Mango crepe is a pancake using fresh mango purée topped with fluffy whipped cream and mango chunks, wrapped with a thin, moist crepe. A pillow-shaped creamy dessert to die for.
1 cup whole milk
¼ cup mango purée
1/3 cup all-purpose flour
¼ cup corn starch
¼ cup icing sugar
3 eggs, beaten
2 tsp melted butter
1 cup fluffy whipped cream
2 mangoes, peeled and cut into chunks
In a large mixing bowl, mix flour, starch, icing sugar, and whisk until well combined. Add beaten eggs, milk, mango purée, melted butter and mix well. Heat up a non-stick frying pan over low heat. Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk. When small air pockets appear under the pancake, remove and place it on a plate to cool. Repeat the procedure with the rest of the mixture.
Lay one pancake, spoon some whipped cream onto the middle of it and place one piece of mango chunk on top. Wrap the filling from four sides of the pancake to form a pillow-like shape with the folded side facing down. Refrigerate them for 30 minutes before serving and will look better when cut through.
Fresh and zingy, this sparkling mango lemonade with hints of mint will have you looking forward to the hotter summer days.
4 lemons – thinly sliced
2 cups mango purée
1 cup lemonade (using fresh lemons, sugar, salt, and water)
1 cup club soda water
1 cup sprite
½ cup mint leaves
Lots of ice to serve
Take 4 serving glasses, put sliced lemon and mint leaves. Add 3-4 ice cubes. Pour half cup of mango purée into a glass. Pour soda water, lemonade and sprite equally. Or everything can be mixed in a big jar or pitcher and then served chilled.
MANGO MATCHA CHIA PUDDING
A healthy, super quick and easy to make breakfast or anytime summer snack that is filled with delicious flavours.
4 tbsp chia seeds
¼ tsp matcha powder
1 tsp honey
1 large mango – peeled and diced
1 and ½ cup coconut milk or any milk
Coconut flakes, mint leaves and chia seeds for topping
In a medium size bowl, mix chia seeds, matcha, milk and honey and leave the mixture about 1 hr more to expand the chia seeds. Once the seeds have expanded completely, transfer half of the mixture into 3 serving bowls. Fill the bowls halfway through and add chopped mango about 2-3 tbsp then add the chia mixture layer again till top. Finally, again add a few chopped mangoes and mint leaves. Sprinkle with coconut flakes and chia seeds. Serve immediately or store in the fridge for 2-3 hrs.
Flower shaped cookies that are made with fresh mango purée to munch at any time or to serve at your fancy, High-Tea time.
1½ cup all-purpose flour
½ cup mango purée
½ cup caster or powder sugar
1/3 cup cold butter
1 tsp baking soda
Pinch of salt
In a large bowl, whisk the butter with sugar until the consistency becomes creamy. Add mango purée and mix again gently and thoroughly. In a separate bowl, add flour, salt and baking soda and mix well. Add flour mixture little by little to the mango mixture and whisk gently. Repeat mixing until all the flour mixture gets finished. Cover the dough with a lid and let rest in the fridge for ½ an hr.
Roll the dough onto your kitchen top thinly. Use a small size round cookie cutter to cut flower petals. Keep and line 5 circles up, overlapping each one about 1/3. Gently press the overlap together with your fingertip and roll the circles together to give a flower shape. Adjust all petals. Take a baking tray and place a parchment paper and place all the flowers. Bake in a preheated oven at 175 degree Celsius for about 15-20 minutes. Let all cookies come at room temperature then store in your cookie tin.
MANGO MOUSSE CHOCOLATE BAR
½ cup fresh mango purée
1 cup chilled heavy whipping cream (for mousse)
2 tsp agar powder
2 tbsp water
Pinch of cardamom powder or any essence
Pinch of saffron (optional)
125g chocolate bar
¼ cup heavy whipping cream (for chocolate ganache)
Mango chunks for garnish
Whip 1 cup chilled heavy cream until soft peaks then keep into the fridge. Take a separate bowl, dilute agar powder with water, mix it with a spoon and let sit for a minute. Heat a sauce pan on medium-low flame with mango purée and agar water. Stir occasionally add in any flavouring at this point such as cardamom and saffron. Let the mixture come to a simmer. Once that agar has dissolved completely turn off the heat and cool the mixture to come to room temperature. Take out the whipped cream from the fridge and add mango agar mixture to it and beat it immediately to make a smooth mousse. Keep it in the fridge once again.
In a double boiler, melt your chocolate at low flame, turn off heat and add heavy whipping cream, mix together to get a smooth silky chocolate ganache. Put some cupcake liner to your cupcake tray. Fill the cupcake liner 1/3 with chocolate ganache then pour mouse layer and then again chocolate layer if you wish, till top. Chill immediately for at least 4-6 hr. Garnish with grated chocolate or anything as you like.
Food and Photo: Chiangmi Talukder Lena