Traditional recipes

Diploma with mango

Diploma with mango

The gelatin is mixed with 2 tablespoons of cold water and left to hydrate

Sew the pulp of the mango fruit and chop into cubes. The yogurt is mixed with powdered sugar and vanilla sugar. Add vanilla. If you want sweeter you can add more sugar, but two tablespoons were enough. Whip the cream well. Mix the yogurt with the whipped cream.

Prepare a cake tray, if you want you can line it with foil. Mine is Teflon and I didn't wallpaper it. I cut the biscuits in half because they protruded from the edges of the tray. Syrup the biscuits in the orange juice and place them around the cake tray. Sprinkle mango cubes on the bottom of the tray. The rest of the fruit is mixed in the yogurt cream. Melt the gelatin a little until it becomes liquid and mix it into the cream. Carefully pour the cream into the tray, being careful not to drop the biscuits. Level well, cover with plastic wrap and keep cold for a few hours until hardened.

Then take it out on a tray, quickly turning the cake over.


Mango cream cake, without baking

In a small bowl, mix the coconut milk with 60 ml of water, a teaspoon of sugar and rum, then set the mixture aside.

Separate the mango pulp and put it in the blender. Also in the blender, add 50 grams of sugar, cardamom powder and a few teaspoons of sour cream for cooking and mix all the ingredients.

Using a mixer, mix the remaining sugar with the mascarpone in a large bowl.

Put the remaining cooking cream in a third bowl, with the salt powder, and beat until it hardens.

Bring both the cream mixture and the blender together in the container containing the mascarpone and continue beating the composition for 30-60 seconds, until it becomes homogeneous.

In a square tray, 22/22 cm, place half of the number of biscuits, then grease them generously, using a kitchen brush, with half of the coconut milk mixture.

Wait a few minutes for the biscuits to absorb the liquid. Then add over half of the mascarpone mixture and distribute well so that it has a uniform appearance. Place the remaining biscuits over the cream, then syrup them with the rest of the coconut milk mixture. Wait a few more minutes for the biscuits to absorb the liquid, and then cover them with the rest of the mascarpone and mango cream.

Cover the tray with plastic wrap and leave it in the fridge for 4 hours. You can serve it even after an hour, but the cream is better the colder it gets. Take the cake out of the fridge a few minutes before serving, and sprinkle a little cardamom on top for decoration.


Directions on ingredients and how to prepare a successful cheesecake:

  • first of all you have to choose the right mango, preferably you can buy them raw because it is better to let them bake for 1-2 days at room temperature than to take them you already buy baked, soft and maybe already faded inside
  • for the countertop, I only use digestive biscuits because they are sandier, absorb the butter well and sit well on the bottom of the tray. I have friends who use popular biscuits or petit beurre but they seem too sweet and I don't like the texture (it's just a matter of taste, you can use any type of biscuit, I've also made cheesecake with Oreo and it came out great)
  • I used both mango puree and whole mango pieces in the cheese filling, that's why I added a little gelatin, and I added starch to the mango puree glaze and not gelatin, but if you don't have starch, you can also add gelatin
  • for the slice to be perfect, I recommend that you prepare the cheesecake the day before and put it in the fridge overnight before cutting it
  • to have a more intense color (for our photo shoot) I added a little food coloring in the glaze with mango puree but I did this only for pictures, if you do not want to add coloring is very good, it is perfect and without coloring
  • for creams I usually use homemade vanilla extract (I left to soak in vodka, a few vanilla pods, at least 4-5 weeks), and for countertops or baked dough I use vanilla sugar if you are interested in where you can get vanilla I leave you a link here


Cake with mango cream and natural cream

It started that time of year when desserts never seem to be enough and in which we are always looking for a new and special recipe to delight our family and guests.

And because during this period the dishes are always many and heavy, I brought you a light cake recipe both literally and figuratively. It has a simple countertop, with cocoa and a lot of mango cream, flavorful and refreshing.

This cake is the perfect dessert that no one can refuse, even after a hearty meal. In addition, the color contrast between the countertop and the mango cream makes it very attractive. She will definitely be the star of any holiday meal!


3 delicious mango recipes. To eat, to drink, to sweet.

Don't be scared, but I'm so weird that I put in my head a list of things, people, experiences that I know for sure will define my memories of Thailand in many years. First and foremost are the friends I made here, some of whom I don't even think I'll ever see again in case our roads break apart. The safety also comes from the proven fact that 1500 kilometers away between us means nothing & # 8211 me and the two best friends I left in Chiang Mai, Carmen and Gaelen, we visit, we talk, we make plans for the future joke for now, but who knows later? Then come the events & # 8211 like when Brăduț and I suddenly decided to get the bitch (aka Violetta) on a motorbike and go trekking on the mountain. Then all sorts of culinary discoveries & # 8211 first time when I cooked sweet potatoes or when I saw small, small (and purple) eggplants, Laap Muu, Tom Yum soup, tea leaf salad, mangosteen, lychee, and coconut water above any mango. Mango for me is the ultimate exotic fruit. I would remove exotic from the equation if it were not for the grapes I grew up with and I have a special relationship (fresh or slightly fermented).

Mango, like any fruit in this world, also has its ripening seasons. Don't ask me which ones I don't know how to tell you. At least in Khanom where we have lived for three years I have not noticed any pattern. I gave up banging my head, this year it's rich, I have mangoes to put on my head from January until today. Which allows me to do more and more delicious experiments, like this mango tart.

Coming back nowadays, I have 3 very successful recipes that contain this fruit miracle & # 8211 a salad, a dessert and a mocktail (ie a non-alcoholic cocktail). You take a seat and I explain them to you one by one, in the order in which I would serve them to you if you were here with me.

Like everyone else, when you sit down at the table, you put your hand on the glass. Lipton Polar Mango it's called the crazy drink, I invented it from scratch when Lipton Ice Tea challenged me to test the latest flavor on the market & # 8211 Lipton Ice Tea Green Mint Lime & # 8211 and try various combinations with it. We repeatedly prepared it and glasses at our favorite beach bar a few weeks ago & # 8211 somehow the boo was gone and people came and kept asking for it with the mango. You have the recipe explained immediately below the video.

You will need: fresh mango juice (mix the mango fruit in a blender with 1: 1 plain water), Lipton Ice Tea Green Mint Lime, cinnamon syrup, half a lime. Put a few ice cubes in a glass and over them 3 tablespoons of cinnamon syrup. Fill three-quarters of the glass with mango juice and top up with Lipton Ice Tea Green Mint Lime. Mix well, squeeze half a lime and serve.

Then it's natural to want something to eat, so I recommend it kale, cabbage and mango salad. An original combination of kale leaves, white and red cabbage and super sweet and juicy mango pieces. I seasoned everything with a simple vinaigrette made of 2 parts oil, one part balsamic vinegar, to which I added white sesame seeds and a few sprigs of oregano. Musai is not to omit the sesame, and to rub the kale and cabbage leaves well with salt before combining everything.

You can't get up from the table until you try a dessert. Let's call it mango pudding, a sweet inspired Mango Burfi, an Indian dessert based on mango puree and paneer. How I didn't have it paneer this time, I improvised and finished it so that the result is wonderful.


Indian mango ice cream

It's a little longer until the heat wave and I foresee an invasion of more and more colorful codes. So let's get ready, I say. With one of the classic sweets of Indian cuisine: mango ice cream.

Indians don't have many desserts, and of those few, most are at least strange to my taste. But it is enough to be a very good one, that word: "the trail escapes the flock". And mango ice cream is not only delicious, but also very easy to make.

You need two very well ripened mango fruits. If they are strong when you buy them (most likely), keep them for 4-5 days in the pantry or in a cool, dark place and they will bake. It should be soft to the touch when you press the shell to leave a mark. Use only the pulp, which you put in a blender and mix until it becomes puree.

Then you need 250 ml of condensed milk, 250 grams of sugar and 250 grams of whipped cream. Mix them all, add the mango puree and vanilla seeds. That's all, this ice cream doesn't need boiling.

Then strain it through a sieve (so as not to be surprised to find a larger piece of mango pulp - the ice cream must be very creamy), then freeze it for a few hours.


Tips & tricks

★ Chicken breast with mango sauce is complex, so you won't need any garnish. The preparation itself is spectacular enough that it does not require any other filling food.

★ This preparation does not contain dairy, has a small amount of sodium and can be considered low in calories. Specifically, a portion of chicken breast with mango sauce has 255 calories, which can be considered dietary. It can also be consumed by those who suffer from diabetes or want a strong immune system.

★ You can pack and store the remaining chicken breast pieces in the freezer. Use them when you have gathered enough. You may notice that they will be the perfect size for cooking. If you keep them in those packages, you will save time for the next time you cook this recipe.

★ Chicken breast with mango does not just mean taste and color. The preparation also contains proteins, vitamins A and C, calcium, iron and potassium. Enjoy these nutrients with your whole family!


Creamy mango pie

For the filling, heat the milk in a small saucepan, add the saffron and let it infuse.

Grease a baking dish with a diameter of 23 cm and a removable bottom with oil.

Put the biscuits in a plastic bag and crush them with a blender. Melt the butter, then add the crushed biscuits. Put the mixture in the pan and leave to cool for 10 minutes.

Meanwhile, prepare the filling. Mix the saffron milk with the yogurt, sugar and lemon peel.

Put 3 tablespoons of water in a cup, add the gelatin granules and let it soften until it swells. Place the cup in a saucepan with boiling water until the gelatin softens and becomes transparent, then leave to cool for 5 minutes.

Add the gelatin to the filling. Pour over the layer of biscuits and leave to cool for 1 hour or until ready.

For the topping, drain the mango fruits. Cut a quarter of the amount of fruit into 1 cm pieces and set aside. Pass the rest of the fruit in a blender or mixer. Add sugar, if needed, then nutmeg.

Dissolve the second sachet of gelatin. Allow to cool as described above, then mix with the mango puree. Add the mango cubes, pour the mixture over the filling and leave to cool for 2-3 hours.


Peel a squash, grate it and squeeze the juice. Mix with the fresh cheese, honey, coconut flakes, dried mango, almonds and mint.

Cut 10 sheets of yufka dough into 4 strips and grease with 2 tablespoons of melted butter.

Spread 1 tablespoon of the mango mixture centered on the bottom end of the dough strips and fold each bottom right corner diagonally to the top left corner so that a triangle is formed.

It folds horizontally upwards, and then the lower left corner folds diagonally to the upper right. Repeat as many times until the strip of dough is completely consumed.

Grease the samosa pies with 1 tablespoon of melted butter, sprinkle with powdered sugar as desired and bake in the preheated oven at 180 ° C with circulating heat for 15 to 20 minutes. Samosa pâtés are enjoyed warm.


Mango recipes

Here are a few mango recipes you have to try! Find out what ingredients you need to make delicious mango desserts!

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    Video: Πώς καθαρίζουμε Μάνγκο. Άκης Πετρετζίκης (December 2021).