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Wednesday, Oct 16, 2019

Cooking with the king

India is a haven for mango lovers. With a new variety blooming in every nook and cranny, it is hard not to fall in love with this fragrant yellow fruit. From the Dasheris from Lucknow to Neelams from Chennai — Mumbai gets a bite of each of these varieties as the season progresses from summer to monsoon.

india Updated: Apr 04, 2013 17:58 IST
Sonal Ved
Sonal Ved
Hindustan Times

India is a haven for mango lovers. With a new variety blooming in every nook and cranny, it is hard not to fall in love with this fragrant yellow fruit. From the Dasheris from Lucknow to Neelams from Chennai — Mumbai gets a bite of each of these varieties as the season progresses from summer to monsoon. However, currently, the markets are showing flashes of only four varieties of mangoes. We get Chef Ratish Dabre from The Pier and Chef Geoff Simmons from Shangri-La Hotel to put them to good use.

Mango variety: Pairi
Current price: R600-1,000 per dozen

Poached Prawns With Guacamole And Mango Carpaccio
—Chef Geoff Simmons

For the salad:

100 gm prawns (peeled and de-headed)
1 bottle of fish stock
2 medium Pairi mangoes
30 gm mixed salad leaves (iceberg lettuce, arugula, lollo rosso)
Salt and pepper

For guacamole:
1 avocado
10 gm coriander (finely chopped)
30 gm tomato (deseeded and finely chopped)
30 gm red onion (finely chopped)
30 ml lime juice (freshly squeezed)
10 gm red chilli (finely chopped)
30 ml olive oil

In a pot, heat the fish stock and add prawns to it. Simmer until the prawns look cooked and remove from fire.
Peel and deseed the avocado and crush it with the help of a fork. Add coriander, tomatoes, red onion and mix well.
Add a few spoons of olive oil to give it a glossy shine and season it with lime juice, red chilli and salt.
To make the mango carpaccio, skin and thinly slice the mangoes.
Arrange them at the centre of a plate and drizzle about 15 ml of olive oil on top.
Season with salt and pepper and top it with guacamole. In a separate bowl, toss poached prawns with the remaining olive oil and assorted salad leaves.
Season the salad and serve it in a bowl with the mango carpaccio and guacamole.

Mango variety: Alphonso
Current price: R400-1,500 per dozen

Baked Alphonso Mango Fruit Yogurt
—Chef Ratish Dabre


1 cup fresh cream
1 cup condensed milk
1 cup yogurt
1 cup alphonso mangoes

Peel and puree the mangoes into a smooth pulp.
In a mixing bowl, mix cream with condensed milk and yogurt. Add mango pulp to this and whisk well.
Transfer the batter into oven-proof ramekins and bake them at 150 degree Celsius for 12-15 minutes.
Remove the yogurt from the oven, allow it to cool and come down to room temperature.
Refrigerate for 4-5 hours and garnish with mango cubes and mint before serving.

Mango variety: Kesar
Current price:R200-400 per dozen

Chilled Curried Mango And Crab Soup
—Chef Geoff Simmons

2 Kesar mangoes
400 ml coconut milk
30 gm onions (minced)
1/2 tsp fresh ginger (minced)
1/2 tsp turmeric powder
1/3 tsp cumin powder
1/3 tsp coriander powder
60 ml lime juice
60 ml olive oil
400 gm pickled crab meat
Coriander for garnish
4 small pita breads
Salt and pepper for taste

Skin mangoes and separate flesh from the seed.
In a saucepan, heat 30 ml of olive oil and sautée the onions, ginger, turmeric, cumin and coriander seed powder. Stir over medium heat until the ingredients begin to brown.
Add lemon juice followed by coconut milk and stir quickly. Simmer the soup for two minutes and add mango flesh. Cook for a few minutes and get it off the flame. Allow the mixture to come down to room temperature and blitz it in a blender until smooth. Transfer the soup into a jar and chill it in the refrigerator for a few hours.
Meanwhile, drizzle olive oil on pickled crab meat and season it with salt and pepper. n Pour the soup in a bowl and place a piece of crab meat on top. Garnish with pita bread and coriander.

Mango variety: Kacchi kairi
Current price: R100-200 per kilo

Raw Mango And Roasted Baby Potato Salad With Raw Mango Dressing
—Chef Ratish Dabre

For salad:
1 large kacchi kairi
4 baby potatoes (halved)
2 red Thai chillies
2 green onion sprigs (chopped)
A handful of cilantro and parsley sprigs
Salt and pepper for seasoning

For salad dressing:
1 large kacchi kairi
1 tbsp sugar
1 tbsp lime juice
1 tbsp salad oil
1/2 tsp cumin powder
A few sprigs of mint

To make salad dressing, boil kacchi kairi until soft.
Peel the skin and separate the seed from flesh. Blitz this pulp with sugar, lemon juice, salad oil, cumin powder and mint and allow it to cool.
Meanwhile, peel kacchi kairi for salad and shred it into thin slices.
In a pan, heat water and boil the potatoes with a pinch of salt for eight minutes. Drain and allow them to cool.
Marinate these with salt and pepper and bake in the oven for 15 minutes at 150 degree Celsius.
Transfer them into a salad bowl and add green onion sprigs, cilantro leaves, shredded raw mango and parsley. n Drizzle the dressing on top and toss well. Serve cold.

Mangoes to look forward to
This fruit hails from Lucknow and is known for its fragrant and thin skin. It has an elongated shape with a yellow-green colour and tastes exceptionally sweet.
Chaunsa: The word literally means ‘sucker’. This variety is known for its juicy pulp more than the flesh. It originates from the north of India and has an acidic tang.
Langra: This variety originated somewhere near Benares in Uttar Pradesh and has
red-brown spots with a thick green skin.
Neelam: Neelam comes from Andhra Pradesh, Karnataka and Tamil Nadu. This mango is large in size with an oblong shape and a pointed base. It is mostly sweet with a few sour notes.
Rajapuri: This mango is known to have lots of flesh and a small seed. It is mostly green with lots of fibrous content inside. A favourite among birds as well!

First Published: Apr 01, 2013 15:51 IST

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