Chef Narayan Salunke, Senior Executive Sous Chef, Radisson Blu Resort and Spa, Alibaug, lists some fun and easy mango recipes:
- Fresh Mango Amrakhand
Ingredients: Hung Curd: 150gms; Fresh Mango Pulp: 150gms; Cardamom Powder: 1 pinch; Nutmeg Powder: 1 pinch; Castor Sugar: 80gms
Method: In a mixing bowl mix all the ingredients till fine consistency; Make sure there are no lumps; Keep in the refrigerator for 1 hour and serve chilled.
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Kairi Aani Kandyache Takku (Grated raw mango and onion pickle)
Ingredients: Grated raw mango: 150gm; Grated onion: 100gm; Kashmiri chili powder: 50gm; Jaggery: 30gm (optional): Salt to taste
For Tempering/Tadka: Mustard: 1 tsp; Curry leaves: 5-7 leaves; Hing: 1 tablespoon; Oil: 30ml; Methi seeds: 1/2 tablespoon ; Turmeric powder: 1 pinch
Method: Peel and Grate the onion and the raw mango; Mix grated onion, chili powder, grated raw mango, salt and jaggery in a bowl; Simultaneously, heat oil in a small frying pan for tempering (Tadka) the ingredients; Add mustard and fenugreek seeds to the heated oil and crackle them; Then add turmeric powder, Hing and curry leaves in the pan until it changes colour, fry the mix well at a low flame, so that you don't burn the tempering; Pour the entire tempering along with the oil on the mixture, garnish if required; Best when accompanied with Chapatti or Curd Rice
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Kachya Ambyache Lonche (Quick Pickle)
Ingredients: Raw mango small diced: 200gm; Hing: 1 tablespoon; Roasted jeera powder: 1 tablespoon: Chili powder: 50gm; Lemon juice: 15ml: Salt to taste
Method: Mix well all the ingredients, keep in airtight jar.
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Coconut Mango Oatmeal with Cinnamon Hint
Ingredients: Shredded tender coconut: 50gm; Coconut milk: 150ml; Oats: 150gm: Ripe small diced mango: 150gm; Castor sugar: 30gm; Dry fruits: 20gm; Honey: 20gm; Cardamom powder: 1 pinch
Method: Stir all the ingredients together in a bowl and cover and leave it overnight.
Chef Ashish Srivastava, Executive Chef, Regenta LP Vilas, Dehradun lists a mango dessert recipe"
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Mango Cr?me Brulee
Ingredients: Egg Yolks: five in number; Granulated sugar: 40 grams; Salt: 10 grams; Vanilla Essence: Five ml; Fresh Heavy Cream: 220 grams; Ripe Mango (Diced): 200 grams; Brown sugar: 30 grams; Mangi puree: 80 ml
Method: Put the cream, granulated sugar, salt, vanilla essences and mango pur?e in a pan and bring to boiling point, stirring occasionally; Whisk the egg yolks together in a bowl and slowly pour in the mango mixture, whisking constantly. Pour the mixture into six ramekins cups; Place in a roasting tin half-full of hot water. Bake in an oven preheated to 150C for 30 minutes or until just set. Remove from the tin and cool it; Sprinkle the brown sugar on top and caramelize with a blowtorch; The top has crisped and then serve at room temperature with topping of dice cut mango
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