Saturday, 31 May 2014

Coconut Mango Marvel

Delicious mangoes cooked with coconut milk can be served chilled after a special dinner.

Banganapalli mangoes
Ingredients: (serves three)

Large mango – 1 no, peeled and cut into small cubes*
Sugar – 1 small hollow ladle or 50ml measure (adjust to taste) *
Coconut – grated, 1 big hollow ladle or 75ml measure
Cardamom – 2 no
Cinnamon powder – a pinch
Raisins – 1 teaspoon
Cashew nuts – 1 teaspoon
Ghee – 1 teaspoon

* I have used ‘banganapalli variety’ of mango (பங்கனபள்ளி மாம்பழம்). However, you may use any mango variety of your choice.
Coconut Mango Marvel

* You may have to add more sugar if the mango is not fully ripe.

Method: Wash, peel and cut the mango flesh into small cubes. Heat ghee in a kadai, add raisins and cashew nuts. Fry till the nuts turn light brown in color. Add mango pieces and sugar. Cook on a low flame till sugar melts. Remove from the fire as no more heating is required.
Coconut Mango Marvel


Grind coconut and cardamom seeds with half a tumbler or 100ml of water into a very fine paste. Add 50ml of water to the paste, mix well and filter through a strainer in to a bowl. Squeeze the coconut residue left in the strainer with a spoon to extract coconut milk. Transfer the coconut milk from the bowl to the kadai and mix the contents well. Add a pinch of cinnamon powder. Mix well and refrigerate for half an hour. Serve chilled.

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