DIFFERENT TYPES OF MANGO DISHES

1. DIFFERENT TYPES OF
MANGO DISHES
Made By:

2. Mango Pie
• Ingredient List:
 ½ can of Mango Pulp (or 3 Mangoes)
 2 sachets of Unflavored Gelatin
(or 2 table spoons of AgarAgar - vegetarians)
 8 oz of Cream Cheese
 Graham cookies Pie crust
 ½ cup of Sugar
 10 crushed Pistachios (optional

3. Method:
 Heat ¼ cup of water and add gelatin to it.. Keep stirring it on low
flame until the gelatin is completely dissolved
 Blend this above gelatin solution, mango pulp, cream cheese and
sugar into a smooth batter
 Based on how sweet the mango pulp is, you can adjust the quantity
of sugar
 Pour this mixture into the pie crust and decorate it with crushed
Pistachios
 Refrigerate it (not freeze) for about 6 hours and it is ready to eat

4. Fresh Mango Salsa
Ingredients:
• 1 large fresh mango
1 or 2 jalapeño chile peppers, seeds and membranes removed
and finely diced
1 small clove of garlic, crushed fine with 1 teaspoon of sea
salt
1/2 large red bell pepper, seeded and diced
1/2 large red onion, finely diced (1/4 cup sliced green onions
may be substituted)
Juice of 1/2 fresh lime
Preparation:
• Peel and dice the Mango into 1/2-inch pieces.
• Prepare the jalapeno chile peppers by removing the seeds
and membranes and dicing, add to the Mango.

5. Mango Sticky Rice
Ingredients:
• 1 1/2 cups glutinous (sweet) rice*
1 1/3 cups well-stirred canned
unsweetened coconut milk
1/3 cup plus 3 tablespoons
granulated sugar
1/4 teaspoon salt
2 large ripe mangoes (chilled whole
in refrigerator)**
1 tablespoon sesame seeds, toasted
lightly
Edible Flowers or mint leaves for
garnish

6. Preparation:
• To prepare the sticky rice: Working in the sink, put the rice
into a large bowl with plenty of water; stir well by hand.
When the rice has settled to the bottom, pour off most of the
cloudy water, refill and repeat until the water runs fairly clear.
Soak the rice in plenty of water (so the water is approximately
2 to 3 inches above the rice) for 6 to 8 hours, preferably
overnight (the grains will absorb water and grow in size).
• When ready to cook, drain rice well in a sieve. Set sieve over a
large deep pot of simmering water (sieve should not touch
water) and steam rice, covered with a kitchen towel and a
lid, approximately 30 to 40 minutes, or until tender (check
water level in pan occasionally, adding more hot water if
necessary). When rice is translucent and somewhat
tender, it's done. Can also use a shallow heat-proof dish on

7. • While rice is steaming, in a small saucepan bring coconut milk to a slow
simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar
and salt; stirring until sugar is dissolved; remove from heat. Keep mixture
warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce;
refrigerate until cool and thicken slightly.
• Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well
with a spoon to make sure all the grains are well coated. Let rice stand,
covered, approximately 20 to 30 minutes, or until coconut-milk mixture is
absorbed (the rice should be a little mushy). Rice may be prepared up to
this point 2 hours ahead and kept covered at room temperature.
• Just before serving, peel mangoes and then thinly slice by cutting
lengthwise through flesh to the stone; discard the stone. Peel the mangoes
carefully so as not to bruise the fruit. Slice in half as close to the seed as
possible, then slice each half into 1/2-in (1-cm) slices.
• Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in
the center of individual dessert plates (an ice cream scoop works
wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and
sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish
with edible flowers or mint if desired.

8. Mango Tango Smoothie
Requirements:
½ cups mango, peeled and diced
½ cups plain nonfat yogurt
crushed ice
Sprig of fresh mint for garnish
Method:
Place mango, yogurt and ice in a
blender or food processor and
whirl away.
Pour into glass and garnish with a
mint sprig if desired.

9. Mango Daiquiri
Requirements:
1. 3/4 chopped mango
2. 1/3 cup lemon juice
3. 3 table spoon sugar
4. 4 cup blended ice
5. 1/3 cup rum
Method:
Put all these things into the mi-xi and mix it and it is
mingle with each other completely then put it into
the glasses and serve it.

10. Tropical Mango Cooler:
Requirements:
1. 1 cup pieces of pineapple
2. 1 table spoon venial essence
3. 3 cup low fat milk
4. 1 cup pieces of mango
Method:
Put the whole things into the blender and blend it till that
time while it is not mixed completely. When it is done
then put ice into it and again blend it. It is very helpful
to remove the tiredness into the summer.

11. Mango Fizz:
Requirements:
1. Soda
2. 1/2 cup messed mango
3. A little rum
Method:
Put the messed mango and the rum into the and mix
them till that time while it is not mixed completely.
Then put them into the other glasses and put the soda
into it and also the ice and serve it.