Summer brings along the heat and sweat, but it is also the season to enjoy the goodness of sweet, pulpy mangoes. Nothing can beat the joy of eating mangoes – whether as a fruit after meals, a shake or even cooked as a curry or chutney – as it tastes delicious in all forms.
So for those of you who cannot get enough of mangoes, these recipes by Swasti Aggarwal, food strategist, Foodhall are sure to bring a wide smile on your face. Go on, enjoy!
Spicy Mexican Mango Salad
Time: 15 minutes
3 – Mangoes, cubed
200g – Cherry tomatoes, diced
200g – Black beans, boiled
1 cup – Peppers, diced
1/2 cup – Coriander leaves
1 – Red chilli, chopped
1 – Lemon, squeezed
2tbsp – Olive oil
1/2tsp – Grain mustard
1tbsp – Jalapeno, chopped
2tbsp – Olive oil
1 – Garlic clove
1tsp – Chilli flakes
1 – Corn cob
Seasoning to taste
*Combine oil, seasoning, garlic and chilli. Brush evenly over the corn cob.
*Preheat a barbecue grill plate over medium-high heat. Place the corn and cook, turning occasionally, for about 10 minutes, or until charred.
*Take out and place it on a plate to cool down for 5 minutes. Then cut the corn kernels from cobs.
*Combine corn, beans, tomatoes and peppers in a large serving bowl.
*Cut the mangoes into cubes and add to the bowl with coriander and chilli.
*Add the corn mixture, drizzle lime juice, mustard and olive oil.
*Season and top with chopped jalapeno and coriander. Serve with corn chips.
Yellow Mango Curry with Jasmine Rice
Time: 20 minutes
1/2tbsp – Coconut oil
1 medium – Shallot, minced
2tbsp – Minced fresh ginger
2 cloves – Garlic, minced
1 – Thai red chili, thinly sliced
3 tbsp – Red curry paste
2 cans – Coconut milk
3 tbsp – Coconut sugar/palm sugar
Sea salt as required
2-3tsp – Tamari or soy sauce
1tsp – Turmeric, ground
1 – Red bell pepper, diced
1/2 cup – Thai pea aubergine
1 cup – Broccoli florets, blanched
2 – Ripe mangos, diced
1/4 cup – Cashews, roasted and fried
1 – Lemon; juiced
*Heat a cast iron skillet and add coconut oil, shallot, ginger, garlic and Thai red chili. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
*Add red curry paste and stir, cook for 2 minutes. Add coconut milk, coconut/palm sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
*Once simmering, add red bell pepper and Thai pea aubergine. Cook for 5-10 minutes.
*Once the broth is thick, well-seasoned and the vegetables have softened, add mango, cashews and lemon juice, and simmer for 5-8 minutes over low flame.
*Serve with jasmine rice and steamed broccoli. This dish gets elevated with the addition of more lemon juice and Thai basil.
Mango Jalapeno Cooler
Time: 10 minutes
1 – Mango, peeled and cubed
1 – Jalapeno, thinly sliced, breadth-wise
1 cup – Mango juice, fresh not concentrate
1 bottle – Soda
2tbsp – Lemon juice
2tbsp – Sugar, optional
1 cup – Ice, crushed
*In a food processor, add cubed mango, one small slice of jalapeno, mango juice, sugar, lemon juice and blend to form a smooth, thin puree.
*Transfer to a container and add soda and crushed ice, then give it a good stir.
*Chill in the refrigerator before serving.