Yeh dil mango more!
There’s a lot one can do with mangoes. From eating them raw to mid- morning salads, grills and savouries, relish mangoes in various forms
With the temperatures soaring, restaurants across the city are adding delicious mango treats to their menu. Mangoes in salads, savoury dishes, grills or even desserts... gourmet chefs in the city and self- professed mango- philes are dishing out innovative mango recipes to beat the sweltering heat.
Chef Gurmeet Bhatia of Pind Balluchi says, “Mango is the God of all fruits! Come summer and the one thing every Indian looks forward to are delicacies made from mangoes. To start with khatte aam wala murgh tikka serves as an interesting appetiser. Chicken breast marinated well with ripe mango, chilli powder, salt, curd, turmeric, cardamom and a dash of lime juice is slightly charred and grilled to prepare this starter.”
For a quick mango recipe, toss some juicy mango chunks to make a bowl of mango salsa salad. “This refreshing salad is prepared using diced mangoes, fresh lime juice, chopped onions and jalapeno chillies combined together. Mango salsa can be relished with a chilled glass of aam
panna or aam lassi and is best served with a plate of nachos,” says chef Ashish Joshi of Jaypee Siddharth.
And what can be better than sweet mangoes amidst nutritious greens and delicious chicken! Chef Veena dishes out an innovative Southeast Asian recipe called Ga
Xao Hot Dieu ( Stirfried Chicken with fresh mangoes and cashew nuts). “It is all about how a juicy mango can enhance so miraculously a dish which is actually dominated by chicken breast, capsicum, coral mushrooms, tomatoes and cashewnuts. Flavoured with roasted black pepper, non- vegetarians must try Ga
Xao Hot Dieu for its marriage of ingredients,” says the chef of Spice Route at The Imperial.
However, the icing on the cake is using mangoes in ice creams, pastries and cakes. “Mango kulfi is prepared by reducing full- fat milk and adding chunks of fresh mangoes to it. These cold slices have a predominant milky taste with a mild fruity sweetness,” says food expert Bharti Sanghi.
For Bengalis, any celebration is incomplete without the customary sandesh ( a sweetmeat made from milk cream and sugar). “The soft, melt- inmouth sandesh can be given a mango twist by layering chenna with sliced mangoes,” adds Bharti.