MANGO KHEER

Ingredients:

3 cups full-fat milk

2 tbsp basmati rice

1 tbsp condensed milk

1 pinch saffron

1/2 tsp cardamom powder

1/4 cup sugar

1/2 Chopped Mango

Mango Puree

Nuts, dry fruits for garnish

Method:

1. First of all take 3 mangoes wash and peel them. Extract its pulp by pressing it and taking it out in a bowl with a spoon and mixing it well so that there are no lumps in it. Keep it in the refrigerator for some time.

2. Now, after washing rice and soaking it in water for some time dry the rice and grind it roughly.

3. Now take milk in a pan and heat it on a medium flame, keep stirring it continuously.

4. When the milk starts reducing, add rice to it and keep stirring.

5. Add saffron and cardamom powder to it. Keep stirring the milk so that it does not stick to the pan.

6. Now cover it with a lid and let the rice cook on low flame for 5 to 10 minutes after this add sugar and condensed milk to it.

7. Now add cooled mango pulp to the kheer, when the kheer comes to normal temperature.

8. Mix it well and put the mango kheer in the serving bowl. Garnish with fresh mango, nuts, and dry fruits and serve it chilled.

MANGO LASSI

Ingredients:

2 cups mango (diced)

2 cup curd

3 tbsp sugar

Half tsp cardamom powder

2 mint leaves optional

Roughly chopped mangoes for garnish

Method:

1. Firstly, in a large blender take mango and curd.

2. Also add sugar and cardamom powder and blend it nicely without any water.

3. Transfer the prepared lassi to a glass jar.

4. Garnish the mango lassi with some roughly chopped mangoes and mint leaves and serve it cold.

MANGO ICE CREAM

Ingredients:

1 cup milk

3 cup cream

1 cup mango puree

1 cup mango cut into pieces

1 tbsp custard powder

1 tbsp vanilla ice cream

1 cup sugar

Roughly chopped mangoes for garnish

Method:

1. Mix the custard in a quarter cup of milk and keep it aside.

2. Heat the remaining milk and sugar together. Allow the sugar to dissolve completely and let it come to a boil.

3. When it starts to boil, add the custard mixture to it and let it boil again, cook for a minute on low flame, turn off the flame, and let it cool down.

4. Add mango puree, cream, and vanilla ice cream. Mix it well and put it in a container with a tight lid.

5. Keep it in the fridge to set completely, take it out and blend it with the help of a hand beater and put it back in the refrigerator.

6. The lid should be tightly closed don’t let the snow layer come. Beat once again and put it back in the freezer to set.

7. Lastly, your mango ice cream is ready garnish it with some mint leaves, a scoop of vanilla ice cream, and roughly chopped mangoes.