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19 ways to make the most of mango

19 ways to make the most of mango
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First Published: Fri, May 29 2009. 03 26 PM IST

Sweet summer: Mango Cheesecake.
Sweet summer: Mango Cheesecake.
Updated: Fri, May 29 2009. 03 26 PM IST
DRINKS
¦ Mango Mojito
1 tsp mint leaves (chopped), 3 small lemon pieces, 1/2 ripe mango (chopped), 30ml Bacardi, 60ml soda, crushed ice
Sweet summer: Mango Cheesecake.
Muddle the mint leaves in a glass. Add the lemon pieces in it. Add Bacardi and mango pieces. Shake and add crushed ice with soda.
— Henry Tham, Colaba, Mumbai
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¦ Mango and Chocolate-chip Smoothie
2 ripe mangoes (peeled and diced), 1N cup yogurt, N cup milk, 2 tsp honey, 6 ice cubes. For garnish, whipped sweetened cream, 1 tbsp sugar-free chocolate chips, 2 cherries
Blend the mango, milk, yogurt and honey until smooth. Add the ice slowly until the mix turns slushy. Pour into large glasses; garnish with chocolate chips, cherries and whipped cream.
— The Bar, Grand Hyatt, Mumbai
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¦ Mango Daiquiri
1 ripe mango (peeled and diced), 30ml white rum, 30ml vodka, juice of 1 lemon, sugar syrup to taste, K cup crushed ice
Blend the mango, rum, vodka, lemon juice and sugar syrup until smooth. Add crushed ice. Blend until just combined. Pour into a glass and garnish with a thin mango slice.
— 24/7, The Lalit, New Delhi
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SOUPS
¦ Raw Mango and Lemon Grass Soup
4 raw mangoes, 2 blades of lemon grass, 1 tsp thyme, 1 tsp rosemary, 1 tsp tarragon, 5 flakes chopped garlic, 1 tbsp butter, 1 litre vegetable stock, salt and pepper to taste
Wash, peel and pit the mangoes. Make a fine paste with the mango pieces in a food processor. Melt the butter in a deep-bottom pan and add the garlic. When the garlic flakes turn golden, add the chopped lemon grass and sauté for 1 minute. Add the mango purée and stir. Then add the herbs and season with salt and pepper. Finally, add the vegetable stock and let it simmer for 10-12 minutes. Strain the soup and serve hot, garnished with sliced raw mango pieces.
— Parabola, Rodas, Mumbai
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¦ Chilled Mango and Mint Soup
150g ripe mangoes, 1 tbsp sugar, 1g star anise, 100ml unsweetened coconut milk, 10ml water, mint sprigs, 50ml heavy cream
Peel and pit mangoes. Reserve half a mango for garnish. Purée the remaining mango pulp in a food processor. In a heavy-bottom saucepan, combine water, sugar and star anise and bring to boil. Reduce heat to medium-low, and let it simmer for 15 minutes, until the liquid is thick and syrupy. Add puréed mango and coconut milk and stir. Cook until the mix just comes to a boil, and remove from the heat. Strain through a fine sieve, pressing the mango pulp. Let it simmer for another 10 minutes on low heat. Cool and refrigerate until chilled. Pour the soup in a wine glass and garnish with diced mango pieces and mint.
— Radisson Hotel, Noida
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STARTERS/SALADS
¦ Raw Mango Salad
3 tbsp raw mango juliennes, 2 tbsp carrot juliennes, 1 tbsp onion (finely sliced), K tsp red chilli (sliced), K tsp basil leaves, 1 tbsp sugar, 2 tbsp light soya sauce, 1 tsp crushed roasted peanuts, 1 tbsp white vinegar, 1 tsp shallots (sliced and sautéed), salt to taste
Mix the mango and carrot juliennes with onion slices, chilli and basil leaves in a bowl. Prepare the dressing by mixing soya sauce, vinegar, sugar and salt. Spoon the dressing over the salad, and garnish with shallots and peanuts.
— Blue Ginger, Taj West End, Bangalore
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¦ Mango and Smoked Chicken Salad
100g ripe mango slices, 50g smoked chicken breast, 30g rocket leaves, 1 tbsp finely chopped ginger, 2 tsp orange juice, 2 tsp lemon juice, 2 tsp extra-virgin olive oil, salt and freshly ground black pepper to taste
Squeeze lemon juice on the mango slices and set aside. Cut the smoked chicken breast into thin slices. Place the mangoes on the plate, and then the chicken slices. Put the rocket leaves and chopped ginger on the chicken. For the dressing, whisk orange juice, lemon juice and olive oil together in a bowl with salt and pepper. Spoon the dressing over the salad.
— Lodi—The Garden Restaurant, New Delhi
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¦ Coconut Crusted Mango with Chilli Honey Lemon
1 ripe Alphonso mango, 2 tbsp desiccated coconut, 2 red chillies, 1 tbsp honey, 1 tbsp lemon juice, 1 tbsp mint leaves (chopped), 1 tsp salt, 1 tsp crushed black pepper, 1 tbsp olive oil
Peel, pit and cut the mango into wedges and sprinkle salt on them. Separately mix coconut, a chopped red chilli, a pinch of crushed pepper and chopped mint leaves. Coat the mango wedges with the mix. Heat the oil and cook the coated mango wedges very quickly till the coconut browns. Mix the honey, lemon juice, the remaining chopped chillies and mint leaves, salt and crushed pepper to make a dressing. Place the mango pieces on a plate and spoon the dressing on.
— Earth Plate, Sahara Star, Vile Parle (East), Mumbai
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¦ Smoked Salmon and Fresh Mango Crostini
1 French baguette (sliced thinly to crostini size), 150g smoked salmon (cut into small pieces), 150g ripe mango slices (chopped and chilled), K cup cream cheese, 1 tbsp dill, extra-virgin olive oil to drizzle, mint sprigs for garnish
Toast the bread in an oven to get crostini (little toasts). Whisk the cream cheese and dill. Drizzle a small amount of extra-virgin olive oil on the crostini and generously spread cream cheese and dill mix on it. Top with an equal number of smoked salmon and mango pieces. Garnish with mint sprigs.
— Bonobo, Mumbai
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¦ Kanchkolar Tok
4 raw bananas, 100g potatoes, 2g ‘jeera’ powder, 15ml tamarind pulp, 60g raw mangoes, 2g ‘kala jeera’ (black cumin), 3 chillies, 5g turmeric powder, 10g green chilli paste, 30g mustard oil, 5g mustard paste, salt and sugar to taste
Boil the raw bananas, with the peel, and potatoes in salt and turmeric water. Drain and peel the bananas, then mash them with the potatoes. Mix it with salt, sugar, jeera powder and tamarind pulp. Make 12 small patties. Fry them in oil until golden. Peel, pit and slice the mangoes. Heat oil in a wok, add kala jeera and chillies. Add the mangoes and sauté, then add turmeric and chilli paste dissolved in water. Add 200ml of water, salt and sugar. Cook till the mango is soft and then add mustard paste. Arrange the patties in a soup plate and pour the thin mango gravy over them.
— Oh! Calcutta, Kolkata
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¦ Ripe Mango Sansav
6 small ripe mangoes, 15g roasted mustard seeds, 4 Kashmiri red chillies, 10g tamarind, 150g coconut, 25g jaggery, salt to taste
Grind the coconut, mustard seeds, chillies and tamarind to a coarse paste. Peel and squeeze mangoes so the pulp is homogenized. Add coconut paste to the pulp, with salt and jaggery, and mix thoroughly with your hands. The mixture can be cooked for 5 minutes on slow flame till all the ingredients blend (this is optional). Serve as a side dish.
— Casa Sarita, Park Hyatt Goa Resort and Spa
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¦ Alphonso Mango and Shrimp Salad
1 ripe mango (peeled, pitted and diced), 100g peeled shrimps, 15g spring onion juliennes, juice of 1 lime, 50g red and yellow bell peppers (diced), salt and white pepper powder to taste, 10ml extra-virgin olive oil, 1 ripe tomato (chopped), 1 fresh jalapeno (chopped)
Cut the shrimps into half, lengthwise. Heat water in a pan and add salt, pepper and lime juice. Cook the shrimps in it, drain and then put them in ice-cold water and drain immediately. Mix diced mango, chopped tomato and jalapeno with extra-virgin olive oil and season it. Put this on a chilled plate and place the shrimps on top. Garnish with spring onion juliennes.
— Corleone, InterContinental Marine Drive, Mumbai
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MAIN COURSE
¦ Seared Scallops with Mango and Mint Salsa
8 pieces of giant scallops, 10g salt, 10g pepper, 3 lemons, 10ml white wine, 400g ripe Alphonso mangoes, 50g mint leaves (chopped), 30g castor sugar, 1 medium-sized fennel bulb, 300ml milk, chervil leaves for garnish
Marinate scallops with salt, pepper, lemon juice, white wine and castor sugar for half an hour. To make the mango salsa, peel, pit and finely chop mangoes. Add salt, pepper, lemon juice and chopped mint leaves. Peel and boil the fennel bulb with milk until soft. Purée in a blender and cook with seasoning until the mixture thickens.
Sear the scallops on a hot pan until caramelized and cooked. To arrange the plate, put the fennel purée on the base. Top it with half of the mango salsa. Arrange the caramelized scallops in the middle of the plate. Top this with the rest of the salsa. Garnish with fresh chervil leaves.
— Cafe Uno, Shangri-La Hotel, New Delhi
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¦ Moong Dal with Raw Mangoes (Maanga Kottu)
250g ‘moong dal’ (green gram) washed, 5g turmeric powder, 10g chilli powder, 15g garlic (peeled and crushed), 150g raw mangoes (peeled, pitted and diced into quarter-inch pieces), 500ml water, 30g coconut oil, 5g mustard seeds, 2g curry leaves, 2g cumin seeds, 1g asafoetida powder
Boil the moong dal with turmeric, chilli powder, garlic and water. When the dal is almost done, add the mango. Cook until the pieces are soft and all the water has been absorbed. In another pan, heat coconut oil, add mustard seeds, cumin, curry leaves and asafoetida. Sauté for less than a minute and add to the dal.
— Fire, The Park, New Delhi
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— Grilled Salmon with Mango Tamarind Sauce
400g salmon fillet, 2 ripe mangoes (diced), 4 tbsp tamarind juice, 1 tsp jaggery, 2 tsp sugar, K tsp white pepper powder, corn flour to thicken the sauce, salt to taste
Marinate the salmon fillet with salt and pepper for 5 minutes. Grill the fillet in a non-stick pan until it’s golden-brown. Prepare the mango-tamarind sauce by mixing tamarind juice, jaggery, sugar and salt. Cook on low heat for 15 minutes. Thicken the sauce using corn flour. Add diced mango. Pour the sauce on the fillet and serve.
— Blue Ginger, Taj West End, Bangalore
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¦ Aam diye Mangsho
1kg mutton, 200g onion paste, 50g ginger paste, 20g turmeric powder, 50g red chilli powder, 150g mustard oil, 150g pulp of ripe mangoes, 100g ripe mango (diced), 7-8 pieces of slit green chillies, 30g green chilli paste, salt to taste
Marinate the mutton with onion paste, ginger paste, turmeric powder, red chilli powder, salt and a little oil for 2 hours. Heat the rest of the oil, and add the marinated meat. Cook on high heat till it’s brown. Add water to cook the mutton. Add half the mango pulp when the mutton is about three-fourths done. Add seasoning and green chilli paste. Cook till the mutton is fully done, remove from the flame and add the diced mango, the rest of the pulp and slit chillies. Mix well and keep covered for 20 minutes before serving.
— Oh! Calcutta, Kolkata
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DESSERTS
¦ Mango Cake
2 cups sliced ripe mangoes, 2 tbsp lemon juice, L cup castor sugar, N cup butter, N tsp salt, O cup sugar, 1 egg, K cup milk, 1N cups flour, 2 tsp baking powder
Pour lemon juice over the mangoes and let it marinate for 15 minutes. Melt 1 tbsp butter in a pan. Add castor sugar and cover it with a layer of mango slices. Sauté for 2 minutes. To prepare the cake batter, cream the butter and sugar together, then add the beaten egg. Fold in sugar, flour, baking powder, salt and add milk alternately. Put the sauteéd mango slices in a baking dish, pour the cake batter over them and bake for 50-60 minutes at 190 degrees Celsius. When the cake is done, turn it out upside-down.
— Devi Garh Resort, Rajasthan
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¦ Mango Cheesecake
85g pack of lemon jelly, 125g mini marshmallows, 255g cream cheese, 115g whipped cream, 1K cup ripe mango pulp, 2 ready 10-inch pie crusts
Pour the contents of the lemon jelly pack into a large mixing bowl. Add a cup of boiling water and stir till the contents dissolve. Next add the marshmallows, and stir well till they completely dissolve too. Soften the cream cheese (heat in the microwave for 2 minutes) and add to the mix. Add whipped cream and mango pulp to this mixture and stir well. Blend in a food processor for 2 minutes. Pour the blend into pie crusts and refrigerate for 4-6 hours. Serve chilled.
— Cafe Royal, Colaba, Mumbai
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¦ Baked Mango Yogurt
400g fresh cream, 400g condensed milk, 500g yogurt, 200ml mango pulp
Pre-heat the oven to 170 degrees Celsius. Mix all the ingredients together with a whisk and pour in a baking tin. Bake the mixture for 20 minutes at 160 degrees Celsius or until set. Serve chilled.
— Café Mozaic, Taj Residency, Bangalore
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First Published: Fri, May 29 2009. 03 26 PM IST