Mango Avacado Salad

Mango Matka Curd

Ingredients
•⁠ ⁠1 cup thick curd (dahi)
•⁠ ⁠1/2 cup fresh mango pulp
•⁠ ⁠1–2 tbsp sugar (optional)
•⁠ ⁠Fresh mango cubes
•⁠ ⁠1 Matka

Steps
1.⁠ ⁠In a bowl, Whisk curd until smooth
2.⁠ ⁠Add mango pulp and mix gently
3.⁠ ⁠Add sugar if needed
4.⁠ ⁠Transfer it to the matka
5.⁠ ⁠Chill for 1–2 hours
6.⁠ ⁠Top with fresh mango cubes and serve.

Mango Sticky Rice

Ingredients
• 1 cup sticky rice
• 1 cup coconut milk
• 1/3 cup sugar
• Fresh mango slices

Steps
1. Cook sticky rice
2. Heat coconut milk + sugar
3. Mix into rice and let it absorb
4. Serve with sliced mango + drizzle

Chocolate dipped mango slices

Ingredients
• Dried mango slices
• Dark chocolate
• Crushed nuts (pistachio/almond)

Steps
1. Melt dark chocolate
2. Dip half of each mango slice
3. Sprinkle nuts on top
4. Let it set (room temp or fridge)

Mango Avacado Salad

Ingredients
• Mango cubes
• Avocado cubes
• Fresh herbs (coriander/mint)
• Lemon juice
• Salt, pepper, olive oil

Steps
1. Combine mango + avocado
2. Add herbs
3. Drizzle lemon + olive oil
4. Season and toss gently and serve.

Mango Sago

Ingredients
• 1/2 cup small sago (tapioca pearls)
• 1 cup mango puree (fresh mango)
• 1/2 cup coconut milk or regular milk
• 2–3 tbsp sugar (adjust to taste)
• Fresh mango cubes

Steps
1. Cook sago in water until translucent, then rinse
2. Mix mango puree + milk + sugar
3. Add cooked sago and stir well
4. Chill for 2–3 hours
5. Serve cold with mango cubes on top