It's mango season. That means just one thing — it's raining mangoes in Bangalore, where we live. There is more than one way to eat this fruit known as the King of fruits. Here are some ways. Go on, try 'em....
All photos courtesy: Sudha Pillai
Raw Mango & Papaya salad
Ingredients
Grated raw papaya 300 gms
Grated raw mango 300 gms
Fresh coriander sprig 100 gms
Fresh red chillies 5 gms
Crushed roasted peanut 100 gms
Lemon juice 45 ml
Pepper 10 gms
Cherry tomato 100 gms
Salt and sugar according to taste
Method
1.Grate the papaya and mango finely.
2.Prepare a dressing of lemon juice, salt, pepper and sugar.
3.Add chopped red chilies and coriander to it.
4.Toss the above grated mixture well in the dressing and set aside.
5.Roughly crush the roasted peanut.
6.Plate the salad with some crushed peanuts over it, followed by the cherry tomatoes cut into halves and placed randomly.
Mango stuffed chicken roulade with spicy mango salsa
Ingredients
Chicken Breast 600 gms
dry mango sheets (aam papad) 200 gms
soft cheese sliced 100 gms
peppercorns 10 gms
bayleaf 10 gms
thyme 10 gms
ripe mangoes 1 nos
green chillies 10 gms
salt 10 gms
brine (salt water) soaked green peppercorns 10 gms
coriander leaves 10 gms
Method
1.Clean and butterfly (slit in centre) the chicken breast by inserting a knife into the breast and slowly open it from the side keeping one side intact.
2.Cut and trim the mango sheets to fit the breast and place it onto the center of the breast.
3.Place the cheese slice and crushed green peppercorns on the mango sheet and roll the breast to form a roulade (to roll).
4.Wrap it in a muslin cloth or twine and poach it in water with bayleaf, peppercorns and thyme.
5.Prepare a salsa (sauce) using peeled and then chopped ripe mangoes, green chillies, coriander and salt.
6. Sear the chicken breast on removing from the poached liquid and fan it on the plate.
7.Then pour salsa over it.
Mango Phirni
Ingredients
Ripe mango 2 nos
Milk 1 ltr
Rice 1 kg
sugar 80 gms
Method
1.Wash and soak the rice for 20 minutes and make a fine paste.
2.Boil the rice in milk till it turns soft.
3.Add the peeled and chopped mangoes into mixture along with sugar and cook till it coats the spoon.
4.Remove from flame and cool.
5.Set in mud pots and serve cold.
All photos courtesy: Sudha Pillai
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| Raw Mango & Papaya Salad |
Raw Mango & Papaya salad
Ingredients
Grated raw papaya 300 gms
Grated raw mango 300 gms
Fresh coriander sprig 100 gms
Fresh red chillies 5 gms
Crushed roasted peanut 100 gms
Lemon juice 45 ml
Pepper 10 gms
Cherry tomato 100 gms
Salt and sugar according to taste
Method
1.Grate the papaya and mango finely.
2.Prepare a dressing of lemon juice, salt, pepper and sugar.
3.Add chopped red chilies and coriander to it.
4.Toss the above grated mixture well in the dressing and set aside.
5.Roughly crush the roasted peanut.
6.Plate the salad with some crushed peanuts over it, followed by the cherry tomatoes cut into halves and placed randomly.
 |
| Mango stuffed chicken roulade with spicy mango salsa |
Mango stuffed chicken roulade with spicy mango salsa
Ingredients
Chicken Breast 600 gms
dry mango sheets (aam papad) 200 gms
soft cheese sliced 100 gms
peppercorns 10 gms
bayleaf 10 gms
thyme 10 gms
ripe mangoes 1 nos
green chillies 10 gms
salt 10 gms
brine (salt water) soaked green peppercorns 10 gms
coriander leaves 10 gms
Method
1.Clean and butterfly (slit in centre) the chicken breast by inserting a knife into the breast and slowly open it from the side keeping one side intact.
2.Cut and trim the mango sheets to fit the breast and place it onto the center of the breast.
3.Place the cheese slice and crushed green peppercorns on the mango sheet and roll the breast to form a roulade (to roll).
4.Wrap it in a muslin cloth or twine and poach it in water with bayleaf, peppercorns and thyme.
5.Prepare a salsa (sauce) using peeled and then chopped ripe mangoes, green chillies, coriander and salt.
6. Sear the chicken breast on removing from the poached liquid and fan it on the plate.
7.Then pour salsa over it.
 |
| Mango Phirni |
Ingredients
Ripe mango 2 nos
Milk 1 ltr
Rice 1 kg
sugar 80 gms
Method
1.Wash and soak the rice for 20 minutes and make a fine paste.
2.Boil the rice in milk till it turns soft.
3.Add the peeled and chopped mangoes into mixture along with sugar and cook till it coats the spoon.
4.Remove from flame and cool.
5.Set in mud pots and serve cold.
Mango sorbet with fresh mint
Mango Sorbet with fresh mintIngredients
Ripe mango 8 nos
sugar 1 kgs
fresh mint 10 gms
cardamom 2 gms
water 1 ltr
Method
1.Peel the mangoes and chop them into small dices.
2.Boil the mangoes along with sugar till soft and cooked.
3.Add the crushed cardamom into it and let the mixture cool.
4.Tear the mint leaves into small pieces and add it to the mixture and churn it in a gelato machine.
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