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Exploring mangoes

india Updated: Jun 17, 2011 01:54 IST

Hindustan Times
Highlight Story

This cherished fruit of the season can be either eaten alone, shared with friends or can be used to make delicious treats. Mango based dish options are as endless as the varieties of mangoes available in the market. We get some city chefs to share their favourite summer recipes. The mango platter this summer varies from a mango salad for health freaks to a gooey tiramisu mango dessert for sweet lovers. Master these dishes for a perfect mango treat for friends and family.

Mango and Kiwi Duet smoothie
Ingredients
1 Mango pulp
1 Cup Yoghurt whipped
1 Kiwi pulp
1 tbsp Sugar
2 scoop Vanilla ice cream
1 no Mint sprig

Methodhttp://www.hindustantimes.com/images/HTEditImages/Images/Kiwi.jpg

Take a mango, deseed and keep aside the pulp. Blend mango pulp, half yoghurt and half ice cream to a fine puree. Peel kiwi and blend it with remaining yoghurt and ice cream, and add sugar. Pour prepared mango puree in a glass and pour kiwi puree on top. Serve chilled garnished with mint sprig.

Executive Chef Tarun Kapoor

Mango Amaretto Tiramisu Cake
Ingredients
100 gm Sugar
5 Egg yolks
400 gm Whipped cream
400 gm Grated mascarpone cheese
200 gm Finger biscuit (single pack)
200 gm Coffee sugar syrup
3/4 cup Strong coffee
1 cup Water
1 cup Sugar
5 tablespoons Amaretto liqueur
1 ripe Alphonso mango


Method
Beat together cream cheese and sugar in medium-size bowl until light and creamy. Beat in amaretto and mango extract. Fold whipped topping into cream-cheese mixture. Arrange finger biscuits in dish. Sprinkle with coffee. Top with half the cream-cheese mixture, coffee syrup and finger biscuits. Cover and refrigerate. Sprinkle with confectioners’ sugar and mango slices.
Chef Anil Dutt Thapliyal

Red Snapper With Mango And Lichee Butter Sauce
Ingredients
400 gm Red Snapper
200 gm Potatoes
200 gm Mangoes
150 gm Lichee
100 gm Coriander sprigs
10 gm Curry powder mild
200 gm Butter un-salted
15 ml White wine
5 ml Lemon Juice
Salt 1 tsp White pepper powder
4 gm Chives chopped
2 gm Parsley chopped

Method
Marinate red snapper fillet with white wine, salt, pepper and lemon juice. Cook the marinated red snapper in a moderate heated oven for 2 mins. Melt butter, sauté the curry powder, add mashed potatoes and chopped parsley. Heat mango and lichee puree with lemon juice and butter. Line potatoes in center of plate, place fillet on it and pour sauce on top of it.

Feta Mango Salad From The Kitchenhttp://www.hindustantimes.com/Images/HTEditImages/Images/fruits2.JPG

Ingredients

1 Ripe firm mango (peeled and sliced)

50 gm Feta cheese (cubed)

70 gm Rucola

80 gm Ice berg

1 teaspoon Olive oil (extra virgin)

1 tea spoon Lemon juice

1 table spoon Basil leaves (chopped)

A pinch White pepper, Salt

1 table spoon Toasted, crushed walnuts

1 tea spoon Balsamic vinegar

1/2 Sliced bell peppers red

Method
Blend lemon juice, olive oil , balsamic vinegar, salt and pepper with one piece of slice mango (muddled). Toss the ice berg, rucola and basil leaves together with toasted walnuts. Add mango slices to it. Add feta cheese. Toss everything together with the dressing. Serve chilled.
Chef Gopal