Mango Marmalade
Ingredients
Chopped mangoes – 500 g
Water – 100 g
Sugar(a)- 200 g
Pectin – 2 g
Sugar(b) – 10 g
Candied Oranges, chopped – 50 g
Lemon juice – 10 g
Ginger Powder – 4 g
Method
In a heavy-bottomed saucepan, add the chopped mangoes, water and sugar.
(a)Cook on low heat and stir continuously. In a separate bowl, mix the pectin and
Sugar.
(b)Once the marmalade starts to thicken up a bit, add the pectin mix and candied
oranges. Stir until it thickens. Ideally, cook it to 105 C, but the best way to gauge
would be once it’s thick enough and most of the water has evaporated.
Remove from the stove and add the lemon juice and ginger powder. Mix well.
Transfer in sterilised jars and store it in the fridge.
Mango Teacake
Ingredients
Flour – 150 g
Almond Flour – 90 g
Baking Powder – 6 g
Baking Soda – 3 g
Butter – 1/4 cup
Sugar – 120 g
Yoghurt – 120 g
Mango Pulp – 60 g
Milk – 30 g
Method
Mix butter and sugar in a bowl for 3-4 minutes until it’s soft and creamy. Add in
the yoghurt and mango pulp. Mix well.
In a separate bowl, mix together the baking powder, baking soda, almond
flour and flour.
Alternatively, add the dry ingredients and milk to the wet ingredients to form a smooth batter.
Transfer in a piping bag and pipe in the tin.
Bake in a preheated oven at 160 degrees Celsius for about 35-40 minutes, until a skewer inserted comes out clean.
Once cooled, chill the cake at room temperature for 1-2 hours.
After this, pipe some whipped cream on top of the cake and finish decorating with fresh mango cubes.
Mango Tiramisu
Ingredients
Mango Pulp
Sweet Bread
Mango Juice
Fresh Mango
Dry Fruits
Whipped Cream
Mango Essence
Method
1. Soak the bread with mango juice
2. Start layering the elements – first the bread then the cream then the pulp and continue till the glass is filled with the mango and garnish.
