MANGO ICE CREAM 
 

Mango pulp 2 cups 
Evaporated milk chilled 1/2 tin 
Cream 250 gms 
Castor sugar 

Whisk the evaporated milk till flaffy 
Whisk the cream mix all ingredients together 
Put in airtight container in the freezer till set


MANGO MOUSSE 

Mango Pulp 1 cup 
Cream 200 gms 
Castor sugar 4 tblsp 
Gelatine 1/2 tblsp , dissolved in 4 tblsp of hot water 

Whip the cream with castor sugar 
Add the blended mongoes 
Add gelatine pour in a mould to set 
Decorate with cream & mangoe wedges 


MANGO PIE 

Digestive biscuits one packet 
Butter 1/2 
Mango pulp 2 cups
Cream 4oz 
1 tblsp gelatine 
Water 1/4 cup 
Castor sugar 2oz 

Crush biscuits mix with butter line pie plate with it 
Warm the water and dissolve gelatine in it; 
and mix it into the mango pulp, cube & cream 
Put this mixture on top of crushed biscuits pie plate 
Put in the freezer to set 
Decorate with cream



MANGO SHAKE 

Mango Pulp 2 lbs 
Add 1/4lbs sugar, 2 lbs boiled milk (as per taste) 

Mix well in blender 
Cool in freezer and serve


MANGO SURPRISE 

Mango Pulp 1 cup 
Marie biscuit 1/2 packet crushed 
Custard cooked 1 cup 
Almonds 4 tblsp chopped 

In a bowl, put the custard top with the crushed biscuits 
Cover with mango pulp
Sprinkle nuts 
Serve chilled

Pineapple-Mango Salsa with Baked Flour Tortilla Chips

Mango pulp 6 ounces
1 can (8 ounces) pineapple tidbits, packed in juice, drained
1/3 cup chopped red bell pepper
1/4 cup sliced green onions
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
2 packages flour tortillas (about 6 inches in diameter)
1/2 cup (1 stick) butter or margarine, melted
Salt to taste 
 

In medium bowl, stir together all ingredients except tortilla chips ingredients; cover and refrigerate to blend flavors until ready serve. (Prepare and refrigerate this colorful salsa up to 1 day ahead. If time is short, serve with purchased tortilla chips. ) 
 

For Baked Flour Tortillas Chips: Place tortillas in a single layer on baking sheets coated with cooking spray. Brush lightly with butter on both sides. Using a knife or kitchen shears, cut each tortilla into 4 wedges. Sprinkle with salt. Bake at 375 degrees F. for 8 to 10 minutes or until crisp and light brown. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store baked chips in a tightly covered container for up to 3 weeks. 


Mango Crudités

 Mango Pulp 1 cup
1 clove garlic, minced
1 tablespoon finely chopped onion
1-2 jalapeno pepper or 1/2 poblano chile
2 tablespoons chopped cilantro or parsley
Juice of 1 lime
1 Tablespoon Virgin Olive Oil
Salt and Pepper to taste
5 oz. Potato Chips

Combine all ingredients except chips in a bowl. Cover and refrigerate 30 minutes or until ready to serve. Serve on top of Potato Chips