- 1 Desai Bandhu’s alphonso mangos – peeled
- seeded and diced
- 1 cup plain yogurt
- 1/4 cup white sugar
- 1/2 cup ice
- In a blender, combine mango, yogurt, sugar and ice.
- Blend until smooth.
- Pour into glasses and serve
This is a great tasting sauce to pour on vanilla ice cream. Use the sweetest, juiciest Desai Bandhu Alphonso mangoes.
- 3 cups mangos, peeled, seeded and chopped
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon orange juice
- 3 tablespoons water
- In a pan over medium heat
- combine the mangoes, butter, brown sugar, lemon juice, orange juice and water.
- Stir until the mixture thickens.
- Remove from heat and serve.
Mango flavoured butter with honey, this is a simple and delicious treat. Feel free to add more mangoes if you want a more robust flavour and taste. Don’t skip on good quality bread!
- 1/2 cup honey
- 1/4 cup softened unsalted pasteurized butter
- 1/4 cup finely chopped Desai Bandhu’s alphonso mangos
Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended.
- 150 g jasmine rice
- 1 cans coconut milk
- 200 ml double cream
- 80 g caster sugar, plus extra for dusting
- large splashMalibu
- 1 Desai Bandhu’s alphonso mango
For the sauce: 125 g caster sugar 75 g orange juice
- Put the rice, coconut milk, cream, sugar, Malibu and a pinch of salt in a pan medium size pan and bring to a simmer on a low heat.
- Cook very gently for 35 minutes or until the rice is tender, ensuring that the milk does not split.
- Meanwhile, make the caramel sauce.
- Heat the sugar in a heavy based pan and when golden add the orange juice and stir well, be careful as it may spit at this stage.
- Remove from the heat and keep warm until needed.
- Slice the fleshy cheeks off the mangoes and peel.
- Cover with the extra sugar and brûlée with a blow torch. Serve with the coconut rice (finished with another drizzle of Malibu if you like) and caramel sauce.
- Tips and suggestions Alphonso mangoes are indigenous to India and have a sweet, fragrant flavour and bright yellow skin.
- Desai Bandhu’s Mango pulp – ½ cup
- Paneer – 1 cup
- Sugar – ½ cup
- Almonds – 4
- Pistachio – 8
- Green cardamom – 4
- Thinly slice almonds and pistachios and make powder of cardamom.
- Crumble the paneer with hand.
- Take a pan, add mango pulp and sugar.
- Cook it until the sugar melts and mango pulp becomes thick.
- Add paneer in the cooked mango pulp and stir continuously until it becomes thick.
- Add almond and pistachios in the mixture as well.
- Cook until it gets thick consistency.
- Turn off the gas and add cardamom powder in the mixture.
- Grease plate with ghee and pour the kalakand mixture evenly with ¾ inch thickness in square shape.
- It takes 2-3 hours to freeze the kalakand.
- Once it freezes, cut it in to any shape or size as per your desire.
- Mango kalakand is ready.