choice of papad.
Iniya tamil puthandu nalvazhthukal (Wishing you all a very happy tamil new year). This recipe is a staple at my home on tamil new year’s day. I don’t know what is the relationship of mango and tamil new year. I guess the month of “chithirai” marks the onset of mango season and so it is cooked on the day of tamil new year.
This is a very simple recipe. This sweet and tangy recipe tastes good with sambar, rasam and curd rice as well. From my experience I know it tastes good with rotis also.
Posting this recipe for ’C for colorful currries’ event hosted by Charitha of ’women’s era2008′.
Reposting this recipe for mango recipes hosted by Sameena of myculinarycreations.
Mangai pachadi / raw mango pachadi
I medium sized raw mango (preferably kili-mooku type which is not very sour)
¼ tsp turmeric powder
½ tsp chilli powder
Salt as required
1 big lemon sized ball of jaggery
¼ cup shredded coconut
½ tsp jeera
1 tsp oil
½ tsp mustard
½ tsp urad dhal
1-2 sprigs curry leaves
- Wash and peel the mango .
- Now cut the mango into thin slices.
- In a pan add half a cup of water and cook the mango slices with salt, chilli powder and turmeric powder till the mango pieces become very soft and mushy. Alternatively you can pressur cook the mango for two whistles.
- Grind the coconut and jeera into a paste. After the mango is cooked add this coconut paste and jaggery and simmer for 2-3 minutes
- . Temper with mustard, urad dhal and curry leaves. Tangy mango pachadi is ready to serve.