Although the canned variety is never as good as the real thing, the uniformity in sweetness & texture renders it useful for baking purposes. I tried to recreate the taste of a refreshing mango punch ( referred to as 'aam ka panna' in hindi) made with ginger, mango pulp & a hint of cardamom.
The tart pastry recipe is from Carole Walter's book 'Great pies & tarts, p. 104, with minor substitutions (ghee instead of vegetable shortening and equal parts of All purpose flour & pastry flour)
Makes 9-10Tart Pastry:
- 3/4 cups All purpose flour
- 3/4 cups pastry flour
- 1/4 teaspoon baking powder
- 1/3 cup frozen butter diced
- 2 tablespoons Ghee partially frozen
- 1/2 cup iced water
- 1/3 teaspoon Salt
- 1 cup Canned Alphonso mango cut into strips
- 1/8 cup extract from fresh ginger root
- 3 tablespoons confectioners sugar
- 1/2 cup orange juice
- 1.5 tablespoons cornstarch
- 4 pods, cardamom seeds, crushed fine
- 10-12 unsalted pistachios, slivered
- 9-10 Candied kumquat peels, chopped fine (optional)
- Combine the flour, salt and baking powder in the bowl of a food processor. Process for 5 seconds till the ingredients are combined. Ask a question about this step.
- Add half the butter & ghee and pulse 4-5 times before processing for a further 5 seconds. Add the remaining butter & ghee & repeat the process. The texture of the flour should be similar to cream of wheat with pea sized pellets of butter. Ask a question about this step.
- Transfer the mixture into a large mixing bowl. Ask a question about this step.
- Using a kitchen fork to push the mix towards the center of the bowl, add the chilled water, a tablespoon at a time. The mix will begin clumping into dough with each addition of the water. Ask a question about this step.
- To test if the mixture has enough water, gather the dough & press against the side of the bowl to see if it holds up & does not crumble. If the mix is crumbly keep adding water in smaller increments till the dough holds up. Ask a question about this step.
- Using floured hands,press the dough against the side of the bowl and flatten into a disk. Liberally dust with flour and cover the disk in plastic wrap. Refrigerate until needed. Ask a question about this step.
- Heat oven to 325 F. Ask a question about this step.
- For fresh ginger extract, peel a 2 -3 inch piece of the fresh root and grate it using the fine shredder of a box grater. Squeeze out the juice from the shredded ginger. leave to settle for ~ 5 minutes before decanting the brownish extract from the top. Discard the white starchy sediment settled in the bottom. Ask a question about this step.
- In a saucepan, combine the orange juice, confectioners sugar, ginger extract, cardamom & the cornstarch and stir continuously on low heat till the mixture resembles a thick custard like paste. Add the candied Kumquat peel at this point if you wish. Ask a question about this step.
- Add the mango strips & combine well. remove from stove & set aside. Ask a question about this step.
- Remove the pastry dough from the freezer and roll into a 1/16 inch thickness ( I use those measuring bands at the end of the rolling pin). Ask a question about this step.
- Cut out 4 in circles using a biscuit cutter & fit into the cups of a muffin pan ( confession: I have yet to invest in a proper tart pan). You will have some pastry dough left over. Simply re-wrap & freeze for future use. Ask a question about this step.
- Drop about 1 tablespoon of the mango mixture into the centre of the tartlet shells. Ask a question about this step.
- Bake at 325 F for about 15-20 minute or until the bottom & outer sides of the tartlets are golden brown. Ask a question about this step.
- Allow to cool, garnish with slivered pistachios & serve with a steaming hot cup of Masala Chai.