Put the ‘king of fruits’ on the menu for a sweet summer. Here are 8 mango-special recipes from some of India’s best restaurants and chefs, that you can cook at the safety and comfort of home.
The ‘king of fruits’, given its popularity across the subcontinent, finds itself as an ingredient in many a dish, across cultures and cuisines. While the ripe mango lends its trademark sweetness to myriad dishes, the raw mango is no less a contributor.
While you’re spending your time indoors, now is a great time to indulge in mangoes. And while you’re at it, go beyond the usual and create a few unique recipes. However you like mangoes, ripe or raw, in a dish or dessert, we have a collection of great recipes from some of India’s leading restaurants and chefs.
Here’s a look at 8 mango-special recipes that you can make at home.
Green Mango and Papaya salad
Recipe by Chef Prashanth, Executive Chef, The Fatty Bao and Cantan
- 150gm green mango shredded
- 100gm raw papaya shredded
- 10gm cherry tomatoes (halved)
- 20gm green beans
- 10gm chopped garlic
- 1 sprig mint leaves
- 2 leaves of basil
- 25gm roasted peanuts
- 15ml lime juice
- 10gm sugar
- 15ml honey
- 1 Thai bird eye chilli de-seeded
- Salt to taste
Shred the green mango and papaya into thin slices using a Mandoline slicer.
Boil the green beans and dice and keep aside.
Prepare dressing in a bowl by mixing garlic, lime juice, sugar, honey, chopped garlic and Thai bird eye chilli. Taste the dressing and adjust the seasoning for sweet, sour and spicy balance.
Tear the mint and basil leaves and toss together with shredded raw mango, papaya, beans and dressing.
Garnish the salad with toasted crushed peanuts and cherry tomatoes cut into halves.
Add more or less of the dressing depending on the tartness of the mango.
By Chef Regi Mathew, Kappa Chakka Kandhari
- 2 ripe small mangoes
- 2 green chillies
- 2 dry red chillies
- 1/4 teaspoon fenugreek
- 1/2 teaspoon mustard seeds
- 1 teaspoon sugar
- Salt to taste
- 2 tbsp coconut oil
- 8-10 curry leaves
- 1 cup beaten curd
- 1 teaspoon shallots sliced
To make paste:
- 1 cup grated coconut
- 6 shallots
- 1/4 inch piece of ginger
- 2 green chillies
- 1/3 teaspoon turmeric
- 1/2 teaspoon jeera
Make a fine paste of coconut, shallots, ginger, green chilli, turmeric and jeera and keep aside.
In a pot, heat oil and add mustard seeds, sliced shallots, fenugreek, and curry leaves. Then dry red chilli and green chilli one by one and sauté.
Add the coconut paste and cook till you don’t taste the raw flavour anymore.
Add mango pulp and mango seed and cook for a minute.
Add salt and sugar.
Add beaten curd and adjust the consistency by adding water.
Cook on a slow flame for 3-4 minutes, stirring gently.
Transfer into a serving dish and serve with rice.
Mango and Mint popsicle with Summer Berry salad
By Chef Ravish Mishra, Executive Chef, The Westin Goa
- 20gm ripened mango cubes
- 20ml mango pulp
- 50ml whipped cream
- 50ml fresh cream
- 50ml milk
- 10gm sugar
- 18gm egg yolks
- 0.001gm vanilla pod
- 20gm cocoa butter
- 20gm white chocolate
- 0.0001gm yellow colour food grade
- 2gm blueberry
- 2gm raspberry
- 1gm fresh mint sprig
Take milk, cream, sugar and vanilla pod and boil it together.
Make a custard sauce (vanilla sauce) by tempering the egg yolks into the hot mixture and cooking it till it coats the back of your spoon.
Once the mixture has cooled, fold mango pulp and whipped cream into it and pipe in a popsicle mould and freeze it.
Meanwhile, melt cocoa butter and white chocolate and chocolate colouring into it.
Remove the popsicle and dip it in cocoa butter mixture, remove and let it set.
Once the popsicle is ready, serve it with the fresh berries and mango cubes on the side and garnish it with fresh mint sprig.
Rasmalai and Mango Crème Brulee Tart
By Chef Vivek Tamhane, Senior Executive Chef, BLVD Club, Bengaluru
- 200gm Rasmalai
- 2 mangoes (medium size)
- 10 egg yolks
- 125gm caster sugar
- 500ml Amul cream
- 2 tablespoons vanilla essence
- 1/2 tablespoon black pepper crushed
For tart base
- 200gm flour (you can use 50 per cent flour and 50 per cent whole wheat as well)
- 100gm butter
- 50gm icing sugar
- 2 eggs
For tart base
In a bowl, mix flour, butter, icing sugar and crumble to a breadcrumb consistency.
Add beaten eggs and make a soft dough, refrigerate for 20-30 minutes.
Once done, roll it and flip it on a medium size tart mould, make 4 tarts by pressing all the sides.
Chill it before use.
In a bowl, add caster sugar, egg yolks, black pepper, and vanilla essence. Mix everything well and keep it aside.
Warm the cream (do not boil) and add it to the egg mix. Strain it with the help of a strainer.
Take one mango and chop it in cubes. Take another mango and make a puree.
Now add mango puree to a cream mixture.
In 4 tarts which was prepared along with the mould, put chopped mangos, and rasmalai without syrup.
Pour over the prepared cream mixture in filled tarts (do not fill till the edges of the tart).
In a baking tray, bake for 20-25 min at 170 C in oven.
De-mould it once it cools down.
If you don’t want to use Rasmalai, instead, you may use more chopped mangoes.
If you don’t want to use tart as a base you can bake in a baked stable ramekin bowl.
From ‘Adventures With Mithai’ by Chef Rachel Goenka of The Chocolate Spoon Company
- 120gm mango puree
- 150gm white chocolate bar
- A pinch of dried ginger powder (sonth)
- 100gm white chocolate
- A few drops of yellow food colouring gel Aamras, or mango pulp
Chop the white chocolate and place it in a bowl.
In a heavy-bottomed saucepan, add the mango puree and cook till the quantity is reduced to less than half its original size.
Add the sonth, then take the reduced puree off the heat.
Pour the warm mango puree over the chocolate and stir to make a smooth ganache.
Once cool, transfer the ganache into the fridge for an hour.
Measure 15gm of ganache and roll into balls.
Melt 100gm white chocolate and add the yellow food colouring gel. Add very little and build the colour till you get a mango yellow.
Dip the ganache balls into the chocolate and coat evenly. Using the tips of your fingers, lightly tap the truffle to give it some texture.
Transfer the truffles onto a baking sheet and then into the fridge till they set. These truffles can be stored in the fridge for up to 3 days.
By Chef Karma Tenpa of Yazu – Pan Asian Supper Club
- 500gm cream cheese
- 5 eggs
- 200gm caster sugar
- 15gm flour
- 800gm fresh Amul cream
- 50gm white chocolate melted
- 2 teaspoon lemon juice
- 200gm mango pulp
For crust base:
- 100gm unsalted butter
- 20gm sugar
- 2 packets of Nutri choice biscuit
Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
For the crust
Using a food processor, crush biscuits into fine crumbs.
Pour into a medium bowl and stir in sugar and melted butter until combined.
The foil will wrap around the pan for the water bath. Allow crust to slightly cool as you prepare the filling.
For the filling
Beat the cream cheese and sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy.
Add vanilla extract and lemon juice then beat until fully combined.
On medium speed, add the eggs one at a time, beating after each addition until just blended and add white chocolate.
After the final egg is incorporated into the batter, stop mixing and add mango pulp and combine.
To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
Place the pan into a tray and fill it with hot water up to an inch of the cake pan. Once you place the cheesecake inside oven and done with baking for an hour, switch the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled mango cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
Serve mango cheesecake with desired toppings such as fresh mango rose shaves.
Crostatina alla Frutta
For the Tart:
- 50gm flour
- 20gm caster sugar
- 1gm lemon zest
- 1 egg yolk
- 25gm butter
- 90ml milk
- 22gm fresh cream
- 33gm caster sugar
- 11gm whipping cream
- 10gm corn starch
- 1 egg yolk
- 10gm flour
- 1gm lemon zest
- 1gm orange zest
- 50gm diced Alphonso mangoes
- Icing sugar to garnish
For the tart
In a bowl, add butter and mix gently, followed by sugar, egg yolk, lemon zest and flour, and continue to mix.
Place the tart dough in an aluminium round mould (or any mould of your choice), spreading it evenly and making sure there are no air bubbles.
Bake in the oven for 10 minutes at 140°C, placing a butter paper on top of it with another empty aluminium tart mould, to avoid it from puffing up due to excess air bubbles.
Once done, remove the empty aluminium mould and the butter paper and continue to bake for another 10 minutes at 160°C to get a golden colour.
For the custard
Put the milk, cream, caster sugar and egg yolk into a saucepan and bring to a boil. Then add corn starch, flour, lemon and orange zest to the mixture and cook well. Cool the mixture completely, then blend until it gets to a velvety smooth texture.
Whip some whipping cream, till it is smooth, and add to the custard and mix all the contents well.
Fill the tart with custard. Place the diced mangoes on top and dust with icing sugar.
Dous of Mango Panna-cotta
By Chef Juliano Rodrigues, Chef and General Manager, Out of The Blue
- 1 cup cooking cream
- 1/2 cup milk
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla essence
- 1 teaspoon gelatin
- 1 mango slice
- 1/3 cup chopped Alphonso mangoes
- 1/3 cup chopped raw mango cooked with sugar
In a pan, add cooking cream, milk, sugar and vanilla essence on low flame. Don’t allow it to boil.
Soak gelatin in warm water or allow it to bloom.
Blend in gelatin and make two parts of the mixture.
In one part add Alphonso mango and allow to set in the fridge till done, then pour in the next mixture with raw mango and allow to set for at least 2 hours.
Once set, de-mould and garnish with a slice of mango.