Nothing is more endearing in a hot summer afternoon than biting into a juicy Alphonso. It’s in fact difficult to find a person, who doesn’t like gorging on this tropical delight. While these days, mangoes are available in gourmet shops and restaurants around the year, but if you are a purist you’d surely not want to miss out on the season’s fresh produce.
“The true flavours of mango can only be tapped in summer. It enhances whatever dish you make with it,” says chef DC Bhatt of Tivoli Grand Hotel.
So, if you too are one those passionate mango lovers, this series is certainly for you. Over the next few weeks, we’ll tell you some interesting facts about mangoes and also bring you exclusive mango-based recipes from city chefs. We promise, it’ll not be the same done-to-death shakes and puddings. There’s a lot more that you can actually do with this fruit.
Chef Ramit Wason of Crowne Plaza Today, says, “Be it Alphonso, Banginapalli or Dusheri, mangoes have captured the imagination of chefs the world over. Not just desserts, you’ll now find them in the cocktail menu, in salads and even in the main course.” Today we have for you summer’s favourite comfort food, salads, infused with a dash of mango.
It’s healthy too
Mango is a very versatile fruit packed with Vitamin C and A. It’s a fat-free, cholesterol-free and sodium-free food, ideal for the current times when blood pressure and high cholesterol is a common health woe. In fact, many studies have shown that consumption of mango can significantly improve the cardiovascular health through its inherent properties. Agrees Nutritionist Neelanjana Singh of Heinz Nutri Life Clinic. “Mango is one of the most misunderstood fruits. About 100gm of this fruit provides only 74 calories as opposed to a slice of cake which could have anything between 150 to 300 calories!” says Singh, adding, “Those on therapeutic diets however need to restrict the quantity. Also, the oil that oozes around the stem of the fruit can also cause dermatitis, so be mindful of it.”
Did you know?
The English word ‘mango’ originated from the Tamil word mangai or mangkay
Mango and Prawn
150gm tiger prawns (peeled), 2 mangoes ripe (medium), 20gm fresh coriander leaves, 10gm ginger, 1 lemon, 5gm breakfast sugar, 5gm black pepper, 3tbsp peanut, 7gm rice krispies,
10gm baby salad leaves, 5gm mustard sprouts, 5 lemon
leaves, salt to taste
Cook prawns in boiling salted water with lemon and ginger. Drain and chill. Peal mangoes and slice thick. Chop ginger and lemon leaves finely. Dust mangoes with sugar, salt, ginger, lemon leaf and 1/3rd peanut oil. Marinade prawns with salt, cracked pepper and peanut oil. Arrange mango in a plate and top with prawns cut into two lengthwise. Again top with mango and baby salad leaves, mustard sprouts, fresh coriander leaves and rice krispies. Serve chilled.
By chef Sandeep Panwar,
The Metropolitan Hotel & Spa
Raw mango fiesta
1/4 cup extra virgin olive oil, 1 1/2 tbsp lemon juice, 1/2 tsp chili oil, 1/2 tsp cumin, 1/2 tsp paprika, salt and black pepper to taste, 1/2 cup mango, 1/2 red onion, 2tbsp parsley, 2tbsp mint, 1/4 cup black olives, 2oz feta cheese crumbled, 3 tbsps almonds
In a bowl, whisk the oil, lemon juice, spices and salt/pepper, and allow to set in the refrigerator for one hour. Arrange raw mango chunks on a plate, sprinkle with onion, parsley, mint, olives and feta, and drizzle dressing on top.
By chef Marin Leuthard,
Hyatt Regency, Delhi
Mango and Pinenuts
1 tbsp extra virgin olive oil, 1 bunch of spinach leaves, 1 ripe mango, fistful of pine nuts
For dressing: 4 tbsp extra virgin olive oil, 1 tbsp honey, 2tsp balsamic vinegar, a pinch of freshly ground pepper
Clean the spinach leaves. Skin and slice the mango into thin strips. Rub the salad bowl on all sides with 1tbsp of olive oil. Put the leaves in a salad bowl. Place the mango slices on top and sprinkle the pine nuts. Mix the ingredients of the dressing, toss and serve. By Chef Amit, Navanda’s
Alphonso, Avocado and Arugula
1 Alphonso mango, 1 avocado, juice
of 1 lime, 2tbsp extra virgin olive oil,
1 garlic clove, crushed, 1tsp Pommery whole-grain mustard, 1 red chili, sliced, 1tbsp coriander, 100gm Arugula leaves (salad rocket), 10-15 almonds, blanched and de-skinned
Mix together lime juice, olive oil, garlic, mustard, coriander and sliced chili to make the dressing. In a bowl, cube the mango, avocado, add arugula and almonds. Add the dressing and toss.
By Chef Ramit Wason,
Crowne Plaza Today New Delhi Okhla
A Chinese Twist
3 chicken breasts baked, sliced into strips, 2 heads lettuce, 4 green onions, sliced thin, 1 bunch cilantro leaves, chopped, 50gm almonds, toasted, 12 to 15 fried wontons (I cut 12 to 15 wonton wrappers into 3/4 by 2-inch strips and fry them in hot oil, 1 mango, cut into cubes
For dressing: 1 1/2tsp dry mustard, 1/3 cup sugar. Mix sugar and mustard together, add 2tbsp soy sauce, 3tbsp sesame oil, add 3/4 cup Canola oil,
1/2 cup rice wine vinegar, 2tbsp black sesame seeds
Mix lettuce, cilantro, and green onions. Toss with a bit of dressing, and add remaining ingredients. Toss again and add the remaining dressing. Add the wontons just before serving, so they are still crunchy. You may substitute a can of noodles but wontons taste best.
By Chef Eric Khoo, Royal China, Nehru Place