Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Mango Manthram: Food Art Gallery

Kondapalli Bomma Decorated with Mango Motifs ~ Illustration by Indira
Kondapalli Bomma in Mango Motif ~ for Mango Manthram
(Color Pencils on Paper)

For Food Art: Mango Manthram, I chose to illustrate mango through India’s rich textile heritage. Sarees, shawls and spreads adorned with vividly decorated mango motifs are a sight to behold, and they make a treasured collection. I tried to decorate the Andhraite’s ultimate toast to feminine beauty, my childhood favorite figurine “Kondapalli Bomma” in mango motif. I have limited talent in art, so be kind, people!

There are many ways for us to become a link in the chain of memory. Like cookery, art provides a way to explore and continue the traditions. I thank my blogger friends for enthusiastically participating in “Food Art: Mango Manthram” with such great imagination.

Here is mango manthram art collection. Click on the images to read the wonderful stories behind the art.

“Dear Mango, Do you Love me as much as I do thee
Do you look forward to summer, to be in your element or are you just sick and bored with all the hype
And what about all the competition, the Langda, the Himsagar, the Hapoos, running the rat race, do you really want to be there
Do you want to be the chosen one to be sent overseas or you would rather get your guts sucked out by the little boy on the dusty road
Do we even care what you think, no wonder you are sour at times but then your sunny soul takes over and you spread your warm yellow sweetness
But Mango, we really love thee.”

– from Sandeepa of Bong Mom’s Cookbook

ink, oil, pencil and watercolor:

Mango Curlicue by Rajalekshmy Usha Juicy Mangoes: Watercolor by Rajalekshmy Usha

Mango Ganapathi by Anjali Damerla of Supreme SpiceMango Maama from Siri of Siri's CornerMango Ballerina from Siri of Siri's Corner

Chotumotu Mango Bhayya from Siri of Siri's CornerMango Juggler from Siri of Siri's CornerMr. Mango Mermaid from Siri of Siri's Corner

Mango by Srimathi's 4-year old daughter Moodi and Masti ~ The Lovely Mango Couple from Roma of Roma's Space

Mango Delivery Man from Srivalli of Cooking for 4 Seasons Mango Basket in Watercolor by Miel of Food and Watercolor

gardenofhues - watercolor on paper by Sree of Sree's Canvas Mango Motif - Indian Ink on Paper by Sree of Sree's Canvas

henna (mehandi, gorintaaku):

Mango Mehendi from EC of Easy Crafts Mango Mehendi from Pooja of My Creative Ideas Mango Mehendi from Asankhana

Mango Mehendi from Shubha of Chutki Bhar Pyar Mango Mehendi from Shubha of Chutki Bhar Pyar

beads and stitch:

Jewelled Mango Art from Nirmala of Amma's Special Mango Bead Work from Uma of Essence of Andhra

Mango Embroidery from Bonita of Curry Campaign

Mango Kutch Work from Kamala Block Painting on White T Shirt from Asankhana

Mango Embroidery from Rathna of Asvadha


Mango Dream from Suman of Heaven's GardenMango Art from Jayashree of Spice and CurryGift Box Decorated with Mango Art from Asankhana

Mango Potholder from Priya of Live to Cook Mango Face from Sandeepa of Bong Mom's Cookbook

Mango Art with Mung Beans from DeebaMango Fruit Basket from Uma

Handmade invitation card from Veda of Kai Kriye Mango Motif on a Paper Plate from Lavi of Homecook's Recipes

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Food Art,Mango (Saturday May 31, 2008 at 1:20 am- permalink)
Comments (36)

The New Home of Mahanandi:

Mango Mung Kosambari

Sprouted Mung Beans and Romaine Lettuce

Kosambari with mung bean sprouts and ripe mango. All I can say is “Yum”! I love mung bean sprouts and I love mangoes. And when I can get both fresh, this is the kosambari to prepare. With a cup of rasam or sambhar on the side, this makes an excellent hot weather meal.

Mung bean sprouts: you can easily sprout your own. Just soak the mung beans overnight. Next morning, line a colander with muslin cloth. Drain the water and cover the beans with the cloth loosely. Keep the cloth moist, and within a day or two, you see the growth. Rinse and add the sprouted beans to recipes.

Mango Mung Kosambari
(for two, for one meal)

1 ripe mango – peel, cut to bite sized cubes, about a cup
Mung Sprouts – one cup, (raw is good. if you prefer, lightly sauté)
1 hand length cucumber – peel and cut to bite sized cubes, about a cup
6 fresh romaine lettuce leaves – wash, and tear or cut to small pieces

Take them all in a big bowl. Add about half cup of homemade yogurt. Also pinch of salt and black pepper. Combine gently. Serve.

Mango Mung Kosambari ~ for Morning Meal Today

Recipe source: My creation

Posted by Indira©Copyrighted in Cucumbers,Lettuce greens,Mango,Moong Dal (whole),Sprouts (Molakalu) (Wednesday May 21, 2008 at 11:10 am- permalink)
Comments (18)

The New Home of Mahanandi:

Lassi Lullabies ~ Mango Lassi

Mango Lassi
Sweet Mango and a Glass of Mango Lassi ~ for WBB Mango Event

Lassies are soothing lullabies of my home, India. Mango lassi is a manthram like magic melody and I love it.

Mango Lassi Lullaby
(to fill two small glasses)

Mango, ripe – one
Yogurt, homemade – half cup
Sugar – 1 tablespoon (I added maple syrup)
Cardamom powder – a pinch

Peel and cut mango to small pieces. Take them in a blender. Add maple syrup and cardamom. Puree to smooth. Add yogurt and about half glass of water. Blend until well mixed. Refrigerate for about 15 minutes. Pour into two glasses. Enjoy the soothing mango lassi lullaby.

More with Mango from Mahanandi:
Burger and Fries with Sweet Mango
Mango Fruit Tart
Mango Halwa (Mango Ravakesari)
Mango Jam
Mango Jihva
Mango Salsa
Mango Shirkhand (Aamrakhand)
Mango Strawberry Scones
Mango Strawberry Popsicles
Pancake Ponganalu with Mango Sauce
Yogurt Rice with Sweet Mango

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Mango,Yogurt (Tuesday May 13, 2008 at 8:12 pm- permalink)
Comments (19)

The New Home of Mahanandi:

The Promise of Sweet Sunshine

Sweet Sunshine, Sketch by Indira
Promise of Sweet Sunshine ~ for Mango Manthram

Have you ever gone shopping for mangoes wearing a sweater and a scarf? It sounds funny to imagine, but that’s what I did last week. In Seattle, temperatures are trying to reach respectable levels, but the chill and the spring showers are dominating the dress choice. Mangoes are essentially summer fruits and thanks to Asian imports, the local grocery shops have some good quality fruits in stock. These golden yellow mangoes were priced at $1.50 each. I had to experience the sweet sunshine they would deliver.

Posted by Indira©Copyrighted in Mango (Sunday May 4, 2008 at 6:51 pm- permalink)
Comments (18)

The New Home of Mahanandi:

In Season ~ Mango and Vadu Mango

Mango and Vadu Mango
Green, Unripe Mango and Vadu Mango ~ For this Week’s Indian Kitchen

~ Indira

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Indian Ingredients,Indian Kitchen,Mamidikaya (Green Mango),Mango (Sunday March 2, 2008 at 12:31 pm- permalink)

The New Home of Mahanandi:

Strawberry~Mango Scones


Strawberry mango scones are crisp outside and crumbly and soft inside. What makes them stand out is the flavor combination of sweet and tart in the same bite. This dessert is delicious, attractive and easy to prepare. Don’t fear the fancy title, scones are nothing but freeform style baked cakes.


All purpose flour : 2 cups
Sugar : 4 tablespoons
Salt : ½ teaspoon
Baking powder : 2 teaspoons
Baking soda : ¼ teaspoon
Cold and solid butter : 3 tablespoons, finely chopped
Wet Ingredients
Firm and fresh Strawberries : 1 cup, chopped
Dried mango : ¼ cup finely sliced
Yogurt : ½ to 1 cup of fresh yogurt
Lemon glaze
Lime juice – ¼ cup and sugar- 2 tablespoons. Bring them to a boil in a small saucepan and let the juice thicken a bit – lemon glaze is ready. (Prepare this while baking the scones.)

In a mixing bowl, sieve together the flour, baking powder and soda. Stir in sugar and salt. Add and mix the finely chopped butter until mixture resembles breadcrumbs.

To this flour mixture, add strawberries and dried mango pieces. Add the yogurt gradually and mix to form tight, sticky dough. Gently knead the dough for 2 minutes, take care not to break and bleed the strawberries.

Turn the dough out onto a floured or parchment covered baking sheet and press out into a big round with a thickness of half to one inch. (This is the messy and sticky part. Apply oil or ghee to the rolling pin or use flour to prevent dough from sticking. )

Preheat the oven to 425?F. When the oven is ready, place the baking sheet and bake. The dough will puff up and increase in volume. Bake until golden brown, for about 15 to 20 minutes. Remove and drizzle the lemon glaze on top. Let it cool a bit, and slice into 6 to 8 triangle slices. Serve warm and enjoy.

Ready for baking - Strawberry Mango Scones
Dough ready for baking

Strawberry and Mango Scones with Lemon Glaze
Golden and Glazed

Strawberry- Mango Scone with Lemon Glaze
Berry Good Treat ~ Strawberry Mango Scones
For JFI-Strawberries Event, Hosted by Pastry Chef and Baker, the lovely Baking Fairy

Recipe Adapted from Foodblog – “Delicious!Delicious!”
Dried mango Source: Indian grocery shops.
Flour Choice: King Arthur brand All Purpose Flour

Posted by Indira©Copyrighted in All-Purpose Flour(Maida),Mango,Strawberries (Thursday June 1, 2006 at 2:03 pm- permalink)
Comments (35)

The New Home of Mahanandi:

Strawberry & Mango ~ Popsicles or Icepops

Mango and Strawberry - The King and Queen of Fruit Kingdom
Mango and Strawberry – The King and Queen of Fruit Kingdom

RP of ‘My Workshop’ commented that if mango was the king of the fruits, strawberry could be the queen of fruit kingdom. Very true, indeed. The kind of fervor we, Indians, reserve for mangoes is often shown for strawberries by the people here in the States. Romance, weddings and any special occasions of life… there come the strawberries.

The delicate ruby red beauties, the queens of berries, strawberries are high maintaince as queens should be. They don’t like to be crammed and they need a certain temperature for their beauty regime. If it is too hot, they will get spoiled within a day. Too cold, their flavor becomes elusive. Divas and prima donnas, with a mind of their own, they are the attention grabbers. Color, shape and smell… nothing subtle about them, except may be their sweet flavor. Though looks red and bulky, the supermarket variety is more tart than sweet. One has to have a taste of Indian mangoes to know how good mangoes are. Just like mangoes, one must taste freshly picked strawberries from farms or from open meadows to really know how good they are to understand the reason for fervor. Fortunate are those, who have tasted the real things in this life.

Here is a recipe showcasing them both – popsicles or ice pops of mango and strawberries.

Mango and strawberries with little bit of limejuice and little bit of sugar – blend, pour and freeze – homemade popsicles for hot summer days would be ready. Who doesn’t have memories of hot summer days and colorful popsicles?

Pouring the strawberry juice into molds


2 mangoes – peeled, cut and seed removed, finely cubed
15 to 20 strawberries – stems removed and cut into half
Sugar to taste
2 tablespoons of limejuice
Popsicle mold with sticks or popsicle sticks and small cups

1 Prepare Mango Juice: Take mango cubes in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of mangoes) and a tablespoon of limejuice and blend into smooth puree.

2 Prepare Strawberry Juice: Take strawberries in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of strawberries) and a tablespoon of limejuice and blend into smooth puree.

3 Making Popsicles: Pour the juice into popsicles mold or small cups in a tray. You can prepare at least 4 different types of ice pops with these two juices. Plain strawberry, plain mango, mango (bottom half)-strawberry (top half) and strawberry (bottom half)-mango (top half) combinations. If you are using the cups, then place popsicle sticks into cups. Freeze for at least 6 hours or overnight.

4 Popsicle time: Place the tray in hot water for few seconds and pull out the pops from the molds or cups. Enjoy!

Mango-Strawberry Popsicle
Saying Goodbye to Mango Month and Welcoming the Strawberry Month with Mango-Strawberry Popsicle

Strawberry Popsicle
Strawberry Popsicle for JFI~Strawberries

Posted by Indira©Copyrighted in Fruits,Jihva For Ingredients,Mango,Strawberries (Wednesday May 31, 2006 at 3:07 pm- permalink)
Comments (34)

The New Home of Mahanandi:

Mango Shrikhand (Aamrakhand)

Manasa of San Jose, CA, a reader of this blog, sent me “Mango Shrikhand” recipe along with photo for JFI-Mango event. She wrote to me:

“I make Mango Shrikhand quite frequently and when I saw the “Jihva for Mangoes” event on Mahanandi, it occurred to me that I should also share this with everyone. This is one of my well tried out recipes. My whole family loves it. I even make it sugar-free (replace sugar with splenda and it still tastes fantastic).”

Manasa’s Recipe For Mango Shrikhand:
(to serve 2-4 people)

Mango pulp (sweetened kesar mango pulp) – ½ cup
Plain yogurt – 1 cup
Sour Cream (low-fat is good too) – 1 cup
Finely chopped walnuts and cashews – ½ cup (together)
Sugar (or Splenda) – ½ cup
(Less sugar is okay as the dish gets sweetened from Mango)
Cardamom powder – ½ tsp
Saffron soaked in 2 tbsp warm milk – a pinch.

1. Drain the water from the yogurt by tying it in a soft muslin cloth and hang it over the sink for at least 2 hrs.
2. Once all the water is drained from the yogurt, it automatically gets a creamy texture.
3. Mix the yogurt and sour cream thoroughly in a serving dish.
4. Mix in the mango pulp and sugar.
5. Check the sweetness and the flavor; add more sugar or mango pulp if needed.
6. Ensure that the texture of the dish remains creamy and not watery.
7. Mix in the chopped nuts, cardamom powder, and soaked saffron along with the 2 tbsp milk.
8. After mixing thoroughly, chill in the refrigerator for at least 3 hours before serving.

Mango Shrikhand By Manasa
Mango Shrikhand (Aamrakhand) By Manasa

Thanks Manasa for taking part in JFI-Mango event and for this fabulous mango dessert recipe.

Posted by Indira©Copyrighted in Mango,Yogurt (Wednesday May 10, 2006 at 11:02 am- permalink)
Comments (17)

The New Home of Mahanandi:

Mango Salsa

Mango Salsa and Tortilla Chips

“Salsa is a combination of raw, cooked, or partially cooked ingredients that are blended but not cooked together,” says Mark Miller, author of “The Great Salsa Book.” The ideal salsa is balanced, he adds. “Salsa ingredients are like notes you can hear distinctly…. Nothing should dominate too much; accents are fine, but avoid extreme accents.”

Inspired by Cinco de Mayo festival celebrations last weekend, I’ve prepared a Mexican mango salsa following the traditional mango salsa recipe. But I’ve replaced the black beans with grilled fresh corn. Striking colors and exotic flavor blends of mango, corn, chillies make this salsa a dramatic dish to behold and to taste.


1 ripe mango – peeled and finely cubed
1 fresh corn – grilled and the kernels sliced
1 medium red onion or shallot – finely chopped (and washed in water)
2 to 4 green chillies – minced
Few sprigs of cilantro – finely chopped
1 lime – juice squeezed and
¼ teaspoon of salt or to taste

Toss them together and serve with tortilla (corn flour) chips.

Mango Salsa, Corn Chips and Lemon Juice
Mango Salsa, Corn Chips and Cumin-Salt Flavored Lemon Soda
A Refreshing Snack for Stephanie’s Garden Party

Salsa quote: Source

Posted by Indira©Copyrighted in Corn - Fresh,Mango (Monday May 8, 2006 at 10:00 am- permalink)
Comments (12)

The New Home of Mahanandi:

Frooti ~ The Mango Drink

Mando Drink - Product of India

Mango Juice – One of the Popular Readymade Drinks of India

Posted by Indira©Copyrighted in Indian Ingredients,Mango (Sunday May 7, 2006 at 3:19 pm- permalink)
Comments (11)

The New Home of Mahanandi:

Pancake Ponganalu with Mango Sauce (Ebleskivers, Danish Pancakes)

Ponganala Pancakes (Ebleskivers)

Pancake ponganalu or Ebleskivers is one of the recipes that I prepared last weekend for JFI-Mango event. By the way, event hosting is a very time consuming thing one can do, I can tell you that. I have more respect for the bloggers who host this type of events month after month. They must really love doing this.

How did you do it Indira? Enquired few future hosts of JFI. The way I did it was gathering all entries in one place, arranging them in neat piles and then did the write-up. Adobe photoshop/picasa(free) helped a lot with image resizing. Instead of following the traditional roundup style filled with adjectives and superlatives, I chose a different, practical approach for my recap. Also in a proper Indian way, I returned the courtesy by thanking all my participants individually. If you ever plan to host or have already committed to host this kind of event, expect to dedicate one full day to do the roundup. Of course, it all depends on the number of responses the event generates; still it takes minimum one day. So, plan ahead my peeps. 🙂

Few weeks ago, when I posted ponganalu– a unique south Indian breakfast preparation, the post generated interesting comments with links to almost similar type of Danish breakfast preparation called danish pancakes or Ebleskivers. In Danish version, they mix the pancake flour with eggs and milk and prepare the rounds and serve them with fruit jam or sauce. I am a big fan of fluffy pancakes so thought to try this version; also I already have the well-seasoned special type of iron skillet that’s needed to prepare them.

Recipe is simple to follow. Mix pancake flour with milk and I went with mashed ripe banana instead of eggs. Prepare the Danish pancakes, ponganalu style and serve them with homemade or storebought type of mango sauce. Delicious! They were like fluffy round pillows; delicate crust outside and insides are like biting into a warm cloud. You want to float forever in these clouds. I loved and had them dunked in Nirav mango pulp/sauce whereas Vijay went with the classic, the maple syrup. Anyway you prefer they are worth a try.

Pancake Ponganalu (Danish Pancakes) With Mango Sauce
Pancake Ponganalu (Ebleskivers, Danish Pancakes) With Mango Sauce

1 cup of pancake flour (I used Aunt Jemima brand mix)
Peeled and smoothly mashed, half banana
1 to 1½ cups of milk
Ponganala Skillet and
Mango Sauce
Take the flour, milk and mashed banana in a vessel, whisk them thoroughly without any lumps. Consistency of batter must be like condensed milk (store bought), little bit tighter than the batter for regular pancakes. Heat a ‘ponganala‘ skillet and follow the photo-steps outlined here in my previous post about “ponganalu. Serve them hot with mango sauce.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida),Bananas,Mango,Milk (Thursday May 4, 2006 at 12:23 pm- permalink)
Comments (20)

The New Home of Mahanandi:

Jihva For Mango

No other fruit is as delicious and magnificent as mango. Now is the mango season in India and I thought mango would be the right ingredient to start the JFI. I was little bit nervous and was not sure how the response is going to be, since this is the first time I am hosting an event in my blog. The responses I received showed how dear this fruit is to all of us. Mango is not just a delicious fruit; most of us also have very fond memories related with it. That might be the mango tree in the back yard, or might be one of those summer vacations at grand parents’ house where we enjoyed the fruits, or might be the avakaaya preparation that we did with mother… so many precious mango memories!

I would like to thank all the participants, fellow bloggers and readers for your exhilarating enthusiasm, participation and interest. I am humbled to receive such a vivid variety of recipes for this event. Each one of these entries is excellent and I enjoyed them all and am sure you’d do too.

Following are the entries that I received for the JFI ~ Mango event.

Recipes with Green, Unripe Mango

Ambe Dal with Green Unripe Mango
Ambe Dal
By Nupur of One Hot Stove
Grated Mango, Chana Dal, Coconut, Cilantro and Tadka
Mango-Spinach Dal
Mango-Spinach Dal
By Mythili of Vindu
Mango, Spinach, Toor dal, Chilli Powder and Tadka

Mango Pickle
Mamidikaaya Chutney
By Lakshmi of Flavors of Indian Rasoi
Unripe Mango, Ginger, Chilli Powder

Mango Thokku Pickle
Mango Tokku
By Menu Today
Grated Mango, Gingelly Oil, Jaggery
Raw Mango Raita
Raw Mango Raita
By Shilpi of Memoirs From My Kitchen
Unripe Mango, Yogurt and Tadka
Tender Mango Pickle
Vadu Maanga Pickle
By Srikala of Mango Mirattals
Whole Tender Mangoes, Mustard and Red Chillies

Mango dal with Urad Dal
By Ashwini of Food For Thought
Unripe Mangoes, Black Gram, Fenugreek

Grated Mango Pickle
Mango Thokku (Grated Mango Pickle)
By Karthi Kannan of Kitchenmate
Grated Mango, Gingely Oil, Chilli Powder

Mango Rasam
Mamidikaya Pachi Pulusu
By Love2Cook of Cooking Medley
Unripe Mango, Onion and cilantro
Methamba(Mango-Fenugreek Relish)
Methamba – Sweet & Savoury Mango Relish
By Vaishali of Happy Burp
Mango Cubes, Jaggery, Chilli Powder

Mamidikaya Putnalu Pachadi
Mamidikaya Putnalu Pachadi
By Santhi of Me and My Kitchen
Mango, Dalia, Red Chillies and Jaggery

Mango Chutney
Aamer Chatni (Green Mango Chutney)
By Sury of Lima Beans and Delhi Chaat
Mango, Sugar, Ginger and Panch Phoron
Mango Pickle
Vendhaya Manga
By Menu Today
Unripe Mango Pieces, Red Chilli Powder, Hing
Unripe Mango Pieces in Jaggery Syrup
Green Mango in Jaggery Syrup
By Anthony of Anthony’s Kitchen
Green Mango Pieces, Jaggery
Mango Methi Pickle
Raw Mango – Methi Chutney
By Padma of Vantalu
Unripe Mango, Methi seeds, red chilli powder
Avakaya (Mango Pickle - Andhra Style)
Mango Pickle (Aavakaaya)
By Tanuja of Kodalis Kitchen
Unripe Mango, Fenugreek, Mustard and Red chilli powder

Mango Curry
Mango Curry
By Bilbo of Smorgasbord
Unripe Mango, Green Chillies and Tadka

Cut Mango Pickle
Cut Mango Pickle
By Smitha of Andhra Food Network
Unripe Mango, Tamarind and Tadka

Recipes with Ripe Mango

Mango Sago
Mango Sago
By Rokh of Tham Jiak
Mango, Sago Pearls and Milk

Mango Tart
Mango, Coconut and Ricotta Tartlets
By Haalo of Cook (Almost) Anything Atleast Once
Mango cubes and Puff Pastry

Mango Gazpacho
Mango Gazpacho
By Mika of The Green Jackfruit
Mango, Orange Juice, Evoo and Peppers

Mango-Pineapple Salsa
Mango-Pineapple Salsa
by Barbara of Tigers and Strawberries
Mango, Pineapple, Shallot and Bell Pepper

Mango Cake
Mango Cake
By Revathi of En Ulagam
Mango, All Purpose Flour, Egg Whites and Raisins

Mini Mango Cheesecake
Mini Mango Cheesecake
By Saffron of Saffron Hut
Mango, Cheesecake Mix, Walnuts and Milk

Maampazha Pulisseri
Maampazha Pulisseri
By RP of My Workshop
Mango, Yogurt, Coconut and Tadka
Mango-Ginger Chutney
Mango-Ginger Chutney
Rosie –What’s The Recipe Today Jim?
Mango, Onion, Ginger and Garlic

Mango Mousse or Mousse Di Mango
Simple Mango Mousse
By Ilva of Lucullian Delights
Mango, Fresh Cream and Gelatin
Jonny Cake with Mango-Rhubarb Sauce
Johnny Cake with Mango-Rhubarb Sauce
By Linda of Out Of The Garden
Mango, Rhubarb Stalks and Cornmeal

Mango Chaat
Mango Chaat
By Gini of Salt and Pepper
Mango, Grapes, Peanuts and Chaat Masala

Sticky Rice without Mangoes
Mamuang Kao
By Susan of Porcini Chronicles
Mango, Thai rice, Coconut milk, Sugar

Mambazha Kutan with Soy
By Vidya of Today’s Menu
Mango, Coconut, Soy, Buttermilk and Spices
Mango, Corn, Jicama Salad
Mango, Corn, Jicama Salad
By Gabriella of Reluctant Housewife
Mango, Corn, Jicama and Vinaigrette

Mango Pancakes
Mango Pancakes
By Nandita of Saffron Trail
Fresh Grated Mango, All purpose flour, ginger, all spice and buttermilk
Mango-Millet Cupcakes
Mango Cupcakes
By Marie-Laure of Ô Délices
Mango, Millet, Milk and Coconut

Mango Tofu Curry
Mango Tofu Curry
By Mandira of Ahaar
Ripe Mango, Tofu and Veggies

Recipes with Mango Puree/Pulp

Rice Pudding with Mango
Rice Pudding with Mango
By Santhi of Me and My Kitchen
Mango, Basmati Rice, Milk and Cardamom

Mango Creme Brulee
Mango Creme Brulee
By Yum of Record of What I’m Eating
Mango, Heavy Cream, Egg Yolks and Chilli Powder

Mango Mousse
Mango Mousse
By Archana of Spicyana
Mangoes, condensed milk, Eggs and Whipped Cream
Spiral Mango Pastries
Spiral Mango Pastries
By Gattina of Gattina
Mango Puree, Macadamia Nut and Ricotta Cheese

Mango & Glutinious Rice Kuih
Mango & Glutinious Rice Kuih
By Puspha of Pusiva’s Culinary Studio
Mango, Glutinious Rice, Coconut Milk

Mango Payasam
Mango Payasam
By Ramya of Cooking Within My Grasp
Mango, Milk, Sugar

Mango Lassi
Aam Ki Lassi (Mango Lassi)
By Priya of Sugar and Spice
Mango, Yogurt, Sugar and Orange Juice

Mango Creme Brulee
Mango Crème Brulee
By RP of My Workshop
Mango Puree, Egg Yolks, Heavy Cream

Mango Pie
Mango Pie
By Vee of Past, Present and Me
Mangoes, Creamcheese, Gelatin

Mango - Cracked  Wheat Cake
Mango – Cracked Wheat Cake
By Arjuna of Krishna&Arjuna’s World
Mango Pulp, Cracked Wheat, Butter
Mango Pudding with Coconut Sago
Mango Pudding with Coconut Sago
By Sam of Sweet Pleasure
Mango Puree, Milk, Heavy Cream, Gelatin, Coconut Milk, Tapioca Pearls
Mango Pudding
Mango Pudding
By Nandita of Saffron Trail
Mango Puree, Evaporated Milk, Sugar and Gelatin
Kesar Mango Cheesecake
Kesar Mango Cheesecake
By Rainee of la_pgal
Mango Pulp, Tofu, Green Tea
Fresh Mango and Cherry Topping
Sweet Mango Bobbatlu
Sweet Mango Bobbatlu
By Vineela of Vineela’s Cuisine
Mango Pulp, Jaggery, All Purpose Flour and Ghee

Mango Payasam
Mango Payasam
By Sailaja of Sailu’s Food
Mango, Milk, Rice and Cardamom

Mango Shrikhand (Aamrakhand)
Mango Shrikhand (Aamras)
By Manasa of Sanjose, CA
Mango Pulp, Yogurt, Sourcream and Sugar

Recipes with Dried Mango

Mango -Almond Oatmeal Cookies
Mango-Almond Oatmeal Cookies
By Baking Fairy
Dried Mango, Oatmeal, Almond

Some of My Recipes with Mango

Mango Pulihora (Mango Rice)
Mango Pulihora (Mango Rice)
By Indira of Mahanandi
Grated Unripe Mango, Rice and Seasoning

Mango Dal
Mango Dal
By Indira of Mahanandi
Unripe Mango, Toordal, Chilli Powder and Tadka

Mango Halwa
Mango Halwa
By Indira of Mahanandi
Mango Cubes, Semolina, Sugar and Cardamom

Fruit Tart with Mangoes
Fruit Tart with Mangoes
By Indira of Mahanandi
Fresh Mangoes, Strawberries, Cherries, Tartshell and Walnuts

Yogurt Rice with Mangoes
Yogurt Rice with Mangoes
By Indira of Mahanandi
Mango cubes, Rice, Milk and Yogurt Culture

Mango Jam
Homemade Mango Jam
by Indira of Mahanandi
Mango, Sugar and Lemon Juice

Mango Memoirs – Short Essays

‘‘Every summer in Madras was filled with the sumptuous, succulent, luscious king of fruits, the intricate and sweet mango,’’ Maitri remembers. ‘‘How I love thee… How many white T-shirts I have stained with your inimitable juice,’’ she asks in mock humour.”
Mango Fool by Tilotamma of “Apropos of Nothing“.

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‘‘On the courtyard of my mother’s house in a quiet sunny seaside town of Cherthala (Kerala), stood a large, shady mango tree, on which, as kids, we used to have swings for Onam, and other celebrations. Come April- May, that blessed tree is all drooping down with a heavy load of mangoes, with the finest form and color.”
In a Mango Mood by Archana of Spicyana

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‘‘When I was a kid, we had 4 different kinds of mango trees in our compound. We never had to buy a mango. Baby mangoes, sour mangoes, unripe, ripe, sweet mangoes were all lavishly available during the season. We, the kids, loved to eat baby mangoes with salt. I remember taking baby mangoes in my schoolbag to distribute among my friends.”
Mango Adventures by RP of My Workshop

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‘‘The story goes like this … Sage Naradha once brought a Mango Fruit as an offering to Lord Shiva and there was a fight between Lord Ganesha and Lord Muruga as to who would get the fruit. Lord Shiva told them they have to go around the world thrice and whoever comes first would get the mango . Lord Muruga at one flew in his peacock around the world. Lord Ganesha cleverly went around his parents thrice indicating that they were his universe. So he won the Mango Fruit.”
Food of Gods by Priya of Sugar and Spice

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‘‘We will replace our full-fat buffalo milk, that we grew up on, with 2%. We will melt unsalted butter and pretend that it is asli desi ghee. Heck, we will even pretend that tofu is a vegetable. Eventually, we will get used to all of that and stop craving for the original. One thing we will never be able to replace or stop missing is the indian mango.”
For Jihva by Vee of Past, Present and Me

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‘‘I remember how those mangoes tasted: rich and ripe, filled with honied juice and a heady flavor that was unlike any other fruit in the world. Grandpa would liken them to bananas mixed with peaches and cantelope melons, but I never thought he was right. There was nothing that tasted like them, nothing. They were sweet, like the scent of honeysuckle in high summer, and they were smoother and butterier than a peach. They were so good, I always thought that people who said that the fruit Eve tempted Adam with was an apple were dead wrong. “
It Had to Have Been a Mango – By Barbara of Tigers and Strawberries.

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Thank you for participating and see you all again on June 1st at Baking Fairy’s “JFI-Strawberries” event.

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So, what are your favorites? If you try any recipes from this JFI-Mango roundup, let me know how you like them. Thanks.

Posted by Indira©Copyrighted in Jihva For Ingredients,Mamidikaya (Green Mango),Mango (Tuesday May 2, 2006 at 8:39 am- permalink)
Comments (48)

The New Home of Mahanandi:

Yogurt Rice With Mango ~ For Jihva

Yogurt Rice with Mangoes

Yogurt rice with mango is a nostalgic meal for me. Usually, after dinner, the leftover rice is mixed with warm milk, a spoon of yogurt culture is added, mixed and kept covered overnight in a tiffin box. By next morning, milk would turn into yogurt and is already mixed with rice – school lunch box would be ready. My mother used to prepare yogurt rice in this way and would also add small cubes of mango for mid-day meal, during our hot summer school days.

The quote, ‘Looks can be deceiving’ applies to this one. Even though, the whole thing looks homely and common, the taste is simply unique and very satisfying. Rice soaks up milk and when milk turns into yogurt, the rice also changes. It looses its biting kind of inner resistance, turns into soft, supple kind of grain. Addition of fruit, like mango, as a topping makes it even better. The meal is not only nutritional, also follows the ayurvedic principle of balancing the food ingredients, hot ones with cold one. Mango is famous for its heat generation where as yogurt is known for its cooling properties on human body. Combination of them together, makes this, a well-balanced, simple meal/dessert kind of food.

Adding yogurt culture to warm rice-milk mixture
Adding yogurt culture to warm rice-milk mixture

1 cup of cooked rice
2 cups of warm milk
¼ teaspoon of salt or to taste
Fruit Topping
I ripe mango – peeled and cut into small cubes

Mix the rice with milk. Add a tablespoon of yogurt culture and mix lightly; cover the vessel with lid and keep it in a warm area overnight. By next morning, the milk will be turned into yogurt. Stir in salt to taste. Sprinkle the mango cubes on top. With each spoon, take a small portion of yogurt rice and one cube of mango. Enjoy the sweet mango with creamy rich yogurt rice.

This is my contribution to the event “Jihvā For Mangoes”. I am very excited to host this event and thank you all for your enthusiastic participation with wonderful mango recipes. I am planning to do a recap of all the entries that I received, by tomorrow.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Jihva For Ingredients,Mango,Milk,Sona Masuri Rice,Yogurt (Monday May 1, 2006 at 5:36 am- permalink)
Comments (29)

The New Home of Mahanandi:

All Things Mango

Mango Sauce, mango Juice, Ripe Mango Slice, Green Mango Slice, Dried Mango Pulp Cubes, Amchur Powder ~ All Things Mango

For this weeks’s Indian Kitchen:
Mango Juice
Mango Pulp
Slice of Fresh Ripe Mango
Slice of Unripe Green Mango
Dried Mango Pulp Cubes
Amchur Powder (Dried, Unripe Mango Powder)

Looking forward to receiving your entries via email, for tomorrow’s JFI ~ Mango event.

Posted by Indira©Copyrighted in Indian Ingredients,Mamidikaya (Green Mango),Mango (Sunday April 30, 2006 at 12:54 pm- permalink)
Comments (5)

The New Home of Mahanandi:

Dried Mango Pulp (Maamidi Tandra)

Dried Mango Pulp
Marvels of Mouth-Filling Pleasure ~ Maamidi Tandra or Dried Mango Pulp Bar

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Indian Ingredients,Indian Kitchen,Mango (Saturday April 29, 2006 at 9:22 am- permalink)
Comments (18)

The New Home of Mahanandi:

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