3 Ingenious Mango Recipes To Make Your Summertime Dinners Better

Mangoes that are luscious and pulpy are the highlight of this season. The “king of fruits” offers comfort from the intense heat as well as the recommended daily intake of potassium, vitamin C, vitamin K, and folate throughout the summer. In India, mangoes are used to make a variety of meals and are enjoyed both raw and ripe.

 

Mangoes are quite adaptable; you may use them to make pickles and aam panna (made with raw mangoes), kheer, and shrikhand (which uses its ripe form). Mangoes are excellent for the skin, immunological system, and heart. These three recipes are for you if you’re seeking for some inventive ways to cook this tropical fruit.

Components:

One hundred grams of fresh mango
50 grams of pure mango

90 g of powdered vanilla custard
200 milliliters of milk
4 teaspoons of sugar
Four pieces of eggless vanilla cake
40 milliliters of fresh cream
50 milliliters of whipped cream
Technique:
Make fresh mango juice first. Two tablespoons of sugar, a few teaspoons of milk, and half of the fresh mango should be blended into a thick consistency. To avoid the cake being soggy, make sure the liquid is thick.

Carefully prepare the vanilla custard, taking care not to overcook it; take it from the heat when it thickens and smooths. Give it time to cool.
Slice the eggless vanilla cake into cubes if you haven’t already. You may make a cake at home or use store-bought pieces.

Let the cake cool fully if you are preparing it at home.
When the cake, custard, and mango juice are prepared, the trifle may be put together. Layer the cubed vanilla cake on the bottom of a serving glass or dish.
Evenly cover the cake cubes with a layer of fresh mango puree by pouring it over them. Gently spread a layer of vanilla custard over the mango puree with a spoon.
Alternate between cake cubes, mango puree, and custard until the glass or dish is almost filled.
For a last touch of decadence, top the trifle with a dollop of fresh cream and whipped cream.

To quickly chill the prepared trifle, place it in the deep freeze; alternatively, refrigerate it for a more leisurely chilling procedure.
Your mango vanilla trifle is ready to eat after it has cooled! Enjoy the delicious blend of mango, vanilla, and creamy richness by serving it cool.

Ingredients for the Raw Mango Pakora Recipe by Executive Chef Rajinder Sareen of the Sheraton Grand Pune Bund Garden Hotel:
Regarding mango chutney:

One ripe mango, chopped and peeled
half a cup of sugar
one-fourth cup water
One teaspoon finely chopped ginger
Half a teaspoon red chili powder
1 teaspoon ground cumin
Add salt to taste.
Regarding Pakoras:
One cup of besan (chickpea flour)
one-fourth cup rice flour
One-half teaspoon baking soda
A half-tsp of turmeric powder
One teaspoon red chili powder
Parsley powder (1/2 tsp)
Add salt to taste.
Half a cup water, adjusted as necessary
Cooking oil (method)
Get the mango chutney ready:
Diced mango, sugar, water, grated ginger, red chili powder, crushed cumin, and salt should all be combined in a pot.

Cook for 15 to 20 minutes over medium heat, stirring often, or until the liquid thickens and the mango softens. Give it time to cool.

To make the Pakora Batter, whisk together rice flour, chickpea flour, baking soda, red chili powder, turmeric powder, garam masala, and salt in a mixing basin.
Water should be added gradually while whisking to create a smooth, thick batter. A spoon should be covered with it.

In a deep-frying pan or kadhai, heat the oil for frying over medium-high heat.
Spoonfuls of the mango chutney should be added to the pakora batter after the oil is heated, and they should be gently folded in until coated.

Little pieces of the pakora batter should be gently dropped into the heated oil using a spoon or your hands. Cook in small batches, being careful not to pack the pan too full.

Fry the pakoras for 3–4 minutes each batch, or until they are crispy and golden brown. To get rid of extra oil, remove them with a slotted spoon and drain on paper towels.
Along with your preferred chutney or dipping sauce, serve the mango chutney pakoras hot.
Ingredients for Mango Coconut Panna Cotta Recipe by Executive Chef Rajinder Sareen of the Sheraton Grand Pune Bund Garden Hotel:
Two ripe mangos, chopped and peeled
One can of coconut cream milk
Half a cup sugar, or to taste
One teaspoon of mango puree
1/4 cup cold water fresh mint leaves (optional) as a garnish
Technique
Diced mangoes should be pureed until smooth in a blender. Put it away.
Heat the sugar and coconut milk together in a saucepan over a medium flame. Until the sugar dissolves, stir.

Add the vanilla essence and mango puree to the heated coconut milk mixture. Mix well until fully incorporated.
To soften, sprinkle the gelatine over the cold water in a small dish and let it rest for approximately five minutes.

Once the gelatine has become soft, microwave it for 20 to 30 seconds, or until it dissolves entirely.
After adding the dissolved gelatine to the mango-coconut mixture, thoroughly mix it in.

Evenly distribute the mixture among molds or serving glasses.
Place in the refrigerator until firm, at least 4 hours.
If preferred, top with fresh mint leaves just before serving after it has set.