Mango Mastani
Meet Shah with Creative Director Gaurang’s Kitchen
A unique and delicious Desi-type mango shake recipe made from ice cream, mango pulp and plenty of dried fruit.
L 3 mango about 700g
L 1.5 cups frozen milk
L 25GMS pistachio
L 25GMS apricot kernels
L 25GMS cashew nut
L 2 scoops of mango ice cream
method:
1CHOP, such as pistachios, almonds and cashews. Set them aside.
2 Peel, chop the mango, and add it to the mixer jar.
3 Keep some chopped mangoes for watering.
4 Add milk
5 Fume to a smooth, thick milkshake. Taste, if there is less sugar, then you can add more. If the mango is very sweet, you can skip the sugar altogether.
plating:
1 Pour this thick milkshake into a glass until there is enough space on the top for ice cream.
2 Place a spoon or two of mango ice cream.
3 tops, slice or chopped nuts and chopped mangoes.
Mango sponge
raw material
l egg 10 nos
l castor candy 900g
l 224 grams of oil
L milk 460g
L mango puree 350g
l French vanilla 10g
l flour 772 gms
l baking powder 24g
method
1 In the sauce pan, lower the mango puree to half and set aside to cool. In a mixing bowl, whisk the eggs and sugar.
2 Divide the dry ingredients into three parts and fold them with the above mixture.
3 Take a small amount of folding mixture; add milk, oil, reduce the mango puree, and mix slowly.
4 Bake at 170 o’clock for 17 to 18 minutes.
Mango jelly ingredients
L mango pulp 600g
L gelatin 14g
l Castor Candy 100 gms
l 60g mango puree
method:
l Bring mango pulp, sugar and mango puree to the boiling stage and add gelatin. Mix well.
Mango Dream
Zuci Goli Jeevan Kumar – Handmade Chocolate and Cafe
Vibrant tropical colors pop up on the smooth finish of the mirror glaze, resulting in a visually appealing dessert. With its elegant layers and intricate details, it guarantees to impress your guests and enhances any occasion celebration!
Mango Syrup Ingredients
L sugar 400g
L 800g water
L mango pulp 450g
method
l In a sauce pan, take all the ingredients and boil them once.
Mango Glaze
raw material
L mango pulp 100 gms
60g white chocolate
L gelatin 3g
L glucose 40g
l castor candy 60g
method
1 Dip the gelatin in cold water.
2 Heat the mango pulp, sugar and glucose.
3 After the mixture is heated, pour over white chocolate and gelatin.
4. Give it a good fusion.
Final assembly
1 In the mold, spread the mango mousse and insert the mango jelly.
2 Cover with mango sponge and brush with mango syrup.
3 Freeze desserts.
4 Pour the mango glaze over frozen dessert.
5 End chocolate garnish and a hint of golden leaves.
Mango Mousse
raw material
L Fresh Cream 650
l gms egg yolk 4 nos
l Castor Candy 40
l gms whipped cream 600g
L gelatin 10g
L mango pulp 150g
method
1. Absorb the gelatin in cold water.
2. Mix the egg yolks and half of the sugar in a bowl.
3. Once the cream is boiled, pour over the egg yolk mixture and mix thoroughly.
4. Cook the same mixture and strain in the sauce pan to 80 to 85 degrees.
5. Finally, mix the mango pulp and gelatin. Set aside to cool.
6. After the mixture is 40 degrees, fold the cream.
Amrakhand
Aamrakhand is the perfect marriage between Shrikhand’s traditional Gujarati/Maharashtrian yogurt dessert and the ancient fruit king Mango.
L 2 cups hanging curd
L 1 cup fresh mango pulp
l ¼ cup powdered sugar
L 2 tablespoons saffron milk
l¼tsp cardamom powder
L 1 tablespoon chopped apricot kernels
L 1 tablespoon chopped pistachio
L Fresh Mango Cube
instruct
1Whisk the thick curd and smooth until it becomes creamy with the aid of a stirrer.
2 Next, add 1 cup of fresh mango pulp,
3 Add ¼ cup powdered sugar and ¼ teaspoon cardamom powder. Also, add saffron milk; mix well to ensure that the sugar dissolves in the curd.
