Summer Thai Mango Salad To Mango Highball, Chef Anas Qureshi Shares Interesting Recipes
Image Credit: Thai mango salad / Pic- Ivoryy and Aviary

Mangoes are sheer delight during summer and since they come only as limited edition, it’s best to have the most till they last. The charm of this eating mangoes, from its fragrance to biting into it, mangoes have unique taste. Cutting it fresh, slice by slice and then savouring this fruit makes it all the more delectable. This versatile fruit that is sued both in it’s raw and ripe form undisputedly remains the favourite fruit. 

Mohammed Anas Qureshi, Brand Head at Ivoryy and Aviary,  shares some quick, easy and delectable recipes that one can toss at home too. 



    Lime -15 ml fresh lime juice

    Mango – Mango juice and fresh mango for garnish

    Jalapeños - to bring that spice!

    Tajin - or your favourite chili salt blend for the rim.


1.    Char - on the grill or over a flame on your stove-top, char jalapeños until blackened. Reserve one for garnish and slice the second removing the stem.

2.    Rim - Rim a mocktail glass with lime and dip in Tajin seasoning, set aside.

3.    Muddle - In a shaker filled with ice add a few slices of charred jalapeño and a few chunks of fresh mango. Muddle well with the back of a wooden spoon or muddler.

4.    Shake - Add in lime juice, mango juice and shake very well, until chilled.

5.    Pour- pour into prepared mocktail glass filled with crushed ice.

6.    Garnish- garnish with a skewer of mango sprinkled with Tajin, your second charred jalapeño and a wheel of lime.

7.    Enjoy!




    1 egg

    115gm butter, softened and cut into 1-inch cubes

    135gm sugar

    250gm flour


    2 fresh mangoes

    55gm cream cheese softened

    95gm Greek yogurt

    ½ teaspoon orange zest

    2 tablespoons sugar

    2 tablespoons orange juice

    1 teaspoon vanilla extract


1.    Preheat the oven to 375˚F (190˚C).

2.    In a large bowl, beat the egg.

3.    Add the butter and sugar, and mix.

4.    Add the flour and mix until combined. The dough will be crumbly in your hand.

5.    Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).

6.    NOTE: Freeze and save remaining pie crust crumble for later.

7.    Prick the crust with a fork to prevent it from puffing up in the oven.

8.    Bake the crust for 30-40 minutes, or until golden brown.

9.    On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.

10.    Remove the meat from the sides and thinly slice.

11.    In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.

12.    Transfer the yogurt mixture to the cooled tart crust.

13.    Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.

14.    Chill the fruit tart for at least an hour.

15.    Enjoy!




For the Salad Dressing:

     1/4 cup light soy sauce

    1/4 cup freshly squeezed lime juice

    2 tablespoons brown sugar, or more to taste

    1 to 2 teaspoons Thai chilli sauce, 

For the Salad:

    1/4 cup dry shredded unsweetened coconut

    2 firm, unripe mangoes

    2 cups bean sprouts

    1/2 cup coarsely chopped cilantro

    3 to 4 thinly sliced spring onions 

    1 cup cooked, coarsely chopped chicken

    1 small fresh red chilli, thinly sliced, optional

    1/4 cup peanuts or cashews, whole or coarsely chopped

    1/3 cup small fresh basil


1.    Gather the ingredients.     

2.    Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.

3.    Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.

4.    Using a sharp paring knife, peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.

5.    Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.

6.    Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, if using, and the fresh-cut chilli, if using. Add half the toasted coconut and toss well to combine.

7.    Add the dressing and toss again. Taste, and add more light soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chilli sauce. If too salty or sweet, add more lime juice.

8.    Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.