Mango Jam

Jam can be made at home very easily. It is also healthier as we would not be adding in any preservatives into it. This is my mom's recipe and it is so delicious. The ingredients are also minimal and do give it a try in this mango season :)

INGREDIENTS:

• Pulp of ripe mangoes - 1 cup
• Sugar - 3/4th to 1 cup depending on the sweetness of the mango
• Liquid glucose - 1 Tsp
• Citric acid - 1/2 Tsp (Optional)

Note: the ratio of mango pulp and sugar is 1:3/4 or 1:1, depending on the sweetness of the mango

METHOD:

1. In a heavy bottomed pan, add the mango pulp and sugar and cook it on a low flame
2. Keep stirring continuously till the mixture starts to thicken
3. This will take about 20-25 minutes
4. Now add the liquid glucose and citric acid (if adding) and stir for a minute
5. Remove from fire and allow the jam to cool completely
6. Store in air-tight containers or glass bottles and refrigerate them
7. Enjoy yummy home made jam with bread/bun/roti or as you like it :)

Eggless Mango Cake

I am not a big fan of mangoes but when there was a huge ripe mango lying in the kitchen, I was really tempted. It has been long since I baked a cake, so I made use of the ripe mango to come up with a delicious mango cake! I referred to egglesscooking.com and tried this eggless and butter/oil free cake. It turned out to be a dense and moist cake and the dominating flavor of the mango made the cake very special.

INGREDIENTS:

• Mango puree - 6 Tbsp
• Yogurt - 1/2 cup
• Sugar - 4-6 Tbsp (depending on the sweetness of the mango)
• Vinegar - 1 Tbsp
• Maida - 1 cup (I used 1/2 cup maida + 1/2 cup whole wheat flour)
• Salt - 1/4 Tsp
• Baking soda - 1 Tsp

METHOD:

1. Pre-heat oven to 180C
2. Grease and dust a 6" round cake pan (you could use any shape or even muffin moulds)
3. Sift together the flour, salt and baking soda. Keep aside
4. In a large mixing bowl, add the mango puree, yogurt, sugar and vinegar. Mix very well till the sugar is dissolved
5. Add in the dry ingredients little by little and gently fold in the mixture
6. Pour the batter in the prepared cake pan and bake in a pre-heated oven at 180C for 20-25 minutes
7. After the cake is baked, place the cake pan on a wired rack for 4-5 minutes. Now remove the cake from the pan and cool in on the wired rack

Mango Icecream

It's summer time and mangoes have arrived in style!! So I have begun summer in a tasty way with fresh home made mango icecream without any preservatives or gelatin. Just blend and freeze, that's it. Surprise your loved ones with this fresh icecream topped with homey or caramel sauce and some nuts! No one will believe it is home-made! Take all the praise but keep the secret with yourself, that it is absolutely easy to prepare :)

This recipe is inspired from Chef Sanjeev Kapoor's collections.

INGREDIENTS:

• Mango puree - 1 cup
• Fresh cream - 1 cup
• Milk powder - 1 cup
• Milk - 1 cup
• Powdered sugar - 1/2 cup + as needed

METHOD:

1. Blend all ingredients together. Taste and check if the sweetness is fine for you. It will depend on how ripe and sweet your mango is. I added about 3/4 cup powdered sugar in total, as my mangoes were not so sweet
2. Store in an air-tight container and freeze it over night
3. That's it!! Lip smacking ice-cream is ready!
4. In case you find some ice crystals over the ice cream after freezing, just blend it gently with a hand mixer and freeze it again
5. While serving, add a spoon of honey and top it with chopped nuts