Mangoes are the most awaited fruit, each and every person out there are waiting to bless their taste buds with those delicious mangoes. But in order to bless your taste buds you need to have right set of mangoes but don’t worry we got you. At Bharatrath you can buy the right set of mangoes without any hassle. All the parameters like quality, taste etc. are looked upon by us so that you can relax and have those delicious mangoes.
Mangoes at Bharatrath are directly sourced from farms. As we believe in transparency we would like to let you know that our mangoes as of now are sourced from Ratnagiri, Shirgaon & Shirasgaon Village and from Sindhudurg, Devgad Village. As they are one of the best place in India to get mangoes from.
As people are generally seen consuming mangoes directly (I know it’s just irresistible…) or making a shake out of it but you know what we can do a lot more than that. We have got you some of the best recipes from Chef Sanjeev Kapoor which you should really try (Coz I am going too…).
Prep Time: 8-10 hour, Cook Time: 41-50 minutes, Serve: 4, Level of Cooking: Easy, Taste: Sweet
Ingredients for Mango Kulfi Recipe
- Ripe mango puree 1 cup
- Milk 1 litre
- Condensed milk 1/2 cup
- Sugar 1/4 cup
- Green cardamom powder 1/4 teaspoon
- Pistachios blanched, peeled and crushed 1/2 cup
Step 1: Heat milk in a deep non-stick pan on medium heat, stirring frequently, till it boils. Reduce heat and cook, stirring frequently, till it reduces.
Step 2: Add condensed milk and sugar, mix and cook for 1-2 minutes. Add green cardamom powder, mix and cook till the mixture thickens. Take the pan off the heat and let it cool down to room temperature.
Step 3: Transfer the thickened milk into a bowl, add mango puree and blend, with an electric hand blender, into smooth mixture.
Step 4: Pour the mixture into kulfi moulds till ¾ full, insert ice cream stick in the centre of each mould and freeze for 6-8 hours.
Step 5: Spread pistachios on a plate.
Step 6: Demould the kulfis, coat the top half of each kulfi with pistachios and serve immediately.
Crusty Mango Pie
Prep Time: 1-1.30 hour, Cook Time: 31-40 minutes, Serve: 4, Level of Cooking: Moderate, Taste: Sweet
Ingredients for Crusty Mango Pie
- Cornflakes 1 cup
- Desiccated coconut 1/2 cup
- Castor sugar (caster sugar) 3 tablespoons
- Butter melted 6 tablespoons
- Egg yolks 4
- Condensed milk 200 grams
- Vanilla essence 1 teaspoon
- Ripe mangoes puree 1 cup
- Red chilli powder 1/2 teaspoon
- Salt a pinch
- Lemon juice 1 tablespoon
- Meringue for topping
Step 1: Preheat the oven to 180˚C.
Step 2: Put cornflakes in a chopper, add coconut and castor sugar and process to a fine powder. Add melted butter and process further till well combined.
Step 3: Transfer the mixture into a loose bottom pie dish and press it firmly into the base and up the sides. Keep the dish in the preheated oven and bake for 10-15 minutes or till light golden brown. Take it out of the oven and set aside to cool down to room temperature.
Step 4: Put egg yolks into a large bowl and beat with an electric hand blender till light and pale in colour. Add condensed milk and vanilla essence and beat till well combined.
Step 5: Add fresh ripe mango puree and beat again. Add Red Chilli Powder, a pinch of salt and lemon juice and whisk well.
Step 6: Pour this mixture into the pie shell, place the pie dish in a baking tray and keep it back in the oven and bake for 25 minutes. Take it out of the oven and allow it to cool down to room temperature.
Step 7: De-mold the tart and transfer onto a serving plate. Take the meringue in a piping bag fitted with a star nozzle. Pipe out rosettes on top of the pie and blow torch it till lightly browned. Slice and serve.
Prep Time: 3.30-4 hour, Cook Time: 31-40 minutes, Serve: 4, Level of Cooking: Difficult, Taste: Sweet
Ingredients for Mango Rasmalai
- Cow's milk 1 litre
- Mango pulp 1 cup
- Vinegar 2 tablespoons
- Sugar 2 cups
- Refined flour (Maida) 1 teaspoon
- Reduced milk 2 cups
- Green cardamom powder 1/2 teaspoon
- Saffron (Kesar) a pinch
- Ice cubes as required
- Pistachios blanched, peeled and slivered to sprinkle
- Mango cut into small cubes 1
Step 1: Heat milk in a deep non-stick pan, stir occasionally and let it come to a boil. Switch off the heat.
Step 2: Mix vinegar and 1 cup water in a bowl.
Step 3: Add ½ cup water to the milk mixture and stir well. Add the vinegar mixture to the milk, little by little, stirring continuously till the milk curdles.
Step 4: Strain the curdled mixture through a muslin cloth and reserve the whey in a pan. Tie the muslin to make a potli and squeeze out excess water. Dip the potli in icy water till it cool down completely, squeeze excess water and take the chenna out of the muslin potli and place on the worktop.
Step 5: Knead the chenna till smooth, shape it into in a cylinder and divide into small equal portions.
Step 6: Shape each piece into a ball, flatten it slightly and dip it into the whey.
Step 7: Heat sugar and 4 cups of water in another deep non-stick pan and stir till the sugar dissolve completely.
Step 8: Take refined flour in a bowl and add 3 tbsps whey, mix well and add to the sugar mixture. Cover and let the mixture come to a boil.
Step 9: Drop in the chenna patties into the sugar syrup, cover and cook for 2 minutes, drizzle a little whey, cover and cook for 2 minutes. Repeat this process for 10-12 minutes or till the chenna patties spring back when pressed. Drain and let the patties cool down to room temperature. Reserve the sugar syrup.
Step 10: Put reduced milk into a blender jar, add ¼ cup sugar syrup, mango puree, green cardamom powder, a large pinch of saffron and a few ice cubes and blend into a smooth mixture.
Step 11: Squeeze out the excess sugar syrup from the chenna patties and arrange them in a bowl and pour the mango mixture over them.
Step 12: Sprinkle green cardamom powder, pistachio sliversand saffron strands. Refrigerate 2-3 hours.
Step 13: To serve, place two rasmalai in each serving bowl with some of the mango milk, garnish with a few ripe mango pieces and sprinkle pistachio slivers.