Ripe Mango Dessert with Almonds recipe
Take 5 to 6 ripe mangoes, peel the skin and take out the pulp and grind to form a paste out of it. Pour 1 and a 1/2 cup of manI have also cooked it in a pressure cooker to save time but in earlier days, it was the slow cooking process that made the lamb extremely tender.go pulp paste into a pan and add 4 teaspoons of powdered sugar, turn on the heat and cook the mango pulp sometimes.On the other side prepare a cornstarch slurry by mixing 4 teaspoons of cornstarch into 1/4 cup of water forming a Cornstarch slurry mixture. Once the mixture is hot and being cooked for a few minutes start to add the cornstarch slurry slowly into it and stir and continue to cook with no lumps in it. Slowly a nice cooked mango aroma starts to come and the mixture starts getting thicker. Continue to cook in low flame by continuous stirring until a jelly consistency reaches.At this point add 1/2 a cup of almond flour, 1/4 cup of powdered sugar, 1 teaspoon of cardamom powder, and mix. Immediately add 2 tablespoons of milk gradually into it and continue to mix and cook well in low flame until the mixture reaches its setting consistency.At the end add 1 teaspoon of clarified butter I.e Ghee and mix. Cook a few more minutes in ghee. It turns shiny and more flavorful and glossy.Transfer into another bowl and let it cool completely. Refrigerate sometimes to chill. Take it out from the refrigerator and shape them up like sweets. Roll in some ground pistachios and decorate with some whole Almonds in the center. Looks gorgeous and tastes delicious. Full mango flavored sweet is all set to enjoy:)
Ingredients
- 1 and 1/2 cups Ripe Mango Pulp
- 1/4 cup Powdered Sugar
- 4 teaspoons Extra Powdered sugar
- 1/2 cup Almond Flour
- 1 teaspoon Cardamom Powder
- 1 teaspoon Ghee (Clarified butter)
- 2 tablespoons Milk
To prepare Cornstarch Slurry ~
- 4 teaspoons Cornstarch
- 1/4 cup Water
For Garnishing the sweet ~
- As required Ground Pistachios
- Few Whole Almonds
Instructions
- Take 5 to 6 ripe mangoes, peel the skin and take out the pulp and grind to form a a paste out of it. Pour 1 and a 1/2 cup of the mango pulp paste into a pan and add 4 teaspoons of powdered sugar, turn on the heat and cook the mango pulp sometime.
- On the other side prepare a cornstarch slurry by mixing 4 teaspoons of cornstarch into 1/4 cup of water forming a Cornstarch slurry mixture. Once the mixture is hot and being cooked few minutes start to add the cornstarch slurry slowly into it and stir and continue to cook with no lumps in it. Slowly a nice cooked mango 🥭 aroma starts to come and the mixture starts getting thicker. Continue to cook in low flame by continuous stirring until a jelly consistency reaches.
- At this point add 1/2 a cup of Almond flour, 1/4 cup of powdered sugar, 1 teaspoon of cardamom powder and mix. Immediately add 2 tablespoons milk gradually into it and continue to mix and cook well in low flame 🔥 until the mixture reaches its setting consistency.
- At the end add 1 teaspoon of clarified butter 🧈 I.e Ghee and mix. Cook few more minutes in ghee. It turns shiny and more flavorful and glossy.
- Transfer into a another bowl 🥣 and let it cool completely. Refrigerate sometime to chill. Take it out from the refrigerator and shape them up like sweets. Roll them in some ground pistachios and decorate with some whole Almonds in the center. Looks gorgeous and tastes delicious. Full mango flavored sweet is all set to enjoy:)