Contest Question
You prepared mango soufflé for dinner and it turned out to be disaster. How would you quickly whip up a mango dessert in the next few minutes to cover up?
What feast is complete without the indulgence of a delicious dessert? Do not let a last minute disaster ruin your final course.
Just make sure you have some Kitchens of India Mango & Saffron Conserve with you. And whip up some Mango Shrikhand, a Gujrati delicacy, in a jiffy. End the evening on a perfect note by following these three simple steps:
To rich, creamy yogurt and sour cream, add the conserve to suit your taste and blend.
Add cardamom powder and let it set.
Garnish with chopped nuts and serve cold.
Nirmala Khemlani winning recipe (Pune)
MANGOES UNDER SNOW Ingredients:
4 digestive biscuits,
8 tbsp brandy, 4 Alphonso mangoes,
2 egg whites, 100g icing sugar. Method:
Preheat oven to 230°C.
Place a digestive biscuit each into
four souffle dishes. Sprinkle each
with 2tbsp of brandy; arrange
mango slices on top. Whisk egg
whites until stiff peaks form; beat in
icing sugar till smooth. Pipe atop
mangoes to make peaks. Bake in the
preheated oven for 2-3 minutes, or
till meringue is lightly browned and
firm. Serve hot or warm. (Serves 4)
Dr Swati Kini winning recipe (Mumbai) MANGO SHEERA Ingredients:
4 tbsp ghee, 6-8 cashewnuts, chopped, 1 cup sooji,1 cup sugar, 3 cups water, 4-5 saffron strands, soaked in 2tsp warm milk, 6-8 raisins, 1/2 cup mango pulp, pinch of elaichi (cardamom) powder Method:
Warm 1tbsp ghee and brown the nuts till golden. Set aside. Add 2tbsp ghee to pan and cook sooji until golden. Set aside. Bring water to boil. Add sooji and sugar; stir to dissolve and cook for 2 minutes. Put in saffron-milk, raisins, mango pulp, remaining ghee and elaichi. Cover
and cook till sooji is soft. (Serves 4)
Mehek Mahtani winning recipe (Kolkata)
MANGO FONDUE Ingredients:
2 mangoes, peeled, and diced, 2tsp lemon juice, 2x100g bars milk chocolate, grated, pinch of dalchini powder,100ml double crea, 100g icing sugar. Method:
Sprinkle cubed mangoes with lemon juice, spear 4-5 pieces each on bamboo skewers. In a bowl set over a pan of simmering hot water, melt chocolate, stirring continuously. Whisk in dalchini and cream, and 1/2tbsp icing sugar. Dust mango skewers in icing sugar and quickly dip into melted chocolate and place on greaseproof paper to set while you finish. Serve on individual plates, on a bed of sponge cake slices if liked, and pouring over leftover chocolate dip if any. (Serves 4)
