Amrakhand Recipe: Mango Shrikhand with Alphonso Pulp
By Prashant Powle
Amrakhand recipe: hang full-fat curd overnight, whisk with ripe Alphonso mango pulp, saffron and cardamom, chill and serve. Includes a pulp-tin version for off-season.
Recipe Mango
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Amba Dal Recipe: Raw Mango Chana Dal
By Prashant Powle
An amba dal recipe: the Maharashtrian raw mango and chana dal dish with coconut and a mustard tadka, in salad and chutney versions, with tips on soaking and serving.
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Mango Pudding Recipe: Smooth Alphonso Pudding
By Prashant Powle
Mango pudding recipe: blend ripe Alphonso pulp, fold it into warm milk set with agar-agar, add cardamom and saffron, and chill for a smooth, deep gold dessert.
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Mango Mousse Recipe with Alphonso Pulp
By Prashant Powle
A mango mousse recipe with Alphonso pulp, whipped cream and gelatin or agar-agar, eggless and set in the fridge, with tips for a smooth result.
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Mango Kulfi Mumbaiwali
By Prashant Powle
Mango kulfi recipe: reduce full-fat milk, add condensed milk, ripe Alphonso pulp, cardamom and saffron, then freeze in moulds or clay matkas for a dense Mumbai-style kulfi.
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Amrakhand Recipe: Mango Shrikhand with Alphonso
By Prashant Powle
Aamrakhand is a creamy mango shrikhand. This Alphonso mango shrikhand recipe uses thick curd, cardamom and mango pulp, and serves four in about fifteen minutes.
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Amba Wadi Recipe: Alphonso Mango Burfi
By Prashant Powle
Amba wadi recipe made with Alphonso mango pulp, ghee and cardamom, with step-by-step method, variations, storage tips and notes on choosing the right pulp.
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