Mango is a tropical fruit that belongs to genus Mangifera and plant family Anacardiaceae. It is scientifically
known as Mangifera indica. Its origin
can be traced in India where it was widely cultivated before it has spread all
over the world. Mango is a fleshy and juicy fruit, orange-yellow in color, with
numerous soft fibrils within its flesh and a huge kidney-shaped seed found in
its centermost. Mango is sometimes round or oval in shape. Externally, it is
smooth and green when unripe, but turns golden yellow, bright yellow, or orange-red
when ripe.
When ripe, mangoes have a rich, pleasant flavor that’s
sweet and slightly sour. Because of its undeniably addicting flavor, it has
become a popular ingredient to many cuisines.
Here are the some of the top recipes that use mangoes
as their main ingredient.
MANGO LASSI . One of the most popular beverages in Northern India and
South Asian countries. The mango lassi drink is the combination of a smoothie
and a milkshake, and is generally made of fresh ripe mangoes! Here’s how to
make this absolutely heavenly drink. This recipe is done in 20 minutes and
yields 2 servings.
Notes: In choosing a mango, select one that is fleshy and
heavy for its size. It is very important to consider the smell which should be
fragrant when held near your nose. In this recipe, you can also use canned,
sweetened or frozen mango but remember to use a lesser amount of sugar when
using sweetened mangoes.
Ingredients:
·
1/4 cups plain low-fat yogurt
·
1/2 cup fresh mango pulp
·
1/3 cup cold water
·
1 to 2 tablespoons honey or sugar (depending
on how sweet you want it)
·
9 to 10 standard-size ice cubes
Instructions:
- Peel and
remove the flesh from the seed by slicing them carefully; cut mango flesh into
small pieces.
- In a regular
blender, mix together yogurt, lemon juice, mango pulp, water, and honey or
sugar. Blend all these ingredients approximately for 2 to 3 minutes or until
the mixture is thoroughly and evenly combined and smooth
- Add the ice and blend until frothy! but if you
prefer to pour the ice over the mango mixture and drink it instantly without
blending, you can definitely skip this step.
- Keep
your Mango Lassi in refrigerator for a few hours or until desired coolness is
achieved.
- Pour
into glasses and enjoy!
MANGO MELON SOUP . A soup
that’s made from mangoes and other yummy fruits like melons and bananas. This
can be an amazing dessert soup for breakfast and a unique twist of mangoes! This
recipe involves a 15-minute preparation time and yields 8 servings.
Ingredients:
- 1
small cantaloupe, peeled and cubed
- 1 ripe banana,
peeled and chunked
- 3
mangoes, peeled, cubed and divided
- 1
tablespoon fresh-squeezed lemon juice
- 1
tablespoon honey
- Pure
vanilla extract
- Mint
Leaves, for garnish
- Fresh
Raspberries, for garnish
In a
blender, place cantaloupe cubes, banana chunks, 1/2 of the mango cubes, lemon
juice, honey, and vanilla extract and blend until a smooth, well-combined
mixture is obtained.
Refrigerate
mixture for several hours or overnight, depends on you. Refrigerate the
remaining mango cubes separately.
When
ready to serve, segregate mango cubes among 8 small dessert cups. Stir the
refrigerated fruit mixture and pour evenly over mango cubes in each dessert
cup. Before serving, garnish each with a mint leaf and raspberries.
INDIAN MANGO RICE. This is an
Indian delicacy that introduces a great way to use unripe green mangoes. The
recipe includes using many Indian ingredients such as Basmati rice, Asafoetida powder, chilies and Chana Daal. If
you think you’ll have problems finding these ingredients, use substitute instead.
You can use sautéed minced garlic cloves , onions along with a single garlic
clove or the combination of garlic and onion powder as substitutes for
Asafoetida powder. On the other hand, you can use garbanzo beans as an
alternative to chana daal.
Ingredients:
- 4 tablespoons of
raw Peanuts
- Curry leaves
- 150 grams Basmati
Rice
For Masala:
- 1/2 tsp Turmeric
Powder
- 11/2 tsp Mustard
seeds
- 6 Red Chilies
- 11/2 cup Grated
Green Mango
- 4 tablespoons of Fresh Coconut, grated
- 1/2 tsp Asafoetida
powder
For Tempering:
- 1 tablepoon of Chana
Daal (yellow split peas), rinsed
- 1 Red Chilli,
halved
- 1 tsp Mustard
seeds
- Curry leaves
- 3 tablespoons of
Oil
Instructions:
The first thing to do is to cook the rice.
When nicely cooked, spread into a platter, and set aside to cool. To make the masala,
place mustard seeds, asafoetida powder, red chillies, turmeric powder, and
grated coconut in a blender or food processor. Add half of the grated mangoes
and blend everything to make a fine paste. Set aside.
For tempering, heat up the oil in a large
frying pan. Stir in mustard, chana daal, red chilli, and curry leaves to cook.
Stir while cooking and wait for the mustard seeds to splutter before adding the
peanuts. Once the fried mixture is golden, add the remaining mangoes. Sauté for
a few minutes over medium heat or until the mangos are nicely cooked.
Pour the masala over fried mixture in frying
pan. Cook the mixture until the raw smell fades away, then remove from heat up
and set aside.
Go back to the cooked rice which has been set
aside, add salt to taste and extra curry leaves. Pour the fried masala mixture
gently (little by little) over the rice, until well blended.
Serve hot and Enjoy!
SIMPLE MANGO CAKE RECIPE. If you got ripe leftover mangoes in your
kitchen and you’re craving for a delicious and fulfilling dessert, turn these
lonely mangoes into a cake. This recipe is one of the easiest ways to make a
yummy and fulfilling mango cake. This would take you 40-50 minutes including
the preparation and baking time. Try this and enjoy a fluffy, yummy, mango-rich
cake!
Ingredients:
For Mango Sauce:
·
1 ripe mango, peeled and sliced
·
1/2 cup sugar
·
1 tbsp lemon juice
·
2 tbsp butter.
For Cake:
·
24- grams plain flour
·
6-8 tbsp pineapple juice
·
200 grams powdered sugar
·
4 eggs
·
200 grams butter
·
1 tsp baking powder
·
1 tsp mango essence
Instructions:
First, make the mango sauce by melting
sugar in a saucepan until brown. Stir in butter and lemon juice. Continue
stirring the mixture until it becomes a thin syrup. Place mango slices into the
saucepan and continue cooking for 3-4 minutes.
Make the cake by creaming sugar and
butter until light and fluffy. Add egg yolks one at a time while beating the
mixture. In a separate bowl, beat the egg whites until stiff. Fold in the sifted
flour and baking powder while alternately pouring the egg whites into the
creamed mixture. Add mango essence, mix and beat well to make perfect batter.
Go back
to the mango sauce and remove the mango slices in it using a fork or tongs. Lay
the mango slices into the prepared baking dish, and then pour mango sauce over
it. Pour next the cake batter.
Bake at 170 o C for
30-40 minutes. Check completeness by inserting a knife into the center of the
cake. If it comes out clean, the cake is already done. Remove from the oven and
set aside to cool.
Serve and
Enjoy!
MANGO
SALSA. Salsa is
definitely an easy-to-make dish. To Hispanic cooking, salsas are considered as
main staple but usually go wonderfully with grilled chicken, fish and pork
dishes. This mango salsa can be served as a main staple, a side dish or a
yummy dip. This is
one unique combination of mangoes, herbs and spices. The moderate sweetness of the
mangoes complemented very well to the flavors of onions, cilantro and jalapeno
peppers! This recipe is done in 15-20 minutes and yields 6-8 servings!
Ingredients:
- ½ large red onion, minced
- 1/4 cup fresh cilantro leaves
- 1/2 jalapeno pepper, seeds and membranes removed, minced
- Juice of one lime
- 3 ripe mangoes, peeled and diced
Instructions:
Wash
and peel ripe mangoes. Slice and cut the flesh into dices/cubes. Combine all
the ingredients in a large mixing bowl. Set aside for 10 minutes. Toss nicely and
then serve along with grilled fish, chicken or pork. Enjoy!