Alphonso mangoes: 3 quick and easy recipes

Ingredients

• 3 cups sticky rice, soaked overnight in water
• 2 cups canned or fresh coconut milk
• Mangoes

Instructions

1. Steam the sticky rice for about 25 mins until tender.
2. Heat the coconut milk on a medium flame until hot – but do not bring it to a boil. Add sugar and salt to taste.
3. Switch off the flame and add the sticky rice to the coconut milk mixture. Stir until thickened.
4. Cut a few mangoes into cubes.
5. In a serving bowl, add the sticky rice mixture and top it off with mango cubes.

Ingredients

• 2 egg yolks
• 2 tsp cornflour
• 1 cup milk
• 1 tbsp sugar
• 1/2 tbsp vanilla extract (or mango extract)
• 1 whole mango, cut into cubes

Instructions

1. In a bowl, whisk in the egg yolks, cornflour and sugar until completely smooth and well combined.
2. In a pan, gently heat the milk on a medium flame and mix in the vanilla extract.
3. Add the egg mixture to the milk and whisk. Bring to a boil, then turn off the flame and whisk until the mixture is thickened.
4. Let the thickened mixture cool and refrigerate for 2 hours (this dish is better served cold).
5. In a serving bowl, add the vanilla custard and top it off with some cubed mangoes.

Ingredients

• 250ml low-fat Greek yogurt
• 2-3 seedless dates
• 1 whole mango

Instructions

1. Toss all ingredients in a blender and blend to a smooth consistency.