Mango treats for Ramazan

Delicious, nutritious, and tastiest mangoes are heart favourite fruit for people of all ages. This summer Decorate your Ramadan table with exotic, cool, and highly nutritious dishes made from mangoes. A Mango is full of vitamin and has additional power to boost your energy after long day of fasting. Here are some easy to prepare, full of energy and delicious recipes of Ramadan.
MANGO DELIGHT:
Ingredients:
One pack of cream,
1/2 tin of condensed milk,
three mango pulps,
1 pack of mango jelly.
Method
-- Beat the cream and then add condensed milk and mango pulps in a bowl and mix them thoroughly.
-- Take another pan make mango jelly and let it cool.
-- Now pour the blended mixture into a bowl.
-- Add jelly cubes and mango cubes in the mixture.
-- Next, decorate it with nuts.
-- Put it in the refrigerator to cool.
MANGOES SHAKE:
Ingredients:
Two ripe mangoes,
1/2 cup cream,
ice cubes,
sugar as required,
mango essence,
1/2 liter milk.
Method:
-- Cut the mango into cubes.
-- Put mango cubes, milk, cream, and sugar, 2 drops of mango essence and ice cubes in the blender.
-- Blend it for 5 to 7 minutes.
-- Pour the shakes into the glass and served chilled.
MANGO RABRI:
Ingredients:
Whole milk - 2 1/2 cup
Juicy ripe mango pieces - 1 cup
Sugar - 1/4 cup or as required
Pistachio - 5-6
Almonds - 4
Cardamom powder - 1/4 tsp
Saffron - 4 small strands
Method:
-- Boil milk until it reduces to half the quantity.
-- Add sugar and let it dissolve. Remove from flame and let it cool.
-- After it cools, add mango pieces, powdered cardamom, chopped pistachio, almonds, and saffron.
-- Refrigerate it and serve chilled.
MANGO KHEER:
Raw Rice - 3 1/2 tbsp (basmati or regular rice)
Milk - 4 cups (full cream milk)
Condensed milk - 3/4 cup or sugar
Pistachio - 10-12
Almonds - 10-12
Cardamom powder - 1/2 tsp
Saffron - 3-4 strands soaked in 2 tbsp milk
Mango puree - 1/2 cup
Ripe mangoes chopped - 1/2 - 3/4 cup
Method:
-- Soak rice for 30 minutes. Drain the water completely and grind it to a coarse paste. Dilute the paste with 1/4 cup of water and keep it ready.
-- Boil milk first. Once milk starts boiling, reduce the flame to low and add the ground rice paste.
-- Cook and stire continuously at medium flame until the milk thickens like porridge.
-- Add condensed milk, cardamom powder and cook for a few seconds until everything is blended well. Switch off the flame. Allow it to cool. Refrigerate for an hour.
-- Remove from the refrigerator, add chopped nuts, mango puree, and saffron, chopped mangoes, and put it back into the refrigerator to chill further.
-- Garnish with few chopped mangoes, nuts and serve chilled. It tastes so heavenly.
MANGO KULFI:
Milk - 1 liter
Sugar - 1 cup
Almonds - 1 /4 cup
Pistachio - 1/4 cup
Cashew nuts - 3-4
Saffron - 4-5 strands
Cardamom powder - 1/4 tsp
Ripe mango pulp - 1 cup
Corn flour - 1 tbsp flat
Kulfi molds (optional)
Method:
Soak almonds and pistachio in hot water for 15 minutes, remove the skin, and discard the water. Grind both together with little milk to a coarse paste and keep it aside.
Boil milk (I used 4.5% milk) until it reduces to half the quantity.
Add the ground almond pistachio paste and cook for a few more minutes.
Add sugar and cook until sugar dissolves. Add cardamom powder and saffron (soaked in milk).
Mix corn flour with a little water without lumps. Add the corn flour and stir continuously and cook until it reaches a saucy consistency. Switch off the flame and let it cool completely.
Once cooled, add the mango pulp, mix well and pour the mixture into kulfi moulds, close it and freeze for 6-7 hours.