Mangoes have always been associated with summertime and are enjoyed whether they are sweet or sour. The aroma of ripe mangoes alone is enough to brighten a dull mood and whet one's appetite.
This versatile fruit can be incorporated into countless dishes, such as ice cream, cakes, desserts, salads, smoothies, aam panna, shakes, and chutneys. A refreshing mango shake can brighten up your mornings with its delicious flavour, while aam panna made with raw mangoes can cool down your body and help alleviate heatstroke.
Many people enjoy using the king of fruits to bake a variety of cakes, while others love to top their pooris with sweet and irresistible aam ras. Even long after the mango season has ended, its impact on our lives leaves us yearning for its unparalleled flavour.
Here are 5 mouth-watering mango recipes you would surely like to try at home.
Mango Shrimp Salad
Ingredients
Large shrimp (shrimp should be peeled and deveined)
Extra virgin olive oil for cooking the shrimp
Pepper powder to taste
Chilli flakes to taste
Jalapeno to taste
Salt to taste
Fresh Lime Juice
Mango – a ripe fresh mango peeled
Fresh Cilantro – adds a pop of colour and flavour
Lettuce – Chopped lettuce is the base of this quick and easy salad (spinach optional)
Sweet Chilli Sauce – For the sweet spicy taste (as per your taste)
Method:
– Prepare the shrimp. In a bowl, mix the shrimp with the olive oil, salt and pepper. Cook the shrimp for two to three minutes after preheating a grill pan to medium-high heat. Take out of the pan and stir in the lime juice.
- Make the salad - Combine all of the ingredients, excluding the lettuce, in a big bowl. Let it rest for 20 minutes. Place a layer of lettuce and the mango mixture on a serving dish or platter.
- Serve - Dish out the salad, squeeze lime juice over the salad and serve.
Mango Cheesecake
Ingredients (for 2 cakes)
For base
Marie Biscuit (125 gm)
Melted butter (75 gm)
For mixture
Cream cheese (500 gm)
Breakfast sugar (100 gm)
Eggs (100 gm)
Cornflour (13 gm)
Yoghurt (125 gm)
Mango pulp (120 gm)
Chopped fresh mango (400 gm)
Vanilla essence
Method:
- Thoroughly crumble the biscuit before adding the butter.
- Blind bake the base of the mould after lining it with the biscuit mixture.
- Combine Cream cheese and sugar together.
- Add the vanilla extract and eggs gradually.
- Combine cornflour with it, then fold in mango pulp and yoghurt.
- The cheesecake mixture should fill the mould to the third-fourth mark.
- Bake in a hot water bath at 160 degrees Celsius.
- Once it has cooled, add freshly sliced mangoes on top.
Mango Mousse Cake
Preparation time: 45 minutes
Total Time: 45 minutes
Serves: 6 persons
Ingredients for the base
Digestive biscuits – 80 gm
Melted unsalted butter – 35 gm
Ingredients for mousse
Whipping Cream – 250 ml
Sugar – 50 gm
Gelatine – 15 gm
Mango Puree – 250 gm
Ingredients for mango layer
Mango puree – 120 gm
Gelatine or agar agar powder – 4 gm
Method
-The digestive biscuits must be crushed and combined with melted butter. After putting it into a cake pan, refrigerate it for 30 minutes.
- 2 tablespoons of water are mixed with the mango to make a puree in the blender; set aside.
- Put the gelatine sheets in cold water, allow them to soften, and then thoroughly drain. Then pour boiling water into a bowl to melt it. Mango puree should be mixed well with gelatin.
- Beat the cream until soft peak forms. Afterwards stir in the mango puree.
- After putting the ingredients in the cake pan, refrigerate for at least 4 hours. If desired, you may include some mango cubes in the mousse.
For the mango layer
- Utilize 70 ml water and combine it with 5g gelatine.
- Then add in 100g mango puree, combine well then pour onto the mousse.
- Chill in the fridge until it is all set.
- Unmould and decorate it as desired. Enjoy!
Aam Ras Poori
Preparation Time: 25 minutes
Cooking Time: 8 minutes
Serves: 4 persons
Ingredients for Aam Ras
Alphonso mangoes – 500 grams
Cardamom powder – ½ tsp (ground cardamom)
1 pinch saffron strands (optional)
Raw sugar or jaggery – 1 to 2 tsp (as required)
Vanilla ice cream – 1 scoop
¼ teaspoon dry ginger powder – ¼ tsp (optional)
Water or milk – as required (optional)
Method
- Thoroughly rinse the Alphonso mangoes in clean water. Drain the water, then pat them dry with a fresh kitchen towel. Peel and slice the mangoes.
- To a blender, add the sliced mangoes. If the mangoes are a little tangy or sour, you may also add extra sugar or any other preferred sweetener of your choice.
- Blend to a pulpy consistency. Place the bowl with the mango pulp in it. Add vanilla ice cream, cardamom powder, and saffron strands which have been crushed.
- Mix thoroughly. Add some water or milk (dairy or vegan) to slightly thin the consistency.
- Pour into a container. Cover the container and cool it down in the refrigerator for 30 minutes to an hour. Or you can serve it straight away in small bowls.
Ingredients for Poori
Whole Wheat Flour – 360 grams
Melted Ghee – 1 tsp
Salt – as per your taste
Water – ¾ to 1 cup or add as required
Oil for frying – as required
Making the Poori dough
Take whole wheat flour, salt, and oil or melted ghee and mix them together in a bowl. To prepare the dough, add a little water at a time and knead evenly. The dough should be firm and stiff rather than mushy. Additionally, a semi-soft dough can be prepared.
Method for assembling and rolling
- Divide the dough into 25 to 30 small to medium pieces. Mould into slightly larger or medium-sized balls.
- -Apply a thin layer of oil to the dough ball's top and bottom. Spreading oil rather than dusting it with flour keeps the oil clean and prevents the presence of black, burned flour particles.
- Do not roll the dough too thin or too thick; just proportionately into circles approximately 14 inch in diameter.
- To prevent them from drying out, put the rolled pooris on a platter and cover them with a fresh kitchen towel.
Method for frying:
- Heat oil in a deep frying pan or kadai.
- When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Turn over when puffed up and fry till golden brown.
- Serve hot poori with aamras.
Mediterranean Fattoush with summer mangoes
Preparation time: 45 minutes
Total Time: 45 minutes
Serves: 6 persons
Ingredients
Pita Breads - 2
Vegetable oil - 1 tbsp
1 ripe mango peeled and sliced
Pomegranate Seeds - 20 gm
Large plum tomatoes diced - 2
English cucumber diced no - 1
Red onion diced - 1
Red radish sliced - 5
Flat Parsley chopped - 50 gm
Fresh mint chopped - 10 gm
Extra virgin olive oil - 2 tbsp
Fresh lemon juice - 1 tbsp
Sumac powder - 1 tsp
Garlic cloves - 1
Kosher salt - 10 gm
Sheep milk feta cheese - 30 gm
Pomegranate molasses - 10 ml
Method
- Add pita pieces to a big pan containing vegetable oil in it and heat the skillet over medium-high heat. Batch-fry until golden brown and then pat dry with a paper towel.
- In a bowl, combine the following ingredients: tomatoes, onions, cucumber, radish, parsley, mint, lemon juice, sumac, olive oil, garlic, salt, and freshly ground black pepper.
-Garnish with Mango slices, pomegranate, feta crumbles, and pomegranate molasses.
