Thursday 26 / December / 2024
GREEN MANGO SALAD
Inspired by the popular Thai salad, this green mango salad recipe will wake up your senses. Tangy and full of texture, this cashew-studded salad makes a great starter or side to just about anything.
Ingredients
• 1/3 cup chopped cashew nuts
• 1/3 cup chopped peanuts
• 2 big green mangoes
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped mint
• 2 tablespoons lime juice
• 4 teaspoons granulated sugar
• 4 teaspoons soya sauce
• 1 tablespoon oil
• 1/4 teaspoon Thai chilli sauce
• 1 red bell pepper thinly sliced
• 1 cup thinly sliced red onion
Preparation
In a skillet or toaster oven, toast cashew nuts and peanuts over medium heat until fragrant and golden, about 8 minutes; set aside. Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips. In a bowl, whisk together coriander, mint, lime juice, sugar, soya sauce, oil, and Thai chilli sauce. Add mangoes, bell pepper and onion; toss to coat.
(Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashew nuts and peanuts.
AAM PANNA
This is a tangy summer cooler that will not just refresh your palate but your soul too. A delicious and spicy drink made with raw mangoes, pepper powder, and sugar.
Ingredients
• 2 large sized raw mangoes
• 2 teaspoons cumin powder
• 1 teaspoon crushed black pepper
• Black salt to taste
• A pinch of asafoetida
• 1/4 cup sugar
Preparation
Wash and boil mangoes. Let them cool. Peel, mash, and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafoetida, and sugar. Mix well till sugar is dissolved. Divide the mixture into four tall glasses, fill it up with chilled water. Stir well and serve.
PRAWN MANGO CURRY
Prawn mango curry (chemmeen manga curry), a traditional dish from Kerala, has prawns and raw mangoes cooked in creamy coconut sauce.
Ingredients
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 large onion, chopped
• 2cm fresh ginger, chopped
• 5-6 garlic cloves, chopped
• 1-2 large green chillies cut lengthways
• 1 sprig of curry leaves
• 2 tablespoons coconut slices
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1 cup diced raw mangoes
• 300g prawns, cleaned and deveined
• Salt to taste
• 1 cup thin coconut milk
• Water
• ½ cup thick coconut milk
Preparation
Heat oil in a large pan over medium-high heat. Splutter mustard and fenugreek seeds. Tip in onion, and sauté for 2-3 minutes or until browned. Add ginger, garlic, green chillies, and curry leaves. Sauté, stirring, for 1-2 minutes or until aromatic. Add coconut slices, and fry for a minute or two. Stir in turmeric powder, coriander powder and red chilli powder. Fry for a minute. Add mangoes, prawns and enough salt. Pour thin coconut milk and enough water to make thick sauce. Cook, covered, for 6-7 minutes or until the prawns are cooked through. Stir in thick coconut milk, and cook, covered, for another 2 minutes. Garnish with more curry leaves, if desired.
GREEN MANGO ICE-CREAM
Creamiest ice-cream with a twist of tangy mangoes which is a “must have” this summer.
Ingredients
¾ cup cashew nuts (soaked)
½ cup coconut chunks (frozen)
½ cup green mangoes (cut into squares and frozen)
¼ cup honey
¼ cup coconut oil
2 vanilla beans or pods
A pinch of salt
Preparation
Cut coconut chunks and mangoes the night before so they are fully frozen. Blend all ingredients except the frozen mangoes and coconut oil until smooth and creamy. Add coconut oil and blend just until incorporated. Coconut oil can separate if over-blended, hence why it is often added at the end of recipes. Add the frozen mangoes and blend until smooth and creamy. Eat as soft serve immediately or put in freezer to solidify and develop a traditional ice cream texture.
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