Mango Pistachio Recipes

PISTACHIO MERINGUES WITH MANGO & MANDARIN ICE CREAM

Steps:

• You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.
• Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)
• Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.
• Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.
• When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.
• To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES

Steps:

• Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
• Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
• To serve: Slice each mango on either side of the stone to make 6 halves, but don't peel. Score a criss-cross into the flesh, but don't slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).

MANGO SHRIKHAND WITH PISTACHIO CRUMBLE

Steps:

• For the mango shrikhand: Line a colander with coffee filters or paper towels, and set over a deep bowl. Pour in the yogurt and refrigerate for at least 8 hours to allow the whey to drain out. The yogurt should feel very thick -- like a creamier, richer Greek yogurt.
• Crush 1/4 teaspoon of the saffron threads into a powder with a mortar and pestle.
• In a large bowl, whisk together the strained yogurt and mango pulp until combined and the mixture becomes pale yellow. Stir in the cardamom and crushed saffron, then add the sugar, one tablespoon at a time, tasting until you've reached your desired sweetness level.
• Top with the remaining 1/4 teaspoon saffron threads -- don't mix -- and refrigerate for 2 to 3 hours if time allows.
• For the pistachio crumble: Combine the pistachios, digestive biscuits, melted butter, brown sugar, and salt in a food processor and pulse until the mixture forms a thick crumb. Cover and refrigerate until you're ready to serve.
• Serve the mango shrikhand in small bowls topped with the pistachio crumble.