If you live in India, there’s probably nothing you love about summers; not even those iced drinks are motivating enough to bear the sun. However, what stops us from going into ‘Hulk’ mode in summers are – mangoes. The sweet, juicy goodness of the king of fruits (we feel you Katrina)!
While your go-to mango dishes would be shakes and aamras, we take our mango obsession to a delicious level and share a whole meal menu with you. From savoury curries to vegan options, check out the scrumptious and super healthy mango recipes here. A quick reminder though, don’t read this when you’re hungry.
Mango Spring Rolls
Time: 30 minutes
Serves: 6 rolls
3 cups arugula leaves, roughly chopped
2 ripe mangos, sliced into thin strips
1 red capsicum, sliced into thin strips
2 jalapeños, sliced into thin strips without membranes
4 green onions, chopped
6 spring roll wrappers
- Fill a shallow pan with warm water. Place one spring roll wrapper in water for 20 seconds. Remove it and place it on a plate.
- Cover 1/3rd of the lower edge of the wrapper and put approx ½ cup arugula. Top with 4 slices of mango, capsicum, jalapeno, and sprinkle some green onions.
- Fold over one long side of the wrapper to enclose the filling, then fold the short sides like a burrito and roll it up to seal the remaining portion.
- Repeat the same with other wrappers. Serve it with your choice of sauce.
Creamy Chicken and Mango Curry
Time: 1 hour
12 chicken thighs, boneless
2 tbsp sunflower oil
2 onions, 1 quartered, 1chopped
2 tsp turmeric
2 ripe mangoes, scraped
100 gms ginger, chopped
6 tbsp korma paste
2 tsp cumin, grounded
1 tbsp black onion see
400 gms light coconut milk
600 ml chicken stock
Salt, to taste
- Add the oil to a hot frying pan.
- Add the chicken thighs, turmeric, and salt. Cook till thighs become brown, then remove from the pan.
- To the same pan, add the chopped onion and cook until soft.
- Put the scraped mangoes, korma paste, ginger, and quartered onion in a mixer and grind until it becomes a paste.
- Add the pasta to the pan, and cook till softened.
- Add cumin and onion seeds and turn up the heat for a couple of minutes.
- Add the previously cooked chicken thighs to the pan.
- Mix it well by adding coconut milk and chicken stock.
- Let it simmer, cover, and cook for approx 20 minutes.
- Add a few drops of water to make it saucy.
- Finally, add the remaining mango and stir well while shredding the chicken with a fork.
- Garnish it with coriander and serve with your favorite bread.
No-Bake Mango Cheesecake
Time: 1 hour
250 gm cream cheese
170 gm cream
¼ cup sugar
¾ cup mango puree
1 tbsp gelatin (or agar, for vegetarians)
¼ cup hot water
1.5 to 2 cups cracker biscuits
⅓ cup unsalted butter, melted
- Chill small glasses in the refrigerator while preparing the cake.
- Grind the crackers in a food processor.
- Add melted butter to it and grind again till it becomes smooth.
- In a bowl, add cream cheese, cream, and sugar. Mix it well.
- In another bowl, mix the gelatin and hot water till it completely dissolves.
- Mix the gelatin into the mango puree.
- Add half of this mango puree to the cream cheese bowl. Stir gently.
- Now, to the refrigerated glasses, add the ground crackers as the base.
- To it, add the cheesecake mixture, until the glass is ¾ full.
- Return the glasses to the fridge for 15 mins.
- After removing the glasses from the fridge, add the remaining mango puree to get the top layer.
- Refrigerate for a few hours and it’s ready to eat.
Dairy-Free Mango Ice Cream
Time: 1 hour
3 mangos, chopped
300 ml coconut milk
- Freeze the chopped mangos for 2 hours.
- Blend these frozen mangos with coconut milk.
- Pour it into a tray.
- Freeze for 3-4 hours and your dairy-free mango ice cream.
There, your summer blues are now sorted with these lip-smacking mango recipes.