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Mango pudding

Is a popular dim sum dessert. Stephen Wong writes: "This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat."


  • 2 envelopes (2 tablespoons total) unflavored gelatin
  • 3/4 cup (175 mL) sugar
  • 1 cup (250 mL) hot water
  • 3 cups (750 mL) pureed fresh mangoes
  • 1 cup (250 mL) 2 percent evaporated milk
  • 8 ice cubes
  • lime wedges, optional
  • fresh mango slices for garnish, optional


Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.


Mango Lassi Yogurt Pops


  • 1 mango
  • 1/4 cup orange juice concentrate (optonal)
  • 1 1/2 cups plain yogurt (or use vanilla or other flavored yogurt like lemon)
  • 2 -3 teaspoons sugar (to taste)


  • Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
  • 2 Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
  • 3 Variations: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.

Mango Ice Cream recipe


2 ripe mangos.
1 cup of milk.
1 cup of heavy cream.
¼ cup of sugar.


Wash, peel, and slice the mangos (throw out the seed in the middle after scraping off the fruit).

In a food processor, combine the sliced mango, milk, and sugar.

Strain the mixture to remove stringy fruit parts.

Pour the mixture into two ice trays and place in your freezer.

Mango & Paneer Salad

It’s rare to see alphonso used in most of the salad because it is one of the expensive mango type. But some people have used it in salads and with spicy food to change the way we taste regular food. Mango and paneer is quite odd combination but you’ll find it tasty. Let’s take a look at how to prepare this salad. 


  • Alphonso Mango cubes 75 grams
  • Paneer Cubes 100 grams
  • Curry Powder 5-10 grams
  • Lemon Juice 4-5 tablespoon
  • Refined Oil 5 tablespoon
  • Ice lettuce 50 grams
  • Green capsicum 75 grams
  • Curd ½ cup
  • Salt to taste


Take a pan and add 5 tablespoon of refined oil in it. Add the curry powder and mix it well. Now remove it from pan and let it cool for a while. In a bowl, add mango cubes, pepper and lettuce and mix it with curry-oil mixture which you prepared earlier. And curd on it and stir it and before you serve add some salt, crushed pepper for taste.

These two recipes are the easiest recipes which you can prepare and for that you don’t need to be a cook. You’ll find these two recipes easy to prepare and to serve quickly. Have fun with alphonso this summer.



































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