Summer is here, it’s time to think about all the delicious seasonal fruits that come with it, and one of the most loved is the mango. Juicy, sweet and aromatic, mango is a versatile fruit that can be used in both savory and sweet dishes. Whether you prefer them sliced into a salad, added to a poori, or added to a savory curry, there is no shortage of delicious ways to enjoy mangoes. Here are some mouth-watering mango recipes to inspire your summer cooking and help you make the most of this delicious fruit.
Mango Ras Puri
Ingredients for Mango Juice:
Alphonso Mango – 500 grams
Cardamom powder – ½ tsp (ground cardamom)
1 pinch Saffron threads – 1 pinch (optional)
Raw sugar or jaggery – 2 to 3 tsp (as required)
Vanilla ice cream – 1 scoop
¼ tsp dry ginger powder – ¼ tsp (optional)
Water or milk – as needed (optional)
Making Mango Juice:
Wash the Alphonso mangoes thoroughly with clean water. Drain out all the water and pat them dry with a clean kitchen towel.
Peel and cut the mango
Put the chopped mangoes in the blender. You can also add some sugar or any other sweetener of your choice if the mangoes are a bit sour or sour.
Blend till smooth pulp. Take out the mango pulp in a bowl. Add vanilla ice cream, cardamom powder and crushed saffron.
Mix very well. To thin the consistency a bit, add a little milk (dairy or vegan) or water.
Pour into a container. Cover the container and chill in the fridge for 30 minutes to an hour. Or you can serve directly in small bowls.
Ingredients for Puri:
Whole wheat flour – 360 grams
Melted Ghee – 1 tsp (optional)
salt – as needed
Water – ¾ to 1 cup or add as required
Oil – for frying – as needed
Making Puri Dough:
In a mixing bowl or on your work surface, take wheat flour, salt and oil or melted ghee.
Knead it well by adding water little by little and prepare the dough. The dough should not be soft but firm and tight. You can also make a semi-soft dough
Method of Assembling and Rolling:
Divide the dough into small or medium sized pieces – about 25 to 30. Make medium sized or slightly smaller balls.
Apply a little oil on both sides of the dough ball and spread it all around. By spreading oil and not applying flour, the oil remains clean and you will not see black burning
Flour particles inside the oil.
Roll the dough evenly into a ¼-inch round shape – neither too thin nor too thick.
Place the rolled poori in a plate and cover it with a clean kitchen towel, so that it does not dry.
Frying Method:
Heat oil in a deep frying pan or wok.
When the oil is sufficiently hot, drop one poori at a time and fry by gently rolling the bottom with a spoon or spoon.
Flip when puffed and fry till golden brown.
Serve hot puri with aamras.
Mango Mousse Cake
Ingredients for Base:
Digestive Biscuit – 80 grams
Melted unsalted butter – 35 grams
Ingredients for Mousse:
Whipping cream – 250 ml
sugar – 50 grams
gelatin – 15 grams
Mango puree – 250 grams
Ingredients for Mango Layer:
Mango puree – 120 grams
Gelatin or agar agar powder – 4 grams
Method:
Crush digestive biscuit, mix with melted butter. Place it in a cake tin (I use a 6 inch tin), press it and refrigerate for 30 minutes.
Blend the mangoes with 2 tbsp of water to make a puree and keep aside.
Place the gelatin sheets in cold water, let it soften and drain well. Then put it in a bowl of hot water to melt it. Add gelatin to mango puree, mix well.
Beat whipping cream until soft peak. Then add in mango puree, mix well.
Pour the mixture into the cake tin, then refrigerate for at least 4 hours. If you want, you can also add some mango pieces inside the mousse.
For the mango layer: Mix 70 ml of water with 5 g of gelatin. Then add in 100 grams of mango puree, mix well and pour over the mousse. Chill in the fridge till all set.
Remove from mold and decorate as desired. enjoy!
Mango Shrimp Salad
Component
Large Shrimp – Shrimp should be peeled and cleaned, although I leave the tails on
extra virgin olive oil – for cooking the shrimp
salt to taste
Black pepper powder – to taste
Chili flakes – to taste
Jalapeno – to taste
Lime juice – fresh only (not bottled juice)
Mango – 1 ripe fresh mango peel
Fresh Coriander – Adds a pop of color and flavor
Lettuce – Shredded lettuce is the base of this quick and easy salad (spinach optional)
Sweet Chili Sauce – for a sweet-spicy taste (50 ml)
Method:
Cook the Prawns – Combine the prawns, olive oil, salt and pepper in a bowl. Preheat a grill pan to medium-high heat and cook the shrimp for 2-3 minutes. Remove from pan and toss with lemon juice.
Prepare salad – In a large bowl, mix all ingredients except lettuce. Let stand for 20 minutes. Transfer the lettuce to a serving plate or bowl and pour over the mango mixture.
Serve – Take out the salad, squeeze lemon juice over the salad and serve.
Advice :
Don’t overcook the shrimp – as soon as it’s cooked, remove the shrimp from the heat, leave it in the hot skillet, or continue cooking it, it will dry out.
Grill the Shrimp – Feel free to cook this shrimp on the grill instead of in a grill pan! Simply thread the shrimp onto the skewer for easy turning.
Add more vegetables – While I love this salad, you can definitely add more vegetables. Avocado goes well with mango.
Let the mango mixture rest – for the best flavor, give the mango and other ingredients at least 20 minutes, if nothing else, to sit and absorb all the flavors.
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