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Mad about mango

LILLY BABU JOSE
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FOOD A variety of ways to savour the king of fruits

Mango season is here. There are, apparently, more than one hundred types of mangoes available all over the world; Ratnagiri, Alphonso, and Banganpalli are some of the varieties available in the country. Here are a few recipes using these varieties.

Mango ginger lassi

Ingredients

Mango puree: 1cup

Yogurt: 1 cup

Ginger puree: 1 tbsp

Crushed ice: few

Method

Peel and slice fresh ginger and puree in a food processor with a little water (or lemon juice), then freeze in ice cube trays for future use. Peel and scoop out the mango fruit and place in blender for puree. Put mango puree, ginger puree, yogurt and crushed ice into the blender and mix well. Serve immediately.

Mango ice cream

Ingredients

Alphonso mangoes, peeled and cut into slices: One-and-a- half cups

Full fat milk: 2 cups

Sugar: 3 tbsp

Condensed milk: half tin

Lemon juice: 1 tsp

Method

Blend mangoes and sugar into a puree. Combine milk, condensed milk, pureed mangoes, lemon juice and mix well. Pour it into a shallow container. Cover and freeze till it turns slushy.

Divide the mixture into two batches and blend each separately till it is smooth and creamy. Transfer both batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.

Chicken breast with mango sauce

Ingredients

Chicken breasts: 2

For mango sauce

Fresh mangoes: 2

Thai sweet chilly sauce: 2 tbsp

Brown sugar: 2 tbsp

Garlic: 3 cloves

Chopped coriander: quarter cup

Coconut milk: 4 tbsp

Lime juice: 1 tbsp

Dried crushed red chilli: 1

Turmeric powder: quarter tsp

Method

Discard the skin and scoop the mango. Place the fleshy fruit in a food processor and add the other ingredients of the mango sauce and process well to form a smooth mango sauce.

If using skinless chicken breasts, score the uppermost side, slicing one-eighth to a quarter-inch deep, this will allow flavours to reach deeper, making the chicken more flavoursome.

Place the prepared chicken in a bowl. Pour half to two-third of the mango sauce over it, stirring well to combine. Set the rest aside for serving. Marinate the chicken in the mango sauce for at least 10 minutes.

Before grilling, brush a little oil over the grill to avoid sticking. As you grill, baste with leftover marinade. Place reserved mango sauce in a saucepan over medium heat, stirring until just warm. Serve the grilled chicken together with the sauce over cooked rice.

Mango Salad

Ingredients

Large mango, sliced: 1

Green lettuce, shredded into small pieces: 1

Avocado, diced: 1

Almond, toasted: 2 tbsp

Olive oil: 1 tbsp

White vinegar: 1 tbsp

Salt and pepper: to taste

Method

Combine lettuce, avocado, mango and almonds in a bowl. Whisk oil and vinegar together in a jug. Season with salt and pepper. Pour over the mixture. Toss to combine. Serve.

LILLY BABU JOSE

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