Five Mango-Infused Dishes You Should Try This Summer
Five Mango-Infused Dishes You Should Try This Summer

The king of fruits becomes a dessert favourite around the country this time of the year, but it can also be a great addition to savoury dishes

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

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