Using your sharp knife, carefully slice off each side of the mango, following the curve of the pit from top to bottom. Aim for a generous cut, ensuring you capture most of the flesh.

Only fully ripe mangoes should be refrigerated. Sliced mangoes will last in an airtight container in the fridge for 3-4 days. Frozen mango is good for up to 6 months. Mangoes are a popular fruit ...

Set aside. Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit. Cut the mango into thin strips, about 5cm ...

To make the filling, chop one mango into small cubes. Slice the second mango into thin strips. Scoop out the pulp and seeds from the passion fruit. Whip the cream until soft peaks form ...

8-10 Mango Slices (Thin) 1 Bowl Cream/Greek yogurt 1 tbsp Powdered Sugar 1 tbsp Mango puree 1/2 tsp Cardamom powder In a bowl, mix together cream/Greek yogurt, cardamom powder, sugar, and mango puree ...

Firstly cut the Alphonso mango into pieces and marinate for 30 minutes with salt. 2. Next we will grind mustard seeds, green chili, chili powder, turmeric powder, grated coconut and sugar-cane jaggery ...