In Pakistan, the mounds and mounds of fleshy mangoes that inundate the markets each year are the only silver lining to the hot months of summer.
Mangoes have been celebrated in songs and literature and even the mango tree, its branches and leaves form a part of daily life in Pakistan. Our love for the mangoes is hardly surprising as we make different foods out of it, let’s have a look:
4 teaspoons brown sugar
4 teaspoons rum or 4 teaspoons orange juice
1 lime, cut into wedges
Place one mango on a cutting board with the narrow side facing you.
With a sharp knife, slice off one side, sliding the knife along the flat seed.
Repeat on the other side of the mango.
With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin.
Repeat with the second mango.
Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice).
Set mango halves on a broiler pan or baking sheet.
Broil until tops are light golden, 5 to 7 minutes.
Serve with lime wedges.
2 very ripe mangoes, peeled and cut into chunks, center seeds removed
1 teaspoon lemon juice
1 teaspoon coconut extract
1 cup skim milk
1⁄4 cup cornstarch
3 tablespoons firmly packed brown sugar
In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
3 mangoes, peeled, pitted and sliced
2 tablespoons lime juice
1⁄2 teaspoon ground nutmeg (Jaifel)
1 cup flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄2 cup brown sugar
3 tablespoons butter, cold
1⁄2 cup milk
Preheat oven to 375ºF.
Combine mangoes, lime juice, and nutmeg in a mixing bowl. Stir until mango is coated with lime and nutmeg. Spoon fruit into a greased 8 inch square pan.
In another bowl combine flour, baking powder, salt and brown sugar. Mix well.
Using a pastry cutter, cut the butter into the dry mix until it resembles a course meal. Stir in milk, mix until smooth.
Spread batter evenly over fruit. Bake at 375ºF for 20-25 minutes or until lightly browned on top.
1 1⁄2 cups mango puree
1⁄2 cup butter
1 1⁄2 cups brown sugar
2 teaspoons baking soda
1⁄2 cup raisins, walnuts and almonds
1 cup plain flour
1 cup self-raising flour
1⁄2 teaspoon nutmeg
2 teaspoons cinnamon
1⁄2 cup mango, fresh and chopped
Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
Add bi-carb soda and sultanas, stir well and cool slightly.
Sift into the saucepan plain flour, self-raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
Once cooked, allow cake to cool and ice with lemon icing.
Mango Peeled and cubed
1/4 cup Milk
1/4 cup Yogurt
1 tsp Honey Optional
2 Ice Cubes
1 or 2 Mint Leaves
Peel and cube 1 very ripe red mango.
Add mango, milk, yogurt, honey, ice, and chia seed to blender. Blend until no more chunks remain.
Serve in a large glass and garnish with mint.