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.
Why It Makes Sense To Experiment With Mango Recipes
Mangoes are extremely nutritious and they are just as delicious as they are healthy. This makes it really easy to binge on mangoes and this may not be the best idea. Excessive mango consumption is known to trigger gastrointestinal problems like indigestion and diarrhea because of the fruit’s fiber content. To satisfy your mango cravings without overindulging, it makes sense to keep your plate varied with some easy mango recipes. With these simple mango recipes, you can moderate your intake and also make sure that you’re getting nutrients from other foods.
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.
While there’s nothing like eating a fresh mango, these easy mango recipes can help to add some variety to the table, without depriving you of mangoes. In fact, the best mango recipes are often the simplest ones as they also tend to preserve maximum nutrition and taste. At the same time, you should keep in mind that balanced nutrition requires a variety of foods. While it’s okay to indulge your mango cravings with these easy mango recipes, try to mix things up by including other fruits too.
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