#mangoladoo #mangotart #mangorecipe
Mango Shrikhand Tart
Servings - 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Butter - 150 grams
Cold water - 70 milliliters
Mangoes - 300 grams
Curd - 260 grams
Icing sugar - 50 grams
Whipped cream - 70 grams
Mint - for garnishing
Mango pieces - for garnishing
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 150 grams butter and mix it well.
2. Add 70 milliliters cold water and knead it into a smooth soft dough.
3. Dust the marble with flour and place the dough on it.
4. Flatten it with the help of a rolling pin.
5. Cut out a circle from it.
6. Place the dough on a tart mould and shape it into a tart.
7. Prick the fork in it.
8. Place it on a baking tray.
9. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes.
10. Remove it from oven and keep aside.
11. In a blender, add 300 grams mangoes and blend it into a smooth puree.
12. In a mixing bowl, add 260 grams curd, 50 grams icing sugar and mix it well.
13. Then, add 70 grams whipped cream, blended mango puree and mix it well.
14. Refrigerate for 40 minutes.
15. Take the tart shell and fill it with prepared mixture.
16. Garnish with mint and mango piece.
17. Serve.
Mango Ladoo
Servings - 2 - 3
INGREDIENTS
Mangoes - 370 grams
Desiccated coconut - 70 grams
Sugar - 65 grams
Milk powder - 20 grams
Almonds - 15 grams
Pistachios - 15 grams
Ghee - 1 teaspoon
Cardamom powder - 1/4 teaspoon
Desiccated coconut - for coating
Pistachios - for garnishing
PREPARATION
1. In a blender, add 370 grams mangoes and blend it into a smooth puree.
2. Transfer this puree into a pan and stir well.
3. Then, add 70 grams desiccated coconut and mix it well.
4. Now, add 65 grams sugar, 20 grams milk powder and mix it again.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 15 grams almonds, 15 grams pistachios and mix it well
7. Then, add 1 teaspoon ghee and mix it again.
8. Cook for 5 - 7 minutes on medium heat.
9. Now, add 1/4 teaspoon cardamom powder and mix it well.
10. Cook for another 5 - 7 minutes on medium heat.
11. Remove it from heat and allow it to cool.
12. Take some mixture in your hands and shape it into a ladoo.
13. Roll it on desiccated coconut and coat the ladoo properly.
14. Garnish with pistachios.
15. Serve or store in an airtight container.
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