Mango Delite Recipes

MANGO DELIGHT

Steps:

• Wash the mangoes. Peel them and chop them in cubes.
• Make a puree of mangoes.
• Add fresh cream, ice cream, sugar, cardamom powder and chopped mangoes.
• Keep in refrigerator for 2-3 hour or till get cool.
• Garnish mango delight with mango or cherries and serve chilled at the time of meal or as a dessert.

MANGO DELIGHT

Steps:

• Cut the bread slices into cubes and toast them.
• Dip these in mango juice.
• Cut the mangoes and mash them.
• Cook the vermicelli in water.
• Take a serving bowl.
• First spread a layer of the bread slices (toasted) and soaked in mango juice.
• Add a layer of cooked vermicelli.
• Pour condensed milk to form a thin layer.
• Evenly spread the mashed mango on top of the vermicelli layer.
• Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
• Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
• Keep the bowl, covered, in the refrigerator for about 2-3 hours.
• Serve cold!

MANGO DELIGHT GELATIN MOLD

Steps:

• Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.

COLOMBIAN MANGO DELIGHT

Steps:

• Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Peel mangoes, cut fruit from pits and puree in blender or food processor.
• You should have about 4 cups of puree.
• Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
• Warm the juice and gelatin over a bowl of hot water until liquid and smooth.
• Whisk the gelatin into the mango mixture.
• Stir in the whipped topping.
• Fill a 10 cup mold with cold water and pour all the water out.
• Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.
• To serve, wrap a warm, damp towel around the mold.
• Invert a serving plate over the mold and, holding plate and mold together, turn plate upright.
• Lift the mold away carefully.
• Garnish with fresh fruit if desired.
• Serve cold.
• Enjoy!