With the summer upon us, we look forward to icy coolers, sunny beaches and deliciously cooling food. But summer is also an exciting time to get cooking. It’s the time to relish the season’s best offering: mangoes!
Mangoes stir up memories from childhood, from getting our hands dirty trying to eat the pulp, to chilled aam pannas waiting in the fridge. But our palettes have come a long way since then and so has the humble king of fruits. As we experiment more and more, we discover just how versatile the mango can be. Working its sweet, tangy flavor and pulpy texture can be incredibly exciting both for sweet tooth’s and savory lovers. From chutneys and dips, to cheesecakes and ice creams; the mango does it all. So we thought that while you enjoy your mangoes this season, we brought you are some ideas that we absolutely love.
Before we get down to the cooking, we would hate to know that the fear of calories is keeping you from getting all that mangoes have to offer. Not only do they have great taste, they also have numerous health benefits and deserve to be a part of your regular diet.
Here’s why mangoes are good for you:
- They boost skin health and making it clearer
- Loaded with Vitamin A, they contribute towards maintaining better eye health
- Over time, they help improve digestion
- They protect from heat and fight against heatstroke
- They are full of essentials vitamins and minerals which boost the immune system
- They are also known to help lower bad cholesterol
Here are some of my all-time favorite recipes.
- 1 mango, peeled and cut into small cubes
- ½ cup peeled, de-seeded cucumber, cut into small cubes
- 1 tbsp finely chopped jalapeno
- ¼ cup red onion, finely chopped
- 1 tbsp lime juice
- Finely chopped cilantro
- 1 tsp tabasco sauce
- Salt and pepper
Once everything is ready and chopped, mix it together and serve. You can eat it with chips, as a bruschetta topping or with savory tarts.
HOME STYLE MANGO ICE CREAM
- 1 cup fresh mango (blended to pulpy consistency)
- 1 cup milk
- 1 cup fresh cream
- 1 cup milk powder
- ½ cup powdered sugar
Put everything together in a blender (make in two batches if the blender size is small), and blend till a creamy mixture is formed. Freeze for 4-5 hours and give it a swirl after every hour to maintain the creaminess and avoid ice-y lumps.
NO BAKE MANGO CHEESECAKE
- 1 cup cream cheese
- 1 cup milk
- ½ cup powdered sugar
- 1 cup fresh mango pulp
- 1 packet of digestive biscuits
- 3-4 tbsp melted butter
Whisk together the cream cheese, milk, half of the mango puree and sugar. Set it in the refrigerator until it becomes a little firm. Place the biscuits inside a zip lock and crush them into a fine powder by beating the packet with a rolling pin. Mix melted butter (add more if required) and spread the biscuit base in whichever container you want to serve the cheesecake in.
Once the cream cheese mix is cool and firm, scoop it over the biscuit base and spread using a spoon. Top with the remaining fresh mango pulp and serve chilled.
- 2 cups fresh chopped mangoes
- 2 cups fresh thick yogurt
- 2 tbsp cream
- 4 tbsp sugar or honey
- Mint leaves for garnish
Puree the mangoes with cream and sugar/honey. Now add the yogurt and blend till a nice consistency is formed. Add some ice cubes and blend till everything has mixed well together. Pour into glasses, top with mint leaves and serve chilled.
- 2 medium ripe mangoes
- 200g thick yogurt
- 3 tbsp muesli/granola
- 5-6 tbsp of chopped mangoes
In a glass, add a spoonful of the mango puree and top it with yogurt. Now add another layer of mango puree followed by chopped mangoes. Refrigerate your parfait till its set and top with granola/muesli just before serving.
We hope that we were able to give you more creative and tasty ways to enjoy your mangoes!
Written for the official blog at Innerchef.