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Sweet or sour, summer time has always been associated with delightful mangoes. The fragrance of ripe mangoes is enough to brighten up the dull mood and whet the appetite. The versatile fruit can also be turned into endless recipes from shakes, chutneys, aam panna, cakes, salads, smoothies, ice creams, kheer among others. Aam panna made with raw mangoes can cool down the body and help cure heat stroke while mango shake can sweeten your mornings with its wonderful taste. Many people love to combine their pooris with sweet and irresistible aam ras while many others bake a variety of cakes with the king of fruits. The way it seeps into our lives makes us 'long' for its matchless taste long after the season is over. (Also read: 5 delicious raw mango chutney recipes to elevate summer meals) Silicone Bakeware Set
Here are 5 delicious mango recipes you would surely like to try at home.
(Chef Danish Khan, Executive Pastry Chef, Conrad Pune)
- Crumb biscuit well and add the melted butter.
- Line the mould with the biscuit mix at the base and blind bake.
- Mix together cream cheese and sugar.
- Add the eggs slowly and vanilla essence.
- Mix cornflour into it, fold in yoghurt and mango pulp.
- Fill up the mould to three fourth with the cheesecake mixture.
- Bake at a temperature of 160 degree C in a hot water bath.
- Top it with fresh cut mangos once it is cooled down.
(Recipe by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat)
Large shrimp (shrimp should be peeled and de-veined)
Extra virgin olive oil for cooking the shrimp
Mango – a ripe fresh mango peeled
Fresh cilantro – adds a pop of colour and flavour
Lettuce – Chopped lettuce is the base of this quick and easy salad (spinach optional)
Sweet Chili Sauce – For the sweet spicy taste (50 ml)
- Cook the shrimp. Combine shrimp, olive oil, salt and pepper in a bowl. Preheat grill pan to medium-high heat and cook shrimp for 2-3 minutes. Remove from pan and toss with lime juice.
- Prepare the salad - In a large bowl combine all other ingredients except for lettuce. Let stand for 20 minutes. Layer lettuce on a serving plate or bowl and add mango mixture.
- Serve - Dish out the salad, squeeze lime juice over the salad and serve.
(Recipe by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat)
Alphonso mangoes – 500 grams Cardamom powder – ½ tsp (ground cardamom)
raw sugar or jaggery – 2 to 3 tsp (as required)
¼ teaspoon dry ginger powder – ¼ tsp (optional)
Water or milk – as required (optional)
- Rinse the alphonso mangoes thoroughly in clean water. Drain all the water and dry them with a clean kitchen towel. Peel and chop the mangoes.
- Add the chopped mangoes to a blender. You can also add some sugar or any other sweetener of choice if the mangoes are slightly tangy or sour.
- Blend to a smooth pulp. Transfer the mango pulp to a bowl. Add vanilla ice cream, cardamom powder and crushed saffron strands.
- Mix very well. To thin the consistency slightly, add some milk (dairy or vegan) or water.
- Pour in a container. Cover the container and chill in the refrigerator for 30 minutes to an hour. Or you can serve straightaway in small bowls.
Whole Wheat Flour – 360 grams Melted Ghee – 1 tsp
Water – ¾ to 1 cup or add as required
Oil for frying – as required
In a mixing bowl or on your work-surface, take the whole wheat flour, salt and oil or melted. Add little water at a time and knead well to form a dough. The dough should not be soft but stiff and tight. You can also make a semi-soft dough.
- Divide the dough into small or medium pieces – about 25 to 30. Make into medium sized or slightly small balls.
- Spread a bit of oil on both sides of the dough ball. Spreading oil and not dusting with flour helps the oil to stay clean and you won’t see dark burnt flour particles inside the oil.
- Roll the dough evenly into circles of about ¼ inch – neither too thin nor thick.
- Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
- Heat oil in a deep frying pan or kadai.
- When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Turn over when puffed up and fry till golden brown.
- Serve hot poori with aamras.
(Recipe by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat)
Gelatine or agar agar powder – 4 gm
- Crush the digestive biscuits, mix with melted butter. Place it in a cake tin (I use 6-inch tin), press it and chill for 30 minutes.
- Blend the mango with 2 tablespoons of water to puree, set aside.
- Place the gelatine sheets in cold water, let it soften and drain well. Then put in a bowl of hot water to melt it. Add gelatine into mango puree, mix well.
- Beat the whipping cream until soft peak. Then add in mango puree, mix well.
- Pour the mixture into the cake tin, then chill for at least 4 hours. You can add some mango cubes inside the mousse if desire.
- Use 70 ml water and mix it with 5g gelatine.
- Then add in 100g mango puree, mix well then pour onto the mousse.
- Chill in fridge until it all set.
- Unmould and decorate it as desire. Enjoy.
(Chef Danish Khan, Executive Pastry Chef, Conrad Pune)
Gelatine or agar agar powder – 4 gm
- Crush the digestive biscuits, mix with melted butter. Place it in a cake tin (I use 6-inch tin), press it and chill for 30 minutes.
- Blend the mango with 2 tablespoons of water to puree, set aside.
- Place the gelatine sheets in cold water, let it soften and drain well. Then put in a bowl of hot water to melt it. Add gelatine into mango puree, mix well.
- Beat the whipping cream until soft peak. Then add in mango puree, mix well.
- Pour the mixture into the cake tin, then chill for at least 4 hours. You can add some mango cubes inside the mousse if desire.
- Use 70 ml water and mix it with 5g gelatine.
- Then add in 100g mango puree, mix well then pour onto the mousse.
- Chill in fridge until it all set.
- Unmould and decorate it as desire. Enjoy.
(Chef Danish Khan, Executive Pastry Chef, Conrad Pune)
1 ripe mango peeled and sliced
Large plum tomatoes diced - 2
English cucumber diced no - 1
Flat Parsley chopped - 50 gm
Fresh mint chopped - 10 gm
Extra virgin olive oil - 2 tbsp
Fresh lemon juice - 1 tbsp
Sheep milk feta cheese - 30 gm
- Heat vegetable oil in a large skillet over medium high heat and place pita pieces into the skillet in single layer. Fry in batches until golden brown and blot dry with paper towel.
- Combine cucumber, tomatoes, onions, radish, parsley, mint olive oil, lemon juice, sumac, garlic, salt and ground black pepper in a bowl.
Pumpkin Cake Mold - Garnish with sliced mangoes, pomegranate, crumbled feta and pomegranate molasses.