From salads to savoury mains, cocktails to non-alcoholic beverages, there’s a delicious mango recipe for everyone here!
Food
Pork Belly Salad at Salt Water Café by Chef Gresham Fernandes, Culinary Director at Impresario Handmade Restaurants
Ingredients
For the pork
- 500 gm pork belly (debone after cooking)
- 1 tsp turmeric
- Salt, as required
- 1 thumb-sized ginger slit
- 5 cloves garlic
- 1 slit green chilli
- Water, as required
For the dressing
- 1 tsp soy
- 1 red chilli, chopped fine
- 1 tsp sugar
- 2 tbsp vinegar
- 1 tbsp mango chunda
- 1 tbsp salad oil
- 2 tbsp cooled cooking water
For the salad
- Salt, as required
- 1 whole Indian Pomelo, segmented
- 1 whole pomegranate, segmented
- 1 mango, peeled and diced
- 1 small bunch of tulsi
- 1 small bunch of coriander
- Spring Onion, whites and greens sliced
- 1 small bunch mint
- 1 small bunch dill leaves
- Few leaves arugula
- Small handful toasted peanuts
- 2 onions, fried
- 1 fresh red chilli, chopped
- 1 tbsp crispy moong dal
- 5 garlic cloves, chopped
Method
For the pork
- Clean and wash the pork well.
- Add all the ingredients for the pork and enough water to cover the meat. Keep the pork in large pieces and cook on low heat for 45 mins – 1 hour. Just done and not mushy.
- Once the pork is cooked, let it cool in the same liquid for a few hours. Remove, pat dry, dice and deep fry. The diced garlic and onions can be fried in the same oil .
- Strain the stock and reduce it by half, add to the dressing. The extra stock can be saved for later, for gravy or soup.
For the dressing
- Mix all the ingredients. The flavour should taste sweet and spicy. Taste and season.
For the salad
- Clean the pomelo and pomegranates. The pomelo should be well segmented the finer the better.
- In a bowl add the fried pork, fresh roughly torn herbs, pomelo, pomegranates, peanuts, fried onions, chilli and toss well with the dressing.
Thai mango salad by Chef Guntas
Ingredients
For the dressing
- 2 – 3 minced cloves
- 2 – 3 sliced red chillies
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp jaggery powder
- 1 tsp lemon juice
For the salad
- 2 ripe/sour sliced mangoes
- 1 sliced onion
- ½ a sliced red bell pepper
- A handful of mint leaves
- 1 tbsp roasted sesame seeds
- 2 tbsp roasted peanuts
Method
- Mix together all the ingredients for the salad in one bowl.
- Combine ingredients for dressing in another bowl. Add it to the salad.
- Serve chilled.
Thai inspired mango curry by Chef Guntas
Ingredients
For the paste
- 1 finely chopped onion
- 10 – 12 cloves of garlic
- 1 inch of ginger/galangal
- 1 stalk of lemongrass
- 3 – 4 big red chillies
For the curry
- Vegetables of your choice, as per taste. Here broccoli, red bell peppers, and Thai eggplant have been used.
- Tofu, or any other choice of protein
- Water
- Coconut milk, as per desired consistency
- 2 mangoes, puree
- 1 tbsp light soy sauce
- 1 tbsp jaggery
- Basil leaves, a few
- Red chillies, as per taste
Method
- Heat oil in a pan & add the paste & cook until fragrant & oil is released from the sides.
- Then add in some water & coconut milk & bring it to a simmer.
- Add veggies of your choice! Chef Guntas here has used broccoli, red bell peppers and Thai eggplant. For choice of protein, she’s used tofu. Let it simmer for 4-5 minutes.
- Add the mango purée. Let it cook for 2-3 minutes.
- Add the light soy sauce, jaggery, bunch of basil leaves & more red chillies to adjust the heat.
- Taste & adjust & serve warm with jasmine rice!
Vegan Mango Cheesecake by Chef Shahbaz Shaikh, Chef de Cuisine at Loci and Toot
Ingredients
- 90 gm oats
- 150 gm dates
- 25 gm olive oil
- 75 gm almonds
- 100 gm soaked cashew
- 240 gm coconut milk
- 60 gm maple syrup
- 8 gm agar-agar
- 60 ml water
- 6 ml lemon juice
- 1 gm vanilla pod
- 50 gm mango pulp
Method
- Toast the oats and almonds. Add the vanilla, olive oil, and dates and grind it. Set this aside – this is the base.
- Blend the soaked cashew, maple syrup, coconut milk, and lemon juice.
- In a pan add water and agar agar. Mix well, and let it come to a boil. Add this to the cashew mixture.
- In a mould, add the oats blend as the base. Top it up with the cashew mixture, and let it set overnight.
Lavender and pink peppercorn fresh mango tart by Nicholas Fernandes, Executive Pastry Chef at JW Marriott Mumbai Juhu
Ingredients
For the sweet paste
- 250 gm flour
- 100 gm sugar
- 125 gm butter
- 2.5 gm salt
- 5 ml vanilla essence
For the lavender jam mixture
- 5 ml lavender extract
- 200 gm sugar
- 200 ml water
- 200 ml orange juice
- 10 gm pectin
For the pink peppercorn mango mousse
- 2 gm egg yolk
- 50 gm sugar
- 250 gm mango pulp
- 5 gm whole pink peppercorn
- 12 gm gelatin
- 250 gm whipped cream
Method
Sweet paste
- Sieve the flour in a mixing bowl.
- Add in the sugar, salt, vanilla essence & soft butter to the flour.
- Mix all together, making sure it’s well combined until it forms a smooth dough.
- Cover the dough and let it rest for one hour in the fridge.
- Remove the dough and roll a small portion on a well dusted floured surface. Roll the dough with a rolling pin approximately to 2mm thickness.
- Cut with a round cutter, remove it and place it inside the smaller ring. Trim the edges of the ring.
- Bake it at 180℃, for approximately 15 minutes.
Mango mousse
- Crush the whole pink peppercorn to a fine powder.
- In a medium saucepan take sugar, pink peppercorn and egg yolk. Cook on a double boiler.
- Add mango pulp to the egg mixture, mix well. Remove from heat.
- Add soaked gelatin to the mango pulp mixture once it cools down. Fold the whipped cream.
- Set it in the refrigerator.
Lavender jam
- Boil the orange juice and water with half the sugar.
- Mix the rest of the sugar with the pectin and add to the boiling mixture. Keep whisking the mixture to avoid any lumps.
- Cook the mixture till thick and a jam consistency is formed.
- Remove and add the lavender extract. Let it cool over ice immediately.
Assembly
- Take the baked tart; add 5 gm of lavender jam at the base of the tart shell.
- Pour the pink peppercorn mango mousse in the tart shell and let it set. Arrange fresh mangoes on the tart.
- Garnish with whole pink peppercorn and fresh lavender.
Mango Shrikhand Cannelloni by Chef Paul Kinny, Director of Culinary at The St. Regis Mumbai
Ingredients
- 150 gm plain flour
- 1 tbsp demerara sugar
- A large pinch of bicarbonate of soda
- ½ tsp cinnamon
- 1 tsp cocoa powder (optional)
- 30 gm butter
- 1 egg, separated
- 50 ml dry marsala or white wine
- Rapeseed oil or sunflower oil for deep-frying
- 50 gm dark chocolate, melted
- Handful of pistachio kernels, finely chopped
- Icing sugar, to dust
For the filling
- 2 gm regular plain yoghurt, full fat
- 240 gm cup mango pulp
- 150 gm cup sugar
- 1 pinch saffron
- Cannelloni moulds
Method
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180℃. Lay the dough out on a lightly floured surface and cut out circles about 11 cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they’re ready for frying.
- Deep-fry the cannelloni (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren’t) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannelloni off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180℃ at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.
- Line a large bowl with a double layer of cheesecloth. Pour the yoghurt onto the cheesecloth, gather the corners of the cloth and tie it into a bundle. Hang the cheesecloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.
- Empty thickened yoghurt into a bowl. Mix well with a slotted spoon or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins. Add mango pulp and mix well until it gets smooth and creamy consistency (5 mins). Garnish with saffron strands. Chill for an hour before serving.
- Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannelloni. Serve soon after filling.
Suggested read: Sweeten the summer heat with 2 delicious mango desserts
Drinks
Tropical Gold by Izler Thomas, Mixologist at Loci and Toot
Ingredients
- 120 ml Chenin Blanc white wine
- 30 ml fresh mango
- 15 ml orange liqueur
Method
- Take a stirring glass or a glass bowl. Add fresh mango puree, white wine, and orange liqueur. Stir it well.
- Add some ice to this and enjoy!
Mango Cardamom Smoothie by Izler Thomas, Mixologist at Loci and Toot
Ingredients
- 40 gm fresh mango
- A pinch of cardamom powder
- 30 ml yoghurt 30ml
- 8 ml khandsari sugar
- 120 ml A2 milk from Sarda farms
Method
- In a blender, add fresh mango, along with yoghurt, milk, and khandsari sugar.
- Blend it all together with a pinch of cardamom powder.
Ambarita by Piyush Jagtap, Assistant Bar Operations Manager at Penthouse The St. Regis Mumbai
Ingredients
- 60 ml fresh mango juice
- 45 ml Gold Tequila.
- 15 ml Cointreau.
- 20 ml lime juice.
- 10 ml Gomme syrup.
- 2-3 dashes of tabasco sauce.
- 1 sprig of basil.
Method
- Mix all ingredients together in a shaker. Shake hard and serve over ice.
- Garnish with paprika and salt rim, and basil or fresh mint sprig.
Vegan Mango Lassi by Chef Raveena Taurani, Founder of Yogisattva
Ingredients
- 1.5 cups frozen mango
- ½ cup coconut milk (or any nut milk of choice)
- 1 tbsp unrefined coconut sugar
- ¼ tsp cardamom
- 1 tsp lemon juice
- 6-8 saffron strands
- 4 cubes ice
Method
- Blend all ingredients together and serve chilled.
- Garnish with mango pieces on top or some chopped pistachios.
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