Mango Mania: 8 Recipes to Try This Summer

Mango Mania: 8 Recipes to Try This Summer
Summer's here, and so are mangoes , Photo Credit: Shutterstock

Don't just slice and dice, here's how you can take the mango to the next level

Anshika Nagar
May 19 , 2020
07 Min Read

Mango is nostalgia, comfort and summer rolled into one; a love affair for most Indians. And while we relish the fruit sliced and diced, it is good to mix things up a bit. Additional bonus? It is no longer just a fruit, but something that can be incorporated in every course of a meal. We have eight recipes for you to try, and some more hidden away. 

 

 
 
 
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Aamras

Speaking of nostalgia, there has been no summer (and there never will be one) when I don’t whip up some aamras. A staple in every Gujarati household, it takes about five minutes to make and is basically mango milkshake that you can eat in a bowl. You only need to mix mango pulp with a pinch of sugar and cardamom, and add a little milk to it. A simple treat best enjoyed with puri and potatoes.  

Aam Raita

While most people tend to favour raw mangoes in raita, I suggest you choose ripe ones. It is definitely a personal favourite. Take ripe mango pulp and mix it with some fresh curd, black salt, chilli powder and roasted cumin powder. Grind and add mustard seeds for an added punch. It is sweet, pungent and downright refreshing. 

Mango Sorbet

One of the first cooking experiments I did this lockdown was to see if the three-ingredients-only mango sorbet actually works. I am happy to report that it does. This sorbet is overwhelmingly easy, and all the ingredients are already in your kitchen too! Peel some ripe mangoes, chop into cubes and spread them out on a tray. Cover the tray with aluminium foil and pop it into the freezer for about four to six hours. Afterwards, put them in a blender, pour in a cup of water and a dash of honey. Blend it all up, and it's done. 

 

 
 
 
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Mango Chutney

Whether you scoop it up with crackers, smear it on toast or pair it with homemade fries, mango chutney is a shining addition to any meal, and can be easily stored for weeks. Boil sugar and vinegar together till it turns to syrup. Add chopped mangoes, onions, ginger, red chilli pepper, cloves, raisins and mustard seeds. Leave it on the flame for about 45 minutes, stirring occasionally. Store and cool in clean jars.  

Raw Mango Salad

Tossing this Thai mango salad takes no more than 20 minutes and is all the zing you need in life. Make the dressing first. Mix soy sauce (fish sauce for non-vegetarians), lime juice, Thai chilli sauce and brown sugar. On a pan, dry fry some shredded coconut. Grate raw mangoes (green and firm), add the coconut and sauce and your choice of protein. You can add salt and chilli flakes to taste. 

Mango Sticky Rice

Another classic Thai offering, there is simply no other dessert like this. You will need sticky rice (available easily at any Asian store) and coconut milk for this. Start with cooking the rice. Once it’s done, don’t drain the water, instead add a bit more water, coconut milk, brown sugar and a pinch of salt. Stir gently until the rice absorbs all of the coconut milk. In a bowl, scoop some rice, add chopped mango bits, and some more sweetened coconut milk to finish the dessert. 

 

 
 
 
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Mango Panna Cotta

We are in the big leagues now, stepping up our game with a mango panna cotta, perfect for when you wish to impress someone. In a saucepan, heat heavy cream, milk and sugar; stir gently but do not let it come to a boil. Turn off the heat and let it cool. In the meantime, bloom some gelatin (available in most stores), pour it over the cream, and mix well. Set the panna cotta for about two hours in the fridge (you can pour them in small glasses). In a separate saucepan, heat a blend of mangoes, sugar and lime juice. Let it cool and pour this over the chilled dessert. 

Mango Iced Tea

We are ending this one on a boozy note. Brew some fresh tea and chill it for a few hours. Take a tall glass and fill it with ice. Pour over  1 ounce of whiskey and mango rum. Add your chilled tea and squeeze some lemon. You can make a glass or a whole batch. We wouldn’t judge. 


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