Friday, 15 July 2016

New Recipe for Frozen Mango Cream Cake

As hot summers approach every year, people forget to enjoy their days and shut themselves in an AC room and went to different city/place. Frozen mango dices suppliers bring a chilled treat recipe for people who want to beat the summer. This dessert recipe will make kids and adults happier and summer ready. Mango fruit is a rich source of vitamin C that keeps you cool from inside and helps you to fight with heat and temperature.
Ingredients (for crust) needed for this recipe :
        Vegetable oil
        ¼ cup of salted dry roasted macadamia nuts
        3 tbsp granulated sugar
        ¼ cup all purpose flour
        1 tbsp white butter (unsalted)
For mouse :
        ¼ cup fresh orange juice
        1 sachet of gelatin (unflavored)
        2 firm, ripe mango dices
        ½ cup granulated sugar
        3 tbsp lemon juice
        1 cup heavy cream
        ½ cup confectioners’ sugar
Steps to follow :
  • Preheat your oven to 350 degrees. Coat the 8 ring molds with cooking oil. Place on a rimmed baking sheet lined with butter paper.
  • Crust making- Grind nuts and granulated sugar in your food processor into fine powder. Take a bowl and combine nuts and sugar mixture with flour and butter. Mix them well. Put a tablespoon of mix into each mold and press into bottom. Bake this mix for 12 minutes until it gets golden brown color. Let it cool.
  • Mouse making- Pour orange juice into a small pan. Add gelatin and let stand until softened. Place the pan on low flame, stir and dissolve. Remove it from the stove.
  • Refrigerate some mango dices. Take remaining mangoes and chop them and blend them in a processor to make a puree. Now take a blender, add puree, granulated sugar, lemon juice and mix them. Add gelatin when blender is on slow mode. Blend until all materials combine. Transfer the mix into a bowl.
  • Beat the heavy cream and add confectioners’ sugar and beat until soft peaks return. Now whisk 1/3 of the whipped cream into the mango mixture.
  • Put mouse into molds by 3 quarters full. Cover it with plastic wrap and freeze for minimum 4 hours. (Its shelf life is up to 1 week). 
  • Eat the frozen mango cream cake at room temperature. Use frozen mango dices to garnish.  

Wednesday, 22 June 2016

Mango Pulp of Fresh Indian Mangoes and Their Exporters

Mango is the national fruit of India and it is typical to the sub-continent. It is lovingly known as the ‘king of fruits’. In most of the Indian states mango trees are grown at a large extent for a sweet, juicy, thick and fresh pulp. The raw and green mangoes of selected varieties are used for pickles. After ripening, the fruit can be eaten as pieces or in the form of pulp or the canned variety.

Since people are aware of the health benefits of mango pulp, manifold increased a lot by the demand of mango pulp in India. Mango pulp is an excellent source of several phytochemicals, carotenoids and antioxidant nutrients. Mango pulp promotes the body’s immune system and is also good for skin. 
People who are fortunate to eat fresh mangoes can relish the enjoyment of eating a mango to the fullest extent. People who are unfortunate have the option of having canned mango pulp which can fill the gap of not able to eat mango in its fresh and fruit form.
The concentrated mango juice which is processed several times with several varieties of mangoes is called mango pulp. This is the simple definition of mango pulp. The mango pulp which is canned has two years of shelf life and has an immense export potential. 

Canning is very important for mango pulp. For good quality of mango pulp, canning is compulsory. As India is a leading exporter of mango pulp, exporters of mango pulp in India take care that the mango pulp is canned before exporting. They follow a basic step by step sequential process which includes harvesting mangoes, transferring them to controlled ripening chambers, for ascertaining their status; a periodic check is conducted at regular intervals.

When the fresh mangoes are ripened to the desired level, then they are cleaned, washed and graded. The next phase of processing includes peeling, removal of seeds, trimming, resizing and blanching before the actual treatment starts. Then the fruit pulp is centrifuged, homogenized and sent for thermal processing. Then the pulp is filled under sterile and aseptic conditions. 

In most of the cases, cans of aseptic bags are used for storing of packing the mango pulp. Then they are sealed hermetically. Pasteurizing and deep freezing maintains the flavor and natural aroma of the mango pulp.

Mango pulp in India is mostly prepared using alpohnso, totapuri and kesar mangoes which are available at a large extent in India. Mango pulp in India is canned mostly in Andhra Pradesh, Maharashtra, Gujarat and Tamil nadu. Exporters have a high demand all over the world for mango pulp. Especially mango pulp in India is exported all over the world in bulk amounts since mangoes here are very delicious.