Goodness Tips

Goodness Of Mangoes

Written by Choithrams

Mango is one of the most popular fruit in the World
Loved for its taste, it also has immense health benefits!
Read on to know more about its goodness!


When you savour delicious and succulent mangoes every season, you probably don’t think about the immense health benefits coming with every bite. Other than being a fruit loaded with goodness, Mangoes also have some fun facts. Here are a few!


We at Choithrams have mangoes for you all year long from across the world.
Visit our stores to choose from a wide range of delicious mangoes full of goodness! 🙂

About the author



Choithrams is a large chain of supermarkets known for its unbeatable high standard of quality and service. Choithrams has become a name synonymous with excellence in UAE today.




    For the cake
    Sugar – 1 cup
    Yogurt – 1 ¼ cup
    Baking powder – 1 tsp
    Baking soda – ½ tsp
    Vegetable oil – ½ cup
    Vanilla essence – 1 tsp
    All purpose flour – 2 cup (sifted)
    Milk – 1 tbsp
    Grease a square or rectangle cake tin and line it with parchment paper. Keep it ready.
    Whisk together sugar and yogurt till well combined. To this add baking powder and baking soda and mix well. Keep this aside for about 6 – 8 minutes.
    Add vegetable oil and essence to this and combine well. Add the sifted all purpose flour little by little and combine well. Pour this mixture to the cake tin and spread it evenly.
    Preheat the oven to 200 degree and bake it for about 30 minutes. Take the cake tin out of the oven and brush it with milk. Again bake it for about 5 – 10 minutes at 180 degree (till a wooden skewer inserted at the center of the cake comes out clean). Take it out of the oven and cool it at room temperature for about 25 minutes. Remove the cake carefully from the cake tin and cool it completely at room temperature.
    Cut the cake to two halves if required to fill the cake dish. Reserve little cake crumbs to garnish the pudding.
    For the mango pudding
    Mango (ripe) – 1 ½ cup (grind it to puree)
    Whipping cream (cooled) – 1 ½ cup
    Whipping powder – 1 sachet (36 gram)
    Condensed milk – ½ cup (more or less according to your taste)
    Fresh cream – ½ cup
    Powdered sugar – ¼ cup
    Vanilla essence – 1 tsp
    Gelatin – 1 ½ tsp (mix it in 1 ½ tbsp water)
    Sugar syrup – ¼ cup
    Chocolate sauce and chocolate curls – to garnish
    Cherries – 8 – 10
    Take the whipping cream and whipping powder in a chilled bowl. Place a bowl of ice cubes below the bowl of whipping cream. Whip the cream well. Just before soft peaks are formed, add condensed milk, fresh cream, powdered sugar and vanilla essence and whip till soft peaks are formed. To this add the mango puree and combine well.
    Microwave the soaked gelatin for about 10 seconds. Remove from the oven and stir well till it melts completely. Let it sit for few seconds to cool. Add this to the prepared mango cream and combine well.
    Place the prepared cake in the dessert dish. Sprinkle the sugar syrup all over the cake. Spread the prepared mango pudding over the cake base and spread evenly. Garnish with reserved cake crumbs, chocolate sauce, chocolate curls and cherries. Cool it in the refrigerator covered. For about 3 – 4 hours. Serve.


    Digestive biscuits – 150 gram (powdered)
    Powdered Sugar – 2 tbsp
    Butter (unsalted) – 5 tbsp (melted)
    Combine powdered biscuits, powdered sugar and butter. Rub the ingredients using finger tips. Add little by little cookie mixture in mini cheesecake mold press it with your finger tips. Keep it in the refrigerator for about 30 min to set the base.
    For the cheesecake filling
    Cream cheese – 227 gram (1 package)
    Condensed milk – ½ cup
    Powdered sugar – ¼ cup
    Vanilla essence – ½ tsp
    Fresh cream/ thick cream – ¼ cup
    Gelatin – 2 tsp
    Water – 2 tbsp
    Beat together cream cheese, condensed milk and powdered sugar till creamy. To this add thick cream and vanilla essence and mix well.
    Sprinkle the gelatin over 2 tbsp water and let it sit for a minute. Microwave it in the oven for 10 – 15 seconds. Remove it from the oven and stir it with a spoon. Let it cool for a minute (do not add hot gelatin to the cream cheese mixture). Add it to the cream cheese mixture and combine well.
    Pour it over the biscuit base and spread evenly. Cool it in the refrigerator for about 3 – 4 hours to set.
    For the topping
    Mango (ripe) – 1
    Sugar – 1 – 2 tbsp (according to the sweetness of mango)
    Lemon juice – 2 tsp
    Gelatin – ½ tsp (sprinkled in 2 tsp water)
    Strawberry and kiwi (sliced) – to garnish
    Chocolate curls – to garnish
    Remove the skin of the mango, cut it to pieces and grind it to smooth paste.
    In a non stick pan, mix together pureed mango, sugar and lemon juice and bring to boil stirring continuously over medium flame. Reduce the flame and cook till little thick. Remove from flame and add the soaked gelatin to the cooked mango puree and combine well. Let it cool for 3 – 4 minutes stirring continuously.
    To this over the prepared cheesecake miniatures. Cool it for about an hour or till set. Remove the cheesecakes from the cheesecake pan carefully. Garnish with sliced strawberry, kiwi and chocolate curls. Serve.

  • Mango strawberry smoothie recipes. Ingredients.. mango _1 cu Chopped . .strawberry_1 cup chopped.vanilla or plain yogurt _1/2.cup.( instrutions )” 1-Take all the ingredients into the blender. 2′.. Blend it for 2 minutes or blend it till everything gets pureed and incorporate well. 3.. pour in to the serving glass and enjoy.

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