Summers are synonymous with mangoes† Every year, the onset of the summer monsoon signals the intoxicating aroma of mangoes that would soon flood the vegetable markets. Why not give the sweet, juicy king of fruits a savory twist this year? The intense sweetness of the mangoes, coupled with the punch of savory ingredients, is sure to excite your palette.
The secret to making an unforgettable mango salsa gets perfectly ripe mangoes. And once you get your hands on them, try making this spicy salsa that will turn into a summer party and make you forget your OG tomato salsa.
*2 ripe mangoes
*1 small jalapeno, without seeds
*½ red bell pepper
*¼ small red onion
*1 to 2 limes, squeezed (about 2 tablespoons)
*½ teaspoon salt
*¼ cup loosely packed fresh coriander leaves
- Cut the red onion into rings and soak the onion in a bowl of cold water while you prepare the remaining ingredients.
- Slice the mangoes and add jalapeno and red pepper.
- Drain the red onion and combine all ingredients in a bowl.
- Add the lime juice, salt and coriander leaves and toss well.
- Let the salsa sit for five to 10 minutes and serve with tortilla chips, or use as a sauce for cooked meat or fish.
Shrimp mango curry
Give this Kerala mango instead of the good old shrimp curry shrimp give curry a try. The mangoes give a subtle tangy flavor to this classic dish, making it super refreshing on the palette. While most curries can be quite complicated to make, you can prepare this shrimp mango curry in under 30 minutes.
*2 tbsp coconut oil
* 1 tbsp fenugreek seeds
*1 tbsp ginger
* 1 tbsp garlic
*2 green peppers
*½ tablespoon turmeric powder
*2 tbsp chili powder
*3 cups of thin coconut milk and 1 thick coconut milk
* Raw mango
*1 sprig of curry leaves
*1 tbsp coriander powder
* Salt to taste
*500 grams of cleaned shrimps
- In a hot pan coconut oil, fenugreek seeds and curry leaves.
- Then add the minced ginger, minced garlic and chopped green pepper.
- To this, add shallots followed by turmeric powder and mix well.
- Add chili powder and coriander powder, followed by coconut milk.
- Stir them well. Cover and cook until boiling.
- Add salt to taste and cleaned shrimp to this.
- Cut the raw mango into slices and add them to the dish.
- Mix well, cover and cook for 10 minutes.
- Add the thick coconut milk and the chopped green pepper along with the curry leaves.
- Cook on low heat for 5 minutes and serve hot. You can serve this with appamKerala portotta† chapati or even with white rice.
This unique Mangalorean curry made with sweet and juicy mangoes is one that will definitely make it onto your summer favorites list. It’s easy to make, super refreshing and easy to digest, and an absolute crowd pleaser.
*4 small mangoes
*1 glass of water
*4 green peppers
*3 tablespoons cane sugar
* Salt to taste
*2 tbsp cornflour
* 1 tablespoon udad dal
*10 to 12 curry leaves
*2 dried red peppers
- Peel the mangoes and add a glass of water to the pulp. Keep the juice aside.
- Heat a pan and add the mangoes.
- Add the juice to the pan.
- Add green chilies, with three tablespoons of cane sugar.
- Add 1 cup of mango puree.
- Add salt to your liking, mix well, cover the pan and cook for 5 minutes.
- In a bowl, mix the cornflour with some water and add that mixture to the mango curry. Cook for 7 to 10 minutes.
- Heat another small pan and add 1 tbsp oil to it.
- Add urad dal, mustard seeds, 10 to 12 curry leaves and dry red chillies. Pour this seasoning into the mango curry and enjoy.
Mango chicken, served with rice or even noodles, will make for a mouth-watering meal, as the sweetness of mangoes complements the punch of the spices in this dish. Yogurt and coconut paste also affect the natural creaminess of the dish.
*500 grams of chicken
*2 tbsp ripe mango grated
* 1 piece mango sliced
* Ginger and garlic paste
* Salt to taste
*Chopped coriander leaves
- Too hot oil in a kadhaadd bay leaves, cinnamon stick and immediately add chicken.
- Bake on medium to high until light brown in color.
- Now add salt, coriander powder, ginger garlic paste, chopped onions and tomato ketchup. Fry over high heat for 3 minutes, or until the oil separates.
- Add the yogurt and mix well. Boil for 3 min.
- Add the grated mango puree and coconut puree.
- Now add the sliced mango pieces.
- Cover and cook for about 3 minutes.
- Garnish with chopped coriander leaves and serve warm with chapati† portodose, idli† idiyappam†
These sweet yet spicy mango tacos are amazing vegetarian dinner, perfect for even the pickiest of eaters.
*4 taco shells
*2 cups chopped mango
*1 avocado (peel and diced)
*2 tsp coriander leaves
*¼ cup boiled potato
* 2 tbsp carrot from a crate
*Some mint leaves
*½ cup yogurt
*1 green peppers
*½ tsp lemon juice
* Salt to taste
- Pulse everything to a coarse texture except the yogurt.
- Then add yogurt and salt to the salsa and mix it.
- Arrange the mango pulp in the taco shell and fill it with the prepared dressing.