Unique and exotic mango recipes by renowned chefs

Gita Hari lays out a feast: mango in your khichdi, cocktail, salad and dessert

The advent of sultry summer months has its own rewards. But nothing can beat the excitement of the eagerly awaited golden-hued, luscious mangoes. Their variety excites the palate and the relish of Alfonso mangoes can be compared to none.

Packed with nutrients like Vitamin C, fibre and pectin, the King of Fruits is irresistible. Eat it, drink it or just bite into its fleshy delectableness as aam panna, while the ripe mangoes can be enjoyed in cocktails, aam ras, added to salads and mains, savoured as kadhis and desserts!

As the mango mania surges, we bring here some unique and exotic recipes by renowned chefs using this delicious, anti-oxidant fruit as the main ingredient.

Raw Mango & Broken Wheat Khichdi at Palms Restaurant

Curated by Chef Rajiv Bharadwaj, Executive Chef, Radisson Blu Resort & Spa Karjat

Ingredients:

Raw Mango – 50 gms
Broken Wheat – 100 gms
Green Moong Chilka Dal – 30 gms
Jeera – 5 gms
Heeng – 2 gms
Desi Ghee –  40 gms
Cinnamon Stick- 1no Small
Tomato – 30 gms
Onion – 30 gms
Haldi – 5 gms
Salt –  To Taste
Green Chilli – 10 gms

Method:

1. Soak Broken Wheat and Dal in clean water for 40 mins
2. Cut half Ripe Mango into small pieces
3. Put desi Ghee in a pressure cooker and add Jeera and Heeng/Haldi/ Green Chilli
4. Add chopped Onion and Tomato to the cooker
5. Cook it for a min
6. Now add soaked Broken Wheat and Dal to the cooker
7. Whistle it twice
8. Empty the Khichdi from the Cooker
9. Put cut mangoes pieces in a frying pan and cook it for about 2 mins on slow flame
10. Now add the mango pieces to the Khichdi Mangoes and stir it for 5 mins. Add salt to your taste
11. Broken Wheat and Mango Khichdi is ready to serve with masala Dahi
    

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Cocktail: Alphonso Mule

Mixologist Mahesh Jadhav, Gymkhana 91 Bar & Kitchen

Ingredients:

Vodka: 60 ml

Mango Juice: 60 ml

Lime Juice: 15 ml

Sugar Syrup: 15 ml

Basil: 3-4 leaves

Ginger Ale: 60 ml

Method: 

1. Add 15 ml lime juice and sugar syrup to 60 ml of Vodka.
2. Pour the given quantity of Mango juice
3. Add fresh muddled basil leaves
4. Top it up with ginger ale and garnish with fresh basil leaves
   

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Dessert: Mango Basil Tart at Pune Sugar Box

Curated by Executive Pastry Chef Joginder Singh, Conrad Pune

Tart shells (available in the market) – 8

Mango Curd

1. Milkmaid – 400 gm
2. Fresh Mango Pulp – 110 gm
3. Egg Yolk – 7 no
4. Vanilla Bean  – 1 no

Method: – Cook all together and make a thick batter.

White Chocolate and Basil Mousse

1. White Chocolate  – 700 gm
2. Egg Yolk – 10 nos
3. Caster Sugar – 80 gm
4. Milk – 200 gm
5. Gelatin – 20 gm
6. Whip Cream – 700 gm
7. Fresh Basil Leaves – 30 gm

Method: – Boil Basil Leaves with milk and let it infuse for one hour. Strain the milk and make anglaise with milk, yolk and sugar then add gelatin and pour over the chocolate and stir till the chocolate melts.  Lastly fold the whip cream in batter and make mousse.

Salad: Som Tam Talai 

Curated by Chef Prasad Parab

Ingredients:

Raw mangoes  2

Raw papaya 300 gms

Toasted peanuts  2tbsp

Tamarind pulp 1tbsp

Jaggery 2tbsp

Fresh red chillies  2

Lemon juice

Peanuts

Method –

1. Peel raw mango and raw papaya. Cut into thin strips
2. Make the dressing with crushed toasted peanuts, tamarind pulp, chopped red chillies and jaggery
3. Adjust the sourness with lemon juice.
4. Mix the dressing with cut raw papaya and mango, muddle for some time and serve cold

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