Mango mania

Chicken with green mango


Boneless chicken: 450 gm

Onions: 2 medium, sliced

Raw mango: 1/2 medium peeled and sliced

Green chillies: 2 chopped

Ginger-garlic paste: 1 and half tsp

Tomatoes: 2 chopped

Curry leaves: few

Coriander powder: 2 tbsp

Chilli powder: 1 tsp

Garam masala: 1/2 tbsp.

Turmeric: 1/4th tsp

Oil: 4 tbsp

Kalaunji (onion seeds): 1/4th tsp

Salt to taste

Chopped coriander for garnish


In a large bowl, mix together chicken cubes, ginger garlic paste, chilli powder, turmeric powder, kalaunji, coriander powder, garam masala and salt. To this add half the mango slices and mix well. Heat oil in a pan and fry the sliced onions till golden brown. Add curry leaves and green chilies, fry for a few seconds. Add tomatoes and fry till oil separates. Now add the chicken mix and sauté it well stirring all the time.

Add a little water, cover the pan and let the chicken cook for about 15 minutes or until it is cooked and the water has evaporated. Check for seasoning, garnish with chopped coriander and serve hot.

Mango panna cotta


Mango puree: 1 and half cups

Cream: 1 and quarter cups

Milk: 1 cup (full fat)

Agar agar powder: 1 and half tsp

Water to soak the agar agar powder

Sugar: half cup

Vanilla essence: half tsp


Soak agar agar powder in warm water for 10 – 12 minutes. Heat it on slow flame if required till it has dissolved completely. Or keep it on water bath. This should remain warm. In a pan, mix milk, cream and sugar, heat it on low flame stirring constantly till the sugar is dissolved and it comes to a boil. Take it off the flame. Mix the hot agar agar to the milk, cream mix and whisk very well. Let this mix cool for some time. Keep stirring while it is cooling. Now add the mango puree and vanilla essence. Mix very well. Pour it into the small serving bowls. Cover with a foil or cling wrap and place it in the refrigerator for one to two hours till it is set. Garnish with chopped mango and serve.

Note: you may use same quantity of gelatin in place of agar agar. Agar agar is vegetarian, that is the only difference

Mango banana figs smoothie


Alphonso or any other sweet variety mango: 2 medium sized

Bananas: 2 medium

Figs (dried): 8-10

Milk: half cup (125 ml)

Ice cubes as required


Peel and chop mangoes and bananas. Run chopped mangoes, bananas and figs in the blender till smooth. Add milk and run again. Pour it in a tall glass and serve.

Mango, potato and cucumber salad


Orange juice: 1/4 cup

Potatoes: 4 boiled

Mangoes: ripe but firm, 2

Cucumbers: 2

Red bell pepper: 1/ 2

Green bell pepper: 1/2

Ginger: 1 tbsp, grated

Lemon juice: 2 tbsp

Mint: 3 tbsp, chopped

Salt and pepper to taste

To be powdered: slightly dry roast the below mentioned spices, cool and powder. Set aside

Cinnamon: 1 and half inch stick

Dry ginger: small piece

Mustard seeds: 3/4 tbsp

Cumin seeds: 1 tbsp

Black cardamom: 1 or 2


Peel and cut cucumber and potatoes in bite size cubes. Peel and cut the flesh of the mango into bite size cubes. Chop red and green peppers. In a large bowl mix together orange juice, grated ginger, lemon juice, mint, salt, pepper and 1tbsp of the spice mix. Mix very well. Now add the chopped cucumber, potatoes, mangoes and peppers to this dressing. Toss well. Check for seasoning and then serve.

(Courtesy: The Baking Company, an initiative of Brigade Hospitality Services )

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Printable version | Oct 21, 2021 6:08:49 PM |

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