Posts tagged ‘Mango’

Pineapple-mango mojito

Quick MealParty FoodNo Cooking

Mojitos are cocktails with light rum and have a minty flavor.  This version is very fruity with pineapple and mango flavors.  Mojitos are not just ideal for warm days but also for entertaining on cold days as an accompaniment to spicy food.

Pineapple mango mojito

Kind of food: Drink
How long: 5 min

For 1 serving
1.5 Tbsp light rum
1.5 Tbsp pineapple flavored rum
1 Tbsp triple-sec 0r cointreau (expensive) or any other orange liquor
2 Tbsp mango puree
1 tsp roughly crushed mint leaves

Formula for a big batch*
1 measure light rum
1 measure pineapple flavored rum
1/2 measure triple-sec 0r cointreau (expensive) or any other orange liquor
1. 25 measure mango puree
1/8 measure roughly crushed mint leaves

How to make
You could lay out the ingredients along with a cocktail shaker, a bucket of ice, measuring cups, spoons and serving glasses.  Assign one of your friends or family members to be the bar attender.  Print just the ingredient (for 1 serving) section of this post on a index card and hand it over to them.  The designated bar attender would then mix the cocktail, shake it with ice in shaker and pour. Top with crushed mint.

Or you could make a batch of the pine-mango mojito in a pitcher and leave it with a cocktail shaker, a bucket of ice and serving glasses for your guests to help themselves. Top with crushed mint at the time of serving.

Garnish choices:  One maraschino cherry inserted in a tooth pick per serving or a pineapple inserted in a tooth pick.

Make it Fast, Fun, and Facile! – Sri

Tips, trick and alternatives:
*While making for a big batch use one measure of any cup and use the same cup to measure all the other ingredients for the entire recipe.
For the non-alcoholic version of this recipe click here for Mocktail tropical mojito.


December 15, 2008 at 11:12 pm Leave a comment

Fillo shell dessert

Quick MealParty FoodNo Cooking

Fillo (phyllo) cups are always worth having handy in the freezer. These pastry cups are crispy, cute and tasty. This dessert recipe, uses fillo/phyllo cups to make a fast and great looking dessert.
Fillo cup dessert

Kind of food: Dessert
Makes: 15 cups
How long: 15 min
Pots & Pans: Bowl, Small server tray/tier

2 cups Mango Shrikhand (follow recipe) OR 2 cups cool whip (from freezer section near the icecreams) + 1/2 cup Mango puree folded in
1 package Fillo cups (15 pieces – available in stores in the freezer dessert section)
1/4 cup Mange puree for garnish

How to make:
Make Mango Shrikhand as per the recipe or the cool whip mixture. Spoon the filling into the cups. Drizzle a little mango puree on top to garnish and decorate it. Arrange the cups in a nice serving tray or in a tiered arrangement as shown in the picture above.

Keep it Smart, Short and Sazzy! – Anu

Tips, tricks and alternatives:
There are literally hundreds of ways to use Fillo cups to make great looking and great tasting desserts. The recipe is just one way to make a quick dessert.
Top the same with a slice of fresh mango piece to make it look prettier and fresh.
Combine  whipped cream and mango puree and use as filling.

Serving Ideas
Since these cups are small, cute and easy to handle, you can display these in a variety of ways. They make great finger foods and look great in kid’s parties too.

December 6, 2008 at 1:04 am 1 comment

Mango Shrikand

Quick MealToddler FoodKid FriendlyFamily MealNo Cooking
This is a recipe one can never go wrong with and can be done without a stove. So all dorm dwellers can cheer to that :). This easy sweet dish hails from the western part of India and can also serve as an accompaniment to puris (fried bread), a sweet spread for a sandwiches or a wraps, a dip for fruits or a medium to blend fruit for a fruit salad. Shrikand can be made plain or with mango puree.  When Shrikand is made with mangoes it is called “Aamkahnd” meaning Mango Shrikand.

Kind of Food: Desert / Side dish / Snack
How long: 5 minutes
Makes: 2 cups
Pots & Pans: Can opener, cloth to sieve such a cheese cloth (or muslin)*, strainer,

1 cup of Greek yogurt (or) 3 cups of plain yogurt
1.5 cups of mango puree (available in Indian/Asian grocery stores)
10 strands of Saffron
1/4 tsp of Cardamom powder
2 Tbs of Sugar

How to make
Strain Greek yogurt through a muslin (or cheese) cloth through placed on a strainer or collander for 15 minutes. Extract saffron essence. Mix the strained yogurt with mango puree and blend thoroughly. Mix in saffron extract, cardamom powder and sugar until all these are completely incorporated in the mixture.

Make it Fast, Fun, and Facile! – Sri

Catering to the adult palate
You could adjust the quantity of sugar or substitute it with sweetener.

Tips, tricks & alternatives
Shrikand can also be made without mangoes. To make plain Shrikand, follow the above procedure and instead of mangoes add powdered almonds (1/2 a cup of powdered almond for every cup of hung yogurt). You will need to add more sugar for plain Shrikand (approximately 1/2 cup – 2/3 cup for every cup of strained yogurt).
Plain Shrikand is best garnished with chopped nuts while mango shrikand is best garnished with the saffron threads. But these are personal preferences and may vary from one person to another.

Serving Ideas
Just by itself or a side dish.
Children love the idea of dipping and eating, so it serves as a good accompaniment for breads (rotis or puris).
It also work fine to mix cereal into it just like with flavored yogurt.
If you ever wonder your meal is not complete with a sweet dish, then this is a quick and easy dish.

November 4, 2008 at 3:59 am Leave a comment

Quick mango salad

This quick mango salad is as much fun to make as it is to eat.  It can be easily tweaked to a Mexican salad or an Asian salad or an appetizer.

Kind of Food: Appetizer / side dish
How long: 10 min
Makes: 3 cups
Pots & Pans: Bowl

1 cup chopped mango
1/2 cup frozen corn -thawed
1/2 cup canned beans like black-eyed pea/pinto or kidney bean washed and drained
1/2 cup of chopped tomato
1/2 grated mozzarella or any cheese
1 Tbsp fine chopped cilantro
1 tsp pepper
a pinch of salt

For Mexican salad
2 Tbsp sour cream
1 cup of tortilla chips

For Asian salad
2 Tbsp fried chowmein (optional)
1 Tbsp honey roasted peanuts

For appetizer
30 pieces of tostido scoop chips or regular tortilla chip

For plated salad
2 cups of shredded lettuce
1 Tbsp of any vinaigrette

How to make
Mix all the ingredients mentioned for the salad.
For Mexican salad – top with sour cream and crushed tortilla chips.
For Asian salad – omit cheese in the salad recipe and garnish with chowmein and peanuts.
For appetizer – place 1 Tbsp of prepared salad on each of the tostido scoop chip.
For plated salad – toss the lettuce with the vinaigrette and place the prepared salad on top.

Make it Fast, Fun, and Facile! – Sri

Catering to the adult palate
Add fresh chopped green chili, 1 tsp of cumin powder for added flavor.

Tips, tricks and alternatives
Can substitute canned pineapple chunks for mangos after draining them thoroughly.

Serving Ideas
Mentioned above.

August 25, 2008 at 11:03 pm Leave a comment

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