If there's one thing that unites healthy eaters and mango lovers, it is hot summer afternoons. It's the perfect time to fix a salad or a smoothie, and just cool off on a lounge chair. The cherry on the top is that it is healthy in addition to being easy to make and perfectly enjoyable.
And since it's summer, the mango has to be our go-to ingredient—don't just slice and dice, but take the fruit to the next level. For instance, get your hands on some nice raw mangoes and try this take on the Thai classic raw mango salad. Or rustle up a smoothie for a refreshing pick-me-up, or a tart to finish off a meal. We bring you four special recipes from Chef Vijay Thapliyal, Executive Chef, The Lodhi. Here you go:
Raw Mango and Seafood Salad
For the herb dressing
Chopped parsley 50gm
Chopped basil 20gm
Olive oil 100ml
Salt and pepper to taste
One big Thai chili
1. In a medium bowl, combine olive oil, lemon juice, salt, pepper and chopped herbs and mix well with a whisk.
2. Add juliennes of Thai chili and mix again.
3. Refrigerate for half an hour.
For the salad
Asparagus 3-4 sticks
Leeks (julienned) 20 gm
Olive oil 1 tsp
Two Canadian scallops
4-5 prawns (deveined)
Raw mango (julienned) 80 gm
Herb dressing 2 tbsp
1. Marinate prawns and scallops with salt, pepper, olive oil and grill till cooked. Make sure they should not be overcooked.
2. Blanch asparagus and cut into finger size.
3. In a medium bowl, combine juliennes of mango, leeks, asparagus and grilled seafood. Pour the herb dressing and mix well.
4. Place on a serving platter. Sprinkle with some more dressing and serve.
Mango Chia Seeds Smoothie
Coconut milk/ yoghurt/ almond milk 100 ml
Chia seeds 5gm
Ripe mango 150gm
Honey 25 gm
4-5 ice cubes
Mint to garnish
1. Soak chia seeds in ½ cup water for 2-3 hours.
2. Put the coconut milk, honey and mango in a blender and blend until smooth.
3. Add ice cubes and blend for few more seconds.
4. Serve immediately topped with soaked chia seeds and garnish with mint sprig.
Note: You can replace coconut milk with yogurt or almond milk.
For the tart shell
Icing sugar 125gm
1. In the bowl of a food processor fitted with the paddle attachment, add cold butter and icing sugar. Mix on low speed till texture becomes creamy.
2. Now add flour and mix well. At the end, add milk slowly and mix well.
3. Take out the dough from the food processor and freeze for some time.
4. After taking out the dough from the freezer, roll it like bread. Cut it as per the tart pan.
5. Spray a 9-inch non-stick tart pan with cooking spray. Then using your fingers, press the dough into the pan in an even layer to form the base and sides of the tart crust. Using a fork, prick all over the bottom of the crust.
6. Cover the pan with plastic wrap and freeze it for 15 minutes.
7. Preheat the oven to 425°F.
8. Remove the plastic wrap and place the tart pan on a baking sheet. Bake for 13 to 15 minutes or until it turns golden brown.
9. Remove the crust from the oven and allow it to cool completely in the pan. Once the crust has cooled, carefully push the bottom of the pan up to release it from the sides.
For the pastry cream
Corn Starch 57gm
One vanilla pod
6 egg yolks
1. In a medium bowl, whisk together the egg yolks, sugar and corn starch until well combined.
2. Add the milk to a medium saucepan.
3. Scrape the vanilla bean seeds into the milk, then add the scraped bean to the saucepan and bring the mixture to a boil just until the milk starts to foam.
4. Remove the milk mixture from the heat, take out the vanilla bean.
5. Then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.
6. Pour the mixture into a medium saucepan and set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly for an additional 30 to 60 seconds until it thickens.
7. Now add soft butter slowly and mix gently.
8. Immediately pour the mixture into a clean bowl and cover it with plastic wrap so that the plastic wrap is touching the pastry cream.
9. Place the bowl inside a larger bowl filled with ice water to bring it to room temperature.
10. Once the pastry cream is at room temperature, pour it into the completely cooled tart shell.
11. Arrange the mango slices on top, starting in the centre and then fanning them outwards to mimic flower petals.
12. Slice and serve the tart immediately.
Mango Eton Mess
Mascarpone cheese 200gm
French cream 100gm
Castor sugar 50gm
For the meringue
Egg whites 100gm
Castor sugar 100gm
Icing sugar 100gm
Pinch of salt
1. Whisk egg whites and salt in an electric mixer till firm peaks form.
2. Slowly add caster sugar and whisk until thick and glossy.
3. Sieve the corn flour over this mix and fold to combine.
4. Spoon out 12cm diameter mounds onto oven trays lined with baking paper.
5. Bake at 120°C for 35-to 40 minutes until meringues lift easily from trays and are crisp but not coloured.
6. Using an electric mixer, whip the cream with the sugar until it becomes stiff peaks.
7. Now slowly fold the mascarpone cheese with cream.
8. Cut the mangoes into small bite-size pieces.
9. Break the meringue into bite-size pieces. Take 2-3 clean glasses or plates and begin to layer all the ingredients starting with the meringue and cream and then layering with the mango. Continue to build until the glass or plate is filled. Garnish with mango cubes and serve immediately.
Note: You can also use chocolate and mint for garnish.