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Dil mango more: yummy recipes

An avid mango lover can never have enough of the gooey goodness. In the second of our five-part series, we bring you some refreshing mango soups and dip recipes.

india Updated: May 04, 2013 03:10 IST
Hindustan Times

An avid mango lover can never have enough of the gooey goodness. In the second of our five-part series, we bring you some refreshing mango soups and dip recipes.

Mango dips & condiments
Sweet yet spicy and tangy mango dips are very versatile and can jazz up your rolls, kebabs, sandwiches and even help you fix a quick salad when you run out of salad dressings. here are some fun-to-do dips.

Cold mango soups
The trend of having cold soups may be new in India but it is catching up fast. it’s a refreshing break from the usual lassi and nimbu paani you down in summer. cool off with these flavoursome soups.

Hot and sweet mango dip
INGREDIENTS: 2 mangoes - peeled, pitted, and sliced, 1 tbs honey, 1 lime juice, 1 pinch salt, 1 pinch crushed peppercorn, 1 green chili, 1 tbs chopped onion, 1 tsp chopped coriander, 1 tsp chopped parsley, 1tsp chopped chives
METHOD: Puree mango, honey, lime juice and seasoning until smooth. Add remaining ingredients and mix. Serve with seafood dishes.
By chef Ramit Wason, Crowne Plaza Today Okhla

Aam ka kucha
500 gm raw mango, 10 gm garlic, 20gm ginger, 60gm onion, 25gm green chillies, 5gm black salt, 2gm white salt, 1/2 tsp cumin seeds, 1/2 tsp black peppercorn, 1 whole red chillies, free drops mustard oil.
METHOD: Dry roast red chili, cumin seed, black peppercorn and pound. Peel and cut mango, remove seed and grate. Peel and cut onion, garlic, ginger and chily. Mix mango, onion, ginger, garlic and green chillies together in a bowl. Take an imam dasta (pestle) put all the ingredients from the bowl and pound nicely for 5 min. Transfer the kucha in a bowl and mix well.
By chef Rohit Tokhi, Kempinski Ambience Hotel

Aam aur Gulkand ki Chutney

INGREDIENTS: 500 gm raw mango, 30 ml desi ghee, 2 red chillies, 1tsp black salt, 100 gm gulkand, 1 tsp fennel powder. For sugar syrup: 300 gm sugar, 400 ml water, few stripes saffron, 1 tsp rose water
METHOD: Make sugar syrup with the above listed ingredients. Peel and cut mango, remove seed and grate. Put a vessel on fire and heat ghee. Cut red chillies into half and add into the ghee. Add grated mango and sauté well for 5 min. Add black salt and mix. Now add the sugar syrup, and cook the chutney for 5 min. Add fennel powder and gulkand once the chutney cools.

By chef Rohit Tokhi, Kempinski Ambience Hotel

Mango and green pepper corn dip
80 gm fresh pepper corns on the stalk, 30 ml fish sauce, 30 ml lime juice, 10 gm palm sugar, 100 gm mango pulp, 30 ml grated toasted coconut
METHOD: Pound pepper corn. Add fish sauce, lime juice and palm sugar into it. Add mango pulp and grated toasted coconut.

By chef Darren Conole, Shangri-La's- Eros Hotel

Mango and coconut soup (Serves four)
INGREDIENTS: 5 Alphonso mangoes, 4 sprigs mint leaves, 1/2 cup coconut milk, 1/2 cup full cream milk, salt to taste
METHOD: Take Alphonso, peel the skin and puree the pulp in blender. Add fresh coconut milk and full cream milk to give your soup a creamy texture. Adjust the taste with a pinch of salt. Pour the soup in a soup bowl. Garnish with sprig of mint, swirl of coconut milk and diced Alphonso. Serve cold.
By chef Shubhra Mehrotra, ITC Maurya

Mango and orange soup (Serves four )
300gm mango pulp, 45 gm ginger grated, 150ml orange juice, 75 ml cream, 15 ml lemon juice, salt to taste, crushed black pepper to taste, 5 ml olive oil,
2 sprigs mint leaves
METHOD: Blend mango pulp, grated ginger, orange juice and double cream in a blender. Finish with lemon juice, extra virgin olive oil drizzle and adjust the seasoning. Chill for an hour in the refrigerator before serving. Garnish with fresh mint leaves.

By chef Rajiv Sinha, The Claridges

Mango and shrimp soup (Serves four)
2 cans coconut milk, 4 ripe mangoes, 1 fresh tender coconut
For the shrimp mix: 4 dried red chillies, 1 tbs salt, 3 tbs chopped lemon grass, 1tbs chopped galangal, 1/4cup chopped ginger, 2 tbs chopped shallots, 3 tbs chopped garlic, 1/4 cup shrimp paste
METHOD: Mix and pound all ingredients except the shrimp paste. Wrap the shrimp paste in tin foil and roast in the oven at 180 C for 40 minutes. Allow the paste to cool, and keep aside. Now, pour half coconut milk in a vessel, add shrimp paste, pounded ingredients and continue to cook until fragrant.

Toast long curls of coconut in a dry pan and allow to cool for garnishing, and keep separately. Puree fresh mango until smooth and airy. Add remaining coconut milk into the mango puree and bring to boil. Now add the cooked coconut milk with shrimp paste. Transfer to bowls, chill and serve garnish with crispy coconut curls.

By chef Darren Conole, Shangri-La’s- Eros Hotel

Chilled mango soup with ginger (Serves four)
2 mangoes, 1 cucumber, 1 lime juice, 30gm mint leaves, 20gm ginger, 1 red chilli, 5ml extra virgin olive oil, 400ml water, salt to taste
METHOD: Peel the mangoes and cucumber, and cut into cubes. Chop ginger, mint leaves and chilli finely, after removing the seeds. Blend all ingredients in a mixer until smooth and add water. Season with salt, refrigerate and serve cold.
By chef Theodor Rudiferia, DoubleTree by Hilton

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