The Mango has always been synonymous to the state of Maharashtra despite it being globally popular. For the Maharashtrian population, there is nothing as addictive as a luscious ‘Hapus’, or the Alphonso Mango as the world knows it…
The months of summer are spent in selecting and enjoying the best of the season be it in its true form or using it for a variety of dishes.
Our talented readers have shared some of their signature dishes using the ripe mango as the main ingredient. Each recipe has its own unique body and flavour highlighting the richness of the mango. Bon Apetit !!
Ripe Mango Curry
Bhargavi Kshitij: A post graduate in Economics and a mother of 2 lovely daughters, Bhargavi is a Mompreneneur. She has recently started her own venture which is into Food, Education and Travel.
An authentic Manglorean style gravy (curry) , with a sweet-sour-spicy taste, best eaten with rice.
Small very ripe mangoes – 8, Onions – 2, Garlic – 4 cloves, Ginger – 1 small piece, Jaggery – 2 tbsp, Tamarind juice – 2 tbsp, Curry leaves – 5 to 6, Mustard seeds – 1 tsp, Cumin seeds – 1 tsp, Coriander seeds – 1 tsp, Methi seeds – 1 tsp, Pepper – 1 tsp, Red dry chillies – 4, Turmeric – 1 tsp, Oil – 1 tbsp, Salt – to taste
- Peel the mangoes. (don’t squeeze out the pulp). Set aside.
- In a sauce pan, on a low flame, dry roast the curry leaves, mustard seeds, cumin seeds, coriander seeds, methi seeds, pepper and red chillies. Set aside.
- Grind the above roasted mixture alongwith onion, garlic and ginger. Add slight water if required to make it a smooth paste.
- In a pan, take little oil. Pour above mixture into it. Add turmeric and salt. Mix till oil leaves sides.
- Then add jaggery, the peeled mangoes and little water (avoid too much water as it will make it watery).
- Bring this to a boil and serve.
- If you don’t want sweet taste at all, don’t add jaggery.
- If you don’t want sour taste at all, avoid tamarind.
- This will retain the original tangy taste of the mango.
Mangal Thakur: A home maker, passionate cook and baker.
Mango puree- 1big cup (4/5mangoes), Grated Paneer – 250 gms, Condensed milk-200gms, Sugar – 5/6 tbl spoon, Chopped dry fruits –2tbsp, Pinch of green cardamom (elaichi) powder, Desiccated coconut -100gms.
Keep aside some desiccated coconut for rolling.
- In a heavy bottom pan add mango puree and sugar and cook on slow flame till puree thickens.
- Pour the grated paneer and condensed milk then stir the mixture continuously to avoid burning.
- Add desiccated coconut and pinch of yellow food colour, chopped dry fruits and two drops of mango essence.
- Within 2-3 minutes the mixture will start leaving the sides and come together as dough.
- Switch off the gas and let rest for 4-5 minutes.
- Grease your palm with ghee, pinch a small portion of mixture and make ladoos (round balls).
- Roll the ladoos in desiccated coconut and keep for refrigerating.
- This ladoos are used as toppings of any desert of mango flavour.
- They can be served by themselves as a dessert and its shelf life is two or three days when stored in refrigerator.
Mango Semolina Cake
Dhriti Mohata: She is a 12-year-old, sports person but loves to experiment in the kitchen with her younger sister. She is a very good cook and presentation of food is her favourite part of cooking.
1cup Rawa/Suji/Semolina (not very coarse), 1 cup fresh Mango pulp (thick), 1 cup sugar (if mango is very sweet u can reduce this to 3/4 cup), 1/4 cup veg oil, 1 tsp baking powder, 1 tsp Vanilla essence or cardamom powder.
- Mix wet ingredients – mango pulp, oil and vanilla essence.
- Mix dry ingredients- Semolina, sugar
- Now add wet mix to dry mix.
- Mix well and let this stand for 15 mins so that semolina soaks up the mango pulp well.
- Preheat oven to 160 degrees.
- Grease a baking pan, add baking powder to mix.
- Now pour the cake mix into baking pan
- Bake for 25 mins on 160-180 degrees depending on oven.
- Insert toothpick to see if it comes out clean.
- Once cake cools down remove from pan and garnish as per your choice
Sheetal Nilangekar: A home maker who has a passion and love for food.
1 cup of gram flour, 1/2 cup of semolina, 1 cup of fresh mango pulp, 1 sachet of ENO, salt as per taste, 1/2 tea spoon sugar, 1 spoon vegetable oil, Water as required to make a smooth batter.
- In a bowl, add gram flour, semolina and mango pulp.
- Mix well adding water to make it like a Idli batter type consistency.
- Add vegetable oil, sugar and salt, Mix well.
- On the gas burner put the steamer with water to boil.
- Grease the dhokla tray with oil.
- When the water boils in steamer, add the ENO sachet in dhokla batter, mix well as the bubbles are formed.
- Immediately transfer the dhokla batter in the greased tray.
- Put the tray in steamer and cover it with a lid.
- Steam it for 15 minutes and then remove the dhokla mold from the steamer, Let it cool.
- Then in a small wok, Add oil and mustard seeds and let it splutter.
- Now add aseofetida, Chopped green and red chillies and curry leaves.
- Add this tempering on the dhokla tray, cut the dhoklas in desired shape and enjoy.
Reach her at email@example.com or tweet @KaurKaur18
Latest posts by Loveleen Kaur (see all)
- Pune’s Interesting Midnight Food Delivery Options - July 26, 2019
- Excessive Shopping Could Signal Illness- Mental Health Experts - July 15, 2019
- Chronic Stress ? Seek Professional Help Before It Takes A Toll - July 9, 2019