Recipes

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 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
• 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 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.
• Dust with the extra sugar. Serve with coconut rice and caramel sauce.
• Tips and suggestions Alphonso mangoes are indigenous to India and have a sweet, fragrant flavor 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.