Mango Tres Leches / Mango Three Milk Cake

 

Many years ago I posted a Vanilla Tres Leches Cake recipe which was loved by many of my readers. Recently, I tried a mango flavoured version with an eggless sponge. It was a huge hit in our home. This time I assembled the cake in individual serving glasses and by now you all know how I love preparing desserts as individual servings. Assembling in individual glasses is more tedious and time consuming, but you can easily assemble this in the same dish which you used to bake the cake for a more effortless job. Do try this and let me know how you liked it. 

 

Mango Tres Leches / Mango Three Milk Cake

(6 servings)

Eggless Sponge Cake:
Ingredients:

All-purpose flour - 1⅔ cup (180gm)

Baking Soda – ½ tsp 

Baking Powder – ¾ tsp

Salt – ¼ tsp

Butter Milk - 1 cup

Vegetable oil - ¼ cup

Sugar - ⅔ cup

Vanilla Extract - 1 tsp

Apple Cider Vinegar – 1 tsp

Method:

• Preheat the oven to 180C. Lightly grease one 9” round or square pan or two  5” round pans.
• In a large bowl, whisk together the buttermilk, oil, sugar and vanilla extract well. Add the apple cider vinegar, baking powder, baking soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.
• Now sift over the plain flour and whisk in to mix.
• Divide the batter between the prepared baking dishes,
• Tap the dishes gently on the counter, then bake for 25-30 minutes until light golden brown and the tester comes out clean.
• Remove to rack, demould after 10-15 minutes, then cool completely.
• Once the cake has completely cooled cut out rounds to fit your serving glasses / bowl. 
• Poke holes all over the cake using a fork to better absorb the Mango Tres Leches syrup.

For Mango Tres Leches Syrup

1 cup thick mango puree or 2 ripe mangoes

½ can (200 gm) sweetened condensed milk

¾ cup evaporated milk

¾ cup heavy cream or whipping cream

• Puree mango pieces in a blender without adding any water. Then add condensed milk, evaporated milk and whipping cream and blend again. Mango Tres Leches syrup is ready.
• Reserve ¼ cup of the syrup to add to the topping mix. Then divide the milk mixture and pour over each cake.
• Leave for a couple of hours to soak the  milk.

Cream Topping

1 cup (250ml) whipping cream

3 tbsp icing sugar

¼ cup of reserved mango Tres Leches syrup

Diced mangoes, fresh cherries and mint leaves to decorate

• Whip the cream, when soft peaks form add the sugar and the reserved ¼ cup of the mango Tres Leches syrup little by little, continue whipping until stiff peaks form about 2 mints.
• Layer the whipped cream mix over the soaked cake, Garnish with diced mango pieces, cherries and mint leaves. Best to rest the cake in the fridge overnight to complete the soaking process and serve.   

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Homemade Mango Ice Cream

It’s that season of the year when supermarket shelves are filled with different varieties of mangoes. I made this easy condensed milk mango ice cream that needs no cooking at all. Just whip up everything and freeze and you will have an amazing homemade mango ice cream. Even teenagers can make it at home! If you don’t have an ice cream maker, you need to whip the ice cream 2-3 times as it freezes to avoid crystallisation in the ice cream. You will get soft and smooth ice cream without an ice cream maker at home :) :) 

Homemade Mango Ice Cream with Condensed Milk

Ingredients:

Ripe Mango puree – 3 cups
Milk – 3 cups
Fresh Cream – 2 cups
Sweetened Condensed Milk – 1 tin
Sugar – ½ cup 

Lemon juice -1 tbsp

Method:

• Combine the condensed milk, milk, mango puree and lemon juice in a bowl.
• Whip the cream lightly with sugar and fold into the mixture.
• Pour into a freezing tray and freeze till half set. Remove and beat with a whisk or electric beater until smooth. Repeat the process two more times. Doing so will help keep the texture of the ice cream soft and creamy while it sets.
• Return to tray and freeze till well set and serve.

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Uppumanga Chalichathu / Salted Mango with Shallots, Chillies and oil

A tongue tickling chutney made with Uppumanga (Salted Mangoes in Brine). It is great when you do not have much side dishes for rice or kanji and also a great substitute for pickle too.... This dish gives a distant taste when sour and salty mangoes mixed with shallots, green chillies and oil..... Heavenly dish for Keralites with kanji....

Uppumanga Chalichathu / Salted Mango with Shallots, Chillies and oil

Recipe Source: Mrs. K. M. Mathew

Ingredients:

Salted Mangoes in brine – 2

Shallots / Chumannulli – 6 to 8, cut into thin slices

Green Chillies – 3, cut into thin rounds

Curry leaves – few, chop the leaves fine

Coconut Oil – 1 tsp

Method:

• Smash the salted mangoes with hand (If not soft enough cut it into fine pieces).
• Add chopped ingredients and oil to the mango.
• Mix well with hand and transfer into a serving bowl.
• Serve with rice or kanji.

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Mango Tart with Ginger Biscuit Crust

Made this mango tart with the last mangoes of the season. Instead of the regular Marie biscuit base I used Ginger biscuits this time and it was a really good decision! We really liked the combination. If you don’t like ginger biscuits use any other tea biscuits for the base. To maintain the freshness of the mangoes you can bake the base and the filling a day ahead and add mango pieces and whipped cream decoration just before serving.

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Mango Burfi / Aam Burfi

It’s been a long time since I updated this space. Took a short break that got extended because of my laziness! Meantime I did two courses in cake decoration from PME London. Also did a couple of cakes for relatives and friends here. Will share the pictures of the cakes soon…. On the cooking front I didn’t experiment much except a couple of recipes. This Mango Burfi was one such new trial. Got the recipe from here and it came out good. It’s a little time consuming recipe that needs almost constant stirring and the contents will splutter all over the counter and sometimes on our hands too if we are not careful. But the end result is really worth all the hard work. Do try this Mango Burfi before the mango season ends…

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Uppumanga Curry (Salted Mangoes in Coconut Gravy)

A traditional vegetarian side dish of Kerala made with Uppumanga / salted mangoes in brine..... I made this curry following the same recipe of Chakkakuru Manga curry .... A plate of boiled rice with this curry, a piece of fish fry and some stir fried vegetable is bliss for lunch! 

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Mango and Passion Fruit Flavored Savarin ~ April 2013 Daring Bakers Challenge

Savarin is a yeasted cake made with the same dough as Rum Baba. I made Rum Baba a couple of years back… the difference between the two  are, rum baba has raisins or currants in the dough and is baked in tall cylindrical baba mold and served without a filling. Savarin is made without raisins and baked in a large ring mold and the hole in the centre is filled with pastry cream and fresh fruits. 

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

I made a Mango and Passion Fruit flavored soaking syrup. The glaze was made with mango jam. I served the Savarin with fresh mangoes and vanilla whipped cream. I halved the recipe and used 2 small bundt pans for baking. We all enjoyed the Savarin and thank you Natalia for a great challenge.

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Uppumanga / Salted Tender Mangoes in Brine

I think Uppumanga (Raw mangoes in brine) with kanji along with a kanthari mulaku (bird’s eye chilly) is the Malayali’s favorite comfort food... right?? I know my husband will not agree with it :D...  Almost a year ago when Sarah of Vazhayila posted this recipe it triggered my childhood memories...  But I never got tender mangoes (kannimanga) here...  so this year when I saw some green mangoes I decided to make it with that... so I selected the smallest thin skin mangoes available and made Uppumanga and now I am a happy girl having it with kanji and making uppumanga curry and chutney! Traditionally uppumanga is preserved in a big bharani (earthen pot).... In one of my old recipe books it’s written that to prevent it from fungal attack, in the old days people make a pouch with clean sand in a cloth and tie the bharani with this sand pouch and the Uppumanga preserved this way lasts yearlong! If you don’t have a bharani use clean glass bottles, make sure to add enough salt water to cover the mangoes.... My aunt told me to add little coriander powder tied in a clean cloth in the brine to givethe mangoes and the brine a lovely smell.... Always use clean sterilized bharani / jar to preserve mangoes and use a dry spoon, else you will see fungus attack....

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Kadumanga Achar Recipe / Kerala Spicy Mango Pickle Recipe

Kadumanga pickle is every Keralites favorite and since it’s mango season try to make some. Kadumanga is also very popular during Lent; as we abstain from non-veg dishes pickles are in high demand. In our church Kdaumanga pickle is served along with piping hot Kanji and payar after the long Good Friday service.

You can make this pickle in two ways, either grind ginger and garlic along with spices and sauté like I did or you can add chopped ginger and garlic as it is and sauté. I like thick gravy for kadumanga, so I opted for grinding. Also while making pickle one thing to remember is never to add water to the pickle, if you want to store it for a long time... If you need gravy add vinegar not water please and adjust salt....  I have seen a lot of people store their pickle in the refrigerator and I never liked the taste of refrigerated pickle ;)... So here is how I made Kadumanga pickle....

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Pacha Manga Chammanthi / Raw Mango Chutney

Pacha Manga Chammanthi, every Malayalis’ favorite with a bowl of kanji and pappadom.... This simple tongue tickling dish is best when prepared on an Arakallu but in modern kitchens we have to make do with the small wet grinding jar of our mixer grinder.... This is best when made with Kanthari mulaku/ bird’s eye chillies and if that’s not available you can use green chillies or dry red chillies.... Make sure not to add any water while grinding.... usually manga chammanthi is serverd with rice but it can be eaten as a quick snack by spreading between bread slices....

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Mango Cheese Cake Recipe

This recipe was shared by Neethu, a friend of mine in Kuwait. You can make this in a spring form pan and cut it into wedges before serving or you can make it in individual dessert glasses. This time I made it using my small cake rings and it came out looking very pretty :).... For the first layer I baked the sponge cake in a jelly roll pan  as I was planning to assemble it using  small cake rings.  Alternatively, you can bake it in a square or spring form pan.... For the cake base you are free to use store bought sponge cake, eggless cake or ready to make cake mix.... For cream cheese I used Kiri cream cheese but you can use any brand you prefer.... Substitute mango with fresh strawberry jelly and pulp and you will get a beautiful pink cheese cake.... Do try this easy Mango Cheese Cake this Valentine’s Day and let me know how you like it.....

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Mango Truffles

It’s the beginning of a new year and I wanted to start off with something sweet :).... I have already tried many truffles and mango truffles was in my mind for a long time, even tried once which did not turn out as expected ....  so this Christmas I tried these again and it came out pretty well..... I used the basic recipe of Pumpkin Truffles..... The only problem was to shape the ganache to a perfect ball.... the ganache was so fragile you need to freeze them before and after shaping it..... also you have to rub your hands with powdered sugar very well.....  May be using a chocolate mould will make the whole process little more effortless; I have to try that next time..... Mango puree should be thick and I used frozen Alphonso mango puree....

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Homemade Mango Wine Recipe / Manga Wine

It’s November already and hardly 52 days left to Christmas :).... Like I asked in one of my last year’s post have you started your Christmas preparations like soaking fruits for Christmas cake or making wine etc? This year I don’t need to soak much fruits as I have some left over from last year but wine I need to check if there is enough to last till Christmas ;)....  And if in case you are looking for a nice Christmas cake or wine please check my old posts.... Now we will proceed to today’s wine recipe…. This wine was made after a phone conversation with my neighbor and cousin Saira.... during one of our chats the topic of wine making came up and we got the idea of Mango Wine..... for a week Mango wine was in my mind and I was thinking how it would taste etc..... so on my next grocery shopping I bought a kilo of ripe mangoes.....Since my Guava Wine was a huge hit I decided to follow the same recipe and after the fermentation period I gave a bottle to my cousin to taste and according to her husband this is my best trial :)..... I am waiting for next summer so that I can buy some Indian Alphonso Mangoes and try this wine one more time.... I know it’s not mango season now, but if you are a wine lover and whenever you get hold of some good quality mangoes do try this I am sure you will love it..... 

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Mango and Passion Fruit Mousse

As usual when I return from my annual vacation in Kerala, my father gives me frozen passion fruit pulp; this year I got 3 big bottles of passion fruit pulp :).... That means you guys will get to see more passion fruit recipes here ;).... this time I tried Mango and Passion fruit Mousse and the end result was awesome...... Alphonso mango pulp and passion fruit pulp mixed with whipped cream and egg whites you just can’t go wrong :).....  It is a very easy to make dessert with absolutely no cooking involved....  Ensure gelatin and puree are at equal temperature to prevent lumps when combining.... Mousse is best made day before serving..... Since this mousse contains raw egg whites I will not recommend this dessert for small kids or pregnant ladies...... 

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Orange Buttermilk Panna Cotta with Mango Sauce

Panna Cotta, a creamy and delicious Italian dessert which can be whipped up very easily and served with fruit coulis / sauce of your choice..... A dessert you will get addicted to and with which you can wow your guests....... Recently when we had guests for dinner I made this Orange Buttermilk Panna Cotta adapted from Jungle Frog ...... original recipe was with lemon instead of orange and I just served this with some thick alphonso mango pulp...... We all loved the orange flavor......

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Chakkakuru Manga Curry / Jackfruit Seed and Mango Curry

I brought a big packet of chakkakuru from Kerala this year. Side dishes with chakkakuru are my favorite and I have already made Chakkakuru Manga Curry and Chakkakuru Mezhukkupuratti out of it….. This Chakkakuru manga curry is a traditional vegetarian side dish of Kerala….. A plate of boiled rice with this charu curry, a piece of fish fry and some mezhukkupuratti / stir fried vegetable or thoran is a bliss for lunch!

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Manga Achaar / Minced Mango Pickle (Sweet)

Had this Minced Mango Pickle at my sister in law’s place on my last vacation and I really loved this slightly sweet and tangy mango pickle. Wrote down the recipe from her. Since its mango time now and I got some really nice raw mangoes I made it recently.  It is really good with rice, Kanji (rice gruel), chapathi or stuffed parathas with yogurt. A perfect companion when you are out of some curries or you are on Lent …

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