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These delicious mango recipes will satisfy your sweet tooth

These delicious mango recipes will satisfy your sweet tooth

There's a reason mangoes are considered the king of fruits. Make the most of them this season with these recipes.
Updated 09 Jun, 2019

Our annual desi love affair with the aam or mango is passionate, real and short.

Come mango season we all sing, eat, dance, speak, devour and breathe mangoes. The renowned poet Mirza Ghalib best understood our relationship with this reigning emperor of fruits. “In my view,” said Ghalib, “there are only two essential points about mangoes — they should be sweet and they should be plentiful.”

First eaten some 4,000 years ago, the mango, according to Encyclopedia Britannica, “is inextricably connected with the folklore and religious ceremonies of the subcontinent. Buddha himself was presented with a mango grove that he might find repose in its grateful shade. The name mango […] is most likely derived from the Malayam, manna, which the Portuguese adopted as manga when they came to Kerala in 1498 for the spice trade. Probably because of the difficulty in transporting seeds (they retain their viability for a short time only), the tree was not introduced into the Western Hemisphere until about 1700, when it was planted in Brazil; it reached the West Indies in the year 1740.”

The two recipes I share with you today are delicious, and will be a sure hit with family and friends. Here they are, from my kitchen to yours. Be sure to make try them when it’s still summer and the mango reigns.

There’s nothing aam about this summer fruit!


Mango Pound Cake

Mango pound cake. Photo: Ched de home.
Mango pound cake. Photo: Ched de home.

Ingredients

1 cup sugar

2/3 cup canola oil

2 egg

1 cup plus 4 tablespoons all-purpose flour

1 ½ teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1½ cup chopped peeled mango

½ cup chopped pecans

Confectioners’ sugar and whipped topping, optional

Method

In a small bowl, beat sugar, oil and eggs. Combine flour, baking powder, salt, cinnamon and nutmeg and gradually beat into the sugar mixture, mixing well. Fold in the chopped mango and pecans.

Transfer to a 9-inch greased baking pan. Bake at 375°C for 40 to 45 minutes or until a toothpick inserted near the centre comes out clean. Let it sit for 10 minutes before removing from the pan to a wire rack. Cool completely, garnish with confectioners’ sugar and whipped topping. Enjoy!


Mango Banoffee Pie

Mango Pie. Photo: A cup of sugar a pinch of salt.
Mango Pie. Photo: A cup of sugar a pinch of salt.

Ingredients

6 to 6 ½ oz crushed Graham crackers

3 oz. butter

4 perfectly ripe mangoes

14 oz. can of condensed milk

(Note: Seal the condensed milk — in its original can — and boil in a full pot of water for four to five hours until the condensed milk turns to caramel. Please ensure that the can is submerged in boiling water for the entire length of time it is set on the stove to boil. Keep on adding more water as it evaporates and ensure the water does not run out in the boiling pot, since that will cause the can to explode and can be dangerous. I usually boil several cans and freeze them, so they are ready to use as a quick and easy dessert when needed.) 1 pint heavy whipping cream (or double crème).

Optional, for decoration Crushed graham crackers Chocolate shavings A dash of coffee powder Castor sugar to taste to be added to whipping cream while whipping (Note: I prefer not to add it since there is enough sweetness in the caramel, mangoes and crust. The unsweetened whipped cream deliciously balances out the sweetness of the pie.)

Method

Mix graham crackers and melted butter in a food processor, form pie crust by pressing down the pastry at the base of a pie dish and set in fridge to chill for half-an-hour to one hour. Once the crust is chilled, slice four mangoes and set on the crust, pour caramel (add a dash of milk to make the caramel consistency spreadable, maintaining the thickness), beat whipping cream until it forms soft peaks. Pour on caramel and decorate if desired. Store in the refrigerator to set.


Originally published in Dawn, EOS, July 2nd, 2017

Comments

Khwarizmi Jul 06, 2017 01:45pm
Pakistani mangoes are the best in the whole world and they are available as far north as Norway.
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Amer Rao Jul 06, 2017 03:41pm
Thanks for sharing such a nice recipes. Mango is in my DNA.
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Surya Kant Jun 09, 2019 10:34am
Bought two dozens of Alphonso and 5kg of kesari mango. Some of best variety in the world's
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Adil Jun 09, 2019 10:35am
@Khwarizmi Joke
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Nasir Khan Jun 09, 2019 12:38pm
The best way to enjoy Mangos is to find a clean stream and then sit at the bank of the stream with plenty of delicious Mangos......
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Sultan Jun 09, 2019 01:26pm
@Amer Rao well said
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Moniba Jun 09, 2019 03:58pm
Best way to serve and eat ripe sweet mangoes: As is
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EAA Jun 09, 2019 11:30pm
@Surya Kant sure, you keep telling yourself that
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Dawn Jun 10, 2019 02:38am
Love the king of fruits-the Pakistani mangoes and thank you for sharing the recipes.
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Chris Roberts Jun 10, 2019 07:21am
These look delicious. I do love mangoes and have always enjoyed mango ice cream, but I had never thought of using mangoes to make these types of desserts. Just to clarify - is the oven temperature for baking the pound cake 375 degrees celsius or 375 degrees Fahrenheit - could this have been an oversight on the part of the writer?
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Tanvir Jun 10, 2019 08:01am
No thanks! I am just happy with my mango without a recipe!
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Sumay Jun 10, 2019 09:56am
The word Banoffee is a portmanteau of BANana and tOFFEE It should be called Mango toffee pie and not Mango Banoffee pie
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