Mango Custard Recipe | HungryForever

Mango Custard is a simple, easy to make and delicious dessert.Made with ripe mangoes and custard powder, it is light, creamy and perfect for any meal.

INGREDIENTS

• 2 tablespoons Bird's Custard Powder
• 1/2 cup Milk
• 1 large ripe mango peeled and cut into chunks (about 1 1/2 cups)
• 3/4 cup Milk
• 1/2 cup granulated sugar
• 1 teaspoon fresh squeezed lime juice

INSTRUCTIONS

1. In a small bowl, mix the 2 tablespoons Bird's Custard Powder into the 1/2 cup of milk, stirring well until custard is completely dissolved; set aside.
2. Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.
3. Pour the mango puree into a 1 1/2 quart saucepan and place on the stove on low heat. When the puree becomes warm, add the sugar and stir in well.
4. Stir in the lime juice and then stir in the prepared Bird's Custard Powder mixture. Bring the mixture just to a near boil, stirring constantly, to completely dissolve the sugar. Stirring continually, bring the mixture back to a boil until it thickens. Allow to boil for approximately 30 to 60 seconds, still stirring constantly, and then remove the pan from the stove.
5. Allow to cool for about 10 minutes, stirring every couple of minutes.
6. Pour into custard dishes or small bowls. I use four (4) ice-cream sundae dishes. Place the custard in the refrigerator for 4 to 5 hours to firm up.
7. Serve garnished with a mint leaf (if desired).
8. Makes four 3/4 cup servings.

Recipe Link: https://www.hungryforever.com/recipe/mango-custard-recipe/

Avakkai Oorugaai Recipe | HungryForever

A spicy and delicious avakkai oorugaai is famous side dish for all type of rice recipes. 

INGREDIENTS

• 6 Medium size Avakkai Mangoes
• 200 grams of Red chilly powder
• 200 grams of Mustard kadugu
• 130 grams of Salt
• 3/4 of litre of Gingely oil Nallennai
• 1 tablespoon of Fenugreek vendhayam

INSTRUCTIONS

1. Dice up the mangoes without removing the seeds shell.
2. Take the mustard and place outside in the sun.
3. Once it is completey dry, blend it in a mixie or blender
4. In a bowl, add the mustard powder, salt and red chilly powder and mix well.
5. Using a ladle, take one scoop of cut mangoes and add into a big container.
6. Now take the same ladle and add a scoop of the mixture powder.
7. Keep repeating this procedure i.e layer by layer until both the mangoes and powder are over.
8. Now, add the fenugreek.
9. Add the oil until everything is submerged in the oil.
10. Close the container.
11. Every two days, use a wooden ladle and stir.
12. The pickle will be done in 10 days.

Recipe Link: https://www.hungryforever.com/recipe/avakkai-oorugaai-recipe/