Ingredients:
2 rmangoes
2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon rose water (optional)
1 teaspoon orange blossom water (optional)
A pinch of saffron threads (optional)
1/4 cup finely chopped pistachios for garnish
Instructions:
Prepare the Mangoes:
Peel and chop the mangoes into small pieces.
Blend the mango pieces in a blender or food processor until smooth. You should have about 1 to 1.5 cups of mango puree. Set aside.
Prepare the Pudding Base:
In a medium saucepan, combine the whole milk and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
Thicken the Pudding:
In a small bowl, dissolve the cornstarch in a little bit of cold milk to make a slurry.
Gradually add the cornstarch slurry to the warm milk mixture, stirring constantly to avoid lumps.
Continue to cook the mixture over medium heat, stirring continuously, until it thickens. This should take about 5-7 minutes.
Add Flavors:
Once the mixture has thickened, add the rose water, orange blossom water, and saffron threads if using. Stir well to combine.
Combine with Mango Puree:
Remove the thickened pudding mixture from the heat and allow it to cool slightly.
Once slightly cooled, gently fold in the mango puree until well combined.
Set the Pudding:
Pour the mango pudding mixture into individual serving bowls or a large serving dish.
Allow the pudding to cool to room temperature, then refrigerate for at least 2-3 hours or until fully set.
Garnish and Serve:
Before serving, garnish the top of the pudding with finely chopped pistachios.
Serve chilled and enjoy your refreshing Mango Arabic Pudding!
Tips:
Adjust the amount of sugar based on the sweetness of your mangoes.
The rose water and orange blossom water add a unique floral note typical of Arabic desserts, but you can omit them if you prefer a more straightforward mango flavor.
Saffron adds a subtle flavor and a beautiful yellow hue; however, it is optional.
Enjoy your Mango Arabic Pudding!
mango cake baney ka takrka
Mango cake is a delightful and flavorful dessert that highlights the tropical sweetness of mangoes. Here’s a simple and delicious recipe to make a moist and fluffy mango cake at home:
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup mango puree (blended fresh mangoes)
1/2 cup yogurt or buttermilk
1 cup chopped mango pieces (optional)
For the Mango Frosting:
1 cup heavy whipping cream
2-3 tablespoons powdered sugar (adjust to taste)
1/2 cup mango puree
Fresh mango slices for decoration (optional)
Instructions:
Preparing the Cake:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans or one 9x13-inch rectangular pan.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients:
In a large bowl, beat the sugar and vegetable oil together until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and mango puree.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the yogurt or buttermilk. Begin and end with the dry ingredients. Mix until just combined.
If using, gently fold in the chopped mango pieces.
Bake the Cake:
Pour the batter evenly into the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Mango Frosting:
Whip the Cream:
In a large bowl, whip the heavy cream until soft peaks form.
Add the powdered sugar and continue to whip until stiff peaks form.
Incorporate Mango Puree:
Gently fold in the mango puree until well combined.
Assembling the Cake:
Frost the Cake:
If you used two round cake pans, place one cake layer on a serving plate. Spread a layer of frosting on top.
Place the second cake layer on top and spread frosting over the top and sides of the cake.
If you used a rectangular pan, simply spread the frosting over the top of the cooled cake.
Decorate:
Decorate with fresh mango slices if desired.
Chill:
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Tips:
Make sure the mangoes you use are ripe and sweet for the best flavor.
Adjust the sugar in the frosting based on the sweetness of the mango puree.
Enjoy your homemade mango cake!
22 июн 2024
