Pairs well with Mango Lab-e-Shireen
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Mango Lab-e-Shireen
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A creamy, fruity, and delicious mango dessert perfect for mango season, featuring layers of mango and strawberry jelly cubes, custard, cream, vermicelli, and mixed fruits.
00:30:00 total
Serves 9
medium
Dessert Various
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Ingredients
- Mango chunks - 2 cups (1 cup for puree, 1 cup for garnish) (for blending and garnish)
- Water - 2.5 cups (1¼ cup for strawberry jelly, 1¼ cup for mango jelly) (for jelly preparation)
- Instant strawberry jelly powder - 80 g (1 pack)
- China grass powder - 2 tsp (1 tsp for each jelly) (for jelly setting)
- Instant mango jelly powder - 80 g (1 pack)
- Milk - 2 liters (1½ liters for custard base, ½ cup for custard powder mix) (for custard and dessert base)
- Sugar - ½ cup (adjust to taste)
- Vanilla custard powder - 5-6 tbsp (for custard)
- Ice cubes - as required (for cooling custard)
- Cream - 200 ml (for richness)
- Colored vermicelli (Sawaiyan), boiled - ½ cup (60 g) (colored and boiled)
- Mixed fruit cocktail, strained - 1 cup (for fruitiness)
- Red jelly cubes - watch the video to see (prepared from strawberry jelly)
- Yellow jelly cubes - watch the video to see (prepared from mango jelly)
- Almonds (Badam), chopped - ¼ cup (for garnish)
- Pistachios (Pista), chopped - ¼ cup (for garnish)
- Mango puree - ½ cup (prepared from mango chunks)
- Mango cubes - watch the video to see (for garnish)
- Dry nuts, sliced - watch the video to see (for garnish)
Instructions
- Prepare Mango Puree: In a blender jug, add 1 cup mango chunks and blend well to make approximately ½ cup mango puree. Set aside.
- Make Strawberry Jelly Cubes: In a saucepan, bring 1¼ cup water to a boil. Add strawberry jelly powder and 1 tsp china grass powder. Whisk well until dissolved. Transfer to a flat dish and let it cool at room temperature until set. Cut into cubes and set aside.
- Make Mango Jelly Cubes: In another saucepan, bring 1¼ cup water to a boil. Add mango jelly powder and 1 tsp china grass powder. Whisk well until dissolved. Transfer to a flat dish and let it cool at room temperature until set. Cut into cubes and set aside.
- Prepare Custard Base: In a wok, add 1½ liters milk and sugar. Mix well and bring to a boil. In a separate bowl, whisk vanilla custard powder with ½ cup milk until smooth. Add the dissolved custard mixture to the boiling milk and cook on low flame, stirring continuously until it thickens.
- Cool Custard: Place ice cubes in a large bowl and put another bowl over it. Transfer the prepared custard into the bowl on ice and stir continuously to cool it down.
- Combine Ingredients: Add the prepared mango puree and cream to the cooled custard and whisk until well combined. Gently fold in boiled colored vermicelli, 1 cup mango chunks, 1 cup strained mixed fruit cocktail, red jelly cubes, yellow jelly cubes, chopped almonds, and pistachios.
- Garnish and Serve: Garnish with mango puree, mango cubes, red and yellow jelly cubes, and sliced dry nuts. Serve chilled.
