MANGO-CRUSTED PORK CHOPS WITH SMOKED MANGO SALSA AND ROSEMARY POTATOES BY OUT OF THE BLUE

 

INGREDIENTS:

For pork chops:
Pork chop on bone
Dried mango powder
Fresh ripe mango purée
Rosemary
Thyme

For mango salsa:
Fresh ripe Alphonso mangoes
Fine brunoise of onion
Fine brunoise of celery
Lemon juice
Balsamic vinegar
Olive oil
Baby potatoes
Salt and pepper to taste

METHOD:

Mix all ingredients for the pork chops, coat the pork with it and sear on a hot griddle. For the salsa, form a vinaigrette with the mango and other ingredients. Cut the potatoes in half and marinate with rosemary and olive oil, and then bake until done.

 

MANGO PAKWAN PURI CHAAT BY THE CULTURE HOUSE

 

INGREDIENTS:

Refined flour

Salt
Oil
Caraway seeds
Mung Dal
Red chillies
Turmeric powder
Pinch of asafoetida
Ripe and raw mangoes
Green chillies
Tabasco sauce
Red chilli powder
Sugar
White vinegar
Black pepper
Coriander
Tomato puree

METHOD:

Knead flour, oil, salt and caraway seeds in a bowl with water into dough and make small puris and deep fry. Boil the mung dal for 15 minutes. Add mangoes and the remaining ingredients to the dal and mix well. Serve on the puris, bruschetta-style.

 

KEANG PHED MAMUANG BY NARA

 

INGREDIENTS:

Ripe mango pulp
Raw mangoes
Coconut milk
Thai red curry paste
Palm sugar
Salt
Tofu
Thai eggplant
Sweet basil
Galangal
Lemongrass
Red Chilli
Broccoli
Oil

METHOD:

Heat oil and sautée the Thai curry paste. Add coconut milk and simmer and add vegetables with chillies. Once cooked, add the mangoes and the pulp and allow to simmer. Once the curry picks its flavours, add sweet basil and serve.

 

CHATPATA MANGO JHEENGA BY TAFTOON BAR AND KITCHEN

 

INGREDIENTS:

Prawns First marinade:

Ginger-garlic paste
Red chilli powder

Second marinade:

Oil
Chopped onions
2-3 cloves of garlic
Bay leaves
Chopped red chillies
Mango purée
Honey
Salt
Lemon juice
Red chilli flakes
Jeera powder
Chaat masala
Chopped coriander leaves

METHOD:

Marinate prawns with the first marinade and refrigerate for at least an hour. Heat oil and sautée onion and garlic with bay leaves, add the second marinade’s ingredients and cook for about 5-6 minutes. Remove from heat and blend to a smooth sauce. Add chilli flakes. Coat prawns with the sauce and grill to perfection. Garnish with chaat masala and coriander and serve with mango salsa or mint chutney

 

KAIRI NO FAJETO BY BOMBAY VINTAGE

INGREDIENTS:

Ripe mango purée
Curd
Gram flour
Red chilli powder
Turmeric powder
Jaggery
Asafoetida
Salt to taste
Cauliflower
French beans
Cottage cheese
Green peas
Carrots
Ghee
Mustard seeds
Cumin seeds
Dry red chilli
Grated ginger
Green chillies
Curry leaves
Chopped coriander leaves

METHOD:

Make a smooth mixture of mango pulp, yoghurt and gram flour with water. Heat ghee in a pan and add mustard, cumin, dry red chilli, curry leaves and asafoetida. Cook the vegetables separately and add to the mix. Immediately pour in the mango pulp mixture. Add red chilli powder, ginger and salt to taste. Mix well and cook for 10 to 12 minutes. Check consistency. Garnish with coriander leaves just before serving

 

Some of India’s most renowned chefs gave their inputs on mango infused dishes.

Can the ripe mango be an interesting element in savoury dishes?

It’s the variety of mango and the stage of ripeness that determines its usage. For example, the chaunsa, badami and langda are great mangoes to use for cooking, because they have a certain tanginess to them, which allows them to go well with spices. In the West, the mango is an excellent ingredient to use with seafood, because it complements the sweetness of crustaceans. In India, I’ve seen an interesting version in Gujarat. They take a mango, mix it in yoghurt and make a kadhi with it, which delivers sweet, sour and spicy flavours.

– Chef Ranveer Brar

 

If you could create a savoury dish from scratch with ripe mangoes, what would they make?

My all-time favourite dish to make is pork in a sweet and spicy mango sauce. The regular sweet and sour sauce gets a tropical twist because of the mango and is very refreshing. The sourness that comes through from the rice vinegar and soy, as well as the acidic heat from the ginger, is cut by the sweetness of the ripe mango. It also balances the heat of the fresh red chillies and pepper. Mango is a fun ingredient to play with, as it is very versatile.

– Chef Raymond Wong, Hakkasan

 

How difficult is it is to work with ripe mango as an integral element in a dish?

Mangoes are some of the most versatile fruits. Of course, due to their natural sweetness, we tend to go the dessert way, but that sweetness can even stand up to something as hot as a habanero. The variant of mangoes one is using will determine how it will be used in a dish. Incorporating mangoes in savoury dishes is not all that difficult – it’s just about playing with the right flavours.

– Chef Vivek Swamy, Out Of The Blue