The best thing about summer? Definitely, Mangoes! The divine king of fruits is eagerly awaited at this time of the year. With so many varieties to offer, like Langra, Dusehri, Chaunsa, Anwar Rataul, Alphonso etc., it leads to massive production in the subcontinent. The sweet taste of mangoes has compelled a lot of people to become its fans. Apart from their deliciousness, mangoes are extremely healthy as well. They lower cholesterol, work as a remedy for skin problems, help in digestion and also protect against heat strokes. This season, use mangoes like you have never used them before! So we give you five more reasons to eat more mangoes this summer!
Preheat your oven to 400 degrees F. Peel and cut a mango into chunks (or strips) and toss the chunks into ½ tsp of cinnamon and ½ tsp of vanilla extract. Mix well. Melt some butter in a baking dish and layer the chunks in the butter. Bake for around 8 minutes. Enjoy with whipped cream or a big scoop of Ice Cream!
Peel and chop the mangoes, then puree them in a blender and refrigerate. Heat some water on a stove top or in the microwave and remove the pan of hot water. Add some black tea and stir. Cover and let the tea seep in the hot water for 5 – 7 minutes. Then, strain and keep the tea in the fridge. Once it cools down, remove it from the fridge and pour it in a blender. Add the mango puree, the lemon juice and some sugar to the tea and blend everything till it is smooth. Serve the mango iced-tea in tall glasses with some ice cubes garnished with mint leaves or lemon slices.
The sweet and tart taste with curry base aromatics make it a modest dish.
2½ tbsp vegetable oil
1 tsp black mustard seeds
1 onion – finely chopped
10 curry leaves
4 garlic cloves – finely chopped
4 cm piece ginger – finely chopped
1 long green chili – finely chopped
2 tsp curry powder
1 tsp ground turmeric
1 tsp chili powder
4 green mangoes – peeled and sliced into wedges
3 cardamom pods – bruised
2 cinnamon quills
2 tbsp brown sugar
200 ml coconut milk
Steamed rice and coriander sprigs – to serve
- Heat the oil in a saucepan over medium-high heat, add mustard seeds and stir for 30 seconds until they begin to pop. Add the onion, curry leaves, garlic, ginger and green chili, and cook, stirring occasionally, for 6 minutes or until fragrant and light golden.
- Reduce the heat to low, add curry powder, turmeric and chili powder, and cook for 30 seconds or until fragrant. Add green mango, cardamom, cinnamon and sugar, and stir to coat. Add 500 ml (2 cups) water, cover and cook, stirring occasionally, for 8 minutes or until the mango begins to soften. Remove the lid and let it simmer for 8 minutes or until the mango is just tender but still holds its shape.
- Stir through coconut milk and then simmer for a further 2 minutes. Season with salt and pepper, and serve with steamed rice and coriander, if desired.
Sweet and Savory Mango Roll-Ups
Craving a healthy twist on an old-school favorite of fruit roll-ups? Here you go! Spread some cream cheese over tortillas and place mango cubes, sliced green onion and bell pepper over 2/3 of the surface. Top with thinly sliced meat and roll up tightly. Gently squeeze the rolls to secure the ingredients and then cut into 1/2-inch thick slices.
Alphonso ripe mango
1 Sugar – 300 gms Kesar (saffron)
250 ml Curd
100gms Maida (all purpose flour)
200gmsGhee (clarified butter)
Mix the maida and curd a day in advance to create a smooth batter. Melt the sugar with some water to make the syrup, and add milk to the solution to remove the blackness of the syrup. Cut a mango slice and keep it aside. Take a utensil and heat it with ghee, then dip the mango slices in the batter and fry it. Once fried, soak it in the sugar syrup and take out and serve.
Let your taste buds explode and Mango Away!
Contributed by: Team Kluchit.
22 Oct 2018
05 Oct 2018