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Make the best use of raw mangoes
July 5, 2019 | 5:42 PM
by Oneza Tabish
 
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THA YAT THEE THOK

(Burmese mango salad)

This is a classic, flavourful vegetarian salad recipe from Myanmar that is perfect as a light meal for the summer afternoons.

Ingredients



• 2 small green mangoes (peeled)

• 2 tbsp gramflour



• 2 small cucumbers, finely chopped

• 1 small onion, thinly sliced

• 4 tbsp oil

• Juice from 1 1/2 limes

• A small bunch coriander leaves, finely chopped

• Pinch of red chilli flakes

• 1/2 cup crushed roasted peanuts

Preparation

• Grate the mango flesh into a small bowl. Add the juice of 1 lime to reduce sourness. Toss and set aside.

• Add chickpea flour to a pan on medium heat. Gently toast for five minutes, or until flour turns light brown in colour. Transfer to a small bowl, and set aside to cool.

• Heat oil in another pan on low heat. Fry onion till golden brown. Remove with a slotted spoon and spread on a kitchen towel to drain the excess oil.

• Add mango, cucumber, coriander leaves, chilli flakes and salt as per taste to a large mixing bowl. Sprinkle over chickpea flour, half the peanuts, half the fried onions, juice of 1/2 lime. Toss gently. Top with other half of peanuts and fried onions. Serve warm.

RAW MANGO SMOOTHIE

A creamy smoothie with the sweet and tangy flavours of mango and banana that has health written all over.

Ingredients

• 1 cup sliced raw mango

• 1/2 banana

• 1/3 cup cold milk

• 1/2 tbsp honey

• pinch of chia seeds for garnish

• handful of ice cubes

Preparation

• Place all ingredients in a blender and puree until smooth.

• Pour the smoothie into the glass topped with chia seeds.

RAW MANGO RICE

An ideal lunch box recipe or a one pot meal, raw mango rice is a simple yet delectable rice dish of raw mango tempered with spices.

Ingredients

For rice

• 1 cup basmati rice

• 1 tablespoon oil

• 1/2 teaspoon salt

• 2 cups water

For mango

• 2 cups raw mango peeled and grated

• 3 tablespoons oil

• 1/2 teaspoon mustard seeds

• About 8 curry leaves

• 2 tablespoons peanuts

• 1 tablespoon grated ginger

• 2 green chillies, slit

• 1/4 teaspoon turmeric

• 1/4 teaspoon red chilli powder

• Salt as per taste

• 1/4 cup coconut freshly grated coconut

• 2 teaspoons lemon juice

Preparation

• In a pot cook rice with 2 cups of water, salt, and oil over medium high heat using the absorption method.This would take 15 minutes.Turn off the heat and fluff the rice with a fork.

• Heat oil in a saucepan and once hot add mustard seeds.

• When the seeds crackle, add peanuts and stir fry for a minute till the peanuts turn light brown.

• Add green chillies, curry leaves, and ginger, stir fry for few seconds.

• Then add coconut, mango, salt, turmeric, and red chilli powder and stir to combine it well and cook on low heat for 3-4 minutes until mango is just tender.

• Gently fold the rice with mango, stir to combine well and turn off the heat.

• Before serving, add lime juice to the rice .

RAW MANGO CURRY

A delicate curry where raw mangoes are cooked in a spiced ground coconut sauce, that will wow your tastebuds.

Ingredients

• 1 medium raw mango, peeled and diced

• 1 1/2 tsp turmeric powder

• Salt

To grind-

• 1 cup grated coconut

• 1/2 tsp cumin seeds

• Pinch of mustard seeds

• 2 garlic cloves

• 2-3 green chillies

• 1 tbsp grated ginger

For tempering

• 2 tbsp ghee

• 1 dried red chilli, broken into small pieces

• 8 to 10 curry leaves

Preparation

• Place grated coconut, cumin seeds, mustard seeds, garlic cloves, ginger and green chillies in a blender. Add a little amount of water, and grind them to a very smooth paste. Set aside.

• Meanwhile place mangoes, turmeric powder and salt in a pot. Add water just enough to cover the mangoes. Cook over a medium heat.

• When half done, add the coconut spice paste. Stir well, and cook again until the mangoes are cooked through.

• Now place a tempering pan over medium heat. Add ghee and once hot , add dried red chilli and curry leaves. Saute for a few seconds. Turn off the heat, and add the tempering to the mango curry. Mix well, and serve hot.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’



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