New mango recipes

Make 2 loaves

Ingredients:

• 2 CUPS ——- flour
• 2tbsp ——- baking soda
• 2tbsp ——- cinnamon
• 3/4 cup ——- cooking oil
• 1/2 cup ——- salt
• 1.25 cups ——- sugar
• 1tbsp ——- vanilla
• 3 ——- eggs
• 2  diced ——- mangoes
• 1/4 ——- walnuts
• 1/2 ——- coconut shredded

Method:

1. Sift flour,salt soda,and cinnamon together. Make a well in dry ingredients and eggs,oil vanilla sugar, nuts,coconut and mangoes and mix well.
2. Put into two greased 8 x 4 x 2 loaf pans.
3. Letstand twenty mintues before baking at 350 degrees F for one hour.

serving 4

Ingredients:

1 cup —— full-fat milk
140 gms   —— raisins
5   —— egg yolks
60gms   —— sugar
140gms   —— cream cheese
1tsp   —— vanilla essence
1/2   —— cream
155gms   —— all bran flakes,crushed
4   —— fresh mangoes
A pinch of nutmeg

Method:

1. In a saucapan,heat milk,nutmeg and raisins untill scorching and keep aside to cool.
2. When milk has cooled to room temperature, pass through a strainer reserving the raisins.
3. Bring the milk back to simmering point and remove from heat.
4. In an other bowl whisk together yolks and sugar untill thick and pale.
5. Gradually add the re-heated milk. Transfer to a double boiler and heat gently untill thick enogh to coat the back of wooden spoon.
6. Whisk together cream cheese, vanilla and cream and whisk in egg mixture ,
7. Transfer the mixture to a plastic container and cover untill chilled.
8. Transfer the mixture to an ice cream machine and churn untill almost stiff.
9. Add raisins & chopped all bran. preheat grill or barbecue. Cut mangoes in half, and mark the fruit on the grill for two mintues. Till the mango at 45 degrees Angle and grill for a further two mintues to create intersecting lines.
10. serve mango and ice cream with crushed ginger cookies and garnish with a spring of mint.

6 to 8 serving.

Ingredients:

•  2/3cup  ——- sugar 
• 1 tbsp   ——- cornflour
• 3 cups   ——- sliced mangoes
• 1 tsp   ——- lemon juice
• 1.5 tsp   ——- butter
• 1tbsp   ——- granulated sugar mixed with 1 tsp cinnamon
• 1 cup    ——- flour
• 1 cup   ——- sugar
• 1.5 tsp   ——- baking powder
• 1/2 tsp   ——- salt
• 3 tbsp   ——- shortening
• 1/2 cup   ——- milk

Method:

1. mix sugar and cornflour in saucepan.gradually stir in water and fruit and lemon juice.
2. Heat, stirring well.Pour in to 1.5 qt.baking dish; dot with margarine & sprinkle sugar cinnamon mixture over the top.Stir together flour,sugar ,baking powder and salt.
3. Cut in shortening until mixture looks like meal.
4. milk.Mix well.Drop by spoonfuls on to hot fruit. Bake at 375 degrees for 20 to 30 mintues.
5. serve warm or cold, with ice cream or whipped topping.

Ingredients:

• Mangoes ——– 1/2 kg
• Milk ——– 1/2 liter
• Sugar ——– 5 tbsp
•  custard powder ——– 2 tbsp
• Fresh cream, lce cream and Jelly (optional)

Method:

1. Peel and cut the mangoes into small pieces and squeeze out the pulp. Put aside.
2. Boil milk and sugar together.
3. In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed.
4. Slowly, add to the milk mixture, stirring constantly.
5. Turn the heat to low and cook the custard until thick. Remove from heat and cool.
6. Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring that
   the mango pieces should not break.
7. Chill at this point or after pouring into tall serving glasses.
8. Garnish with mango pieces, fresh cream, ice cream and jelly.

Makes 2 servings

Ingredients:

• Yogurt ——– 1 1/4 cups
• Lemon juice ——– 1/2 tsp
• Fresh mango pulp ——– 1/2 cup
• Cold water ——– 1/3 cup
• Sugar
• Ice cubes

Method:

1. Peel the mango and remove flesh from pit and cut into small pieces.
2. In a blender, add yogurt, lemon juice, mango pulp. water, and sugar.
3. Blend approximately 2 to 3 minutes or until you see a little forming in the mixture.
4. Add the ice and blend until frothy.

Serving————-4

Ingredients:

• 2 large firm mangoes, peeled & shredded
• 3 tbsp ——–thinly sliced green onions
• 2 tbsp ——–soy sauce
• 1 tsp ——–sugar
• 1 ——–small clove garlic, minced
• 1 ——–small hot Chile, seeded minced
• 1 pound ——–shrimp
• 2 cups ——–greens
• One third cup ——–lime juice
• Lime slices, for garnish

Method:

1. Combine green onions, lime juice, soya sauce, sugar, garlic, and Chile in a bowl.
2. Mix in shredded Mango. Chill while preparing shrimp.
3. Shell and devein shrimp and rinse well; divide into 4 portions.
4. Thread l portion onto a slender metal skewer.
5. Run a second skewer through shrimp half to 1 inch from the first skewer, to
   keep the flat.
6. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side,
7. Or until opaque but still a bit moist in the center of thickest parts.
8. Place greens on a platter, mound mango mixture onto the greens using a slotted
   spoon.
9. Place shrimp over the mango salad and garnish with lime slices.

Ingredients:

• peeled and sliced ripe mango —— 2 to 3 cups
• quick-cooking tapioca —— 2 tbsp 
• Granulated sugar ——–1/2 cup 
• salt —— 1/4 tsp
• Melted butter ———1 tbsp
• Pastry for two-crust pie, 9-inch

Method:

1. Combine mango slices, tapiocas, sugar, salt and melted butter.
2. Toss to combine; let stand for 15 to 20 minutes.
3. Roll out half of be pastry very thin; line a 9-inch pie pan; trim edge.
4. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. 
5. Place the top crust on filling, make several  slits in top to vent steam.
6. Trim top crust leaving it just a little larger then the pan.
7. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge.
8. Flute all around rim. Bake mango pie at 425 degrees for about 50 to 60 minutes, or until top is well browned