In the fourth of our five-part series on mangoes, we help you toss up a lavish spread with the king of fruits.
Kairi paal curry
Ingredients: 500gm raw mango, 40ml coconut oil, 5gm mustard seeds, 2gm fenugreek seeds, 2 red chillies, 20gm garlic (sliced), 25gm ginger julienne, 2 green chilli (slit), 80gm shallots (sliced), 10gm curry leaves, 2gm turmeric powder, 15gm coriander powder, 3gm red chilli powder, 10ml Toddy vinegar, 400ml coconut milk, salt and sugar to taste.
Method: Cut the mangoes into small wedges. Heat coconut oil, splutter mustard and fenugreek seeds. Add the chillies, garlic, and ginger, and sauté till light brown. Add the shallots and curry leaves, cook till the shallots get transparent. Mix the turmeric powder, chilli powder and coriander powder in 1/2 cup coconut milk. Pour the spice mix into the shallot mix, add salt and sugar, cook for 5 minutes. Add the mangoes and sauté till they get wilted. Add half of the coconut milk with 1 cup water and cook till the mango gets tender. Finish with toddy vinegar.
By chef Ravitej Nath, Amaranta, The Oberoi, Gurgaon
Ingredients: 110gm spaghetti pasta, 15gm peeled garlic, 20ml extra virgin olive oil, 10gm red fresh chilli, 150gm mango, salt to taste, pepper to taste, 10gm grated parmesan cheese
Method: Boil the spaghetti with a pinch of salt, cook for about 10 minutes, drain and keep aside. Slice the garlic and red chillies. Peel the mango and cut in to cubes. Wash the rocket leaves. Now heat extra virgin olive oil in a pan. Saute the sliced garlic till slightly brown. Add red chillies, cooked spaghetti and half a ladle of vegetable stock or water, toss well, add salt and pepper. Add the mango dices and stir well. Remove from heat, put the pasta in a serving plate. Add the rocket leaves, and sprinkle the grated parmesan cheese. Drizzle little extra virgin olive oil over the pasta and serve.
By Chef Pitamber Dutt Satyawali, Sartoria
Ingredients: 250gm chicken cubes, 150gm mango cubes, 75gm bell pepper cubes, 75gm cherry tomatoes. For the marinade: 100gm yoghurt, salt and pepper to taste, 1/3tsp yellow chilli powder, few sprigs of fresh coriander leaves, 1tsp chopped ginger and chilli, 1tsp dry mango powder (amchur)
Method: Make the skewers out of chicken, mango, bell pepper and cherry tomatoes. Put them in the marinade for half an hour. Cook them on the grill till tender.
By chef Dinesh Kapri , EAM@ Park Plaza Gurgaon
Fish tempura in raw mango
Ingredients: 200gm Sole fillet, 100gm raw mango, 20gm palm sugar, 10gm chilli (red and green), 5ml fish sauce (available readymade in supermarkets and in INA market), 30gm tempura flour (available in gourmet shops and INA Market), 200gm oil
Method: Wash the Sole fillet and pat it dry. Dust the slices with the tempura flour. Deep fry the fillets and keep aside. Put palm sugar in the wok till it melts, add fish sauce and chillies. Grate the raw mango and add it to the sugar mixture. Pour the sauce over the fish and garnish with mint leaves.
By chef Veena Arora, The Spice Route, The Imperial
Pan-fried mango chicken
Ingredients: 500gm chicken, 4tbsp olive oil, 1/3tsp sea salt, a big pinch of curry powder, 12tsp freshly ground black pepper, a thick slice of butter, 8 garlic cloves, a large peg of white wine, 1 mango (firm but ripe, cut up into large chunks), a few sprigs of parsley, minced
Method: Rub the chicken all over with a drizzle olive oil. Season with the salt, curry powder and black pepper. Heat a large skillet, put 3tbsp olive oil and add the butter. Now, add the chicken pieces, and keep the heat moderately high for the chicken to turn golden. Add smashed garlic cloves and cook, covered on low heat for about 40 minutes. Once the chicken is cooked, remove it onto a plate. Heat the same pan, add the white wine and let it bubble. Turn the heat down a bit and add the mango chunks and minced parsley. Let it simmer for a minute. Spoon over the chicken and serve hot.
By chef Pradeep Kumar, United Coffee House
Ingredients: Half Nori sheet (available in INA market), ripe mango (one finger size for every Dimsum), 250gm boneless chicken, 1/2 tsp sugar, a pinch of salt, 1/2tsp chicken broth powder, a pinch of white pepper powder, a quarter tsp sesame oil
Method: Marinate the chopped chicken with all the seasoning — sugar, salt, broth powder, pepper and sesame oil for 15 -20 minutes. Use the Nori sheet and spread the marinated chicken onto it. Put the mango pieces and roll the sheet. Now, steam or fry. By chef Michael Hsiung Sin Tung, Dimsum Bros
Chicken tikka-n-mango burger
Ingredients: Burger bun, lettuce, tomato slices, mayonaise, grilled onion, chicken tikka masala marinated chicken patty (available in gourmet shops), ripe mango (diced and generously sprinkled with chaat masala)
Method: Spread mayonnaise on the buns. On the bottom half, make a bed with layers of lettuce, tomato slices, and grilled onion. Put the chicken patty on it and top it up with a thick layer of mayonnaise. Place the chaat masala marinated mango slices over the mayonnaise, and finally cover it with the other half of the bun.
By chef Harman Singh, Fork You