If the mangoes are very sweet, adjust the sugar measure accordingly.Īpart from these, we need more water and ice-cubes while serving. Water and sugar – I went with an equal amount of water and sugar to prepare simple sugar syrup. You can check the recipe notes for more details, especially if your mangoes are bland. Mangoes – I went with the ataulfo mango variety. We need three ingredients for making this mango drink. But it’s a simple blend of fresh mangoes and sugar syrup without any other preservatives or additives, and needless to say, it’s very refreshing and delicious. Ok, call this recipe of mine mango juice or mango fruity or mango nectar. You can call the pureed mango with sugar syrup as mango juice concentrate as well. I learned and understood that fruit juice is 100% juice without any additives, whereas nectar is fruit juice mixed with sugar and sometimes preservatives. Sometimes they are used interchangeably as well. I always find bottles of juices, concentrates, and nectars in grocery stores, and I always wondered about the difference. And here is my humble attempt to recreate the same but with less sugar! And definitely, this is not a copy-cat version of any of those bottled juices. I still remember relishing some of the bottled mango juices and from the juice shops as well. (Don’t forget to check vegan mango lassi, mango-lychee-pineapple smoothie too) Now I am adding one more mango-based drink to that list, and it’s the humble mango nectar or the juice.Īs we all know, mangoes are pretty famous in India, and so are mango juices. Earlier I had shared a tropical mango smoothie and also a breakfast smoothie with mangoes. This year I have been trying a lot of beverages with mangoes. Homemade mango nectar recipe with step-wise pictures.Beat frosting until no lumps remain and mixture is smooth. Allow to cool completely then frost allowing the frosting to drizzle down the sides of the cake. ![]() Cool on cake rack 10 minutes then remove from pan by inverting onto your serving plate. Allow batter to breathe in the bowl for five minutes then pour into a greased and floured 10” tube or 12 cup Bundt pan. Blend in the eggs, oil, and lemon juice then add the mango nectar beat for 6 minutes at medium speed. Combine the cake mix and sugar in a large mixing bowl. ![]() I drizzled my frosting on too soon actually as the cake was still slightly warm but it was one of those busy afternoons and though the slight puddling of icing seen around the base of the cake here was unintentional, it was more than adequate for scooping up with a fork those last moist sweet bites of golden brown crumbs.ġ-(18-1/2 oz.) Duncan Hines Supreme Yellow Cake Mixĭirections Preheat oven to 350. The batter pours easily into your prepared pan. You’ll want your stand mixer for this if you have one so you can put the 6 minutes beating time to better use. Allow the batter to breathe after beating. This is an easy cake to prepare: you can bake it in a Bundt pan or a 10″ tube pan and it is a one-mixing-bowl batter. The nectar doesn’t flavor the cake powerfully, but each flavor does add its own subtle change. The canned nectar, made from fruit concentrate, is available in apricot, mango and guava that I find locally. This cake is also so similar in taste to the Apricot Nectar Cake recipe found in my “Missouri to Maui” cookbook actually you can use any of these three recipes and have the same results. The original recipe is found in a great collection called “Mealtimes and Memories” by Thelma L.
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