RECIPES

INGREDIENTS: 

  • 1 Desai Bandhu’s alphonso mangos – peeled
  • seeded and diced
  • 1 cup plain yogurt
  • 1/4 cup white sugar
  • 1/2 cup ice

DIRECTIONS:

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

This is a great tasting sauce to pour on vanilla ice cream. Use the sweetest, juiciest Desai Bandhu Alphonso mangoes.

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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-topping

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!

INGREDIENTS:

  • 1/2 cup honey
  • 1/4 cup softened unsalted pasteurized butter
  • 1/4 cup finely chopped Desai Bandhu’s alphonso mangos

DIRECTIONS:

Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended.

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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.

INGREDIENTS:

  • Desai Bandhu’s Mango pulp – ½ cup
  • Paneer – 1 cup
  • Sugar – ½ cup
  • Almonds – 4
  • Pistachio – 8
  • Green cardamom – 4

DIRECTIONS:

  • 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.
kalakand1