Mango Pulp: Tropical Paradise in a Bite

by Shimla Hills coconut water concentrate

Mango pulp is a versatile ingredient that adds a tropical flair to any dish. From fruity cakes to indulgent phirnis and refreshing lassis, it'll add delightful flavour. So if you're looking for something bursting with fresh mango flavour, there's a recipe here for you!

1) Mango Cake

Are you looking for a mango cake recipe that tastes divine? Then, this eggless mango cake is for you! The ingredients needed are flour, cornstarch, salt, baking powder, baking soda, vinegar or sour lemon juice, cooking oil, granulated sugar, mango puree, and milk. For the eggless mango pudding, you will need mango pulp, lemon juice, sugar, cornstarch, vanilla extract and cardamom.

Start by preheating the oven to 350 deg F/ 180 deg C. Brush two cake pans with oil. Next, sprinkle some flour to coat the pan. Finally, cut and line the pans with parchment round at the bottom. In a bowl, transfer all the dry ingredients. In another bowl, place all liquid ingredients and sugar. Mix until the sugar granules melt. Next, mix all the liquid and ingredients and mix well. Bake for 30 minutes. Once done, set the cake to cool for 10 minutes. Run a butter knife around the cake's circumference. Finally, invert the cakes and set them off to cool.

As for the mango pudding, whisk the ingredients for the pudding into a smooth paste while baking the cake. Add sugar as per your taste. In a nonstick pan, cook the mixture on low heat. Once the pudding warms up, scrap the sides and bottom to avoid sticking. The mixture will start to thicken once the pudding is ready.

Totapuri Mango Pulp

2) Mango Lassi

For making the mango lassi, you will need mango pulp, plain yoghurt, milk, sugar, cardamom powder, and saffron.

Add the mango pulp, yoghurt, milk, sugar, and cardamom into a blender. Blend until smooth. Adjust the consistency according to your taste. Transfer the mango lassi into serving glasses. Garnish with saffron or pistachios if required.

3) Mango Phirni

The ingredients needed to make mango phirni are semolina, whole milk, condensed milk, mango pulp, saffron strands, and nuts. For making the phirni you will need a heavy bottom pot. Add the semolina to the pot and roast on low heat for 7-10 minutes. Once toasted, transfer the roasted semolina to a plate. Add milk to the pot and boil it to low heat for about 10 minutes. Next, add the semolina to the milk and whisk well. Cook for about 8 minutes until the semolina thickens. Next, add the condensed milk and cook for another 5 minutes.

Finally, take it off the stove, set it aside to cool for 2 minutes and mix in the mango pulp and saffron. Add everything together until the phirni turns yellow. Transfer it to a bowl and cover it with a cling film. Set to cool at room temperature.

All