Mango Trifle

Trifle is a beautiful and delicious dessert treat made with cake pieces soaked in fruits and cream syrup. It’s a perfect recipe for a party and can be prepared easily. Here is an easy and scrumptious mango trifle recipe with few ingredients. There is no more ruling for topping the layers; you can add your choice of cream and nuts in addition with my ingredients..👇
Ingredients:

1. Mango Chopped-1 1/2  cup
2. Sweetened condensed milk-1/2 cup
3. Cake pieces crumbled-1/4 cup
4. Cream cheese-1/4 cup
5. Graham cracker biscuit-6 no's
6. Cherries-to garnish

Preparation:

• Blend 1 cup of chopped mangoes with 1/4 cup of sweetened condensed milk and 1 tbsp cream cheese to smooth.
• Take two tall glasses; carefully fill each glass with half of this mango cream mix. (keep the remaining half for further layering).
• Above that add half of  crumbled cake and crushed biscuits equally.
• Mix well remaining cream cheese with 1/4 cup of condensed milk and add it in to the both glasses equally.
• Next the remaining cake crumbles and biscuits followed by mango cream mix.
• Add chopped mango pieces on top and garnish with cherries.
• Refrigerate for and hour and serve chilled.
• You can also top it with a scoop of ice cream before serving...(if you wish to 😊😋)

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Mango Thokku

The mango season has started and raw mangoes are available in everywhere. Mango thokku is an instant version of mango pickle. It can make within few minutes and of course finger licking too..
Ingredients:

1. Raw mango-3 large
2. Oil- 1/4 cup (use mustard oil or gingelly oil for great taste)
3. Mustard seeds- 1 tsp
4. Fenugreek seeds (methi seeds/uluva)- 1/4 tsp
5. Turmeric powder- 1/2 tsp
6. Chilly powder-3 tbsp (increase as per your spice tolerance)
7. Hing powder (kayam/ asafoetida)- two pinch
8. Salt-to taste (little more than normal salt level)
9. Curry Leaves-2 spring
10. Grated Jaggery-2 tbsp (or more)

Preparation:

• Peel the skin of raw mangoes and grate them finely using a carrot grater.
• Heat oil in a pan; when it is hot crackle mustard seeds and then fenugreek seeds.
• Make the flame low and add grated mangoes, turmeric powder, chilly powder, salt, hing, grated jaggery and curry leaves.
• Cook on medium flame for about for few minutes (about 5-6 minutes) until oil floats on top.
• Switch off the flame and allow to cool.
• After cools down completely; you can store them in an airtight container for long use.

Note:
Use dry spoon for picking the pickle; then It will stay fresh for a week in normal temperature
and in fridge for about one month.

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