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Pure Motivation » Member Showcase » Recipes 5 star cooking/ وصفات لأطباق شهية » Mango Milkshake

Mango Milkshake

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1 Mango Milkshake on Sat May 05, 2012 12:10 pm

nazleen


All-Star Member
All-Star Member
[flash][/flash]:

Delicious and a perfect refreshing drink for summers.

Ingredients:

1 Ripe Mango
4 tsp Sugar
1 cup Milk
Essence, as per requirement

Preparation:

Boil the milk and allow it to cool down to room temperature.
Peel and cut the mango and crush in a mixer.
Pour the milk and sugar; grind once again.
Serve chill.

2 Re: Mango Milkshake on Sun May 13, 2012 6:39 am

nazleen


All-Star Member
All-Star Member


Try out this delicious mango drink at home!
MANGO PUNCH


Ingredients:
Alphonsa Sweetened Mango Pulp, 1 can
Sprite, 2 litres
Ginger Ale, 2 litres
Vanilla Ice Cream, 2 scoops
Orange, 1

Procedure:
Pour the mango pulp into a punch bowl.
Pour equal amounts of ginger ale and sprite and continue till the bowl is full.
Slowly add the ice cream to the bowl.
Cut the orange in parallels and add on the punch.
Leave the orange for about two minutes. Refrigerate for a while.
The Mango Punch is ready to be served!

3 Re: Mango Milkshake on Tue Aug 21, 2012 5:19 am

nazleen


All-Star Member
All-Star Member
chocolate milk shake

look yummmmmmyyyyyyyyyyyyyyyyyyy Laughing







Ingredients:

1 Cup Milk
2 tbsp Sugar
4 tbsp Cocoa Powder
2 tbsp Cream
Method:

Firstly
mix Cocoa powder and Cream in a small bowl and put it in stove for 2 – 3
minutes until it gets mixed and thick then take one cup of milk in a
juicer add sugar (your choice of sugar but normally 2 tbsp ) and grind
it for only 10 seconds and then Add the paste we made before cocoa
powder and cream and Grind it again for this time 2 – 3 until it get a
Shakes.

After this Serve it on a glass and Chill it before you have it.

4 Re: Mango Milkshake on Tue Aug 21, 2012 5:26 am

nazleen


All-Star Member
All-Star Member
Mango Pie









Ingredients:


Short Crust Pastry For 9-inch Pie Plate:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces


2 tablespoons lard, chilled and cut into small pieces

3 tablespoons cold water



Directions:


Sift the flour, sugar and salt together into a large bowl. Rub the fat
into the flour with the fingertips until the mixture is crumbly. Sprinkle
water over the mixture and mix lightly to a stiffish dough. Gather into a ball,
wrap in waxed paper and chill until firm enough to roll out. Turn on to a floured
board and roll out into a circle large enough to line the pie plate. Brush the pie plate
with melted butter. Roll the pastry round the rollig pin and unroll it into the pie
plate, Press the pastry lightly into the sides of the pan, and over the rim. Trim away
any excess, and crimp the edges with a fork or the fingers. Prick the bottom with a
fork. Bake shell on the center of an oven preheated to 350 degrees F for 25 minutes, or
until golden brown. If air bubbles form, prick bottom of shell 2 or 3 times during the
the first 10 minutes of baking. Cool before chilling.





Filling For Pie:

Large, fleshy mango, weighing about 1 1/2 pounds

3 tablespoons lime juice

1/2 cup sugar

1/4 cup water

1 tablespoon arrowroot

Carefully
peel the mango. Feel with the tip of a small, sharp knife where the
seed is, and cut off 2 slices lengthwise, down each side of the mango as
close to the seed as possible. Cut each slice nto lengthwise strips
about 1/4-inch thick, sprinkle with a little of the lime juice and set
aside. Cut all the remaining flesh off the seed. There should be about 1
cup of pulp. Put the pulp into a saucepan with the sugar,remaining lime
juice and water and cook until soft, about 10 minutes. Rub through a
sieve, return to the saucepan and stir in the arrowroot mixed with a
little cold water, and cook until thickened, stirring constantly. Cool
slightly. Arrange the mango slices in the baked pastry shell in an
overlapping pattern, using the shorter pieces to fill in the sides.
Spoon the puree over these pieces evenly. Chill well before serving.
Serve plain, or with custard, whipped cream, or ice cream to taste.
Serves 6.

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