Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mango mafroukeh. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Mango Mafroukeh is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Mango Mafroukeh is something that I’ve loved my whole life.
Heat Mango Pulp on high flame till it starts to simmer. Érvényes a Magyarországi üzletekben és online. Maximális árengedmény a MANGO női kollekcióra. A többi termékcsoportnál az árengedmény ennyi vagy kevesebb.
To get started with this recipe, we must prepare a few ingredients. You can have mango mafroukeh using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mango Mafroukeh:
- Take 2 Cups Mango Pulp
- Make ready 2 Cups Cashewnut (Powdered)
- Get 1/4 Cup Semolina (Grinded to fine Powder in grinder)
- Prepare 1 Tbsp ghee
- Prepare 1/2 Cup Sugar
- Get 1 Cup Mascarpone
- Take 1/2 Cup Mango Cubes
- Take 2-3 Drops Yellow Colour (Optional, I have not used.)
Mango scientifically known as Mangifera indica L., is a flowering plant species in poison ivy and sumac family Anacardiaceae. Native to Indian subcontinent, it is inherent and cultivated varieties are. Choose mangoes based on aroma and touch rather than appearance. A ripe mango smells sweet and rich and is slightly soft.
Steps to make Mango Mafroukeh:
- Heat Mango Pulp on high flame till it starts to simmer. Lower the flame and cook till it's consistency thickens.
- Cook till all the excess water evaporates. Add Sugar and cook till it leaves the sides of the saucepan. Remove it from flame and let it cool. Mango Sauce is Ready.
- Grind Semolina to very fine powder in a grinder. Add ghee in a container and roast Semolina for 4 to 5 minutes.
- Add Cashewnut powder to the roasted Semolina. Mix well and further roast on low flame for 4 to 5 minutes.
- Add Mango Sauce to roasted Semolina and Cashewnut mixture. Mix well and cook till ghee separates and it starts leaving the sides of the saucepan. Remove it from flame, transfer to another container and refrigerate it for 1 hour to get a proper dough for molding.
- Take a small portion from the refrigerated Mango Dough make a small circle and place it in the mould. Fill the center with Mascarpone. Place another disc on the mould and seal it.
- Once it's properly sealed gently demould the mafroukeh. If you are not able to demould easily place it in Freezer for 2 to 3 minutes than demould it.
- If you dont have a mould for assembling take a small ball of the Mango Dough make a small cup like structure. Place a scoop of Mascarpone in it and seal it.
- Add some Mascarpone to the piping bag. Pipe it on the top of the Mafroukeh. Garnish with a piece of mango.
- Refrigerate for 2 to 3 hours. Serve chilled.
Color has less to do with ripeness, as this can vary depending on the type of. Your Mango stock images are ready. Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. A wide variety of dried mango options are available to you, such as drying process, style.
So that’s going to wrap this up for this special food mango mafroukeh recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
