Mango Coco Smoothie
Dates (seedless, pitted and soaked in hot water) 80-100 gm
Orange juice ½ glass
Carrots (diced), 1 cup
Cream 1-1½ cup
Cocoa powder ½ tsp
Palm jaggery 2 tsp
Chia seeds 2 tsp
Turmeric powder a pinch
Coconut milk 2 tbsp
Take a peeled mango.
Dice a peach into a few slices.
Now, in a hot pan, add —peach slices, 80-100 gm seedless dates and cook on a low flame.
Add ½ glass orange juice and mix well.
In another pan, add one cup (diced) carrot, cream and mix well. Cook the mixture on low flame.
In a smoothie blender, add pulp of one peeled mango and dates mixture from the pan.
Now, add ½ tsp cocoa powder, two tsp palm jaggery and blend well.
In a pan, on flame, add two tsp chia seeds and cook well.
Pour the mango paste from the smoothie jar in a bowl.
In a blender, add a carrot mixture, pinch of turmeric powder and grind it well until you get a smooth paste.
Add this mixture into a bowl with mango paste, now add two tbsp of coconut milk in it and mix well.
Dust the serving glass with a tsp cocoa powder and pour the mango smoothie.
Garnish with mango and peach slices.
Mango coco smoothie is ready to serve.
Mango (peeled) 1
Fish fillet 1
Salt as required
Ginger powder ½ tsp
Garlic powder ½ tsp
Black pepper powder 1 tsp
Refined flour 5-6 tbsp
Sugar ½ tsp
Tequila 1-1½ tbsp
Lemon juice 2 tbsp
Fruit beer 1-1½ cup
Mango (sliced) 1
Olive oil 2 tsp
Capsicum (finely chopped) ½ cup
Onion (finely chopped) 1
Mango pulp 4 tsp
Cream cheese 2 tsp
Cabbage (finely chopped), ½ cabbage
Lettuce leaf (finely chopped) 1
Buckwheat tacos 3
Mint leaves for garnish
Chop one peeled mango, and place in a plate.
Take a fish fillet and cut it in slices.
Sprinkle a pinch of salt, ginger powder (½ tsp), garlic powder (½ tsp) and black pepper powder to marinate the fish.
To make the batter, in a bowl, add refined flour (5-6 tsp), black pepper powder, sugar, tequila, lemon juice, fruit beer and whisk well.
Now, beat the fish slices. Cut one peeled mango into slices and then place the slices on each fish slice and roll the fish.
In a hot pan, add olive oil (2 tsp), coat the fish with the batter and then fry it in the pan on a low flame until golden brown.
To make dip, in another bowl, add finely chopped capsicum, (½ cup), a pinch of ginger powder, pinch of garlic powder, lemon juice, oil, sugar, salt, chopped mango, two tsp cream cheese and mix well.
Now, chop ½ cabbage and one lettuce leaf and mix it together.
Take three buckwheat tacos.
Take the fish rolls out of the pan and cut them into half.
Spread the taco dip on each taco. Place chopped cabbage and lettuce leaves over it; add fish rolls on the tacos and place them in a taco plate.
Garnish it with mint leaves and serve it with a dip.
Mango fish tacos are ready to serve.
— Recipes courtesy: Chef Gautam Mehrishi