It is safe enough to say that you can now find any and all varieties of mango near your house. This juicy, pulpy, and sweet delight is a favourite of most. The first mango of the season is like a prayer ritual. Choosing that perfect mango which is not too soft and not too hard, not too yellow nor too green, and just the right size–is a rite of passage. This is something that is quantified by feelings and experience rather than a universal measure. You bathe the mango in water, control your urge till it is refrigerated enough, and then comes the moment when you cut it open and bite into the goodness of the king of fruits.
It truly is the season of mangoes again and here are a few recipes to help you incorporate your good-old raw and ripe mangoes, both:
1. Aam ka achaar
This painstaking process which our grandmothers and mothers undertook to make us our favourite achaar is truly commendable. It is now our time to carry the tradition forward and make the same amazing homemade aam ka achaar to have with our vegetables, rice, and roti.
All you need is raw mangoes, mustard oil, fennel seeds, fenugreek seeds, salt, turmeric powder, split mustard seeds, red chilli powder, and onion seeds. Chop up your mangoes into small pieces. Massage the spices onto cut mango pieces, and in the meantime heat up your mustard oil. Once the boiled mustard oil cools down, pour half of it over the chopped and spiced raw mangoes, put it in a jar and keep it out in the sun for four to five days. Then add the rest of the mustard oil and put it back in the sun for another 10 to 15 days and voila! Your effort would have paid off.
2. Mango and mint chutney
This one is another classic. You would always find a small container of this green coloured minty mango chutney on almost all Indian dining tables. It is relatively easy to make and goes with absolutely anything. You can even spread it over a piece of bread during late-night journeys from your room to your fridge for food.
You need raw mango, mint leaves, coriander leaves, green chillies, salt, black salt, and a pinch of sugar. All you need to do is peel and chop the raw mango cubes, put it in a grinder followed by the rest of the ingredients. Grind it all to perfection, chill, and serve.
3. Mango shake/mango lassi
Simple, easy, and delicious–mango shakes and mango lassi are staples during the season and often replace chocolate milk before school in the summer for children.
Mango shake: Blend ripe mango, sugar, milk, and ice cubes and serve chilled.
Mango lassi: Beat a ripe mango to a pulp, add yoghurt, and sugar according to taste. Whip it up with hand until you have a foamy, delicious summer drink.
4. Aam panna
Aam panna recipes and preparations vary from region to region. While some boil the mango in the process, some roast it, while others keep the skin on. This tangy, pulpy concentrate hydrates you and sets you at the right temperature in this scorching heat.
Gather the ingredients first: raw mangoes, fresh mint, sugar, salt, and roasted cumin powder. Boil the mangoes first with the skin on. Do not discard water after boiling. Beat the boiled mango to a pulp in a grinder along with fresh mint, sugar, salt, roasted cumin seeds, and a dash of fresh lemon juice. To this pulpy mixture add a little of the saved water and store in a container in your fridge. Every time you have to serve this delicious and easy aam panna, just add three to four spoons of the concentrate to chilled water, mix it up well, and you’re good to go.
5. Nutella and mango on toast
A personal favourite, this makes for an Instagramable breakfast or mid-day treat. Just toast a slice of bread, smear it with Nutella, and place a sliced ripe mango on top. Send pictures to your friends and family, and show off your basic culinary skills with confidence.
6. Mango sorbet
Sorbet is not ice-cream, ice-cream is not sorbet. But nobody needs to know this recipe because it is delicious anyway. That rhyme is as easy as making a mongo sorbet and here is the recipe: pack diced mangoes in a blender with little water and blend on high speed until very smooth. Strain the purée into a large bowl and whisk in the sugar until well dissolved. Now just chill the purée in the refrigerator until it’s very cold, i.e. frozen, and serve it for dessert.
There are various benefits of mangoes and can be used in different recipes including cocktails and savoury food as well. Let us know how you like your mangoes, in some recipe or just by themselves!
