CLOSE WINDOW [X]

Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Mango Tango
Tis the season of mangoes…that juicy, luscious king of fruits says RACHANA BEKAL of San Diego, CA. Rachana is our Gourmet Chef of the fortnight. Congratulations!!


Mango Meringue Pudding

Ingredients:
3 cups thick fresh ripe mango pulp
Sugar to taste
3 egg yolks
Cardamom & lemon juice
(Mix the above and pour into baking dish)
Meringue: 3 egg whites
A pinch of salt
6 tbsp sugar
½ tsp almond extract

Method: Add salt to egg whites, whip until stiff. Beat in the sugar, a little at a time. Now beat in the almond extract. After the ingredients are combined continue beating meringue for several minutes until it holds the shape well. Now heap it on the mango mixture. Set the dish in a pan of hot water and bake until done.

Mango Halwa

Ingredients:
3 cups mango pulp
1 cup sugar
21/2 cups milk
Saffron and cardamom powder

Method: Put all the ingredients into a large pan. Cook, stirring continuously over low heat. When the mixture thicken and leaves the sides of the vessel, set down from the fire. Empty on a greased platter. Cut into pieces when cool.

CLOSE WINDOW [X]