Make the best use of raw mangoes

T-Mag Friday 05/July/2019 17:42 PM
By: Times News Service
Make the best use of raw mangoes

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

A creamy smoothie with the sweet and tangy flavours of mango and banana that has health written all over.
• 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
• Place all ingredients in a blender and puree until smooth.
• Pour the smoothie into the glass topped with chia seeds.

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.
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
• 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 .

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