The one thing that makes soaring temperature of Summers bearable is ‘Mango’. The delicious fruit weaves a certain magic that makes you delve deep into it. The food is not only good in taste but also has multiple health benefits. The fruit is rich in fibre and Vitamin C makes digestion easier, clears skin and lowers cholesterol, its high level of Vitamin A helps in good eyesight. The superfruit also boosts the immune system. Well, we gave you enough reasons to gorge on this divine fruit. We are totally smitten with the fruit that we want for a whole year for the fruit and have it in every meal. But after a point of time, the mango slices or the aam ras looks unappealing. The fruit is often combined with other ingredients to create scrumptious dishes to amuse your taste buds in amazing ways. If you are a mango mania and love to try out mango dishes then this post is for you as four Mumbai chefs share their mango recipes that will make you fall in love with the fruit all over again.
- Chef Mohammed Irfan, Chef De Cuisine of Glocal Junction shares the recipe of ‘Malvani Fish Curry with Raw Mango’.
- Pomfret – 400 gram
- Raw mangoes – 2
- Ginger – 5 gram
- Garlic – 10 gram
- Onion – 100 gram
- Tomato – 100 gram
- Turmeric powder – 2 gram
- Kashmiri red chili – 15 gram
- Black Pepper – 5 gram
- Oil – 50 ml
- Coconut – 150 gram
- Coriander seeds – 10 gram
- Cumin seeds – 5 gram
- Curry leaves
- Cut the fresh Pomfret into nice darne, apply salt and turmeric. Refrigerate it.
- Combine the dry spices black pepper, red chili, cumin and coriander seeds, ginger, garlic, coconut, turmeric and grind it to a thick paste.
- In a pan, heat oil and add curry leaves, onion and tomato slice.
- Add the spice mixture, salt and saute.
- Add Kairi and water and let it simmer.
- Add the Pomfret pieces into the simmering curry and cook well.
- Serve hot with bhakri or steamed rice.
- Chef Ajay Chopra, Culinary Mentor at The Empresa Hotel has curated some mouth-watering mango dishes. The chef shares the recipe of ‘Mango and Passion Fruit Mousse’.
- Mango pulp – 30 gram
- Whipped cream – 50 gram
- Passionfruit compote – 10 gram
- Chocolate and mango jelly for garnish – 5 gram each
- Take a bowl and mix mango pulp and 25 gram whipped cream.
- In another bowl mix, 25 gram whipped cream and passion fruit compote.
- Take mango and whipped cream and pipped in the bottom of the glass, and then pipped the mixture of passion fruit and whipped cream. Repeat with mango cream.
- Garnish with mango jelly and chocolate.
- Head chef and founder of Plate & Pint Monaz Irani shares the recipe of ‘Mango Chia and Coconut Popsicle’.
- Diced mango
- Mango pulp/ juice
- Orange juice
- Chia seeds (soaked in water until they’ve swollen)
- Coconut milk
- Popsicle mould
- Combine the diced mango, orange juice, chia seeds and coconut milk in a bowl.
- Pour the thick mango pulp/juice into the mold.
- Top it up with the combined mixture in the bowl till the brim.
- Cover and insert the popsicle sticks.
- Place in the freezer until completely frozen.
- Demould and enjoy!
- Khandani Rajdhani’s Maharaj Jodharam Choudhary shares the recipe of ‘Mango Jalebi’.
- Alphonso Mango
- Sugar – 300 gram
- Kesar – 1 gram
- Milk – 250 ml
- Curd – 100 gram
- Maida – 200 gram
- Ghee – 500 gram
- Mix maida and curd in a bowl, a day in advance to create a batter.
- Make sugar syrup by melting sugar in water. Add milk to remove the blackness of the syrup.
- Cut mango in slices.
- Heat ghee in a kadhai. Dip the mango slices in the batter and fry it.
- Soak the fried jalebi in the sugar syrup. Mango jalebi is ready to eat.