Make the most of mango season
June 27, 2019 | 5:49 PM
by Oneza Tabish


A tropical twist given to iced tea with the goodness of green tea and the flavours of mangoes.


• 1/2 cup sugar

• 1 cup water

• 2 large ripe mangoes, peeled and diced

• 10 regular sized green tea bags

• 6 cups of water(for the tea)


• Place the mangoes, sugar, and water into a saucepan.

• Simmer on low heat until the sugar dissolves.

• Simmer for about 10 minutes occasionally mashing the mango pieces with the help of a fork and remove from the heat.

• Allow to cool to room temperature.

• Strain through a sieve and keep aside.

• Fill another saucepan with 6 cups of water and bring to a boil.

• Place ten green tea bags into the boiling water and immediately turn off the flame.

• Allow to steep and cool slightly.

• Fill a pitcher with ice cubes and pour the tea over the ice.

• Fill a serving glass with ice cubes.

• Pour about 4 tablespoons of mango syrup into the glass.

• Top with freshly brewed tea, garnished with lime slices and a sprig of mint.


This is a creamy dessert made from mangoes and cream that is easy to whip and present to guests.


• 2 cups mango pulp

• 1 cup cream-chilled

• 1 tbsp gelatine

• 3/4 cup sugar

• 1/2 cup water

• 4 small glasses

• Mango slices to garnish


• Add mango pulp and 1/2 cup sugar

together into the small pan.

• Soak gelatine in 1/2 cup room temperature water.

• Heat the mango sugar mixture over low heat,stirring continously till warm.

• When warm, add the soaked gelatine and continue stirring till it reaches a thick


• Remove from heat and pour into the individual glasses and leave to cool and set.

• Beat the cream and the remaining sugar till soft peaks appear. Put the cream in a piping bag and pipe to top the mango with the same.

• Garnish with mango slices, chill and serve.


A sweet sticky rice recipe made with coconut milk and fresh mangoes. This dessert orginates from Thailand and is popular globally.


• 1 cup glutinous rice

• 2 mangoes, cubed and refrigerated

• 1 cup coconut milk

• 1/4 cup sugar

• 1 tablespoon toasted sesame seeds

• Banana leaf for steaming


• Soak the rice overnight.

• Prepare the steamer with a banana leaf.

• Drain the glutinous rice and spread it out on the banana leaf. Steam the rice for 30 minutes or until translucent.

• In a sauce pan, heat coconut milk on low heat. Stir in the sugar and cook until the sugar is dissolved. Remove from the heat.

• Reserve 1/4 cup of the coconut milk

for later use.

• When the rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with

the rice.

• Mix well until it attains porridge consistency. The rice will absorb all the coconut milk.

• Serve the sticky rice with the mangoes.

• Drizzle the remaining coconut milk over the rice and top with toasted sesame seeds.


Easy and a refreshing homemade lemonade recipe for all mango lovers.


Freshly squeezed lemon juice

• 1 cup water

• 3/4 cup sugar

• 1 and 1/2 cups mango purée

• 1/3 cup

• 4 cups water


• Gently heat 1 cup water and 3/4 cup sugar into a saucepan over medium flame. Bring to a simmer and stir until all the sugar has dissolved. This is the sugar syrup.

• Place mango purée and lemon juice into a large pitcher and stir. Gradually pour the remaining water and stir continously, till you have a well-combined mixture.

• Add in sugar syrup and stir again, then either place in the fridge or place a few ice cubes into some glasses and serve immediately.

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