Mango Coconut Payasam

Ingredients:

1. Mango puree - 1.5 cups
2. Coconut thin milk - 2 cups
3. Sweet condensed milk - 2 tbs
4. Thick coconut milk - 1/3 cup
5. Saffron - 1/2 tsp
6. Brown/white sugar - 2-3 tbs (optional)
7. Pistachio - 2-3 for garnish

Note:

• In the first step you can thicken mango puree more to enhance the caramelized taste

Method:

1. In a thick bottomed pan, heat the mango puree till it thickens and caramelizes.
2. Bring it to a very low temperature and add thin milk and mix well.
3. Add saffron and mix well
4. Stir in low flame till it reduces to about half or 2/3
5. Add sweetened condensed milk, thick coconut milk and sugar and mix well
6. Stir for some more time in low flame till it is all mixed well and thick enough and switch off the flame

Cool the payasam and top it with pistachios for garnish!

Hot and sweet mango chutney

Hot and sweet mango chutney is a quick chutney to go with samosas or cutlets. This is a no cook recipe that can be made with fresh ripe mangoes.

Ingredients:

1. Sweet mango, cut into cubes - 1 cup
2. Ginger, chopped - 1/4 tsp 
3. Green chilli - 2 , adjust to your spice level
4. Tamarind paste - 1 tsp
5. Sugar - adjust according to the sweetness of mango

Method:

1. Make a paste of all the ingredients in a blender and enjoy the chutney 

Mango Cheesecake

Ingredients 

1. Graham crackers pie crust - 1
2. Cream cheese- 2
3. Eggs - 3
4. Sugar - 1/2 cup
5. Vanilla extract - 1 tsp
6. Greek yogurt- 1/4 cup
7. Mango purée - 1/2 cup

Method

1. Preheat oven to 475f heat
2. In a mixer, beat cream cheese, yogurt , sugar and vanilla till smooth
3. Whisk eggs in a bowl
4. Add egg mixture to the cream cheese mixture and beat until it is well combined
5. Pour half of the cheesecake mixture into the chilled crust
6. Spoon over 1/4 cup of mango purée on it
7. Pour rest of the cheesecake mixture on it and top it with the rest of mango purée
8. Bake the cheesecake in a hot water bath for 12 minutes and then reduce the oven temperature to 350f heat
9. Bake for 40-45 minutes till the cake is almost set, you need not wait for the cheesecake to start browning 
10. Switch off the oven and move cheesecake to room temperature after 10 minutes
11. Let the cheesecake reach room temperature before chilling it
12. Refrigerate the cheesecake overnight 

Mango Lassi/ Mango flavoured yogurt

Who doesn't love this simple mango flavoured yogurt aka mango lassi? I never used to like Lassi some time back, actually I had never tasted a Mango lassi before. But once I tasted it....wow.. it was so good that now I have it when ever I can.. :) Mango Lassi have the sweetness from mangoes and the tanginess from yogurt. It used to be made with homemade yogurt and sweet mangoes. Now, that reminds me of the thick yogurt which my Velyamma (aunty) used to make at home. She always got it right... Whenever we went to her house for lunch, she used to have this thick yogurt that she made at home..mmm..
Coming back to the Mango Lassi recipe..

Ingredients:

1. Mangoes, peeled and cut - 1.5 cups
2. Plain thick yogurt - 1.4 cups
3. Water  - 1 cup
4. Sugar to taste - optional
5. Ice cubes

Note:

• Omit sugar if mangoes are really sweet
• I have used Greek yogurt and Alphonso mangoes to make it
• Try it as frozen popsicles

Method:

1. Blend all ingredients in blender to get smooth mango lassi!

Checkout for more recipes from Beat the Heat series.

Mango Raspberry Popsicle

You don't have to be a child to love these colourful Popsicle. But it will take you to your childhood memories of having those ice lollies during the festive seasons with your cousins.

Ingredients:

1. Mango, cubes - 1 cup
2. Raspberry - 1/2 cup
3. Sugar - 2 tbs ( optional)

Method:

1. Purée mangoes with a tbs of sugar( only if mangoes are not sweet)
2. Separately purée raspberry with a tbs of sugar
3. Fill in the Popsicle mould with both purée , alternately using a spoon
4. Dip ice lolly stick or using stem part of spoon, give one or two vertical movements in the pop sickle mould. 
5. Close the Popsicle mould (I used mini popsicle mould) and freeze it overnight
6. Enjoy the frozen mango raspberry Popsicle with or without chocolate dip

"Beat the Heat" with above recipe. This is recipe 3 from beat the heat series. 

Minty Mango

Let us "Beat the Heat" with this Minty Mango Shake!!!

Ingredients:

1. Mint Leaves - 1cup
2. Mango, cubes -  2cups
3. Sugar to taste
4. Chaat Masala - a pinch (optional)
5. Milk/water - 2 cups

Method:

1. Blend mint leaves, mangoes, sugar, milk and 2 cups ice cubes using a blender.
2. Place the serving glass inverted on a plate with some water in the plate.
3. Spread chaat masala on another plate and place the inverted glass on it so that the glass rim gets a coating of chaat masala on it.
4. Pour the minty mango juice to the serving glass with chaat masala on the glass rim.

Mango Tango

Mango tango is yet another overnight oats with juicy mangoes in it .

Ingredients:

1. Sweet mango purée - 1/2 cup
2. Sweet mango, chopped - 1 cup
3. Rolled oats - 1.5 cups
4. Low fat milk - 1.5 cups
5. Greek yogurt - 3 tbs
6. Sunflower seeds - 2 tbs
7. Chia seeds - 2 tbs

Method :

1. Mix all dry ingredients, Greek yogurt and chopped mangoes very well. You can mash them a bit
2. Add milk and purée to the above and mix well again
3. Keep this in an air tight jar in fridge overnight and enjoy Mango Tango for breakfast