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
Mango puree: 1cup
Yogurt: 1 cup
Ginger puree: 1 tbsp
Crushed ice: few
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
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
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
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
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.
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
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