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6 mango recipes you need to try this summer

Take your love for the undisputed king of fruits with these mouth-watering recipes that are right in time for summer

Aamras Puri
Prep time: 15 mins
Cook time: 5 mins
Serves: 6
Ingredients
1 kg Alphonso mango
50 ml milk
¼ tsp dry ginger powder
½ tsp green cardamom powder
50 gm sugar
200 gm wholewheat flour
1 L oil, to fry
Method
Rinse the Alphonso mangoes, then peel and chop them.
In a blender, add chopped mangoes, milk, dry ginger powder, green cardamom powder and sugar. Blend till smooth.
Pour into a bowl and chill.
In the meanwhile, make dough from the wholewheat flour and heat the oil.
Make small puris out of the dough and deep-fry. Serve hot with the chilled Aamras, garnished with your choice of dry fruits and a few strands of saffron.
Raw Mango And Coconut Prawn Curry
Prep time: 15 mins
Cook time: 5 mins
Serves: 4

Ingredients
50 ml refined oil
10 gm mustard seeds
5 gm curry leaves
20 gm green chilli
50 gm onion, chopped
10 gm ginger, julienned
40 gm ginger garlic paste
10 gm turmeric powder
10 gm red chilli powder
100 gm coconut milk powder
20 gm salt
20 gm cherry tomato, halved
1 kg jumbo prawns, peeled, deveined, tails on
2 limes
200 gm raw mango
Method
Heat refined oil in a pan; add mustard seeds, curry leaves and green chilli.
Add onions and ginger, and sauté till translucent; then, add ginger garlic paste. Add turmeric powder and red chilli powder.
Stir the concoction for 1-2 minutes over a medium flame, then add diluted coconut milk powder.
Adjust the seasoning and add cherry tomato halves.
In a separate pan, stir-fry the prawns; then, pour in the prepared gravy and mix.
Finish with lemon juice and plate in a bowl. Garnish the dish with mango julienne and serve hot.
Mango Chicken Tikka
Prep time: 20 mins
Cook time: 12 mins
Serves: 6

Ingredients
200 gm mango purée
1 kg chicken thigh, boneless, trimmed
50 gm ginger garlic paste
10 gm white pepper powder
50 ml refined oil
40 gm salt
50 ml cream
150 gm Greek yoghurt
20 gm green chillies
30 gm fresh coriander
2 lemons
100 gm butter
30 gm onion
20 gm raw mango
Method
Cook the mango purée to make a thick mix.
Marinate the chicken with ginger garlic paste, white pepper powder, refined oil, salt, cream, Greek yoghurt, chopped green chilies and chopped fresh coriander stem.
Mix the marinated chicken with thick mango purée and add lemon juice.
Cook the marinated chicken in an oven preheated to 180°C and baste the chicken with melted butter.
Once cooked, serve with a salad of onions and raw mango and glaze the cooked chicken with more melted butter.
Kairi Karari Bhindi
Prep time: 10 mins
Cook time: 5 mins
Serves: 4

Ingredients
500 gm okra
100 gm raw mango
100 gm besan
20 gm corn flour
5 gm ajwain
20 gm red chilli powder
10 gm turmeric
Pinch of salt
Pinch of black salt
1 L oil, to fry
2 lemons
30 gm amchur powder
10 gm chaat masala
Method
Trim the okra from both ends, then slice it diagonally.
Peel the raw mangoes and cut into thin juliennes.
Make a mix of the gram flour (besan), corn flour, ajwain, red chilli powder, turmeric and salt.
Heat up the oil.
Mix okra and mango together with the besan mix. Squeeze in lemon juice and sprinkle with water. It should be wet but not like a batter.
Deep fry in hot oil till golden in colour.
Sprinkle with dry mango powder (amchur) and chaat masala.
Kairi Ki Dal
Prep time: 10 mins
Cook time: 30 mins
Serves: 8

Ingredients
500 gm Arhar dal
10 gm green chilli
30 gm turmeric powder 50 ml oil
Pinch of hing (asafoetida)
10 gm mustard seeds
10 gm whole red chilli
40 gm ginger, chopped
40 gm garlic, chopped
100 gm onion
30 gm coriander powder
40 gm tomato
120 gm raw mango
30 gm salt
30 ml ghee
20 gm coriander leaves
Few drops lemon juice (optional)
Method
Boil the Arhar dal in hot water with green chilli and 10 gm of turmeric.
In a separate pan, heat oil and temper it with hing, mustard seeds and whole red chilli.
Add chopped ginger and garlic, and sauté the mix for a few minutes on a low flame.
Add chopped onions and cook until golden brown. Add coriander powder and the remaining turmeric powder, followed by chopped tomatoes.
Once masala is cooked, add chopped raw mangoes; check for sourness.
Once lentils are cooked, add them to the prepared masala. Finish with melted ghee and chopped fresh coriander. Squeeze a few drops of lemon juice on top, before serving.
Mango Basundi
Prep time: 5 mins
Cook time: 10 mins
Serves: 6

Ingredients
1 L milk
Pinch of saffron
½ tsp green cardamom powder
2 tbsp condensed milk
1 cup Alphonso mango purée
2 tbsp pista, sliced
2 tbsp almond, sliced
Method
Heat the milk in a double bottom pan and reduce it to a quarter.
Add crushed saffron, green cardamom powder and condensed milk to this.
Remove from heat and allow to cool; then, add mango purée and mix till smooth.
Chill the mixture and add pistachio and almond slivers before serving.