Posted in Bakes and cakes, Mango specials, summer specials

Mango Muffins

IMG-20170524-WA0028The season of mangoes coming to an end and I hadn’t baked anything using them. Also I had got some new silicon muffin cups and was raring to use them. What better way I thought than making mango muffins. Since kiddo loves tuti fruity I topped it up with them. Also you can add pieces of chocolate inside the muffin, would be fun to have a Choco blast in between the mango flavor.

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Posted in Juices, Mango specials

Mango Milk Shake

Come summers  ,vacations starts and we all look for coolers. Eating lunch/ dinner becomes more difficult thanks to heat and thirst. I love to make milkshakes in summers as they keep us filled for longer hours. When the king of fruits have come, its natural that we all enjoy them for summers.

Here goes the simple mango milkshake that tastes yum, and liked by elders and younger ones alike.

WhatsApp Image 2017-04-07 at 09.48.44


2 Medium size ripe mangoes

2 Cups milk

1 tbsp Sugar ( add or less depending on sweetness)

Cardamom powder: 1 tsp

Vanilla Icecream: 2 scoops (optional) I didn’t add


  1. Chop the mangoes and add all ingredients alongside in a blender.
  2.  Blend smoothly. If too thick, add more milk.
  3. Serve chilled.



Posted in Easy sweets, Mango specials

Mango Sheera

The mango mania still continues. This time i incorporated in sheera and believe me, it was one of the best sheera i have had. Hubby and kiddo loved the blending of flavors. The taste of mango and the goodness of sheera, was a winning combination.



Here goes the recipe:

Serves: 4


Rava: 1 cup

Ghee: 4 tbsp

Sugar: 1/2 cup

Mango pulp: 1 cup

Cashews: 4 broken

Rasins: 6-8

Cardamom powder: 1 tsp

Water: 1 and 1/2 cup



  1. Heat a pan, add tbsp ghee, add the dry fruits and fry till golden brown. Remove and keep aside.
  2. In the same pan, add more ghee and the rava and saute till nice aroma wafts. Do this in the lowest flame to avoid burning of rava.
  3. Boil water in another pan,add sugar and bring it to rolling boil.
  4. Add this to the rava and mix well till the water is absorbed.Add the cardamom powder.
  5. Add the mango pulp and mix well and let it simmer for a minute.
  6. Garnish with the cashews and raisins. Serve hot.



Keep the flame to the lowest during the process to avoid burning and sticking to the pan.

Posted in Bakes and cakes, Mango specials

Mango cake

The season of the king of fruits is soon coming to an end. And i wanted to try baking  a cake with mangoes. The cake turned out to be the best I have baked so far. Moist, spongy, the taste just perfect with the flavors of mangoes, perfect sweet and loved by all at home.

The addition of tutti fruity made it nutty, but you can skip it and go ahead with this recipe.

Do try this cake and enjoy.


Makes: 12-14 pieces


All purpose flour: 1 1/2 cup

Mango pulp: 1 cup

Condensed Milk: 1/2 cup

Baking powder: 1/2 tsp

Baking soda: 1/2 tsp

Butter: 1/2 cup (melted)



  1. Preheat the oven at 180 degrees for 10 minutes.
  2. Make pulp of 1 mango(Alphonso,Badami,Kesar) should work best.
  3. Sieve the flour,baking powder, soda and keep aside.
  4. Blend the melted butter and condensed milk till well incorporated.
  5. Add in the mango pulp and mix well.
  6. Add the flour and fold it well.It would be a thick batter.
  7. Transfer in a baking dish (dust the baking dish with butter and flour) (add the tutti fruity if adding )and bake for 30-35 minutes till the knife inserted comes clean.
  8. Allow to cool and then cut in pieces. Enjoy



If the top is nicely browned and the inside need more baking, just cover with a butter paper and continue, this way the top won’t get over baked and the cake would still get baked.

Keep an eye after 30 minutes. Allow the cake to cool before slicing to get nice firm slices.

This cake stays good for a couple of days, maybe a little more if refrigerated.



Posted in Accompaniments, Mango specials, Region specials


Summers hold very special memories for all of us. That time of the year, when making pickles, papads  and of course mangoes. Summer with cousins, extended family and mangoes are a yummy combination. Come mangoes, i like to try incorporating in many yummy foods. Other than eating it all by itself. Today, I am sharing recipe of Amarkhand.

Almost all marriages/ festivals this season is not completed without Aamras or Amarkhand, thanks to the king of fruits season. This is also a version of Frozen Yogurt, but with the goodness of mango pulp. The tanginess of the hung curd when blended with the sweetness of mangoes. 😛



Here goes the recipe:

Serves: 4


Hung curd: 1 1/2 cup Recipe here

Powdered Sugar: 1 cup  (see notes)

Cardamom powder: 1 tsp  (optional)

Mango : 1 medium sized


  1. Chop the mango roughly and blend till smooth.
  2. Take the hung curd in a bowl, add the powdered sugar and beat till it becomes smooth.
  3. Add the mango pulp and cardamom powder and beat with a electric beater or egg beater for 5 minutes.
  4. Refrigerate and serve chilled with poori or as dessert.



Adjust sugar according to the sweetness of mangoes. If the mango is sweet reduce the quantity of sugar and vice versa.