Mango | Aapplemint

Mango Tarts

All, Baking, Dessert, Featured 16 Responses »

Apr 272012

For the past whole week, I’ve been having this uncontrollable desire to make Mango Tarts. I’d end up thinking of it at the weirdest of hours and places. It got so bad, that in my dreams last night I was wondering what flavors I would use and what to top it off with. So this afternoon I knew it had to be done. With summer in its full glory, the Mangoes are all over the place and probably the reason why I’ve been craving them. I’ve used Alphonso mangoes, but you could go for any kind you like. You will not believe me when I tell you India alone has about 70 varieties of mangoes, all off which are listed here. I find looking up varieties of fruits and vegetables a really interesting side project to cooking. A little over a month ago when I was having some computer problems, I really found the whole focus to research and blogging was interrupted. Now, with my broadband speed test up to scratch, along with my brand new MAC, I am back to myself, living and loving indulging in the possibilities of my kitchen creations. Back, focussed to my mango tarts. The mascarpone is ever so slightly sweetened and infused with lime zest to cut through the rich filling, but my tart shell recipe is something I swear by. It never fails me and the tarts are crumbly and just so perfect. The marshmallow is what came to me in my dreams. Hahaha, its true, and they do taste quite nice. Just make sure you use unsalted pistachios.

Ingredients

For the Pastry

335g Plain Flour
235g Unsalted Butter
100g Icing Sugar
3 Egg Yolks

For The Mascarpone Filling

1 tub of Mascarpone
3 tablespoons of icing sugar
zest of 1 lime
120 ml whipping cream
3 ripe Alphonso mangoes

For The Marshmallow

Couple of white/vanilla ‘mini’ marshmallows
half cup of chocolate sauce
half cup of coarsely ground unsalted pistachios

Prepare the pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Divide in two portions and wrap in cling film and chill for at least two hours. Roll out the pastry and line individual pastry rings . Trim off the excess pastry and blind bake in a preheated oven at 180C for about 20 mins or until the base is golden brown. Allow to cool, and store in an air tight box till ready to use.

For the mascarpone filling, simply mix all the ingredients and whip it all up till firm and well blended. Refrigerate till ready to use.

For the mango slices, peel the mango and horizontally cut of the two big cheeks off the mango. Now finely slice them and keep ready to use.

The marshmallows need to be dipped in the chocolate sauce and then rolled in the ground pistachios. Place on a tray and refrigerate till needed.

Now that everything is ready, its pretty easy to put it together. Spoon in the mascarpone filling in the cases. Place the slices of mangoes over it making a rose like shape and top it off with the marshmallow. You can have it immediately but it tastes best after letting it sit in the fridge for about 5 hours.

Lassi – Sweet and Salted

All, Drinks, Featured 48 Responses »

Apr 232010

I’m finally back home, the place where I belong, where I was born and brought up – Mumbai. After a long 8 yrs of travelling and living out of a suitcase, not knowing where the next destination will be, it feels good to be grounded. Of course being in Mumbai at this time of the year also means dealing with the scorching heat. A whopping 35 C is good enough to give you a heat stroke, and the minute you step outside, you want to run just right back in. In such days, you cannot really think of food, but only of chilled drinks to hydrate you and give you that energy to go on. Lassi’s have always been a local favourite and mine too. Been brought up on the salted kind and never a big fan of the sweet ones. But ever since I discovered smoothies, I figured sweet lassi’s are India’s answer to smoothies. And ever since I never hesitate to make me one. Below are a couple of my favourite. I always use fresh probiotic yogurt, bring in the friendly bacteria to help the body. You may find the need to add a minus a few ingredients to suit your taste. Not everyone likes it the same, also the quality and thickness of yogurt varies from country to country, so go ahead, try them out and make the teeny weeny adjustments you like. But let me tell you this, nothing is more satisfying – not even ice cream, nothing can beat heat like a chilled glass of homemade lassi !!!!

Roasted Almond Lassi

5o gms Salted Roasted Almonds
100gms Fresh Probiotic Yogurt
200 ml Chilled Water
Salt to taste

First dry grind the salted almonds in a coffee grinder and set aside. When ready, mix together in a juicer blender the dry powder with the yogurt , salt, water and cubes of ice. Give it a good whizz and serve immediately.

Mango n Ginger Lassi

1 Mango
2 tsp Sugar
1 tsp Dry Ginger Powder
100 gms Fresh Probiotic Yogurt
150 ml Chilled Water

Peel and stone the mango. Puree the flesh of the mango and then add it to the juicer blender with the rest of the ingredients + some ice. Blend it well and serve immediently

Fig Lassi

2 Figs
2 tsp Sugar
100 ml Fresh Probiotic Yogurt
200 ml Chilled Water

Puree the 2 figs and then blend with ice, yogurt, sugar and water. Blend well and serve right away.

Spiced Mint Lassi

Ingredients

30 Mint Leaves
½ a Green Chilli ( the hot kind)
100 gms Fresh Probiotic Yogurt
½ tsp Cumin powder
½ tsp Dry mango powder
½ tsp Fresh Ginger Juice
Few drops of Lime
150 ml absolutely chilled water
salt to taste

Combine all the ingredients in a juicer blender with a couple of cubes of ice. Give it a good whizz till all the mint has broken down. Serve immediately.

Avocado Lassi

1 Avocado
100 ml Probiotic Yogurt
Salt n Pepper to taste
Squeeze of lime
200 ml Chilled Water

Stone the avocado and scoop out the flesh. Make sure the avocado is absolutely ready/ripe and not hard. Puree the fruit and the blend in with the rest of the ingredients. Serve chilled over cubes of ice.

Mango Chutney

All, Miscellaneous 42 Responses »

Jul 132008

Its different from the usual desserts i make, but its still a sweet post On my recent trip to Mumbai i had the opportunity to taste and get the recipe of this 150 yrs old traditional mango chutney. Made by my hubby’s grand mum, this recipe has been with the family for ages. Its usually made in India in the beginning of summer, when the mangoes are raw and abundant. I have however tried this in Africa at the end of the season, and yet achieved amazing results. So let it not stop you either. Go for whatever raw mangoes you can get your hands on. As long as they are green outside, and very firm to touch, white or pale yellow , it should work. So without further adieu the recipe …..

IngredientsStart with boiling the water and sugar in a big saucepan. As the sugar melts, add the milk and let it boil for 15 mins. This is done to remove all the impurities and dirt from the sugar. All the scum and filth will rise to the top. Skim it off with a strainer, and continue to skim if the dirt arises. Now add the mango cubes and boil for about 30- 40 mins, stirring occasionally on medium to fast fire till the mangoes are almost soft and the sugar syrup has thickened in consistency. I choose to keep it a bit runny and not to thick as it would be too sweet for me. But you can always make it thick as per your liking. Now add all the other spices and further boil for 10 mins . Add salt to taste and the vinegar too. At this time you may need to taste it a few more times till you have balanced the sweetness with the salt n vinegar. The vinegar is just to cut through all the sugar. Cool to room temperature and save it in an airtight bottle. Do not refrigerate, as it will totally mess up the texture and taste!
And you know what goes best with it … some hot curry n a pot of rice

* 1 kg cubed mango pieces, skin removed
* 1 kg granulated sugar
* 2 litres water
* 1/4th cup milk
* 4-5 bayleaves
* 2-3 cinnamon sticks
* 4-5 pods cardamon
* 1 tablespoon whole black pepper
* 1 tablespoon Cumin seeds
* 1 tablespoon black onion seeds( Kalaunji)
* 2-3 cloves of garlic sliced
* 4 whole red chillis ( the spicy variety)
* 1 tablespoon chilli flakes
* 1 and 1/2 tablespoon vinegar
* salt to taste

Mango Cake n Birthday Wishes

All, Dessert 71 Responses »

May 072008

I truly believe, that the majority of the food bloggers are all Taureans. There are just so many of them celebrating their birthday this month i cannot begin to tell you. I guess all taureans are serious about their food and just naturally good in the kitchen. This post is dedicated to a taurean blogger friend – Mohini, of Mango Power Girl. Mo has become a very dear and close friend to me in the past year, and i actually have fought against time and all odds to put up this lovely cake i made for her …. that too just in time. The theme is obviously mango as thats her favourite and i know nothing else would make her happier.

With the summer in full swing, there are mangoes everywhere. Not to mention the mango tree growing in my garden is also in full bloom. Heres what i’ve been very patiently waiting for all year around. Trying very hard not to pluck out all the raw mangoes as they make a wonderful thai salad, or even taste great just as it is. I’ve written about raw mango salad before, and if you can get some raw mangoes you have to try the recipe out. I promise you, you will be addicted to it.The ones i used in my cake however aren’t from my tree but from the local market. My mangoes aren’t ready yet … but will be very soon. And that will be another post altogether. What i have here is a mango cheesecake, with a genoise base instead of a biscuit one. I thought it would go much better with the marsh-mellows and fresh mangoes. An even silky texture all the way.So without further adieu i’d like to wish her and of course …. heres the recipe.

For the Genoise

121 gms flour – sifted
4 large eggs
1 tsp vanilla
121 gms sugar

Place the vanilla, eggs and sugar in a bowl. Put it over a hot bath and beat it for 3 mins till the sugar is dissolved. Now take it off the bath and wisk it for further 5 mins till it multiplies in volume. With the beater on mix in the sifted flour, and do not over-beat it. Pour into cheesecake tin lined with wax paper. Bake for 2o-25mins at 180 C. When the cake is ready, remove from tin and peel off paper. Let it cool on a wire rack, and then slice in horizontally making two halves. Cling wrap and keep one aside for later.

Mango Cheesecake

200 gms cream cheese
150 gms double cream
350 gms mango puree
150 gms castor sugar , will have to adjust depending on how sweet the mangoes are.
2 tbsps gelatin powder

Line the loose bottom cheesecake tin with cling film, leaving the excess hanging over the sides , so when the cake is set u can remove it easily. Now place the genoise cake base at the bottom. Drowse with sugar syrup. Set aside. In a mixing bowl, whip up the double cream till soft peak stage. Now in a another bowl beat the cream cheese and sugar till it loosens up and add the whipped cream. Pour in the mango puree and mix well with a spatula. Prepare the gelatin and pour it in mixing throughout, so that the gelatin does not form lumps. Pour all this over the cake base , cove with cling film and let it set over night.

To Decorate

3 mangoes
1 tbsp sugar
a packet on mini marsh-mellows
100 gms chocolate

With a melon baller try n get even neat balls of mango. Place them all on a plate and dust with sugar. Melt the chocolate in a microwave and put in a piping bag. When ready to garnish , place all the mango balls evenly all over the cake and then just throw in the marshmallows to fill in the gaps.Drizzle with chocolate. Send it back to the fridge for about an hour before you serve it.

Diwali Greetings and a Meme

All, Dessert 44 Responses »

Nov 072007

So much for me staying away from sweets … Ha ! Well but u cant blame me its Diwali . Hindus all over the world are celebrating the New Year on Friday. I was supposed to be back home by now celebrating with my family, but here i am, thinking about all the fun i am missing out on. Diwali would at par with Christams- for Christians , Eid Al Fitr – for Muslims , The Chinese New Year – for the Chinese, and so on …. i guess u get the idea
I remember when i was younger, i would really look forward to Diwali … firstly for the 15 days of holidays, and then the new clothes, visiting my cousins and grandparents , getting together n bursting fire crackers at night, lighting lanterns and little diyas( little mud n oil candles) that would sparkle in the dark, distributing sweets, and the best part of it all would be collecting money from our elders. All of us 8 cousins used to shower n wear our new clothes and be ready early in the morning and as soon as our grandparents, n uncles n aunties used to come we used to make them line up them and start touching their feet for blessings ( thats a traditional thing ) and then in return collect brand new crisp notes of 10 /20/50 rupees. Hehe … n during these 2-3 days all relatives come to greet u , so we would be asking for everyones blessings .. n ofcourse blessings came with a 20 buck note tucked in … so by the end of the season we used to all be rich . Well now tables have turned … i find myself giving money to the little rascals in my family now … , but yes its alawys fun .

Well so heres wishing all my dear friends a Happy Diwali n a Prosperous new year. May you have the best year ahead with gr8 joy n happiness, gr8 health and of course tons of wealth

Its a festival of light, love, sharing and caring and now i miss my mum She used to make Shrikhand and Puri along with a lot of other delicacies on the big day. Shrikhand would be fresh curd tied in a muslin cloth and hung overnight in the fridge till all the water drained out, leaving a thick rich creamy curd. I wanted to make some my self but i used mascarpone instead … thought triple cream would be a nice substitute to hung curd. I made 2 flavours here. The first would be pureed mango, saffron a bit of caster sugar n mascarpone. And the second is mascarpone, cream , caster sugar , cardamom , pistachios and caster sugar. Layer them in the glass and top up with sliced pistachios and saffron. Chill and serve.

http://img255.imageshack.us/img255/5020/thinkingbloggerpf8.jpg

And now for the Meme ! Last week Francesco of The Food Traveller nominated me for the “Thinking Blogger Award”. Its my first time ever participating in one , and this one is pretty simple. Just have to name 5 blogs that make you think, say a few things about them and invite them to do the same. Francesco is far to kind to put me on top of his list. Its truly an honour to know that someone who has such a fantastic blog himself thinks my blog is worthy of praise. I am humbled by his kind words. And now to talk about my 5 , the ones that really inspire me and make me think … (BTW look here for the rules.)

1 . Matt from Matt Bites

Who is one of the sweetest person i’ve come to know through blogging. He is extremely talented, kind, helpful, funny, honest and all that reflects on his blog.

2. Nolan from Chef Ledarney

A Canadian Chef in Japan, an artists soul trapped in a chefs body and a super chef in the making …( wow did i just “chef” 3 times in a sentence!) … gr8 now go chk out his blog …

3. Keiko from Nordjlus

Without whom i dont think i would’ve had this blog today. I stumbled onto her blog last year
and was so inspired by it , i had to make my own, i was so excited i even wrote to her before i started off and then of course as soon as i did she was there to support me with her kind words

4. Mohini from Mango Power Girl

Is from Seattle and has come to become a very close friend, all thanks to blogging. She has a fine vegetarian blog, and personally i think its a gr8 challenge to be veg !

5. Bea from La Tartine Gourmade

Who’s creations and photography are spectacular. Always an inspiration to me .

There are many more wonderful blogs that i’d like to nominate but that would be breaking the rules … aww i wish it were’nt only 5 !!!

Reminiscing Hong Kong

All, Dessert, Non-Vegetarian, Places & Travel 15 Responses »

Aug 132007

Mango and Coconut Sago Dessert

U cannot be a true Honkie if u haven’t got a passion for Sago.These little treats are a very important part of the Cantonese cuisine and can find them in almost every street corner, every dessert house. Sago is adored in India too, but i was never really fond of the way they make it there. With an awfully sweet rose syrup at the bottom of the glass, then a layer of sago topped with sweet milk and a scoop of vanilla ice cream this drink is called “FALOODA” , and the syrup changes according to your preference from green to orange to yellow, name the colour you got it … eek … another turn off ! As kids we called sago “frogs eyes” and so another reason to stay away from it. But when i tried the Honk Kong version i instantly fell in love with it. Like all their desserts this one is very low in sugar, as the cantonese have a very mild palate and cannot take strong flavours unlike their Chinese counterparts. I had some friends over for dinner last night and the menu of course was cantonese. And this is my take on the Honkie Sago, to seal the perfect evening. Personally i love the one with lychee but this time i opted for mango and coconut milk.

Ingredients

3/4 th cup green coloured sago
1 cup water
100 gms sugar
2 pods cardamom (optional)
60 ml coconut cream
1 tsp gelatin
1 tsp pure vanilla bean extract
pinch of salt
1 large mango diced
1 large mango pureed
toasted coconut flakes

Start with bringing boiling together the sugar, cardamom & 100 gms of water.When the sugar dissolves turn off the heat and add to it the coconut cream and stir well. In another bowl dissolve the gelatin in a tbsp of hot water and add it to the coconut cream mixture and set aside.
For the sago , take a large pot of water and bring it to a boil. Add the sago to it and boil it for 15 mins or until soft and transparent. Strain and rinse in cold water and add it to the coconut cream mixture. Add the chopped mango cubes as well and mix it. Take 6 glasses and equally divide the sago mixture between them. Cover with cling film and let it set in the fridge for a few hrs or till set. Meanwhile toast some coconut flakes on a small frying pan and keep it ready for the garnish.
Once the sago is set pour some mango puree on top and place some of the toasted coconut flakes in the center. This is best served chilled.

Birthday Buddies !

All, Dessert 15 Responses »

May 112007

It is not everyday that u find a blogger friend who shares the same birthday as you.A couple of weeks back the HHDD mousse contest was going on and out of the blues i thought of participating.I submitted my entry to the host and started thus started a series of mails to each each other.It was then that we found out we shared the same birthday.We were both just too shocked for words ! Well so here goes … HAPPY BIRTHDAY HELEN ! Hope you have a wonderful day, and a fantastic year ahead. Helen of Tartelett n me are making each other birthday cakes so please don’t miss going to her blog to check out what a wonderful one she has made.Maybe someday i will be able to bake like her. I tried to make her a birthday cake but much to my disappointment it didn’t turn out the way i wanted it to.I’ve kept in mind her favourite flavours so opted for a lemon grass and lime leaf mousse with mango compote jelly. Started the night before, made the lemon sponge, made the jelly, made the mousse but i think i screwed up somewhere around the time i folded the gelatin in the cream as the gelatin set right away, making the texture of the mousse uneven.In the morning my dome shape molds didn’t come off too well thus messing up the presentation.But i tried and so had to put it up. I guess its not easy, as if it were everyone would be good at it Maybe if i could do it all over again i would do a better job.

I thought of doing two variations. One with a double sponge and mango compote and one with a chocolate sable layer sponge and mango compote.

The day before started of with infusing the cream with the lemon grass and lime leaves.Just warmed it thru and let the flavours come together for 3 hrs in the fridge.Then just strained it and whipped it up for the mousse.Made a lemon zest and vanilla bean sponge cake.Cut them in rings and set it aside.Made the mango compote by pureeing a mango and then thinning it water and adding some gelatin to it.Poured it in a flat tray and added chopped mango pieces to it.Let it set and cut out rings of the jelly and set it aside.Started whipping the egg whites for the mousse, in the soft peak stage added some sugar and whipped it further till till shiny n glossy.Soften some gelatin in a bowl.Now this is the part where u all got to be careful. Make sure the gelatin mixture is cool before you add it to the cream or it will get all lumpy and the mousse will not set.

Fold in the eggs and your mousse mix is ready. Now to set the molds just assemble it all together and let it chill in the fridge.Next day unmold it and give it a glaze and garnish.

I am definately very upset with the outcome of this and even ashamed to put it up.But its really too late for me to make Helen another cake right now. Arggg …. well i’m not giving up at this … i will try again … atleast to make something better !

A Yellow Tribute To The Departed

All, Dessert 15 Responses »

May 052007

Everywhere i look i see yellow.Who is responsible for that ? Barbara of winosandfoodies .Why, ‘cuz she has undertaken a noble task of creating awareness about cancer.A Taste Of Yellow , is a recognised event by the Lance Armstrong Foundation and i’m glad i can participate in this event to help create awareness.In 1991 i lost my grandmother to throat cancer.In 1994 i lost my grandfather to brain cancer (tumor).In 2004 i lost my most adorable aunt in the whole world to breast cancer. And now 2007 another aunt is diagnosed with Cervical cancer.It is very painful to see your loved ones suffer and loosing them is unimaginable. This event have stirred up many emotions for me and there was no way i was going to miss participating in this event.

My Aunt would’ve loved this one…..

MANGO PHIRNI (better known as pudding )

2tbps basmati rice
500 ml full-cream milk
1 green cardamom pod crushed
a few strands of saffron
50 gms granulated sugar
1 tbsp flaked almonds
50 gm mango puree
50 gm mango, cut into small pieces
Gold leaf and slivers of shelled pistachios, and blanched almonds to garnish (optional)

Put the rice in a bowl, pour over 50 ml warm water and leave to soak for 2 hrs. Pour into a blender and process to a paste.

Put the milk in a pan and bring to the boil. In another bowl take 2 tbsps of hot milk and add the saffron strands till they release their colour.Add it to the simmering milk,add the cardamom, reduce the heat and simmer for five minutes. Add the rice paste and simmer for fifteen minutes, stirring constantly.The mixture will start thickening.

Stir in the sugar, and simmer for ten minutes. Pour into a bowl and leave to cool.Stir in the mango puree & diced mango.

Pour these into (if u can get your hands on some) earthen pots.Traditionally they are served in these as the mud pots impart a beautiful earthy flavour to the pudding. Chill in the refrigerator till they set.Garnish with gold leaf, almonds and pistachios.Serve chilled.Makes 3 servings.

Mango Days

All, Vegetarian 7 Responses »

Feb 272007

Sliced raw mangoes with salt and red chilli powder is something which every true Mumbai-ite loves.Back in school we used save our lunch money and in the break time we used to run out of school to buy it from the sweet vendors standing outside.Its not for the weak hearted as this is sour and spicy and causes you to make funny faces.Its something we’ve all grown up with.The fun part used to be climbing up trees to break them.And of course getting chased out by the watchman was all together another thrill.So coming back to mangoes…they are even better if u eat them raw…when its green outside and white inside.Its so crunchy and has a zing to it.We use it as a condiment with many traditional Indian dishes.But i must say i’ve been making this Thai version of Raw mango salad.Its to die for!

Its probably the best thing i got back from Thailand(was there with fly to spend New Years)…a better version of my favourite salad.Luckily for me I’m in Africa now(Ghana) and the trees are in full bloom with mangoes.They are everywhere – all over the place and trust me i’ve been making the most of it.No one here seems to eat them raw so there’s plenty for me to pluck off the trees and no one seems to mind but they are curious as to what i’m gonna do with it.

So here what i did with it…you’ll need…

3 raw mangoes shredded
1 onion thinly sliced
1 or 2 red chillis finely chopped (if u got the bols keep the seeds)
grated ginger
juice of 1 lime
dash of light soya sauce
pinch of sugar
salt to taste
chopped peanuts
fresh corriander

Just mix ‘em all up and top it with the peanuts.This goes really well with grilled fish or chicken…or just eat by itself…like i am going to now…as soon as i finish this bit !! Enjoy !