Mangofee Recipe

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Mangofee Recipe Recipe


By Monish Gujral Published: October 5, 2015



    1. Crush the biscuits into a fine powder in a grinder.
    2. Add butter and mix well
    3. Place the mixture in a round glass serving dish and compress with palms for a fine finish
    4. Refrigerate for 20 minutes till its firm and set
    5. In a pan heat the condensed milk for five minutes. Stir constantly.
    6. Pour it on to the compressed biscuits, add mangoes and tip with cream Serve chilled.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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