How to make Chocolate Mango Modak -
Chocolate filled with soft centered mango-chocolate ganache.
This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.
Main Ingredients : Milk chocolate (मिल्क चॉकलेट), Mango pulp (मैंगो पल्प)
Cuisine : Indian
Course : Mithais
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For more recipes related to Chocolate Mango Modak checkout Chocolate Rice Crispies. You can also find more Mithais recipes like Kurmura Laddoo Chaandi Ke Moti Sitaphal Basoondi Roasted Coconut Laddoos
Chocolate Mango Modak Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Mango Modak Recipe
Milk chocolate roughly chopped 1 cup
Mango pulp 3/4 cup
Dark chocolate roughly chopped 1 cup
Edible gold dust as required
Method
Step 1
Heat mango pulp in a non-stick pan. Bring to a boil on low heat.
Step 2
Melt milk chocolate in a double boiler.
Step 3
Add dark chocolate to the hot mango pulp, mix well and let the chocolate melt on low heat. Remove from heat and mix till smooth. Transfer in a bowl and refrigerate to chill.
Step 4
Stir the melting milk chocolate. Remove from heat and keep mixing till smooth and tempered.
Step 5
Pour melted milk chocolate into individual modak moulds. Tap lightly and scrape off the excess chocolate with a scraper. Refrigerate for 30 seconds.
Step 6
Pour the chocolate back into the bowl from the moulds. Scrape off the excess and refrigerate for 1 minute.
Step 7
Fill a piping bag with the prepared mango-chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
Step 8
Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrape off the excess and refrigerate till fully set.
Step 9
Demould, dust the chocolates with edible gold dust and serve.
Nutrition Info
Calories : 1430 Kcal
Carbohydrates : 118.9 gm
Protein : 16.9 gm
Fat : 98.3 gm
Other : Iron- 10.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
