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Mango Goodness

Friday, April 29, 2016

The one thing good about the summer is the delicious mangoes it brings with it. The Mumbai Mix Team brings you a few great mango dishes that are perfect for the summer season

For all the sweatiness and humidity associated with the summer, it does have a few upsides. Just like winter has strawberries, summer brings us juicy mangoes. And, what’s great about the humble mango is that it is versatile. You can put it in salads to give your vegetables a sweet or tangy spin, and you can blend it into cooling and refreshing drinks. We bring you mango recipes that you must try out in this boiling heat. And, if you’d rather skip the prep and just dig in, on page 15 we’ve picked a few delicacies available at restaurants across the city that you simply must try out!

Mango Indian Salsa
Here’s a mango dish with a twist. The dip is sweet, spicy and sour at the same time — just the thing you need for the summer. It comes from executive chef Kamlesh Rawat at Grand Sarovar Premiere.

1 large ripe, firm mango, 1 medium red bell pepper (finely diced), 1 tbsp jalapeños, 1 small red onion (finely diced), 2 tbsp lime juice, ½ tsp cumin powder, 1½ tsp salt, 1 tsp sugar, 1 tbsp coriander and mint (chopped)


  • Dice the mango into small pieces and put it in a bowl.
  • Add in the jalapeños.
  • Add the rest of the ingredients.
  • Toss well and cover. Set it in the fridge for at least 20 minutes. (This helps to set in the flavour.)
  • Serve as a dip with crispy naan, roti and roasted or fried papad.

Raw Mango Tofu Skewers with Peri Peri Spice
This one comes from Out of the Blue, Khar, and makes for a great snack.

120g firm tofu (drained, pressed and cut into 2cm cubes), ½ medium pineapple (cut into 2cm cubes), 2 mangoes (cut into 2cm cubes), 2 satay sticks
For the Peri Peri marinade: 2 tbsp butter, 1 tbsp maple syrup, 2 tbsp olive oil, 1 tbsp lemon juice, 2 garlic cloves (minced), 1 tbsp fresh coriander (chopped finely), 1 tbsp Peri Peri spice powder, 1 tbsp orange juice, a pinch of salt, a pinch of white pepper powder


  • Soak the skewers in water while you start off with rest of the preparation.
  • Add all the Peri Peri marinade ingredients in a bowl and mix everything together to form a glaze.
  • Put the mango, tofu and pineapple cubes in the marinade bowl and mix well so that everything is completely coated. Refrigerate for at least one hour to allow the flavours to set in.
  • Thread the marinated tofu, mango and pineapple on to the soaked skewers and keep the remaining marinade aside for later use.
  • Preheat a pan and generously wipe with butter. Cook the skewers on each side, over medium-high heat until you get a little char on mango, tofu and pineapple.
  • Place the skewers on a plate and drizzle with the remaining sauce left in the bowl.

Yum Ma Muang Sod (spicy salad with raw mango and herbs)
This super simple recipe come from O:h Cha Kitchen & Bar. Since it is served cold, we wouldn’t mind having a serving of this every day!

1 raw mango, raw papaya and cucumber cut into thin shreds, soy sauce, Thai chilli, celery, palm sugar

This one is extremely simple to make. Simply mix all the ingredients as per taste and serve cold.

Alphonso Mango Sushi
You can try this recipe if you’re a little adventurous. It comes from executive chef, Ashvini Kumar, at Four Points by Sheraton in Vashi.

Filling: 2 alphonso mangoes (sliced)
For sushi rice: 1½ cup uncooked Japanese rice, 1½ cup water, ¼ cup coconut milk , 1 tsp sugar,  the juice of 1 lime
Garnish: Nori sheet

For the rice:

  • Wash and dry the rice in a colander for an hour, and then cook it.
  • In a small bowl, whisk together lime juice and sugar and set aside.
  • In a large non-stick sauce pan, add water, rice and coconut milk and stir till the rice is tender. Remove from the heat, cover and let it stand for five minutes.
  • Stir in the sugar and lime juice.

To make the sushi:

  • Cut some of the ripe mangoes into small cubes and thin slices.
  • Take a small amount of rice in your hand, place some mango on the top and press down slightly.
  • Cover with another mound of rice and firmly press it into a triangular shape. Take care to fully cover the filling on all sides with rice.
  • Garnish it with a Nori sheet.
  • Serve with wasabi, Japanese soya sauce and pickled ginger and vegetables.

Tropical Parfait
This tropical dish comes our way thanks to executive chef Rishi Kapoor at Hotel Marine Plaza.

For the mousse: 100g whipped cream, 50ml mango pulp, 1 mango (sliced), chilli sauce (to taste), 10g gelatin
For the jelly: 100ml mango pulp, 20g gelatin, half a mango (sliced)

For the jelly:

  • Put the gelatin in cold water and set it aside for 15 minutes. Heat it in the microwave for two minutes.
  • Slice the mango into cubes.
  • Mix the mango pulp, gelatin and mango cubes in a bowl.
  • Put it in a mould and deep freeze for three hours.

For the mousse:

  • Add whiped cream, mango pulp, mango slices and chilli sauce in bowl and mix it slowly.
  • Put the gelatin in cold water and set it for 15 minutes. Heat it in the microwave for two minutes.
  • Add the melted gelatin to the above mixture.
  • In the moulds, add a layer of mousse, a layer of frozen jelly and another layer of mouse. Then set these moulds in the deep freeze for six hours.
  • De-mould and serve.

Hot Mango Grilled Chicken
This quirky mango recipe created by chef Chingy of Global Chaos at Fort includes both alphonso and green mango. The dish is sweet, tangy and spicy, and you can also make it with fish or prawns.

For the hot mango glaze: 1 ripe alphonso mango or 200g alphonso pulp, 1 green mango, 1-2 fresh red chillies (chopped), 2 tsp fresh coriander leaves (chopped), 1 tsp black pepper corns (crushed)

For the chicken: Boneless chicken leg and thigh (2 pieces each), 3 tbsp Worcestershire sauce, 2 tbsp extra virgin olive oil, 1 tsp garlic (finely chopped), 1 tsp salt, 1 tsp black pepper corn (crushed)

For the hot mango glaze:

  • Peel and cut the ripe mango into small pieces. Puree in a food processor with 30ml of water.
  • Peel the raw mango and cut half of it into small pieces. Boil it for two to three minutes, till it is soft. Cool it down and then puree the boiled pieces. Chop the other half into small cubes.
  • In a mixing bowl, add all the ingredients, mix well and store overnight in the refrigerator. You can even store it for up to three to four days.

For the chicken:

  • Make a marinade from the Worcestershire sauce, extra virgin olive oil, garlic, salt and pepper.
  • Add the chicken to the marinade and let it rest for 20-30 minutes.
  • Smear some hot mango glaze on the chicken and grill it. Smear more glaze on the chicken, flip and grill till completely cooked.
  • Once cooked, transfer the chicken to a plate and top it off with some more hot mango glaze.
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