One of the best things about summers is the arrival of mangoes. There’s a lot you can do with this versatile king of fruit, have it as a breakfast companion, make smoothies, or just simply slice and enjoy it as a healthy dessert. But being your forever foodie guide, we have got here some of our favorite quirky mango recipes that will take your fondness for this summer's superfruit to another level. So without further ado let’s just dive right into this fun little recipe curation.
1. Mango-Pineapple Salsa
- 1 ripe mango- peeled, cored, and diced small (about 2 cups)
- 1 cup diced pineapple
- ½ cup minced onion
- ½ tbsp. red chili powder
- 3 tablespoons lime juice
- 3 tablespoons chopped coriander leaves
- Salt to taste
- Mix together all of the ingredients and season with salt, to taste. Serve with your favorite tortilla chips.
2. Rum-Spiked Roasted Caramelized Mango
- 2 ripe mangoes
- ½ cup sugar
- ½ cup water
- 1tsp. vanilla essence
- 8 to 10 green cardamom pods
- ¼ cup rum
- sea salt, to taste
- Preheat the oven to 180 degrees C.
- Peel and pit your mangoes, then cut them into 1” slices or chunks. Set aside.
- In an ovenproof pan, stir together the sugar, water, vanilla essence, and green cardamom pods. Over high heat, cook the mixture until it turns a golden caramel -- about 5 to 7 minutes.
- Take the pan off the burner and add the rum. Return the pan to the burner, lower the heat, and cook until the rum and caramel melt together, about 2 minutes. If your sauce begins to thicken or clump, simply stir it until it’s smooth or add a teaspoon or so of water if necessary. You're looking for a light, thin caramel sauce -- not one that's thick or sticky.
- Add the mango and cook another 2 to 3 minutes, shaking the pan a few times to evenly coat the mango with the rum-caramel sauce.
- Transfer your pan to the oven and roast until the juices are bubbling and the mango begins to slightly wither around the edges -- about 5 to 7 minutes.
- Remove the pan from the oven. Add sea salt to taste and remove the vanilla bean and green cardamom pods (reserving the vanilla bean for another use). The caramelized mango can be served hot or cooled to room temperature. Enjoy it as a topping on your butter toasted bread.
3. Mango-Walnut Chicken Salad Sandwich
- 250 grams chicken breasts, boneless, cooked, diced or shredded (about 4 cups)
- 2-3 cloves of garlic, minced
- 1/4 cup onion, very finely minced
- 1 mango, diced and/or pulped (or 1 heaping cup mango, frozen, diced)
- 1 to 2 tablespoons lime juice, fresh
- 3 to 4 tablespoons mayonnaise (plus a little extra for the bread, if desired)
- 1 teaspoon Garam Masala
- 1/4 teaspoon salt (or to taste)
- Black pepper powder to taste
- A dash or two of red chili powder
- 1 cup walnuts, lightly toasted, minced
- Combine everything in a medium-sized bowl and mix until thoroughly combined.
- Divide among 4 slices of fresh or toasted bread that have been spread lightly with extra mayonnaise, if desired.
- Serve open-face, or top with a second slice of bread.
4. Mango & Paneer Kebabs
- 2 ripe mango- cut into small pieces
- 1 cup cashews
- 1 cup fresh cream
- 1 tsp. salt
- 2 tsp. black pepper powder
- 6 powdered cardamoms
- 2 tbsp. unsalted butter
- 500 grams’ paneer- cubed
- unsalted butter for cooking
- Peel the mango skin & cut the pulp into small cubes.
- In a blender, grind together cashew nuts, fresh cream, salt, black pepper powder, cardamom powder & unsalted butter. Grind them well until it is of a paste consistency.
- Take a large mixing bowl and add cubed mango & paneer cubes. Coat the mango and paneer cubes with the ground paste.
- Take a skewer & alternately thread mango & paneer cubes.
- Grease a grilling pan with butter over medium heat and place the skewers.
- Grill the kebabs for 3 - 4 minutes on each side until grill marks appear.
- Serve warm.
5. Chili Lime Mango Margaritas
- 1 ripe mango- cubed
- 1 cup orange juice
- 2 small limes- juiced
- 75-80 ml tequila (depending on preferred strength of drink)
- 2 tbsp. orange zest
- 1 dash hot sauce (optional)
- 1-3 tbsp maple syrup or honey (depending on sweetness of mango)
Chili Salt Rim:
- 1 lime wedge for rimming
- 1 tsp chili powder
- 1/4 tsp sea salt
- Add all margarita ingredients to a blender and blend until creamy and smooth. Taste and adjust sweetness/strength of alcohol as desired.
- To chill, either blend in a large handful of ice cubes to make a frozen margarita or transfer half of the mixture to a cocktail shaker with plenty of ice and shake vigorously.
- Rim serving glasses with a lime wedge and immediately dip in salt/chili powder mixture (or sub just salt or sugar), and fill with 1 large ice cube or several small. Pour over margarita and garnish with lime wedge.
6. Vegan Chickpea and Mango Wraps
- 1 cup mango- peeled & cubed
- 1 cup baby spinach- chopped
- 1/4 cup onions- diced
- 2-3 leftover chapatis or naan
For the chickpea mixture:
- 400 grams boiled chickpeas
- 1 tsp. oil
- 2 cloves garlic- crushed
- 1 tbsp. lime juice- freshly squeezed
- 1 tbsp. coriander leaves- chopped
- 1/2 tsp. red chili powder
- 1/4 tsp. salt
For the avocado spread:
- 1 avocado
- 1 tsp. lime juice- freshly squeezed
- 1 clove garlic- freshly crushed
- 1 green chili- chopped
- 1 tbsp. coriander leaves- chopped
- 1/8 - 1/4 tsp salt
- Prepare the chickpea mixture: Add the chickpeas, oil, chili powder, and salt to a skillet and sauté' on medium/high heat for approximately 4-5 minutes, or until chickpeas are slightly crispy.
- Remove from heat and add the cubed mango pieces and chopped coriander leaves. Mix well, adjust seasoning, and set aside.
- Prepare the avocado spread: Add the avocado to a small bowl and mash with a fork until it becomes creamy and smooth.
- Add the remaining ingredients for the avocado spread and stir everything together well. Adjust seasonings to your preference. Set aside.
- Assembly: Add 1 Chapati/roti wrap to each serving plate and layer it with 1 tbsp. avocado spread, a small handful of chopped spinach, followed by ½ tbsp. Chickpea mixture, 1-2 tbsp. diced onions, and a sprinkle of chopped coriander leaves. Fold the roti wrap as you would a taco shell and enjoy!
7. Mango Momos
- 1 cup ripe mangoes chopped into small pieces
- 1 cup mango juice
- 1 cup maida
- 5-7 raisins
- 5-7 almonds cut into small pieces
- 5-7 cashews cut into small pieces
- 1 cup sugar
- 1 tablespoon butter/ oil
- 1 tablespoon cinnamon powder
- 1 tablespoon cardamom powder
- Add maida and butter in a bowl and mix with hands until it becomes like breadcrumbs.
- Then add mango juice and knead the dough. Keep it aside for about 15-20 minutes.
- In a pan, add butter add almonds, cashew nuts, and stir them until they turn golden brown.
- Add raisins and stir them for about 1 minute.
- Add sugar and when it starts to turn brown then add chopped mangoes.
- Just stir them for about 2 minutes and add cinnamon powder and cardamom powder.
- Turn off the flame and keep on stirring well so that it doesn’t get burnt in a hot pan.
- From the kneaded dough, roll out small balls and place mango mixture in middle.
- Now make pleats from edges and then end pleats in the center of momos.
- Heat water in a deep pan and place a bamboo basket and cabbage or lettuce leaf in it.
- Apply little oil on each of the momos and then place Mango momos in it and cover the basket and pan.
- Cook Mango Momos for about 10 minutes and ready to be served.
- Garnish with a drizzle of mango puree and finely chopped chunks of mango and serve.