Mango manna

Mango manna

Make way for the king of fruits from the heavenly orchards to titillate your taste buds. As this is a seasonal fruit, make the most out of it, while it is in the market. You could choose to preserve it in the form of jams and pickles to savour it later. And when you have some mad mango cravings, whip up some fun in the kitchen.

Here are some cool ideas:

Mango halwa

Ingredients: 2 cups ripe mango pulp (alphonso/ benganpalli), 1 ½ cups coconut gratings, a few cashew nuts and raisins, ½ cup pedas (crushed), 2 tbsp almond paste, ¼ tsp cardamom powder,
½ cup sugar, 3 tbsp ghee

Method: Heat 2 tsp of ghee; fry the cashew bits and keep aside. Grind mango pulp and coconut gratings to blend well. Add sugar and ghee gradually and stir cook, till the mix leaves the sides of the pan. Add cardamom powder and cashew nuts. Mix well and remove. Serve hot; serves four. This halwa can also be used as a spread on toast or as sandwich filler.

Mango munch

Ingredients: 1 semi ripe mango (totapuri), 1 cup curds, 1 cup
capsicum (finely chopped), 1 cup carrot gratings, 2 tbsp salt
Grind to a coarse paste: 2 tbsp coconut gratings, ½ tsp mustard seeds, 1 red chilli, a pinch of asafoetida

Seasoning: 2 tsp oil, ½ tsp mustard, ½ tsp jeera, coriander leaves (chopped)

Method: Peel and cube the mangoes; mix all the ingredients in a bowl and shake well. Season with the other ingredients. Garnish and serve. Serves four.

Mango marvel

Ingredients: 2 cups ripe mango cubes (ripe but firm), 2 cups thick curd, sugar to taste, 2 tbsp crushed and mixed nuts a few raisins, 1 tbsp toasted sesame, 2 tbsp cornflakes

Method: Hang the curds in a cloth for two hours and remove the whey. Add sugar to the hung curd and beat well, till smooth. Mix the rest of the ingredients in a bowl, except cornflakes and chill. Sprinkle cornflakes just before serving, for a crunchy munch. Serves four. This can also be served in an ice-cream cone.

Mango dip

Ingredients: 1 cup ripe mango cubes, 2 cups curd, salt, sugar, coriander leaves (chopped)Grind to a coarse paste: 1 tbsp coconut gratings, ½ tsp jeera, 1 green chilli

Seasoning: 1 tsp oil, ½ tsp mustard, 2 red chilli pieces

Method: Beat the curds well. Add the ground paste, salt and sugar, and mix well. Add the mango cubes, seasoning and mix well. Garnish with coriander leaves and serve chilled. Serves four.

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