Mango Shake isn't The Only Delicious Recipe You Can Make with the King of Fruits: Sweet & Savoury Recipes with Mangoes You Can Enjoy This Season (2020)

• Protects against heat strokes: Ayurveda suggests having the mango fruit in summer to energize the human system and to regulate normal blood flow during the hot months. Moreover, mangoes will help you in hydrating the body and minimize the feeling of dryness if you are out in the sun for long.


• Strengthens the immune system: Mangoes are a powerhouse of carotenoids and vitamins A and C. These nutrients play a vital role in strengthening the human immune system. Considering the prevailing pandemic situation, there is no doubt that you should be doing all that it takes to strengthen that immune system of yours!


• Supports digestion: Mangoes are jam-packed with fibres, which is very beneficial towards digestion by making the elimination of food waste easy. Moreover, mangoes are rich in enzymes that aid in breaking down proteins and eases up the assimilation of food in the body.


• Good for the skin: Being a great source of beta carotene, mangoes are one of the best remedies for skin problems. Beta carotene in the mangoes gets converted to vitamin A in the body and help to promote healthy and glowing skin by cleansing from inside out. Moreover, mangoes make for an excellent scrub for the entire body!


• Maintaining cholesterol levels: Vitamin C, pectin and fire in mangoes aid in lowering bad cholesterol levels. Moreover, the potassium in mangoes is amazingly beneficial in controlling blood pressure and heart rate.

Ingredients

For the base

• Arrowroot or digestive biscuits – 125 gm
• Butter- ¼ cup
• Powdered sugar- 1 tbsp

For the filling

• Mango pulp- 1 cup
• Sugar- 1 cup
• Salt
• Egg yolks- 4
• Gelatin- 3 tbsp
• Cream- 2 cups
• Hung curd- 2 cups
• Mango slices for garnishing

How to Make

• Powder the biscuits and add melted butter and sugar to it. Line the base of the cake tin evenly with this mixture and pat to flatten it. Leave it to cool.
• Double boil the gelatin with ½ cup of water till melted. Add the mango pulp, sugar, salt and the egg yolks to a bowl and mix well.
• Cook this over low heat till combined well and slightly thickened. This is the custard. Add the gelatin mix to the custard and stir well till combined. Remove from heat and leave to cool.
• Whip the cream till thick and slowly fold this into the custard mix. Also, add in the curd and mix well.
• Transfer this mixture over the biscuit layer in the cake tin. Decorate the top with mango slices. Refrigerate for at least 6 to 8 hours.

Ingredients

• Mango- 1 ripe
• Vanilla ice cream- 6 scoops
• Thick cream- 2 tbsp
• Passion fruit- as required

How to Make

• Peel the ripe mango and dice it up. Add this to a blender or food processor and whizz it up to form a smooth puree.
• Add the vanilla ice cream and the thick cream and blend again. Transfer this into the serving bowls.
• Scoop the passion fruit and place this onto the top of each of the mango pudding bowls. Place in the refrigerator and serve chilled.

Ingredients

• Fresh ripe mango- 1 ½ cups
• Vanilla essence- ½ tsp
• nutmeg powder- 1/8 tsp
• Puff pastry sheets
• Milk- 2 tbsp
• Cinnamon powder- ½ tsp
• Honey- 1 ½ tsp
• Egg white- 1
• Powdered sugar- 1 ¼ cups

How to Make

• In a heated pan, sauté the diced mango for around three minutes. Add the vanilla extract, honey, and spices and cook for another 2 to 3 minutes. Keep stirring. Remove from the heat.
• Now, allow cooling completely. Defrost the puff pastry sheets and cut 6 circles using a 6-inch biscuit cutter. Place 1 tbsp of the cooled mango filling into the centre of each of the puff pastry circles.
• Fold in half and pinch the edges to stick well. You may use a fork to seal the edges well.
• Beat egg white in a bowl till frothy. Brush the top of the pies with this mix to get the perfect glaze. Bake this in a preheated oven for about 15 minutes.

Ingredients

• Fresh ripe mango - 2 cups
• Coconut milk - 1/3 cup
• Fresh lime juice - 1 tbsp

How to Make

• Place all three ingredients into a blender or food processor. Blend well until smooth. Pour into pop moulds and freeze until firm.

Ingredients

• Fresh ripe mango - 1
• Mango sorbet - 2 big scoops
• Yoghurt - 150 gm
• Milk - little/ as needed
• Chopped pistachios - for garnishing

How to Make

• Place the mango pieces, mango sorbet, and yoghurt into a blender or food processor. Add milk as needed to make the lassi thin. Pour into glasses and garnish with chopped pistachios.

Ingredients

• Basmati rice (soaked and drained) - 1 cup
• Mango puree - 1 cup
• Water - 1 cup
• Biryani masala - ½ tsp
• Mustard seeds- 1 tsp
• Coconut oil- 1 tsp
• Turmeric- ¼ tsp
• Green chillies - 2
• Salt
• Curry leaves
• Cashews (soaked and drained) - ½ cup

How to Make

• Heat oil in a pan. Splutter the mustard seeds.
• Add the curry leaves, green chillies, and turmeric. Sauté well for around 20 seconds.
• Add the rice and sauté till grains turn opaque. To this, add the mango puree, cashew nuts, biryani masala, water and stir well — cover and cook for 20 minutes.
• Once cooked, fluff with a fork and serve hot.

Ingredients

• Boneless chicken cubes - ½ kg
• Curry powder - 1 tbsp
• Mango chutney - ½ cup
• Minced garlic cloves - 1 tbsp
• Salt
• Pepper
• Cooking cream - ½ cup

How to Make

• Heat oil in a large pan. Add the chicken and brown well. Add in the curry powder, salt, pepper, garlic, and stir well - Cook for around 2 minutes.
• Add the mango chutney and bring to a boil. Reduce the heat, cover, and cook until chicken is done. Stir occasionally.

Ingredients

• Ripe mango - 1
• Red bell pepper- 1
• Chopped red onion- 1/3 cup
• Fresh lime juice- 2 tbsp
• Cilantro/ coriander leaves (chopped)
• Salt
• Pepper

How to Make

• Dice up the mango and bell pepper into cubes. Mix all the other ingredients with the mango and bell pepper. Refrigerate for up to 4 hours and serve chilled.

Ingredients

• Ripe mangoes (peeled) - 5
• Green chillies- 3
• Turmeric powder - ½ tsp
• Coconut (grated) - ½
• Cumin- ½ tsp
• Garlic cloves- 4 to 5
• Curd- ½ liter
• Coconut oil
• Fenugreek, Mustard seeds, dried chillies, curry leaves- for tempering

How to Make

• Heat oil in a pan. Add the mangoes, green chilies, and turmeric powder. Cook till soft.
• Grind the coconut, cumin, and garlic into a fine paste. Add this paste to the cooked mangoes.
• Mix well and cook for 2 minutes. Let the mixture cool. Add the curd to this.
• In another pan, add oil and splutter the mustard seeds. Add fenugreek, dried chilies, curry leaves and temper. Add this onto the dish.

Ingredients

• Mango puree - 1 cup
• Besan/ chickpea flour - 2 tbsp
• Ginger - 1 tbsp
• Green chilli - 2
• Oil - 2 tbsp
• Fenugreek - ½ tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - ½ tsp
• Asafetida - ¼ tsp
• Dry red chillies - 2 to 3
• Turmeric powder - ½ tsp
• Curry leaves
• Salt

How to Make

• Place the chickpea flour, ginger, curd, and green chillies in the blender and make a smooth paste. Heat oil in a pan.
• Add the mustard seeds, cumin, fenugreek, asafetida, dry red chilies and curry leaves. Now add the curd paste, 3 cups of water, turmeric powder, salt, and the mango puree.
• Bring the kadhi to a boil and cook in low flame for 20 minutes. Heat ghee in a pan and temper mustard, fenugreek, cumin, and dry red chillies.
• Pour the tempering over the cooked kadhi. Serve hot.

Ingredients

• Mango cubes - 1 cup
• Banana (frozen) - 1
• Orange (peeled and pitted) - 1
• Turmeric powder - ¼ tsp
• Almond milk - 1 cup
• Black pepper - a pinch

How to Make

• Blend all the ingredients in a blender or food processor until smooth and creamy. It is best when consumed immediately. But can also be stored in the fridge for one to two days.