In India, there’s one thing in summer that’s bigger than Game of Thrones or The Avengers. The king of fruits, the mango, is back. And not only do you plot to eat as much of it everyday as possible, but given how versatile it is, you like to incorporate it into as many dishes as possible.
Rich in vitamin C, mangoes help prevent cancer, lower cholesterol, improve eyesight, alkalizes the body, fights heat stroke and more. So if you were looking for any further excuses to indulge into a sweet, organic mango, we just gave you a dozen. (a dozen. Mmmmm.)
And while eating the mango raw will always be our favourite way of eating it, we also love the way it makes these recipes pop.
Get the ingredients: 3 organic green raw mangoes, organic jaggery powder to taste, 1 tbsp roasted cumin powder, black salt, salt, water, 1 tbsp mint leaves, crushed ice
Get cooking: Pressure cook the mangoes till soft. Let cool and peel. Remove the pulp, and grind to a smooth paste, adding a little water as needed. Pour the pulpy mix into a pan, add jaggery and let cook, stirring continuously. Remove from the stove. Add roasted cumin powder, black salt and salt. Let cool and refrigerate.
To drink, use about 2 tbsps of the mango mix with chilled water. Add mint and ice as required.
Get the ingredients: 10 organic mangoes, around 700-800 grams organic jaggery powder, two lemons, peeled, as well as the peels of the lemons
Get cooking: Peel the mangoes and place them in a large saucepan. Add the lemon peels and flesh. Cover all the produce with the jaggery powder. Start by peeling your mangoes and discard the peel. Turn the heat on low and cook till the fruit and jaggery are boiling. At this point, the mangoes should be unattached from their cores. Spoon a little jam on a cold plate – if it’s runny, it will need more time to cook. If it sticks to the plate and a film forms, it’s ready to be bottled. Use a sterilized bottle, dribbling a few drops of alcohol into the lid. Refrigerate the jam till used up.
Corn and mango salad
Get the ingredients: 1 cup blanched corn kernels, ½ cup diced raw mango, ½ cup diced onions or spring onions, 8 halved cherry tomatoes, 1 tbsp diced pineapple, 1 tsp coriander leaves, 8 black olives, 2 tsp lemon juice, 1 tbsp olive oil, ½ tsp black salt, ½ tsp chilli powder or white pepper
Get cooking: Mix all the diced ingredients up and season with lemon juice, olive oil, salt and pepper. Enjoy!
Get the ingredients: 1 cup nut milk, 3 cups cream from coconut milk, 1 cup mango puree, 1 cup chopped mango, 1 cup jaggery powder, 1 tbsp custard powder, 1 tbsp vanilla essence
Get cooking: Mix the custard in ¼ cup milk and let sit. Heat the rest of the milk with jaggery to let it dissolve. When boiling, add the custard mix, simmer for a minute and then let cool. Add mango puree, pieces, coconut cream and vanilla essence. Mix well and freeze in a container with a tight lid (to avoid crystals) till almost solid. Then take out, whip with a hand beater and refreeze with a tight lid. Whip at least once more, refreeze and enjoy!
Minty mango kheer
Get the ingredients: 3 cups nutmilk, 1 cup organic basmati rice, 1 cup mango puree, 10-15 mint leaves, 4-5 tbsp jaggery powder, 3-4 green cardamoms, a pinch of saffron, 7-8 chopped almonds, 10-15 raisins
Get cooking: Cook the basmati rice, saffron and jaggery in a pan with the milk. Once boiked, add mango puree, mint leaves, raisins, and half the almonds. Let cook again on low heat till rice is fully cooked. Add green cardamom. Garnish with remaining almonds. Serve chilled.