Mouthwatering Delights

Mango Kulfi is a delightful Indian frozen dessert made with Kensington Pride mangoes, also known as the Bowen mangoes. Here’s a delicious and easy recipe to make Mango Kulfi:

Ingredients

• 2 cups ripe Kensington Pride mango pulp (from approximately 3-4 mangoes)
• 1 cup full-fat milk
• 1 cup heavy cream
• 1/2 cup condensed milk
• 1/4 cup powdered sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional, but adds a lovely flavour and colour)
• 1/4 cup chopped pistachios, almonds, or any nuts of your choice (for garnish)

Instructions

• Peel and remove the flesh from the Kensington Pride mangoes. Discard the seeds and fibres. Cut the mango flesh into bite-sized pieces and keep them aside.
• In a heavy-bottomed saucepan, pour the milk and bring it to a gentle boil over medium heat. Stir occasionally to prevent sticking or burning.
• Once the milk starts to boil, lower the heat to a simmer. Let it cook, stirring occasionally, until the milk reduces to about half of its original quantity. This process will take approximately 25-30 minutes. Keep an eye on it to prevent burning.
• Add the saffron strands to the reduced milk and stir to infuse the flavour and colour. Turn off the heat and let the saffron steep in the milk for a few minutes.
• In a large mixing bowl, combine the mango purée, heavy cream, condensed milk, powdered sugar, and cardamom powder. Mix everything well until smooth and well combined.
• Now, add the saffron-infused milk to the mango mixture and stir until fully incorporated.
• Pour the mango kulfi mixture into kulfi moulds or small individual cups.
• Garnish the tops with chopped pistachios, almonds, or your choice of nuts. You can gently press the nuts into the kulfi mixture to ensure they stick.
• Cover the kulfi moulds with their lids, or use aluminium foil to cover the cups.
• Place the moulds or cups in the freezer and let the kulfi set for at least 6 hours or preferably overnight.
• Once the Mango Kulfi is fully frozen and set, remove it from the moulds or cups. If using moulds, you can run them under warm water for a few seconds to help release the kulfi easily.

Your delicious Kensington Pride Mango Kulfi is ready to be enjoyed! Serve it as a refreshing dessert on a hot day or as a sweet treat after a savoury meal. Enjoy!

Ingredients

• 500 grams boneless chicken, cut into bite-sized pieces
• 2 cups ripe Kensington Pride mango pulp (from approximately 3-4 mangoes)
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chillies, finely chopped (adjust to your spice preference)
• 1/2 cup plain yoghurt (curd)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chilli powder (adjust to your spice preference)
• 1/4 cup fresh cilantro (coriander leaves), chopped
• 2 tablespoons cooking oil or ghee
• Salt to taste

Instructions

• Start by marinating the chicken. In a mixing bowl, combine the boneless chicken pieces with yoghurt, half of the grated ginger, half of the minced garlic, half of the chopped green chillies, cumin powder, coriander powder, turmeric powder, and a pinch of salt. Mix everything well, ensuring the chicken is coated evenly with the marinade. Cover the bowl and let it marinate for at least 30 minutes in the refrigerator.
• While the chicken is marinating, prepare the mango purée. Peel and remove the flesh from the Kensington Pride mangoes. Discard the seeds and fibres. Purée the mango flesh in a blender until smooth. Keep aside.
• In a large skillet or pan, heat the cooking oil or ghee over medium heat. Add the chopped onions and sauté until they turn translucent and golden brown.
• Add the remaining grated ginger and minced garlic to the pan, along with the remaining chopped green chillies. Sauté for another minute, or until the raw smell of ginger and garlic disappears.
• Now, add the marinated chicken to the pan, along with all the marinade. Cook the chicken over medium-high heat until it’s browned and cooked through.
• Reduce the heat to low, and pour in the mango purée. Mix everything well, ensuring the chicken is coated with the mango sauce.
• Add garam masala, red chilli powder, and salt to taste. Adjust the spiciness according to your preference.
• Let the Mango Chicken simmer on low heat for about 5-10 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
• Once the chicken is cooked and the sauce reaches the desired consistency, turn off the heat.
• Garnish the Mango Chicken with fresh cilantro (coriander leaves).
• Serve the delicious Mango Chicken with steamed rice or Indian bread (naan or roti). The combination of juicy mangoes and tender chicken in a flavourful sauce will surely delight your taste buds! Enjoy!

Ingredients

• 2 cups thick yogurt (Greek yogurt or hung yogurt)
• 1 cup ripe Kensington Pride mango pulp (from approximately 2-3 mangoes)
• 1/2 cup powdered sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional, for added flavour and colour)
• 2 tablespoons chopped pistachios and almonds (for garnish)

Instructions

• Start by preparing the hung yogurt. Place the yogurt in a muslin cloth or a fine mesh strainer. Tie the cloth securely and hang it over a bowl or sink to drain the excess whey. Let it hang for about 4-5 hours or until the yogurt becomes thick and creamy. The hung yogurt is essential for a smooth and creamy texture in the Shrikhand.
• Once the yogurt has turned into hung yogurt, transfer it to a mixing bowl. Add the Kensington Pride mango pulp to the yogurt.
• Using a whisk or a spoon, mix the mango pulp and yogurt together until they are well combined, and you get a smooth mixture.
• Add powdered sugar to the mango-yogurt mixture and continue to mix until the sugar is fully dissolved. Adjust the sweetness according to your taste preference.
• Now, add cardamom powder to the mixture. The aromatic flavour of cardamom complements the mango and gives the Shrikhand a delightful taste.
• If you’re using saffron strands, soak them in a tablespoon of warm milk for a few minutes to release the colour and flavour. Then add this saffron-infused milk to the Shrikhand mixture. Stir it in to evenly distribute the saffron.
• Once everything is well combined, cover the bowl with a lid or plastic wrap and refrigerate the Mango Shrikhand for at least an hour to chill and let the flavours meld together.
• Before serving, give the Shrikhand a final stir to make it smooth and creamy. You can also garnish it with chopped pistachios and almonds, adding a delightful crunch to the dessert.

Your delicious Mango Shrikhand made with the luscious sweetness of Kensington Pride Mangoes is now ready to be enjoyed! Serve it chilled in individual bowls or as a refreshing dessert after a scrumptious Indian meal. Enjoy the rich and creamy goodness of this traditional Indian treat!

Ingredients

• 2 cups ripe Kensington Pride mango pulp (from approximately 3-4 mangoes)
• 500 grams boneless chicken (cut into bite-sized pieces) or use vegetables like potatoes, bell peppers, or tofu for a vegetarian version
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference)
• 1 cup tomato puree or finely chopped tomatoes
• 1/2 cup coconut milk (you can adjust the quantity for a thicker or thinner curry)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon garam masala
• 1/4 cup fresh cilantro (coriander leaves), chopped
• 2 tablespoons cooking oil
• Salt to taste

Instructions

• Peel and remove the flesh from the Kensington Pride mangoes. Discard the seeds and fibres. Cut the mango flesh into bite-sized pieces and keep them aside.
• In a large skillet or pan, heat the cooking oil over medium heat. Add cumin seeds and let them splutter.
• Add the finely chopped onions to the pan and sauté until they turn golden brown.
• Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for another minute or until the raw smell disappears.
• Now, add the tomato puree or finely chopped tomatoes to the pan. Cook the mixture until the tomatoes become soft and the oil starts to separate from the masala.
• Add ground turmeric, ground coriander, red chili powder, and salt to the pan. Mix everything well to coat the onions and tomatoes with the spices.
• If you’re using chicken, add the chicken pieces to the pan and cook until they are lightly browned.
• Pour in the coconut milk and mix well. Let the curry simmer for a few minutes, allowing the chicken (or vegetables) to cook and absorb the flavours of the spices.
• Now, add the Kensington Pride mango pieces to the curry. Gently stir to combine the mangoes with the curry sauce.
• Let the Mango Curry simmer for a few more minutes until everything is heated through and the flavours are well incorporated.
• Sprinkle garam masala over the curry and give it a final stir.
• Garnish the Mango Curry with fresh chopped cilantro (coriander leaves).

Serve the mouthwatering Mango Curry with steamed rice or Indian bread (naan or roti). The delightful combination of sweet mangoes and savoury spices will make this dish an instant favourite! Enjoy the flavours of Kensington Pride mangoes in this aromatic Indian curry!