Tag Archives: mango recipes

Eggless Mango Pancake recipe / Mango Pancake recipe / Eggless Pancake recipe

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I am sharing this recipe with a heavy heart, as the mango season is almost over, with my last set of mangoes. Usually my family loves pancake to the core, and also, it’s been a great and quick breakfast for kids, when they go to school or even for their snack box on Saturday’s as they have just half a day school or also you can prepare as snack when they are back to home.

CLICK HERE for more Breakfast recipes. Taking this to Fiesta Friday #181 hosted by Angie@thenovicegarderner.

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Eggless Mango Pancake recipe / Mango pancake recipe / Eggless Pancake recipe

Eggless Mango Pancake is a soft, fluffy and spongy breakfast/snack box/after school dish that can be prepared easily in minutes. I have few more pancakes with egg and after the request of few my followers, this is my eggless pancake. Give a try soon, since the mango season is almost gone for this year. Let me share the recipe…

Check out our other pancake recipes like – Eggless Quinoa Pancake, Rosemilk Pancake, Jack fruit Pancake balls, Apple pancake, Lemon poppy seeds pancake, Vegetables Noodles pancake, Muskmelon pancake, Banana pancake, Pumpkin Pancake and Basic Pancake.

Ingredients:

  • All-purpose flour / Maida – 1 ½ cup
  • Mango – 1 no (medium size n roughly chopped)
  • Butter – 4 tbsp
  • Milk – ½ cup
  • Coconut milk – 1 cup
  • Desiccated Coconut – ½ cup
  • Baking powder – 1 ¼ tsp
  • Salt – ¼ tsp
  • Sugar – ½ cup (adjust the quantity of sugar as per the taste of the mango)

Making of Eggless Mango Pancake recipe –

Preparation:

  • Grind the roughly chopped mangoes to fine paste and keep it aside.
  • Take a wide mouth bowl, pour in the milk, coconut milk, sugar, mix it well or until the sugar gets dissolved.
  • Add the all-purpose flour, baking powder, sugar, salt, desiccated coconut and a tbsp of butter. Mix it well.
  • Add desiccated coconut, butter mix it well. Then add the flour/all-purpose flour little by little. Mix it well, make sure no lumps are formed.
  • Add the ground mango paste, baking powder and mix it well. Make sure no lumps are formed.
  • Heat a tsp of butter in a tawa, pour a spoonful of batter in the center, spread it little.
  • Drizzle butter along the sides of the pancake, cook in medium flame (since we have used mango paste, the pancake would get burnt soon when cooked in high flame).
  • Flip the side, drizzle little butter along the sides, and cook for few mins or until the pancake turns golden brown in color.
  • Remove from fire.

Serve hot with butter or maple syrup or chocolate syrup.

Mango Cheese Cake / No Bake Mango Cheese Cake

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Mango Cheese Cake is a rich, creamy dessert prepared with Mangoes. Mango cheese cake can be prepared in two forms, one with paneer and condensed milk whereas the other with milk, cream cheese and sugar. I have prepared this with paneer and condensed milk, as it was very easy and took less time to prepare.

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Mango Cheese Cake / Mango Cheese Cake with Condensed Milk

Usually I like cheese cakes, but thought it would be a big process to prepare and due to my laziness never tried it. But this time when my son’s birthday was nearing and on the other hand my mango mania – resulted in this process. The result was best and when my kids had this, my son wanted me to prepare it for his Birthday party 😊

Mango cheese cake is an easy, simple and delicious dessert, also using condensed milk and cottage cheese/paneer saves time in the making and just takes 2 to 3 hrs to get chilled. Easy and simple dessert for parties, recently it was my son’s Birthday last Monday, I was requested to prepare around 40 mini cheese cakes by him. Let me share the recipe…

CLICK HERE for 15+ Mango recipes. Taking it to FiestaFriday#175 hosted by Angie@thenovicegarderner.

Ingredients:

  • Mango – 3 medium size (mangoes) or ½ kg
  • Grated Paneer – 250 gms
  • Condensed milk – 1 tin (quantity depends on the sweetness of the mangoes)
  • Agar-Agar – 15 gms or Gelatin – 5 to 6 tbsp
  • Water – ½ cup
  • Britannia Marie Biscuits or Milk Bikis – 15 to 20 nos
  • Butter – 5 tbsp

Preparation:

  • Bring the butter to room temperature, break the biscuits to pieces.
  • Take the broken biscuit pieces, cinnamon powder and butter in a mixier and grind it to a fine powder.
  • Transfer it to a bowl, mix it all together and keep it aside.
  • Boil ½ cup of water in a sauce pan, add the agar-agar or gelatin and stir well until it dissolves.
  • Remove it from fire once it dissolves, let it come to room temperature.
  • Peel and roughly chop the mangoes, meanwhile grate the paneer.
  • Blend mangoes and paneer together in blender by drizzling little water, to a fine paste.
  • Pour in the condensed milk and grind it well.
  • Pour the ground mixture to a mixing bowl.
  • Pour in the agar-agar or gelatin mixture to the ground mango and mix it well.
  • Take baking tray, add the biscuit mixture, make it as a bed on the tray.
  • Pour the ground mixture over the biscuit layer.
  • Refrigerate for 2 to 3 hrs.

Slice and serve chilled by topping it with finely chopped mangoes and cherries.

 

Mango Dal / Mambala Paruppu Kulambu – Mango Recipes

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Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.

Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…

Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.

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Mango Dal Curry / Mambala Paruppu Kulambu

CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.

Ingredients:

  • Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
  • Masoor dal / Red Lentil – ½ cup
  • Raw Mango – ½ cup
  • Ripe Mango – 1 cup
  • Onions – 1 no (medium size)
  • Chilli powder – ¾ tsp
  • Tumeric powder – ½ tsp
  • Garlic – 5 cloves
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Cumin powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Fenugreek / methi / vendhayam – a pinch
  • Curry leaves – a sprig
  • Red chillies – 2 nos
  • Salt to taste
  • Coconut oil (any cooking oil) – 1 tbsp
  • Coriander leaves – 4 stalks (for garnishing)

Making of Mango Dal / Mambala Paruppu Kulambu –

Preparation:

  • Wash the lentils together, drain the water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
  • Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
  • Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
  • Add the finely chopped onions and cook until they turn golden brown in color.
  • Add the raw mangoes, cook for few mins and cook in water until they are soft.
  • Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
  • Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
  • Once it thickens, add the chopped ripe mangoes, gently stir it.
  • Garnish with finely chopped coriander leaves and serve hot.

Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.