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An Ode to Mangoes!

An Ode to Mangoes!
Raw or ripe and with their endless varieties they are indeed the king of fruits.

Summer is here and with it arrive the much-awaited glorious crop of mangoes. Raw or ripe and with their endless varieties they are indeed the king of fruits. The fruit eaten on its own without any tampering is beautiful. The versatile taste also lends itself to be invented and reinvented in all forms of deliciousness. Whip up a mango smoothie or a lassi for a healthy breakfast. The sweet and tangy aam panna bring in memories of lazy afternoons. Savoury dishes like mango kadhi, raw mango chitranna are also very popular. The skin of the mango even can be boiled and made into a delicious curry. Mangoes are easily incorporated in both Indian and international desserts.

Raw mango and papaya salad

2 cups shredded raw mango
3 cups shredded raw papaya
½ cup shredded carrot
1 firm ripe tomato,remove seeds and slice
½ cup of fresh coriander chopped roughly
¼ cup of roasted peanuts pounded roughly
for the dressing
1 tbsp of finely chopped ginger
2-3 green chillies chopped
1 small clove garlic
¼ tbsp chilli flakes
2 tsp lemon juice
1 tbsp soya sauce
2 tbsp sugar
Salt to taste

To make the dressing, in a mortar and pestle roughly pound the ginger, chilli and garlic clove together. Mix in the rest of the dressing ingredients. Toss the salad ingredients together with dressing. Serve chilled

Mango caramel dessert canapés 

5 pieces of bread (big size)
2 cups of chopped mangoes
½ cup of caramel sauce
1½ cups of thick custard
2-3 tbsp butter
Mint leaf to garnish

Trim the sides and cut each slice of bread neatly into four smaller squares to get 20 pieces. Crispen both sides of the pieces with the help of butter on a hot pan or girdle, on a low flame. To assemble the canapé put a little caramel sauce on each piece, top with a blob of custard and then some mango. Garnish with a mint leaf. Enjoy !

Kairee ke chaaval

Kairee ke chaaval 
5 cups cooked rice, leftover rice works great
2 cups grated raw mangoes
1 cup chickpeas cooked
1 tomato chopped
1 tbps ginger chopped finely
2 green chillies chopped finely
¼ cup mint leaves chopped
1 tsp cumin seeds
1 dry red chilli
½ tsp hing
1 tbsp red chilli
1 tbsp turmeric
½ tbsp garam masala
2 tbsp kasuri methi
2 tbsp oil
Salt to taste
Mint leaves for garnishing

Mix the chilli powder, turmeric, garam masala and kasuri methi in three tablespoon of water. Heat oil and add the cumin seeds. After they splutter add the dry red chilli, and hing. Sauté. Now add the spice water mix and sauté. Add the grated raw mango, mix and cook for two minutes. Add the chickpeas and tomato, toss and cook for a minute more. Toss in the rest of the ingredients and mix with a light hand. Serve hot, garnished with mint leaves.

Mango sandesh jars

Mango sandesh jars 
In a mixer jar put in all ingredients for the sandesh layer and mix lightly on the pulse mode. Everything should come together, but do not over mix. Toss the mangoes with the sugar lightly. Divide the sandesh mix equally put in the bottom of each jar. Top with the equally divided fruit layer. Garnish with the pistachio slivers. Serve chilled.
Please note: Alphonso work best in a dessert recipe, but other varieties of mangoes can be used too.

for the sandesh layer
2 cups moist paneer
1 cup mango chopped
½ cup condensed milk
½ cup powdered sugar (vary according to preference and the sweetness of the mango)
¼ cup pistachio slivers for garnish
½ tsp mango essence (optional)
for the fruit layer
2 cups chopped mangoes
1 tbsp powdered sugar (more if the fruit is tart)