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Updated by Rajashri Venkatesh on May 04, 2016
Headline for It's the Mango season!
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It's the Mango season!

Mango's are one of he most delicious, nutrient-dense fruit, which is known as the King of fruits world wide! Any may is the best season to enjoy this fruit to the fullest. Following is a list of fresh and easy to make mango recipes. Now enjoy mango in a different way everyday.

Mango Salsa Recipe

2 ripe mangoes
1 small red onion, finely chopped
1 small fresh red chilli, halved, deseeded, finely chopped
1/4 cup fresh coriander leaves
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
Salt and pepper, to serve

Method :
Step 1 Remove the cheeks from mangoes. Peel and discard the skin. Chop the flesh into 1cm pieces. Step 2 Combine the mango, onion, chilli, coriander, olive oil and lime juice in a small bowl. Taste and season with salt and pepper.

Chicken And Mango Salad Recipe

Ingredients :
2 tablespoons olive oil
1 lemon, juiced
1/4 cup flat-leaf parsley leaves, chopped
1 long red chilli, deseeded, chopped
2 1/2 cups chopped roasted chicken, skin removed
2 mangoes, peeled, cut into 1cm cubes
100g mixed salad greens

Step 1 Combine oil, 2 tablespoons lemon juice, parsley and chilli in a small bowl.

Step 2 Combine chicken, mango and salad greens in a large bowl. Drizzle over chilli dressing. Toss lightly to combine. Serve. Variation: Replace the chicken with turkey. Cost per serving using leftover roasted chicken.

Aamras Ki Kadhi

For the Kadhi:
1 cup mango puree
1 cup kairi puree (raw mango)
1 cup thin buttermilk
1/4 cup besan mixed with some butteremilk, paste like
1/4 tsp turmeric
1/2 tsp red chilly powder
1/4 tsp salt
1/4 tsp heeng(asafoetida)

For the Base:
1 1/2 tsp oil
1/2 tsp zeera
1/2 tsp methi seeds
1/2 tsp mustard seeds
A few kadi patta (curry leaves)
2-3 green chillies slit
2-3 Tbsp boondi

For Tadka:
1 tsp oil
1 tsp julienne ginger (a handful)
1 kashmiri chilly, chopped
Some coriander leaves
Some methi leaves

In a bowl add the mango puree, kairi puree and buttermilk.
Add to this the besan paste through a sieve to get rid of the lumps.
Add the turmeric, red chilly, salt and heeng to this.
Combine all well.

For the base:
Add the oil in a kadhai.
Add the zeera to the oil and allow them to crackle.
Add the methi and mustard seeds along with the kadi patta.
Add the green chillies and saute.
Now while keep stirring this tempering add the liquid mixture you prepared above to this.
Mix well.
If you think it has become very thick add some more buttermilk to adjust the consistency.
Now add a couple of tablespoons of the boondi.
Let its simmer for about 6-8 minutes till the mixture thickens a bit.

For the tadka:
In a pan heat some oil (about a teaspoon).
Add some julienne ginger to it.
Add the chillies to it and saute.
Add some coriander leaves, methi leaves. You can add any herbs you like.
Add some boondi also to this tempering to make it a bit crispy.
Pour the tempering over the curry.
Serve hot.

Mango Mousse

1 can mango with sweetened juice
1/2 cup juice from fruit
3 tablespoons unflavored gelatin in
1 cup water
4 egg whites
whipped cream
Drain can of mango. Beat in a blender with 1/2 cup of juice from fruit.

Dissolve unflavored gelatin as instructions. Mix the fruit mixture with the gelatin mixture.

Beat egg whites until stiff. Fold the fruit mixture into the egg whites.

Pour into an attractive dish to mold. Refrigerate at least 12 hours. Garnish with whipped cream.

Mango Chocolate Muffin with Greek Yogurt

all purpose flour - 1 1/2 cups
whole wheat flour - 1/2 cup
salt - 1/2 tsp
baking powder - 1 tbsp
milk - 1 cup (I used fat free)
mango - 3/4 - 1 cup (puree)
oil - 2 tbsp
greek yogurt - 1/4 cup
eggs - 1
chocolate chips - 1/2 cup (mini size chips)

Combine dry ingredients and wet ingredients separately. Mix the wet ingredients, dry ingredients and chocolate chips until combined. Grease a muffin pan.
Fill up each muffin cup to about 2/3rd full. Sprinkle some chocolate chips on top if needed. Bake in a preheated 400F oven for 25 - 30 minutes until a tooth pick inserted in the center comes out clean.

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder (I use Ancho Chile powder from Penzeys)
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin (or less if you're not that fond of cumin)
2 T Worcestershire sauce

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Serve hot, with Mango Salsa with Red Bell Peppers if desired.


Ingredients :
500g mascarpone cheese
600ml thickened cream
1/3 cup (50g) icing sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
1/2 cup (125ml) Grand Marnier
Juice of 2 oranges
300g savoiardi (see note) (sponge finger biscuits)
3 mangoes, flesh sliced 1cm thick
Raspberry sauce
1/4 cup (55g) caster sugar
250g fresh or frozen raspberries
Juice of 1 lemon


Step 1
Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Step 2
Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

Step 3
Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

Step 4
To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Coconut Shrimp with Ginger Mango Sauce


Tangy Mango Sauce
1 large ripe mango, peeled and pitted
2 tablespoons rice vinegar (unseasoned)
2tablespoons honey
1 teaspoon grated fresh ginger

Coconut Shrimp
1 pound large raw tail on shrimp, peeled and deveined
1/3 cup honey
2 teaspoons soy sauce
2 teaspoons hot chili oil
2 cups flaked coconut


Puree mango, vinegar, honey and ginger in a blender or food processor; set aside. Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping. Makes 4 main dish or 8 appetizer servings.

Aam Ka Panna Recipe | Raw Green Mango Drink

Aam Ka Panna Recipe - Ingredients
Raw Green Mango - 1 big
Sugar - 1/4 cup(adjust according to ur preference)
Roasted cumin powder - 1/2 tsp
Black Pepper - 1/2 tsp
Fresh Mint Leaves - 10
Chilled Water - as required
Lemon Juice - as required(optional)
Ice cubes - few
Salt - to taste

Method :
1.Dry roast cumin seeds for few mins until nice aroma rises, then powder it, I used my hand mortar and pestle. In a mixer add sugar,salt,mint leaves,half of jeera and pepper and grind it to a fine powder.

2.Pressure cook raw mango with enough water (just immersing level will do) until mushy, giving it 3-4 whistles. Peel off skin, take out the pulp alone and discard the seed, Add the pulp along with the sugar mint mixture and blend it to a smooth puree with no water.Now your raw mango preserve is ready.

  1. For 2 cups(500ml) of water add about 4 tbsp of the preserve, add 1 tsp lemon juice give a quick mix.Garnish with mint leaves and add some icecubes, sprinkle leftover jeera and powder and serve chilled.