Mango Pudding

Serves-4-5 persons

Ingredients:

1. Ripe mango-3 large size(around 1 and 1/2 cup puree)
2. Condensed milk-100 ml or according to your taste
3. Whipped cream-200 ml
4. Gelatin-4 Tbs

Procedure:

1. Soak gelatin in 12 Tbs boiling water,stir until it dissolved and keep aside.
2. Wash and cut the mango. Make the mango paste in a blender. Add the rest of the ingredients and soaked gelatin into the blender and blend it properly.
3. Now pour into pudding bowl and keep in refrigerator for 3-4 hours to set.
4. Garnish with mango slices if desired and serve.

Mango Chutney(আমের চাটনি)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Raw(green) mango-600 gm
2. Roasted red chilli powder-1/4 ts
3. Roasted panch phoron powder-1 ts
4. Sugar-1/2 cup or your choice
5. Roasted cumin seed powder-1/2 ts
6. Mustard oil-1 Tbs
7. Black salt-1 pinch
8. Salt-1 ts or your choice

Procedure:

1. Peel and grate mango.
2. Boil the grated mango in medium heat until it become tender.
3. Remove from heat and drain water.
4. Heat mustard oil in a pan. Add all ingredients and stir. Cook until the chutney is thickened.
5. Allow it to cool and refrigerate. 

Mango Morobba(আমের মোরব্বা)

Ingredients:

1. Green/raw mango-4 (large)
2. Sugar-5 cup
3. Cardamom powder-1/2 ts
4. Water-2 cup

Procedure:

1. Wash and peel mango. Cut the mango 2 or 4 pieces in long shape. Remove seed. Poke the mango with fork.
2. Boil water in a deep pan. Add mango. Boil mango until tender.
3. Remove from the pan and drain water properly.
4. Put sugar in a heavy bottom pan. Add 2 cup water and boil until the syrup become very thick. Remove from the burner and add mango pieces.
5. Leave it in room temperature for 12 hours. Remove mango pieces from the syrup and boil the syrup again. Boil it around 10 minutes. Add mango pieces and cardamom powder.
6. Remove from the pan and allow it to cool. Now your morobba is ready to eat.

Mango Lassi(আমের লাচ্ছি)

Ingredients:

1. Ripe medium mango-1or Mango Pulp-1/2 cup
2. Yogurt-1 cup 
3. Sugar- 3 Tbs or your taste
4. Water-1/2 cup
5. Crashed nut- 1 ts (optional)
6. Ice-2 piece

Procedure:

1. Peel the ripe mango and separate the seed, then cut the mango in small size and blend it in a blender to make pulp.(if you want to use mango pulp, then add it directly with yogurt.)
2. Then add the yogurt, water and sugar in the pulp, and blend it to a smooth consistency.
3. Now pour your lassi in a glass, add the ice and garnish with nut and then serve it.
   

Raw/Green Mango Sharbat(কাঁচা আমের শরবত)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Raw mango-1 large
2. Sugar-5-6 Tbs
3. Black pepper-1/2 ts
4. Black salt(বীট লবন)-1/2 ts
5. Green chili-2
6. Salt-1/2 ts
7. Water-around 2 and 1/2 cup

Procedure:

1. Peel and wash mango. Cut the mango 6-8 pieces. Remove seed.
2. Boil mango until tender. Remove from the pan and place it in a blender.
3. Add all the rest of the ingredients and blend.
4. While serving add ice.

Mango Dal(আম ডাল)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Masoor dal-1 cup
2. Unripe sour mango-1 medium(peeled and sliced )
3. Onion-1 small (chopped)
4. Garlic-6-7 cloves(chopped)
5. Green chili-6-7 pieces or your choice(slitted from the middle)
6. Cumin seeds-1/2 ts
   
7. Oil-around 4 Tbs
8. Salt-3/4 ts or according to your taste.

Procedure :

1. Wash dal and place to a deep pan. Add 2 cups water, salt, green chili and turmeric powder. Cover the pan and cook it in lower medium heat until dal become tender and mash. Add another 2 cups of  water and mango slices; and bring it to boil.
2. During the time of boiling, heat oil in a different pan. Add the whole cumin seed in the hot oil and let them temper for few seconds. Then add the chopped onion and garlic. Stir continuously until onion and garlic become brown.
3. Pour 1 serving spoon boiling dal to the seasoning. Stir and mix well; then add to the remaining dal. Simmer and cook for 2-3 minutes. Then turn off the burner.
   

Green Mango Pickel(কাঁচা আমের আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients: Green mango -1/2 kg Panch-phoron powder (bengali 5 spice) -1ts (make it paste with 1 Tbs vinegar) Suger -4 Tbs or your choice Red chilli powder -1 ts Turmeric powder- 1/4 ts Cumin powder- 1 ts Whole Garlic- 4/5 (roughly chopped) Mustard oil- 1/2 cup White vinegar-1/2 cup Salt 2ts

Procedure:

1. Wash the whole mango well and dry it with the kitchen towel so that no water remain in the body of mango. Then cut the mango into cube size with skin.

2. Now heat the oil in a pan in medium heat. When oil is heated add the garlic and fry it for 30 seconds, then add the mango pieces and stir for a while.
3. Then add the remain ingredients one after other and mix well so that all masala mix with mango. 
4. Cover the pan and cook it in a medium flame around 15 minutes or until mango become soft.
5. Now turn off the heat and cool down your pickles/achar to room temperature and enjoy. 
6. You can preserve it in a glass container (remember before preserve, it should be cool down to room temperature).

Courtesy:
 Juhi, Jahanara Mahbuba
(Chittagong,Bangladesh)

Mango Borfi(আমের বরফি)

Ingredients:

1. Mango pulp- 2 cup(you can make fresh pulp by blending ripe mango)
2. Clarified butter/ghee-4 Tbs
3. Grated coconut- 1 cup
4. Mawa-1.5 cup(you can use sweet condensed milk(14oz can) instead of mawa)
5. Sugar-3/4 cup(if you use sweet condensed milk then use sugar to your taste )
6. Cardamom powder-1/4 ts
7. Orange food color-1/8 ts(dissolve in 1 Tbs water)
8. Almond (chopped)-1 Tbs
9. Salt-1/4 ts

Procedure:

1. Pour clarified butter/ghee in a pan and heat it to a medium flame. Add mango pulp and stir it. Stir it until moisture evaporate. Then add cardaom powder, salt, sugar and coconut and mix it well.

2. Add mawa and mix it. Then add food color and stir continuously to mix the color.
3. Stir and dried the moisture from the mix until it find enough consistency to make borfi from it(this consistency should be thicker than halwa). Add half almond to it and mix.

4. Now spread some ghee on your serving dish, pour the halwa and flatten it evenly with the back side of a spoon. For nice plane surface also add some ghee or oil on the spoon.
5. Garnish the top with the rest of the almond and keep it to cool down. Then cut it to diamond or barfi shape and serve.