Recipes for Mangoes!

Spicy Prawns with Mango!

Mango milkshake!

I had my first Mango milkshake of the season today, and then with lots of people wanting Mango recipes, i though I would put some here. Most mango lovers maintain that the Alphonso is best enjoyed in its natural state. I used to as well. Untill I covered the Mango festival a few years ago. Honestly, I went under duress but the slew of dishes the press note listed sounded too exotic and although I have always been wary of fusion cooking I also felt that anyone that anyone who showed the temerity to COOK a perfectly ripe, succulent, delicious mango was either brilliant or stupid. One bite of the Baked Bekti with Pan Fried Mango was all it took to convert me. To be specific one bite of that pan fried mango and my reservations about cooking Mango were forever dispelled! It is rare for anything to stun me – and I kid you not – this did. The caramelized mango wedges on my plate were probably in contact with a hot surface for mere seconds but that small application of heat had served to enhance the intrinsic, luscious fragrant sensuousness of this fruit.

I have cooked mangoes in a myriad ways since, and am really looking forward to repeating some of my favourites this year. Try one or all of these this Mango season! Or go wild with a Mango themed meal!

A Mango illustration by me...

Spicy Mango and Honey baked Ham salad

Spicy Prawns and Mango

Spicy Prawns and Mango Rice Paper rolls 
This is one of my favourite variations on the Rice papaer roll. The recipe was shot by Mint Lounge you can watch it by clicking here for video recipe of the making of Spicyu prawn and Rice Paper rolls.  

Makes 10 rolls, time 40 mins

Ingredients

250g Prawns, cleaned and deveined

1 tsp mustard

Salt

½ c mango pulp

2-4 thai Red Chilli, sliced

¼ tsp Lemon juice and zest

1 tsp oil

1 tbsp spring onion

½ tsp chilli oil

1 Pkt Rice paper

Shredded lettuce

Method

Combine lime juice chillies salt and zest mustard and mix add cleaned prawns and toss well. Leave to marinate for 20 mins. Then add mango puree and stir well. Heat oil in a pan add prawn mixture and simmer till prawns are cooked and sauce has dried. To make rolls Dampen rice paper in hot water and lay flat on a smooth surface. Place a little shredded lettuce down one side, top with cooked prawns, drizzle with chilli oil and spring onion. Fold edge of rice paper over the filling, fold sides over and then roll up. Repeat with rest of the rice paper,

Fajeto

Fajeto (Time 45 mins, Serves 4)

Fajeto is a sweet sour dish I grew up eating in my moms gujarati home. Its great with garlicky Chilli potatoes and Paranthas.

2 tbsp chickpea flour

2 tbsp oil

A generous pinch of ground asafetida

½ tsp whole brown mustard seeds

½ tsp whole cumin seeds

2 whole, dried, hot red chillies

⅛ tsp whole fenugreek seeds

15 fresh curry leaves, if available

⅛ tsp turmeric powder

¾ tsp cumin powder

¾ tsp coriander powder

120 ml natural yogurt

700 ml thick mango pulp

1½ tsp salt

½ tsp sugar, or to taste

2 chillies, with small slits cut into them

Place chickpea flour, turmeric, cumin and coriander in a medium bowl. Very slowly add 100ml water, mixing with a wooden spoon as you go. There should be no lumps left. Add the yogurt, mixing well with a whisk. Add mango pulp and an additional 500 ml water. Add salt, sugar and fresh chillies. Mix well. Pour the oil into a thick, medium, pan and place on medium-high heat. When the oil is hot, add the asafeitida followed, in quick succession, by the mustard, cumin seeds, slit chillies, fenugreek seeds and, lastly, curry leaves. Take pan off heat. Stir mango mixture well once more and pour into  pan. Stir. Lower heat to medium and bring to a simmer. Simmer on really low heat for 5 minutes, stirring continuously. Remove pan from heat, cover, and leave for at least 30 minutes so flavours develop. Before serving, stir and reheat gently.

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Savoury sweet mango and coconut soup - Place the meat from one mango in a blender with 1 green chili, 1 inch piece of ginger and ½ tsp Kitchen King spice powder. Blend and strain into a deep pan. Add 3 c of stock (or 1 stock cube and three c of water) and bring to a boil, reduce to simmer and allow to cook for 5 mins. Stir in a handful of finely chopped fenugreek and coriander leaves and serve garnished with a few shreds of boiled chicken, a dollop of coconut milk and chilli oil.

Chicken or Fish with Mango sauce

Pan fried chicken in Mango sauce with mangoes - Slice off the cheeks (the plump sides) of a 2 ripe mango and put in the fridge to chill. Peel and squeeze juice from the rest of the mango. Place in a bowl and add 1 stock cube crumbled, 1 tsp chilli-ginger-garlic paste, 1 finely chopped green chilli, juice of 1 lemon and salt to taste. Mix to combine well. Take 4 boneless chicken breasts and pound with a rolling pin o flatten so they are of equal thickness all over. Place 2 tsp butter in a pan and add ¼ c each finely chopped onion, capsicum and carrot sauté until soft then add marinated chicken breasts. Brown well on both sides (allow 3-4 minutes on either side). To the marinade left in bowl add 1/4 c red wine and pour mixture into cooking chicken. Stir as gently as possible and turn the chicken a few times for even coating. Simmer for 5-8 minutes until sauce is reduced somewhat. Take of the flame and arrange over a bed of buttery mashed potatoes or steamed rice with steamed vegetables and salad on the side. Now for the best part. Just before you serve, working quickly, heat a clean pan to very hot, swirl in a little peanut oil to coat base and place the reserved cheeks of mango flesh side down on the hot pan for exactly 1 min. What you are aiming for is caramelized surface but just warm interior, so be careful.

Try topping your mango milkshake with prureed pomegranate for flavour and colour!

A Mango Carpacio with a dollop of Mango Chilli icecream!

Mini Mango pizzas (Prep & Cooking: overnight and 20 mins, Makes 16 pieces)

16 bite sized slices sponge cake, sweet whole meal bread, crackers or digestive biscuits (cake slices shd be into 3/4 inch thick) Or 1 large sponge cake

1 c thick hung yoghurt,

½ c honey

2 c Mango or any assorted fresh fruit, sliced thinly (such as strawberries, blueberries, raspberries, kiwi fruit, oranges),

1 c toasted Pistachios sliced

For the hung yoghurt: Line a sieve or small colander with a clean cloth and suspend over a bowl place yogurt in lined sieve, cover and refrigerate for at least 12 hours. Remove from refrigerator, discard liquid and transfer yoghurt to a bowl. Stir in half of the honey, mix well and chill until required.

For the Fruit topping: taste your fruit, if it seems on the sour side, place in a bowl and stir in the rest of the honey. Reserve.

To Assemble: Spread yogurt mixture evenly over sliced cake or whatever you have chosen for your base. Arrange fruit attractively on top. Sprinkle with toasted Pistachio flakes.

You could also drizzle additional honey on top if you like. You could cover with a slice of bread to make into a fruit sandwich for easy packing.

Other Mango ideas! 

Mango-Almond Chutney Makes: 2 c, Prep/Cook Time: 40 minutes

This chutney is good on plain crackers as a divine and delicious appetizer. Take care to use mangoes that are ripe but not overripe and mushy.

2½ c (¼ inch) diced, peeled mangoes

(2 to 3 mangoes)

½ c jumbo raisins

1 tsp grated, peeled, fresh ginger

¼ c sugar

1 tbsp vegetable oil

½ tsp fennel seeds

½ tsp cumin seeds

1 star anise

2 dried red chillies, broken into pieces

¼ c slivered, blanched almonds

1/3 c white vinegar

½ c fresh orange juice or pineapple juice

½ tsp table salt

1. In a bowl, combine the mangoes, raisins, ginger, and sugar. Set aside.

2. In a deep saucepan, heat the vegetable oil.

3. When the oil begins to shimmer, add the fennel and cumin seeds, the curry powder, and chillies. Sauté for about one minute or until the spices begin to sizzle.

4.  Add the mango mixture and almonds and continue to cook for two to three minutes or until the sugar begins to melt.

5. Add the vinegar, fruit juice, and salt. Bring to a gentle boil and simmer on medium heat for twenty to thirty minutes or until the mixture has thickened.

4. Cool, and then transfer to a covered container.

5. Refrigerate until needed.

Orange & Mango Chutney with Onion Seeds Makes: 1½ c, Prep/Cook Time: 45 minutes

The sweetness of Alphonso mango purée is balanced by the Orange’s tartness. This is great to top grilled chicken and even grilled fish or Haloumi Cheese. 

2 tbsp vegetable oil

1 tsp onion seeds

1 tsp fennel seeds

1 c orange, pitted and sliced (with skin)

¾ tsp red chilli powder or red chilli flakes

1 c sugar

1 c Alphonso mango purée

½ c white vinegar

Table salt, to taste

Heat the oil in a deep saucepan. When the oil begins to shimmer, add the onion and fennel seeds.  As soon as they begin to sizzle, add the oranges, chilli powder, sugar, mango purée, and vinegar, and stir well to combine. Cook on medium heat, stirring occasionally for thirty minutes or until the mixture has thickened and the kumquats are soft. Add salt to taste.

Refrigerate in an airtight jar for up to three weeks.

Caramelised Mango and Rocket Salad

A variation of the classic Rocket Salad in honour of the Mango season in Mumbai!

Serves 4, Time 10 mins  

For dressing

1 tsp chilli flakes

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

salt

Method: Combine, mix and reserve  

For the Salad

300g rocket leave torn to bite size

2 large mangoes, chilled

For Garnish:

1 tbsp cashew nuts, toasted and chopped

Method: Just before you are ready to serve salad, slice off the cheeks (the plump sides) of the chilled mangoes. Leave rest of the mango to eat later! Heat a clean pan to very hot, swirl in a little oil to coat base and allow tobecome very hot. Now, working quickly, place the reserved cheeks of mango flesh  side down on the hot pan for exactly 1 min. Be careful, the aim is to caramelize the surface of the slice but have the inside just warm. When done place each mango slice on a plate, top with a handful of Rocket and drizzle with dressing. Garnish with toasted cashew nuts and serve at once.  

Variation – Substitute Mangoes with 1 c of strawberries or 8 1/2 inch thick slices of pineapple in season.