Summer Special Mango Recipes Shared By Chefs To Whip Up A Restaurant-Style Meal

Without a doubt, as soon as the loo blows over comes the time of mangoes to reign. The naturally sweet and super juicy fruit is everyone’s favourite for all the right reasons. But apart from slicing the fruit and enjoying the pulp, you can also whip up some traditional Indian dishes with mangoes. 

Be it curries or sabzis, every state of India has its own regional mango recipe that remains sacred to relish in the summer season. But let’s go beyond the basics? Here are some restaurant-level mango recipes shared by Indian chefs that you can easily recreate at home and serve a finger-licking meal.

Malnad Mango Prawn Curry

By Chef Malik Fareed Ud Din, Executive Sous Chef, Rosetta Sakleshpur

Ingredients:

For the Prawns:

• 400 g medium prawns, cleaned and deveined
• 3 g turmeric powder
• 5 g salt

For the Masala Paste

• 120 g fresh grated coconut
• 6-8 dry red chillies (adjust to taste)
• 10 g coriander seeds
• 5 g cumin seeds
• 6 garlic cloves
• 40 g shallots
• 120 g raw mango, chopped
• 2 g turmeric powder
• Water, as needed

For the Curry:

• 20 ml coconut oil
• 5 g mustard seeds
• 1 sprig of curry leaves
• 80 g onion, sliced
• 2 green chillies, slit
• 80 g tomato (optional)
• Salt, to taste

Method:

1. Mix prawns with turmeric and salt. Keep aside for 10-15 minutes.
2. Grind coconut, red chillies, coriander seeds, cumin, garlic, shallots, raw mango, and turmeric into a smooth paste using little water.
3. Heat some coconut oil in a pan. Add mustard seeds and let them splutter.
4. Add curry leaves, sliced onions, and green chilli. Sauté till onions turn soft.
5. Add ground masala paste and cook on a medium flame for 5-7 minutes until the raw smell disappears.
6. Add 250-300 ml of water to adjust consistency. Bring to a gentle boil.
7. Add marinated prawns. Cook for 5-6 minutes only (do not overcook).
8. Adjust salt. Switch off the flame and rest for 10 minutes to allow the flavours to develop.

Mango Sticky Rice 

By Dipesh Darjee, Corporate Chef, Yuki

Ingredients:

For Sticky Rice:

• 500 g glutinous (sweet) rice
• 250 g coconut milk powder
• 126 g palm sugar
• 100 g sugar

For Beetroot Coconut Rice Layer:

• 300 g peeled beetroot
• 250 g coconut milk powder
• 400 ml of water

For Creamy Coconut Sauce:

• 200 ml coconut milk
• 25 g sugar

For Garnish/Serving:

• 1 large mango, peeled, pitted, and cut into cubes
• Fresh mint leaves, as needed

Method:

1. Wash the glutinous rice thoroughly in several changes of water until the water runs clear.
2. Soak the rice in water for 45 minutes.
3. Drain the soaked rice well using a sieve. Transfer to an electric rice cooker with 600ml of water and cook for 35 to 45 minutes until done.
4. Mix 125g coconut milk powder with 400ml of water until smooth.
5. Add 50% of the cooked rice to a saucepan, then add the coconut milk mixture. Add 50g sugar and 63g palm sugar.
6. Cook on low flame for 15 minutes until the rice absorbs the mixture. Set aside.
7. Blend peeled beetroot into a smooth paste and strain through a cloth to extract the juice.
8. Mix the beetroot juice with 125g coconut milk powder and 400ml of water until smooth.
9. Add the remaining 50% of the cooked rice to a saucepan and mix in the beetroot coconut mixture. Add 50g sugar and 63g palm sugar.
10. Cook on a low flame for 15 minutes until fully incorporated. Set aside.
11. In a saucepan, combine 200ml of coconut milk and 25g of sugar. Cook on low flame for 5 minutes until slightly thickened.