When The Mood Is Mango: 5 Fuss-Free, Eggless Recipes

When The Mood Is Mango: 5 Fuss-Free, Eggless Recipes

Mango madness is around the corner. Why not go beyond the tried and tested milkshake and aamras and get creative with some different mango recipes, which will find favour even with the staunchest vegetarian.


Best part is, these yummy recipes are quick, fuss-free and eggless too!

BANANA MANGO SMOOTHIE RECIPE

Prep time: 5 Mins

Cook time: 5 Mins

2 Servings
 

Ingredients: 

1/2 cup fresh bananas

1/2 cup fresh or frozen mango chunks

1/2 cup plain yogurt

2 cups milk

as per your taste honey/sugar

1 teaspoon vanilla essence

 

Procedure: 

In a blender add the fruits, yogurt, honey and 1 cup of milk and blend till smooth. Add few ice cubes.

Now add the remaining milk or as much as required and blend to get the desired consistency. 

 

MANGO DRIZZLED FRUIT SALAD 

Ingredients 

1/2 cup chopped mixed fruits

3/4 cup lettuce leaves

 

For The Dressing 

2 tbsp mango pulp

1 tbsp fresh low fat curds

1 tbsp low fat milk

salt to taste

 

For The Garnish 

4 tbsp pomegranate seeds (anardana)

1 tbsp chopped walnuts (akhrot)

 

Method 

For the dressing, whisk all the ingredients well. Store in the refrigerator and use within 12 hours as required. 

Spread the lettuce leaves at the bottom of a large bowl and arrange a layer of mixed fruits over them. Refrigerate. 

Just before serving, pour the dressing on top and toss well. 

Serve immediately garnished with pomegranate and walnuts. 

 

MANGO AND CARDAMOM JAM

(makes 5 cups)


Ingredients:
 

4 cups mango (stoned, peeled, chopped)

1 box pectin crystals

5 1/2 cups sugar

2 tablespoons lemon juice

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6 cardamom pods (crushed and ground)
 

Directions: 

1. Bring the mangoes and pectin crystals to a boil with high heat in a large pot.

2. Add the sugar, lemon juice and cardamom and bring to a hard boil for 1 minute.

3. Remove from heat, stir and skim foam for 5 minutes.

4. Pour into sterilized jars and seal. 

 

GRILLED CHEESE SANDWICH WITH MANGO AND CARDAMOM JAM 

Ingredients: 

2 slices bread – white, whole wheat or multigrain

1 tablespoon butter

2 slices cheese (cheddar, gruyere, any)

1 tablespoon mango and cardamom jam

 

Directions: 

  1. Assemble the sandwich and grill until the bread is golden brown and the cheese has melted.
  2. Serve hot with crisps or a tossed salad

MANGO CREPES WITH VANILLA ICE CREAM AND NUTELLA SAUCE

Serves 3 to 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

For the crepe 

3/4 cup milk

1/2 cup water

2 eggs

1 cup flour

3 tablespoons melted butter

2 tablespoons sugar

oil for coating the pan

 

For the Nutella sauce 

1/2 cup Nutella or any chocolate hazelnut spread

3 to 4 tablespoons milk

Flesh from 2 mangoes, scooped out and sliced into strips

4 scoops vanilla ice cream

Mint leaves for garnish (optional)
 

To make the crepe:

In a bowl, whisk together all the ingredients except for the oil. Mix until well combined. Strain to ensure a smooth batter. Let batter rest in the refrigerator for 1 hour. Heat a 10-inch nonstick pan and add about 1/2 teaspoon oil. Pour 1/3 cup of batter into the centre and swirl to spread evenly. Cook for 30 seconds or until light brown spots appear. Flip and cook for another 10 seconds. Transfer to a tray to cool. Repeat with the rest of the batter. 

To make the Nutella sauce:

Combine Nutella and 3 tablespoons milk in a small saucepan. Whisk until smooth. Add more milk to further thin out the sauce if necessary. Set aside and keep warm.

To assemble: 

Fold crepes into triangles and top with mango slices or place the mango slices on the centre of the crepe, fold the edges and roll. Place two or three crepes per plate. Add one scoop of ice cream on top or on the side then drizzle one to two tablespoons of the Nutella sauce. Garnish with mint leaves, if desired.

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