Mango season is again, with markets being flooded with forms of mangoes. Whereas most of us proceed to remain indoors, that is the proper time to check out some distinctive mango recipes impressed by worldwide flavours and twists. 

1. Kale and Freekeh Salad with Mango by Carolyn English (Nutritionist, Australia)

This recipe brings to the desk the proper Mediterranean flavours. A seemingly uncommon mixture, this tremendous wholesome and scrumptious salad will quickly change into a daily characteristic in your menu. You may as well add some extra mango and strawberries to your salad. Since kale is raw on this recipe, we advise towards substituting it with spinach or different greens. Do this recipe, courtesy preventativenutrition.com.au.

For the dressing

Substances:

– 1/2 teaspoon – Mustard seeds
– 1/4 teaspoon – Coriander seeds
– 1 diced (½ cup canned puree) – Mango
– 1/4 – Diced shallots
– 1/2 teaspoon – Salt
– 1/2 tablespoon – Dijon mustard
– 2 tablespoons – White balsamic vinegar
– 1/4 – Chopped coriander
– 1 clove – Minced garlic
– 1 – Pink chili
– To style – Black pepper
– 6 tablespoons – Additional virgin olive oil

Instructions

– Warmth mustard seeds and coriander seeds in a frying pan over medium warmth till they pop.
– Add seeds and different components besides olive oil right into a meals processor.
– As soon as components are blended, pour in olive oil till emulsified.

For the salad

Substances:

– 1 and 1/2 cups – Cooked Freekeh
– 1 massive bunch- Kale (washed and de-stemmed)
– 3/4 cups – Almonds
– 3/4 cup – Shredded Coconut
– 1 – Avocado
– 1/2 cup – Dried cherries/cranberries

Instructions

* Cook dinner freekeh in response to package deal directions.
* Place kale in a bowl, pour dressing over and therapeutic massage the leaves properly.
* Toast almonds in a pan over medium warmth, as soon as they odor aromatic, roughly chop them.
* Toast shredded coconut till calmly golden.
* As soon as freekeh is cooked, add Kale and high with almonds, coconut and cherries.

2. Mango Salsa by Dassana Amit (Meals Blogger, India)

Dassana Amit has managed to completely mix Mexican and Indian flavours on this salsa recipe. This salsa is no-fuss, straightforward to prepare dinner, nutritious, low-fat, gluten-free and vegan and in addition pretty versatile along with your selection of greens and spices. You may have it with crackers, nachos and even simply by itself. Take a look at this recipe from vegreipesofindia.com.

Substances (For one serve)

250 grams- Mangoes
1/4 cup – Finely chopped onion
1/4 cup – Finely chopped bell pepper
1/4 tsp – Black pepper
1/4 tsp – Cumin powder
1/8 tsp – Pink chili powder
1 – Chopped Inexperienced chili
2 to three tbsp – Chopped coriander
2 tsp – Lemon juice
To style – Salt

Instructions

* Add chopped mango to a bow, add onions, bell pepper, inexperienced chili and coriander
* Add spices (black pepper, cumin and purple chili)
* Add lemon juice and salt
* Combine all the things properly and serve with chips, crackers, or tacos.

Don’t draw back from including mangoes to your salads! Right here’s a mango and quinoa salad (Picture: Sangeeta Khanna)

3. Mango Spring Rolls with Avocado Dipping Sauce by Kathryne Taylor (Meals blogger, US)

These Vietnamese rice paper spring rolls aren’t solely distinctive and bursting with flavour, they’re additionally vegan and gluten-free. Whereas one wouldn’t think about pairing mangoes with jalapeños and bell peppers, however as soon as that candy and tangy flavour hits with the gentle avocado dip, you’ll preserve coming again for extra. Be happy to substitute rocket leaves with radish tops for a extra spicy flavour. Recipe from cookieandkate.com.

For spring rolls

Substances

3 cups – Rocket leaves
2 – Sliced mango
1 – Sliced purple bell pepper
2 – Sliced jalapeños
4 – Chopped inexperienced onions
6-7 – Rice paper rolls

Instructions

* Fill a big pan with some heat water and gently place a spring roll sheet for about 20 seconds.
* Add filling to the roll, fold over the edges like a burrito and roll it up.

For the dip

Substances

2 – Diced avocados
1/3 cup – Lime juice
1/3 cup – Water
1/2 cup – Coriander
1/2 tsp – Salt

Instructions

* Mix all components in a meals processor or blender and puree till easy.

4. Thai Mango Hen by Darlene Schmidt (Cookbook creator)

Recipe creator Darlene Schmidt describes it as a dish that tastes prefer it’s deep-fried however is way simpler to make, and low in fats and energy. The mango is mixed right into a sauce and you’ll alter the candy and spicy flavours in response to style, and the hen is calmly fried earlier than mixing the 2. You may serve the dish with rice or salad. Recipe from thespruceeats.com.

For mango sauce

Substances

2 – Sliced mangoes
3 cloves – Garlic
2 – Silvers of lime leaves
1 – Diced purple chili
1 – Sliced ginger
1/2 – Juiced lime
2 tbsp – Fish sauce
1 1/2 tbsp – Soy sauce                                                                                                                      – 1 tablespoon Rice Vinegar
1 tbsp – Brown sugar
1/4 tbsp – Turmeric

Instructions

* Place all components right into a meals processor or blender till easy.
* Style the sauce and alter to style.

For the hen

Substances

1 cup – All goal flour
1/2 tsp – Salt (Kosher)
1/4 cup – Peanut or coconut oil
2 to three – Hen breasts or thighs
1 – Pink bell pepper
1/2 – 1 – Chunks of mango
3 to 4 tbsp – Coconut milk or water
1/4 to 1/2 cup – Coriander

Instructions

* Add flour and salt in a bowl and coat the hen within the combination.
* Warmth pan over medium warmth, add oil and fry hen till golden brown.
* Add mango sauce and bell pepper to a pan, carry to a delicate boil and let it simmer.
* As soon as pepper has barely softened, add the fried hen items and mango chunks if desired.

mango, mango curry, mango recipe, food recipe, indian express, indian express news Yellow Mango Curry tastes scrumptious with Jasmine Rice. (Supply: File Picture)

5. Mango Pavlova by Vanya (Blogger, New Zealand)

Don’t fret wanting on the prep time and pictures, this dessert is tremendous straightforward and enjoyable to make. Pavlovas are a favorite dessert in Australia and New Zealand throughout the summers and should make it to your dessert palette this 12 months. With a marshmallowy crust, crammed with whipped cream, lime zest and recent mango, this dessert is heavenly. You may as well add extra fruits and chocolate to it. Recipe from vjcooks.com.

Substances

4 – Eggs (Yellow and white separated)
1 cup – Caster sugar
1 tbsp – Cornflour
1 tbsp – White vinegar
1/2 tbsp – Vanilla essence
1/2 cup – Shredded coconut
2 – Mangoes
500 ml – Cream

Instructions

* Preheat the oven to 120ºC and line the tray with baking paper.
* Whisk egg whites till stiff, add caster sugar one teaspoon at a time and preserve beating till very stiff.
* Unfold the egg whites onto the baking tray in two even rectangles and bake for one hour, put up which     flip off the oven and go away the pavlovas inside to chill.
* Thinly slice the mangoes.
* Pull out the pavlovas from the oven, and one base, add whip cream with icing sugar, toasted coconut,      and half of the mango slices.
* Add the second layer of pavlova on high and repeat the identical.

6. Mango Margaritas by Ree Drummond (Blogger, USA)

On this straightforward recipe you need to use recent mangoes, frozen mangoes and even mango puree all blended up with ice and tequila. For different alcoholic drinks with mangoes, you possibly can substitute your selection of alcoholic drinks and flavoured sodas. Recipe from foodnetwork.com.

Substances

2 – Limes
2 tbsp – Coarse sugar
2 – Chopped mango
As required – Ice
1 1/2 cups – Tequila
1/2 cup – Granulated sugar

Instructions

* Zest your lime and put course sugar throughout them and put aside/
* Add mango chunks and ice right into a blender, add tequila and squeeze in some lime juice.
* Mix till fully easy and extra ice if obligatory.
* Use lime to moisten the edges of the glasses and dip the edges in lime sugar.

Smoothies are a meal in themselves. (Supply: File Picture)

7. Fried Sticky Rice Mango Balls by Tasty

One other unconventional Thai-inspired mango dessert that’s so scrumptious that you simply received’t thoughts the carbs. These candy, crunchy and gooey rice balls are a tasty dessert that aren’t to be missed. Be happy so as to add coconut shavings and nuts to present the dish. Recipe from tasty.co.

Substances

3/4 cup – Coconut cream
1/4 – Palm sugar
1/2 tsp – Salt
1 – Mango (reduce into cubes)
2 cups – Water
1 cup – Sticky Rice
1/2 cup – Rice flour
1 can – Condensed milk (non-obligatory for drizzle)

Instructions

* Add coconut cream, palm sugar and salt to a saucepan and convey to medium warmth. As soon as sugar has     dissolved, take away from warmth and put aside.
* In one other saucepan, carry water to a boil over medium warmth, as soon as the water begins boiling, add the   sticky rice and convey it to a simmer. Cowl till cooked.
* Add rice to a mixing bowl and add coconut cream combine throughout, go away it’s absorbed by the rice.
* Oil your arms and seize some rice, flatten it and add a bit of mango inside and roll right into a ball.
* Roll the ball in rice flour and deep fry till crispy and golden brown.
* Drizzle with condensed milk (non-obligatory).

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