Waiting for summer to have a mouthful of mangoes? Here are some mango recipes you must try!
Most Indians have a serious crush on mango because it evokes warm feelings of nostalgia, familiarity, and summer. Even if we love the fruit in its sliced and diced form, variety is the spice of life. It's no longer relegated to the dessert course; instead, you may use it in any part of your meal. We've got some recipes out there, and maybe even more in the back.
It's a mango milkshake, but you can eat it out of a bowl, and it's a staple of any Gujarati home. Mango pulp, little sugar, cardamom, and milk are all you need to make this delicious dessert. A straightforward dish that pairs well with puri & potatoes.
Most people prefer uncooked mangoes in raita, but we think ripe ones would be better. It is one of our all-time favorite things. Add some raw curd, black salt, chili powder, and roast cumin powder to ripe mango pulp and stir to combine. Mustard seeds can be ground and added for an extra kick. Sweet, tangy, and surprisingly revitalizing.
During this lockdown, one of our first forays into the kitchen was to test the viability of a three-ingredient mango sorbet. We are relieved to say that yes, it does. Making this sorbet is ridiculously simple, and you probably already have everything you need on hand. Cube some ripe mangoes and put them onto a tray after peeling them. Put the aluminum-covered tray inside the freezer for at least four hours, preferably overnight. Throw the ingredients into a blender with a cup of boiling water and a touch of honey, and mix until smooth. Mix it everything together and it's ready to eat.
This mango salad can be tossed together in just 20 minutes and will provide all the zip you need. Dressing preparation comes first. To make a tasty marinade, combine the soy sauce, lime juice, Thai chili sauce, and brown sugar. Shredded coconut may be dry-fried in a pan. Start with raw, firm mangoes and grate them; next, add coconut, sauce, and any protein you choose. Salt and pepper flakes are optional.