MUMBAI GETS INTO A MANGO MOOD!
Everyone has their own way of eating a mango. Some like it in their ice cream, others as a topping on their dessert, in a tangy pickle or just chopped up in a salsa. But nothing beats just peeling off the skin of the sweet, ripe fruit and tucking into it. There are several varieties in the market now, from the sourish totapuri to the large rajapuri and the smaller kesar. But it is the Alphonso that stakes claim for the best of them all with the best fruit having arrived from coastal Devgad and Ratnagiri. In keeping with the season, we’ve got some fun and delicious recipes to get you into a culinary mood with the fruit.
RECIPES TO TRY
Sweet-sour gudumba preserve goes perfectly with any meal. Food blogger Rida Khan shares her recipe…
Roasted semolina – 1 cup Raw mango thin slices – 2 Jaggery – 1 cup Cardamom – 2 Water – 1 ½ cup Clarified butter (ghee) – 2 tbsp
Heat ghee and add cardamom to it and fry the raw mangoes slices in it for two minutes. Add semolina and mix. Now, add water, jaggery and cook on a slow flame. Remove and garnish fried raw mangoes strips. It can be refrigerated.
During the summer, raw mangoes are spun into this sweet-tart side dish in Kokani Muslim kitchens. Says food blogger Saher Khanzada, “In villages, whole raw mangoes would be slow roasted by placing them among embers till they were cooked. However, in cities a convenient and quick option to explore is to pressure cook the raw mangoes. This dish can also be prepared with residual raw mango cores remaining after the mangoes have been chopped for pickles.”
Whole raw mangoes (medium-sized) – 2 Water – 3 cups Grated jaggery – cup Salt – ¼ tsp Green chilli – 1
Pressure cook (without whistle) the whole mangoes with water for about 10-15 minutes. Put off the stove and immediately collect the remaining water in a bowl. Add grated jaggery to this hot water and mix.
Peel and mash the boiled mangoes in this jaggery water till a smooth consistency liquid is obtained. Add salt to it gradually and keep tasting as you add to adjust the seasoning to suit your palate. Cool to room temperature. Crush the green chilli into this liquid just before serving. Relish with a piping hot meal of dal-rice and fish fry.\
CRUNCHY MANGO SALAD
Food blogger Jai Kumar Puri suggests this refreshing salad. It’s made from red coral lettuce and rocket leaves, topped with fresh mangoes and oranges, tossed in a delicious homemade honey lemon and pepper dressing, and finished with pistachios. The salad can be paired with a variety of fruits such as pomegranate, apples and peaches.
Rocket (arugula) – 1 bowl Red coral lettuce (chopped) – 2 bowls Mango (diced) – 1 Orange (peeled and thinly sliced) – 1 Pistachios – a handful
FOR THE DRESSING
Extra-virgin olive oil – 1 tbsp Juice of 1 lime Honey – 1 tsp Ground black pepper – ½ tsp
Mix the ingredients and drizzle the dressing over it. Mix and sprinkle pistachios on top.
KERI KANDA MA GOSHT
Mahrukh Mogrelia shows how to make it
Mutton with bones – 1 kilo Alphonso mangoes, peeled, whole – 7 Ginger-garlic paste – 1 tbsp Green chilli-garlic paste –1 tbsp Kashmiri chilli powder – 1tbsp Sambhar masala – 1tbsp Curry powder – 1 tsp Turmeric powder – 1 tsp Sugar – 1tsp Cinnamon, 5 cardamoms Salt – as per taste.
Caramelised onion, birasta – ½ cup Small onions, peeled and kept whole – ½ kilo
Heat the oil in a pan, add whole spices, both pastes and mutton with onions. Roast the mutton and add dry masalas. Brown the onions. Keep on slow fame, add warm water and simmer for 15 minutes. Shift to a pressure cooker and keep the mangoes on top. Cook the mutton (approximately 15 minutes more in cooker). Let it cool. First remove the mangoes, simmering gravy on fire if not thick. Assemble and serve hot with chappatis.
Got guests coming over? Chef Reetu Uday Kugaji suggests a dip prepared with mashed and creamy chickpeas blended with tahini, olive oil, lemon juice, salt and garlic, with alphonso mangoes. Here is her recipe...
Chickpeas, soaked and cooked – 325 g Alphonso mango puree, fresh – 2 tbsp Garlic, crushed – 4 cloves Paprika – 1/4 tsp Lemon juice – 1 tsp Extra virgin olive oil – 2 tbsp or as desired Tahini – 1/4 cup Water, reserved – 1/4 cup Salt – to taste
FOR THE GARNISH/SPRINKLING
Alphonso mango, fresh, cubed – 1/2 tbsp.
Paprika – a pinch Red chilli flakes – ½ tsp Green pumpkin seeds, lightly toasted – 2 tsp Muskmelon seeds, lightly toasted – 2 tsp Black peppercorns, crushed – 1/2 tsp Black sesame seeds – 1/4 tsp
FOR THE DRIZZLING
Extra virgin olive oil for drizzling – 1 tbsp
Blend the ingredients and chill, covered with a cling wrap for an hour before serving. Garnish with paprika, red chilli flakes, pepitas, muskmelon seeds, crushed peppercorn, black sesame seeds and cubed mango, with olive oil. Serve the dip with lavash.
Tip: Reserve the water in which the chickpeas were boiled and use it for blending the ingredients.
PANI NU ACHAAR
Here’s a pickle minus the usual oil and masala, which makes it apt for the summer. Food expert Perzen Patel shares a recipe to try…
Solid green mangoes – 1 kilo Salt – 2 to 3 tbsp Whole dry red chillies – 8 to 10 Green chillies, whole – 3 to 4 Alum – a piece
Wash the mangoes, cut and drop them into a jar. Add salt, whole red and green chillies and a small piece of alum to keep the fruit fresh. Leave outside for two days and then add water and ice cubes. Store it in the fridge. Remove the alum once it is ready.
MANGO STICKY RICE
For your next party, try Thai mango sticky rice, which consists of glutinous rice and mangoes. To prepare it, soak the rice for a few hours and steam it. Cook coconut milk, sugar and salt on a low flame. Pour this over the warm rice. Stir in coconut cream and top with mango pieces.
Blend mango chunks and spoon the puree into popsicle moulds. Freeze. In a bowl, combine coconut milk with sugar, and water. Remove the moulds and add the coconut milk puree to them. Freeze.
Corporate chef Maharaj Jodharam Choudhary shows how to make this Indian dessert
Aamras – 200 g Thandai syrup – 150 ml Milk – 1 litre Sugar – 150 g Almonds – 10 g Pistachios – 10 g; Kesar – 2 mg
Boil the milk and keep aside then place it in the refrigerator. Remove and add sugar and the rest of the ingredients, and stir well. Garnish with saffron. Serve chilled.
KACHCHE AAM KI CHUTNEY
Raw mango or kachcha aam is a delightful fixture in most Indian kitchens during the hot months. Says food blogger Rachna Parmar, “This simple raw mango chutney is tangy, spicy and delicious. It’s also very easy to make.”
Raw mango – 1 Green chillies – 3 Coriander leaves – 1 cup Mint leaves – ½ cup Garlic (optional) – 3 to 4 cloves Salt (or black salt) – 1 tsp Sugar – a pinch
Peel the raw mango and chop it into cubes. Chop coriander leaves, mint leaves and chillies. Blend it with a tsp of water. Taste and adjust the salt if needed.
Alphonso mango, diced – 1 medium size Juice of 1 lemon Mint, crushed coarsely – few leaves Sugar syrup – as per taste Crushed ice – 1/2 cup Cold water
Blend the mango and sieve the pulp through a strainer. Pour it in a glass, add lemon juice, mint leaves and sugar syrup. Add crushed ice and cold water and serve chilled.