Mango & Tapioca Pudding

Mango & Tapioca Pudding

This is a delicious, refreshing dessert that hits the spot on a hot and humid summer day. Mango pulp is easy to make with a ripe mango that is blended with sugar. But, lucky for me, the pulp of alphonso mangoes is available in cans at the Indian market which saves me the time it would take to peel, cube and blend a fresh mango. The mango pulp is sweet enough for me but, if need be, more sugar can be added according to taste.

Burmese Coconut & Mango Kyauk Kyaw or Jello

Mango Kyauk Kyaw

Agar agar is a gelatin substitute that is used in south-east Asian countries. It is a plant-based extract which makes it a great vegetarian alternative to gelatin which is animal-based. The texture of jello made with agar agar is much firmer than gelatin which I, personally, find addictive. 

Kyauk Kyaw made with just coconut milk is supposed to separate into two layers, a transparent layer on the bottom and opaque on the top where the cream settles. I've been experimenting with Kyauk Kyaw for quite a few years and have not been able to create this layered effect. I think it may be because I've always used canned coconut milk instead of fresh. So making two separate layers of mango and coconut milk gives me great satisfaction. 

Agar agar is available in strands or powder form. I've used Telephone brand of the powder which is really convenient. For this dessert only 3 teaspoons of the powder was used which was only about a quarter of the packet. It's important to thoroughly dissolve the powdered agar agar in cold water before bringing it to a boil to avoid clumps. The mango layer is made first, poured into the serving dish and allowed to come to room temperature by which time it sets. The coconut layer is then poured over the mango layer to get a two-tiered effect.

Gelatin takes hours to set in the refrigerator. Agar agar sets once it comes to room temperature in less than half an hour and needs refrigeration only to chill. Chilled kyauk kyaw tastes better so make sure to refrigerate it overnight before serving.

Microwaved Mango Kalakand

Mango & Ricotta Dessert

Serving Suggestions

Cook Time: 16 minutes
Prep Time: 5 minutes
Cooling Time: 1 hour
Makes: 25 pieces

Ingredients:
1 tub (15 oz.) Sargento Ricotta Cheese or grated Paneer
1 can (14 oz.) Carnation condensed milk
1 pkg. (3.2 oz.) Carnation milk powder
1 cup mango pulp
1 tsp. cardamom powder
½ tsp. saffron
¼ cup chopped cashews

Directions:

1. In a microwave-safe dish, mix first four ingredients until all lumps are smoothed out.
2. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
3. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
4. Microwave 2 minutes uncovered, take out, add cardamom & mix well, loosening the edges.
5. Microwave 2 minutes uncovered, take out, add saffron and mix well, loosening the edges.
6. Microwave 2 minutes uncovered, take out and mix well, loosening the edges.
7. Press down and flatten the mixture, sprinkle cashews on top and press down firmly.
8. Cover and refrigerate for an hour before cutting into 25 pieces. 
9. Serve chilled.
    

Mango & Saffron Srikhand

Yogurt Mousse with Mango & Saffron

Mango pulp and Greek yogurt are staples in my pantry. When guests arrive for dinner on short notice, this dessert is very easy to whip up and is always a hit! Rose syrup and mango pulp are available in Indian grocery stores, as are saffron & cardamom powder.

Prep Time: 5 min

Chill Time: 1 hour or overnight
Serves: 4-6

Ingredients:

½ cup mango pulp

1 (7 oz.) tub Greek yogurt

¼ tsp. cardamom powder

1 tsp. rose water

sugar to taste
½ tsp. saffron (kesar), crushed
1 Tbsp. milk

Method:

1. Stir half the crushed saffron into milk, microwave for 10 seconds and set aside.
2. Beat mango pulp with yogurt, rose water, cardamom powder and soaked saffron.
3. Adjust sugar according to taste.
4. Transfer to a serving dish and garnish with remaining crushed saffron.
5. Chill in the refrigerator overnight or for at least an hour.
6. Serve chilled.

Note: If Greek yogurt is not available, use plain yogurt that has been drained of all moisture.

Mango Lassi

Mango & Yogurt Smoothie

Mango lassi is a mango and yogurt smoothie that is generally served at Indian restaurants in India and abroad. It is amazingly refreshing in the hot summer months. The addition of ginger powder gives the smoothie a special flavor and aids in the digestion of the mango. This beverage is delicious!

Makes 2 servings

Ingredients:
1 cup mango pulp (see Other Options below)
1 tub (4 oz.) Dannon Lite & Fit (45 calories) vanilla yogurt
   or 1 cup plain yogurt + 3 tsp. sugar, or to taste
1/2 cup milk or Land O Lakes fat-free half-and-half
1/8 tsp. ginger powder
1/8 tsp. cardamom powder

Directions:
Whip all ingredients together with an egg beater.
Sprinkle with cardamom powder.
Chill and serve within 24 hours.

Other Options:
Mango pulp is available in 30 oz. cans in Indian grocery stores. If it is not available where you live, it can be replaced with a ripe mango, peeled, deseeded, chopped & pureed. Extra sugar, may be required, according to taste.

Mango can be replaced with canned peaches or sweetened frozen strawberries.
It would be fun to experiment with other fruits.

The vanilla or plain yogurt can be replaced with vanilla ice cream.

This recipe was shared on:

Aam Doi - Baked Mango Yogurt Dessert

I found this recipe on Bong Mom's Cookbook but modified it a bit because the idea of using mango pulp as well as condensed milk seemed too sweet.  This is made the same way as Bhapa Doi except that condensed milk has been replaced with mango pulp. 

This is very quick and easy to make and took me exactly 10 minutes to put together and pop in the oven before setting the table for dinner.  We were so anxious to try it that we had it for dessert right after dinner today.

Ingredients:

1 cup (8 oz.) mango pulp*
1 can Carnation Evaporated Milk
1 tub (7 oz.) Greek unflavored yogurt**
1/2 tsp. saffron, crushed

Directions:

1. Preheat oven to 300F.
2. Blend all ingredients and pour into an oven-proof dish.
3. Place the dish in a larger pan of water.
4. Bake at 300F for 45 minutes or until the edges brown slightly.
5. It's okay for the center to jiggle slightly.
6. Refrigerate overnight and serve cold.

*   Mango pulp is available in cans in Indian grocery stores.

** Greek yogurt is thick enough that it doesn't need to be strained, which saves time.  If Greek yogurt is not available use plain yogurt that has been strained overnight or use this tip provided by Vidya for a quick way to strain yogurt:  Spread a whole ( yes all 20 pages ) newspaper on your counter, cover with cheese cloth, folded twice over. Spread the yogurt on this in a 1/2 " thin layer. Wait 10 mins and it's done! Wait a little longer and you have a nice curd cheese.