Mango Yoghurt Popsicle recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Mango Yoghurt Popsicle

This Mango Yoghurt Popsicle is such an easy and tasty recipe and my whole family members loved it a lot.

The taste is a combination of both sweet and light tangy taste of the yoghurt. Also for this recipe greek yoghurt gives the best result. But we can use the home made curd too.

Also here though can use sugar or honey or even the palm sugar as per the sweetness of the mangoes. I have used honey for mangoes and sugar for the yoghurt.

You can also add some mango essence if you like. But I have not added any essence here.

This Mango Yoghurt Popsicle gives a rich taste as well as looks very colourful, so that kids can easily get attracted.

Since we do it at home, this is really a healthy recipe than buying the popsicle from outside. If you like you can add a pinch of salt to this.

If you love popsicle recipes, then do check my other popsicle recipes, like

• rose milk popsicle
• milk popsicle (paal ice)
• bread kulfi
• sweet corn popsicle
• mango jelly popsicle

You can check my full collection of ice creams below

• collection of ice creams
• collections of summer drinks

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the popsicle

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Mango Yoghurt Popsicle

Mango Yoghurt popsicle is such a tasty popsicle recipe which has a very unique taste with sweet taste of mangoes and little tangy taste of thick yoghurt.

Course Dessert

Cuisine International

Keyword mango popsicle, mango yoghurt popsicle

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 200kcal

Author Akila

Equipment

• popsicle moulds

Ingredients

• Mango – 2
• Honey – as per sweetness of the mangoes
• Yoghurt – 8 tbsp
• Sugar – 4
• Salt – 2 pinch

Instructions

Prepare the mango pulp

• Take two ripe mangoes. Cut them into half.
• Make slit as shown below and using a spoon take out the mango cubes slowly.
• Transfer them to the food processor or mixie jar.
• Add honey or sugar as per the sweetness of the mangoes.
• Grind to smooth paste. Add little eater if you need.
• Add a pinch of salt to this and mix nicely. Adding salt is optional and I have added as I like its taste. Now keep the mango pulp aside amd lets start preparing the yoghurt paste.

Prepare the yoghurt paste

• Take around 6 to 8 tbsp of greek yoghurt or thick home made curd. The yoghurt should be thick as it tends to become more watery when sugar is added.
• To this add sugar and a pinch of salt. You can adjust the sugar as per your taste buds and adding salt is optional.
• Now beat the yoghurt nicely without any lumps and that sugar dissolves completely.
• The consistency of the yoghurt paste should neither be too thick or too thin.

Fill the popsicle

• Now keep everything ready and fill half the popsicle mould with mango pulp.
• Fill the remaining half with yoghurt mixture.
• I have filled half mango pulp and other half yoghurt mixture. You can do your own creations like doing swirls or filling them in alternate portions.
• Fill all the moulds and close the lid or insert popsicle sticks. Freeze them for about 8 hours or overnight.
• After 8 hrs, take the moulds and show them under running water for few seconds.
• Slowly remove the popsicles.
• Tasty and healthy Mango yoghurt popsicles are ready to be served.

Video

Notes

Check the below notes 

Ingredients

Mango – 2
Honey – as per sweetness of the mangoes
Yoghurt – 8 tbsp
Sugar – 4
Salt – 2 pinch

Step by step instructions for Mango Yoghurt Popsicle Recipe

Lets see the step by step instructions for making the Mango Yoghurt Popsicle.

Prepare the mango pulp

Take two ripe mangoes. Cut them into half.

Make slit as shown below and using a spoon take out the mango cubes slowly.

Transfer them to the food processor or mixie jar.

Add honey or sugar as per the sweetness of the mangoes.

Grind to smooth paste. Add little eater if you need.

Add a pinch of salt to this and mix nicely. Adding salt is optional and I have added as I like its taste. Now keep the mango pulp aside amd lets start preparing the yoghurt paste.

Prepare the yoghurt paste

Take around 6 to 8 tbsp of greek yoghurt or thick home made curd. The yoghurt should be thick as it tends to become more watery when sugar is added.

To this add sugar and a pinch of salt. You can adjust the sugar as per your taste buds and adding salt is optional.

Now beat the yoghurt nicely without any lumps and that sugar dissolves completely.

The consistency of the yoghurt paste should neither be too thick or too thin.

Fill the popsicle

Now keep everything ready and fill half the popsicle mould with mango pulp.

Fill the remaining half with yoghurt mixture.

I have filled half mango pulp and other half yoghurt mixture. You can do your own creations like doing swirls or filling them in alternate portions.

Fill all the moulds and close the lid or insert popsicle sticks. Freeze them for about 8 hours or overnight.

After 8 hrs, take the moulds and show them under running water for few seconds.

Slowly remove the popsicles.

Tasty and healthy Mango yoghurt popsicles are ready to be served.

Notes

• Adding salt is purely optional. But I feel it enhances the taste.
• If you like, you can add some mango essence.
• You can add either sugar or honey or palm sugar etc and adjust the sweetness as per the sweetness of the mangoes.

The post Mango Yoghurt Popsicle | Popsicle Recipes appeared first on Learning-to-cook.

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

It can either be eaten cold or hot. In both ways it tastes good. But I always prefer to eat hot just taken out from stove. Care should be taken while cooking rava Because they should be more than half cooked before adding the rava so that rava gets cooked properly and if you add the mango pulp early you will not get the correct texture of mango halwa.

If you like sweets and kesari, then do check out my other recipes in this blog like

• Semiya kesari
• Rava kesari
• Rava Gulab Jamun
• Tomato sweet pachadi
• Mango halwa
• Bread Gulab Jamun
• Mango kalakhand

If you like you can check more Mango Recipes here and more Easy Indian Sweet Recipes.

Video Recipe for Mango Kesari | Mango Sheets | Mampazha Kesari Recipe

Printable recipe of mango kesari | mango Sheera | Mampazha kesari Recipe

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Mango Kesari | Mango Sheera | Mampazha Kesari Recip

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

Course Dessert

Cuisine Indian

Keyword mampazha kesari, mango kesari, mango sheera

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Ripe Mango pulp - 1.5 cups
• Rava / Sooji - 1 cup
• Water - 3 cup
• Ghee - 5 tbsp
• Raisins - 12 to 15
• Salt - 1/8th tsp
• Cashews - 10 to 12
• Sugar - 3/4 to 1 cup
• Cardamom - a pinch
• Saffron - little for garnishing

Instructions

• In the heavy bottom pan and 2 tablespoon of ghee.
• Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.
• In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.
• Now add 3 cups of water to the vessel and little salt and allow it to boil.
• When the water is boiling add the rava little by little and cook until it is more than half cooked.
• Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.
• Now add the sugar and mix well. Cook until the sugar gets dissolved fully.
• Add the remaining ghee.
• Add the cardomam powder and mix well.
• Add the fried cashews and raisins.
• Garnish with some saffron and serve it.
• Serve the Mango Rava Kesari hot or cold.

Notes

Check the below notes

Step by step instructions of mango kesari | Mango Sheera | Mampazha kesari Recipe

Ingredients

• Ripe Mango pulp – 1.5 cups
• Rava / Sooji – 1 cup
• Water – 3 cup
• Ghee – 5 tbsp
• Raisins – 12 to 15
• Salt – 1/8th tsp
• Cashews – 10 to 12
• Sugar – 3/4 to 1 cup
• Cardamom – a pinch
• Saffron – little for garnishing

Method for preparing mango kesari |mango Sheera | Mampazha Kesari recipe

1. In the heavy bottom pan and 2 tablespoon of ghee.

2. Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.

3. In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.

4. Now add 3 cups of water to the vessel and little salt and allow it to boil.

5. When the water is boiling add the rava little by little and cook until it is more than half cooked.

6. Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.

7. Now add the sugar and mix well. Cook until the sugar gets dissolved fully.

8. Add the remaining ghee.

9. Add the cardomam powder and mix well.

10. Add the fried cashews and raisins.

11. Garnish with some saffron and serve it.

12. Serve the Mango Rava Kesari hot or cold.

Notes

1. Remember always add the mango pulp after the rava is mostly cooked.
2. You can increase or decrease the sugar as per taste.
3. This recipe needs water nearly 4.5 cups to 5 cups of water. so I have taken 3 cups of water and 1 and 1/2 cups of mango pulp. If you want to add more mango pulp you can add it.
4. You can also add mango Essence if you want.
5. If you want you can soak little saffron in milk and add to get nice color.

The post Mango Kesari | Mango Sheera | Mampazha Kesari Recipe appeared first on Learning-to-cook.

Today let’s learn the mango halwa by using corn flour with the video and step-by-step instructions. I already have a mango halwa in this blog which is prepared traditionally in Tamil Nadu. But this is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

This mango halwa can be easily stored outside for two days and when kept in refrigerator it can be stored for more than a week. But it always tastes great when finished at the earliest. Also it can be taken either hot or cold. And either way it tastes great.

If you like recipes using mango you can check some of my mango recipes like mango lemonade, traditional mango halwa, mango jam, mango rasam, mango ice cream, mango lassi, mango kesari, mango kalakand, mango muffins, mango oats smoothie, mango raitha, mango kheer.

If you like halwa recipes you can check out some of the video recipes in this blog Apple Halwa, badam halwa, milk halwa, Chana Dal halwa, white pumpkin halwa, carrot halwa and beetroot halwa.

Video recipe of mango halwa using corn flour

Printable recipe of mango halwa using corn flour

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Mango halwa using corn flour recipe

mango halwa is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akila

Ingredients

• Mango pulp - 2 cups
• Corn flour - 3 tablespoon
• Water - little to mix the corn flour
• sugar - 1 Cup
• Nuts - 1/2 cup cashews, almonds, hazelnuts
• Cardamom powder - little optional
• Ghee - 5 tablespoon

Instructions

• In the heavy bag and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.
• In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.
• Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.
• Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.
• This is the time you should add the cardamom powder and the nuts. ( Here I didn't add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.
• If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.
• Just level up your halwa and allow to cool down for two to three hours or cool it down completely. Once it is completely cool down you can make slices of your halwa and serve it.
• Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

Step by step instructions of mango halwa using corn flour recipe

Ingredients

• Mango pulp – 2 cups
• Corn flour – 3 tablespoon
• Water – little ( to mix the corn flour )
• sugar – 1 Cup
• Nuts – 1/2 cup (cashews, almonds, hazelnuts)
• Cardamom powder – little (optional)
• Ghee – 5 tablespoon

Method for preparing mango halwa using corn flour

1. In the heavy bottom vessel and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.

2. In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.

3. Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.

4. Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.

5. This is the time you should add the cardamom powder and the nuts. ( Here I didn’t add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.

6. If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.

7. Just level up your halwa and allow to cool down for two to three hours or cool it down completely.

8. Once it is completely cool down you can make slices of your halwa and serve it.

9. Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Serve the Yummy Mango Halwa using corn flour.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

The post Mango halwa using corn flour | Halwa Recipes appeared first on Learning-to-cook.

Mango Kalakhand recipe with easy step by step instructions for your easy understanding.

 

Kalakhand that too Mango Kalakhand, the name itself makes me drooling as I am big fan of Kalakhand recipe. I already have regular version of Kalakhand recipe and as I had remaining mangoes after preparing the mango raita, I decided to prepare Mango Kalakand. Also I am happy to share that this is my 500th post. I didn’t prepare particularly for this. Just it came as a coincidence.

Here are some other sweet recipes for you to check

Chocolate Burfi

Badam Halwa

Mango Halwa

Kalakhand 

Paneer Jalebi

 

 

Mango Kalakhand

Preparation time: 5 min | Cook Time: 40 min | Serves: 9

Recipe Category: Dessert | Recipe Cuisine: North Indian

Ingredients 
Mango Puree – 3/4 cup
Paneer / Cottage cheese – 3/4 cup
Koya – 1 cup
Sugar – 1 cup (adjust the sugar according to the sweetness of the mango)
Cardamom powder – 1/4 tsp
Ghee – 2 tsp + 1 tsp
Nuts of your choice – as your wish (like Cashews, pistachios, almonds, melon seeds)
Saffron for garnishing

 

Method for preparing Mango Kalakhand Recipe

 

1. Keep all your ingredients ready. In a pan add the sugar and the mango puree.

2. When the sugar got dissolved well, check on the single string consistency. Add the crushed koya.

3. Koya also gets dissolved. Keep on stirring. When the koya slightly thickens, add the crumbled paneer.

4. The mixture starts to thicken to half the quantity. Add 2 tsp ghee at this stage and keep stirring. Add the cardamom powder.

5. Add the crushed nuts and keep stirring. It might take another 8 to 10 minutes in medium flame or check if the kalakhand is not sticking on the sides and ghee separates.

6. Keep mixing for another 5 minutes in slow flame. Meanwhile, take another vessel and spread 1 tsp of ghee and keep it ready. Now switch off the stove and transfer it to the ghee sprayed vessel.

7. Flatten it slightly and garnish with some more nuts and saffron.

8. Again flatten by pressing it using a butter paper for even surface. Let it rest for 1 hr. Remove the butter paper and cut into squares.

9. Serve the yummy Mango Kalakhand.

Tasty Mango Kalakhand is ready.

 

Printable recipe of Mango Kalakhand Recipe

 

Notes:
1. My mangoes are not that much sweet so added more sugar. So check the sweetness of the mangoes and add sugar accordingly. If you have added more also, you can adjust by increasing the paneer or koya.
2. In 3rd and 4th step, while the mixture is boiling, it may get splashed on you. So be careful while stirring.
3. You need to keep on stirring to avoid the mixture get burnt.
4. I added only almonds. You can add any nuts of your choice.
5. If mango puree is not enough to dissolve the sugar, you can add little water.

 

The post Mango Kalakhand Recipe appeared first on Learning-to-cook.

 

Mango being in the season, while searching for mango recipes, I got struck with this Mango Raita here and immediately tried this out last

Saturday. I kept it on the dining table, but I could not able to wait till my lunch and started eating them now n then whenever I crossed the dining table. .. My kids were teasing me, I will finish the whole mango raita before lunch.. .. Though my mangoes were not that much sweet, still I liked the taste with the combination of chilli powder and chat masala.. It’s too tempting even now. Will definitely try this mango raita one more time with the sweeter mango…

You can view some more mango recipes below
Mango Lassi
Mango and Oats Smoothie
Mango Lemonade
Mango Muffins
Mango Kheer
Mango Jam
Mango Halwa
Mango Icecream

 

 

Mango Raita Recipe

Preparation time: 8 min | Cook Time: 0 min | Serves: 3

Recipe Category: Side dish | Recipe Cuisine: Indian

Ingredients 
Mango – 1
Yogurt / Curd – 1 cup
Roasted cumin powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Black salt – 2 to 3 pinch
Salt – as per taste
Chat masala – 2 pinch
Mint or coriander leaves – for garnishing

Method 
1. Beat the fresh curd nicely to a thick and smooth consistency.

2. Add the cumin powder, black salt, sugar, chilli powder. Mix them thoroughly. Add the mangoes.

 

3. Sprinkle some more chat masala and chilli powder and garnish with coriander or mint leaves and serve it.

 

Yummy yummy Mango Raita is Ready to be served.

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Mango Raita Recipe

Mango Raita is a famous North Indian Raita Recipe which is prepared mostly during the summer season. 

Course Salad

Cuisine Indian

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 3

Author Akila

Ingredients

• Mango - 1
• Yogurt / Curd - 1 cup
• Roasted cumin powder - 1/2 tsp
• Red chilli powder - 1/4 tsp
• Black salt - 2 to 3 pinch
• Salt - as per taste
• Chat masala - 2 pinch
• Mint or coriander leaves - for garnishing

Instructions

• Beat the fresh curd nicely to a thick and smooth consistency.
• Add the cumin powder, black salt, sugar, chilli powder. Mix them thoroughly. Add the mangoes.
• Sprinkle some more chat masala and chilli powder and garnish with coriander or mint leaves and serve it.
• Yummy yummy Mango Raita is Ready to be served.

Notes

See below notes 

The post Mango Raita | Aam ka Raita | Mango Recipes appeared first on Learning-to-cook.

Who says no to Mangoes… That too for the ice cream… I just love this Eggless mango ice cream so much. I already have different version of mango icecream which is made using the condensed milk. But this one I tried with the same logic of this rose milk ice cream by adding the whipping cream and it turned out so good. My kid loved the icecream and asked me to add some chocochips and tutti fruitti on top of it. I added honey and had my icecream. It was super dooper hit in my family. So try this at home and enjoy the hot day with this cool cool mango ice cream. 

You can view more mango recipes below…

Mango Lassi
Mango Muffins
Mango Payasam
Mango Lemonade
Mango Oats smoothie
Mango Jam
Mango Halwa

Eggless Mango Ice cream

Preparation time: 20 min | Rest Time: 8 hrs | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: International

Ingredients

Mango – 1

Full cream milk – 1/2 cup

Whipping cream (containing milk fat with 35% fat) – 2 cups ( 400 ml or 2 packs)

Sugar – as per taste

Salt – a pinch

Honey, Tutti fruitti or Choco chips for topping the icecream

Method
1. Take the mango, wash and get its flesh part.

2. Add the sugar, salt, milk and the mangoes in a blender and blend until you get smooth paste.

3. Use the whipping cream shown below which contains 35.1% milk fat. So that you can get the creamy texture for the ice cream. Add in a bowl along with the mango paste.

4. Blend them using electric blender in medium speed for 2 min. Check whether it has become creamy, else blend it some more time, in low speed and check the consistency in 30 sec interval. (See notes). Pour it in the freezer safe bowl and keep in freezer for 2 hrs.

5. After 2 hrs, again crush the ice cream using a fork and make it again in creamy texture. Do this process for 3 to 4 times, at regular intervals. After that Keep in freezer for 6 to 8 hrs.

6. Serve your creamy mango ice cream.

7. Yummy, creamy, eggless mango ice cream is ready and I served with the tutti fruitti and honey.

Easy Eggless Mango Ice cream without the Ice cream maker is ready.

Notes:

1. Always try to use the cream which contains 35% milk fat or more. This gives the creamy texture to the ice cream.

2. Be careful while blending the ice cream, as the whipping cream when over beated, turns to butter. So while blending, check its texture at regular intervals.

3. I used Thai Mangoes. You can try with any type of mangoes except the sour ones. 

Tags: How to make mango ice cream, How to make eggless mango ice cream, How to make eggless mango ice cream without ice cream maker, mango ice cream, ice cream recipes, summer special recipes, mango recipes, eggless mango ice cream

The post Eggless Mango Ice cream without ice cream maker | Mango ice cream | Easy Ice cream Recipes | Summer Special Recipes appeared first on Learning-to-cook.

Mango and Oats Smoothie is a yummy and healthy smoothie, which I tried recently. It is a very filling breakfast smoothie. I had mango pulp which I bought long before and it is going to expire soon. Actually thought of doing Mango Lassi or Mango Lemonade, but want to make it a bit healthy and included oats, dates and milk and that, prepared this healthy Mango and Oats Smoothie. If i have prepared this with fresh mangoes, it would have been much more tastier than this.

You can check some summer special recipes below
Blueberry Milkshake
Strawberry Lassi
Almond Banana Carrot Smoothie
Dates Almond Milk
Apricot Milkshake

Mango and Oats Smoothie for breakfast

Preparation time: 12 min | Cook Time: 0 min | Total time: 12 min | Serves: 3

Recipe Category: Smoothie | Recipe Cuisine: International

Ingredients

Mango pulp – 1 cup

Hot milk – 1 cup

Cold milk – 2 cups

Rolled oats – 1/2 cup

Dates – 5 to 6

Honey – 1/4 cup or as per taste

Ground cinnamon – 1/4 tsp + 2 pinch for garnishing 

Method

3. Transfer the dates, oats to the food processor and add in the mango pulp, honey, cinnamon powder and milk to it and grind it.

4. Garnish with extra ground cinnamon and serve it. 

Tags: Mango Recipes, Oats Recipes, Summer special Recipes, Summer special Drinks, smoothie Recipes, Mango and Oats smoothie, Dates Recipes, how to make Mango and dates smoothie, healthy smoothiewelcome drinks, Summer coolers, Smoothies, Smoothies for breakfast, oats in Smoothies, Easy summer drinks

The post Mango Oats Smoothie | Healthy Smoothie Recipe | Breakfast Smoothie Recipes | Mango Recipes | Oats Recipes | Summer Special Drinks| Smoothie Recipes appeared first on Learning-to-cook.

I prepared this Mango muffins along with the Mango and Oats Smoothie which I posted earlier. There I mentioned I need to finish my mango pulp as it’s expiry date is nearing.. So I tired this Mango Muffins with that pulp and this is the first time I added eggs in baking. It came really soft and tasted great. 

You can also view some tasty muffins below

Blueberry Muffins
Eggless Bourbon Brownies
Banana Walnut Muffins
Nutella Brownies
Dates Cake

Easy Mango Muffins for Breakfast

Preparation time: 15 min | Cook Time: 20 min 
Total Time: 35 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

All purpose flour – 1 cup headed

Baking soda – 3/4 tsp

Baking powder – 1 tsp

Ground Cinnamon – 1/2 tsp

Salt – 1/5 tsp

Vegetable Oil – 1/4 cup

Egg – 1

Honey – 1/2 cup + 3 tbsp 

Mango pulp – 1/2 cup

Vanilla essence – 1 tsp

The post How to make Mango Muffins | Easy Muffin Recipes | Mango Recipes | Muffins for breakfast | Kids recipes appeared first on Learning-to-cook.

Mango Lemonade Recipe or Mango limeade – This is again one of the easy and refreshing drink for the summer. Who can say NO to mangoes. That too when taken as a juice along with freshly squeezed lemons. Lets see how to make Mango Lemonade.

You can also check other mango recipes
Mango Jam
Mango Icecream
Mango Rasam
Mango Halwa
Mango Payasam / Mango kheer
Raw Mango Rice

Mango Pickle

How to make Mango Lemonade

Preparation time: 10 min | Cook Time: 0 min | Serves: 4

Recipe Category: Beverages | Recipe Cuisine: International

Ingredients

Fresh mango – 1

Lemon – 2

Water – 5 cups 

Sugar – as needed

Method 

1.Wash and peel the mango skin. 

2.Take the flesh and add to the food processor or juice processor.

3. Add the sugar and give a stir. Now add water and give a stir for another 1 min.

4. Filter the juice and squeeze the lemon juice and add it. Mix it.

5. Add some ice cubes and serve chilled.

Note 

Adjust the water and sugar according to the sweetness of the mango and how much watery you need your juice to be.
Instead of lemon, Lime can also be used.

Delicious Mango Lemonade is ready

Tags: Mango Lemonade , How to make mango lemonade , Mampazha Elumichai Juice, Mango recipes, Mango juices, Summer special drinks, Easy summer drinks Mango and lemon recipes, Mango limeade

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I want to prepare this mango rice for a long time and now only got the time. My mom used to prepare this when she gets a chance. She add turmeric to the rice and it becomes light yellowish rice. But here, I have not added, since i wanted it to be with the natural colour itself. 

Ingredients

• Cooked rice – 2 cups
• Raw Mango – 1
• Onion – 1
• Mustard seeds – 2 pinch
• Urud dal/black gram – 1/2 tsp
• Chana dal/Bengal gram – 1 tsp
• Green Chillies – 2 (chopped finely)
• Curry leaves – few (10 to 15)
• Cashew nuts – 10 to 12
• Ghee – 1/2 tsp
• Oil – 1 tsp

Method

• Grate the raw mango.

• Cut onion lengthwise.
• In a kadai/wok, add oil and when hot add mustard seeds, urud dal, chana dal and fry till light brown colour.

• Add the curry leaves and onion and green chillies.
• Fry till onion becomes translucent.
• Now add the grated mango and fry for another 2 min.

• Add the cooked rice and mix well.
• In another small pan, add ghee and cashews and fry till it becomes slight brown colour.

• Now transfer the fried cashews with ghee to the mango rice and mix well and serve.

This goes to the following events
My Event – Dish name starts with M 
Only Mango by pari and Anu 

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