Tango with mango

It's that time of the year again, when you want to sink your teeth into ripe, juicy mangoes. But how about giving a new twist to the king of fruits and planning a four-course meal with it? Sonal Ved shows how you can do this within the confines of your kitchen using simple ingredients

Appetiser
Raw mango prawns with sweet mango sauce
(Recipe by director and chef Rohet Khanna from Dolce Vita)

Ingredients for the prawns:
6 fresh prawns (cleaned and deveined with tail on)
1 tablespoon garlic (finely chopped)
1 tablespoon galangal (finely chopped)
1 tablespoon shallots (finely chopped)
A pinch of lemon grass (finely chopped)
A pinch of red chillies (chopped)
1 tablespoon spring onion (chopped)
Half raw mango (sliced)
1 teaspoon lemon juice
Salt and pepper to taste
1 teaspoon olive oil

PIc/ SUnil Tiwari

Ingredients for sauce:
200 ml Alphonso mango pulp (fresh or frozen)
1 tablespoon garlic
Half raw mango (sliced)
A pinch of coriander (chopped)
1 teaspoon olive oil
Salt and pepper to taste

Method to make the prawns:
> In a pan, heat olive oil and sauté the shallots, garlic, ginger and lemon grass or a few seconds or until the onions turn transparent.
> u00a0Add prawns to this mixture and continue to stir until they begin to change colour.
> u00a0Add chillies and cook for a few more minutes.
> u00a0Now tip-in the spring onions and rawu00a0mango slivers.
> u00a0Season this mixture with salt and pepper and continue to stir till prawns look well-cooked.
> u00a0Finish with lemon juice and serve.

Method to make the sauce:
> u00a0In a pan, heat oil and sauté garlic with raw mango, coriander and mango pulp.
> u00a0Once the mixture looks thick and cooked, transfer it into a blender and give it a good mix.
> u00a0Pour the sauce over the prawns and serve.

Soup course
Chilled mango soup
(Recipe by Chef Ayushi Shah from Icing On Top)

Ingredients:
Juice of 2 large mangoes (pureed)
300 ml plain milk
50 gms plain unsweetened yogurt
½ tablespoon mild chilli powder
Cayenne pepper to taste
Handful of fresh mint leaves (roughly chopped)
Salt, to taste

PIc/ Bipin Kokate

Method:
> u00a0Tie the mint leaves in a clean muslin cloth and place it in a vessel.
> u00a0Fill this vessel with milk and bring it to a boil.
> u00a0Once done, cover the pot for 45 minutes and let the flavour seep in.
> u00a0Once it cools down, add mango puree, yogurt, chilli powder, cayenne pepper and mix it well.
> u00a0Adjust the seasoning and refrigerate it for a few hours before serving.
> u00a0To serve, coat the rim of shot glasses with salt and chilli powder and pour the soup.
> u00a0Serve cold with some fresh bread croutons on side.

Dessert
Mango trifle
(Recipe by food blogger Harini Prakash from tongueticklers.com)

Ingredients:
5-6 slices of vanilla sponge cake
½ cup lemon juice (you can use pineapple or orange juice too)
¼ cup mango puree
1 cup whipped cream
1 cup mango (diced)
5-10 mango slivers to garnish

PIc/ Sameer Markande

Method:
> u00a0Whip cream until thick and soft peaks begin to appear. This should take about 10 minutes.
> u00a0In a bowl take ¼ of whipped cream and fold it gently with the mango puree.
> u00a0Break the sponge cake into small pieces and place it at the bottom of a glass.
> u00a0Top it with one spoon of lemon juice (or fruit juice) and allow the sponge to soak the liquid.
> u00a0Now top the cake with two spoons of diced mango and repeat the layers.
> u00a0Garnish with mango slivers and refrigerate until it is ready to serve.

Main course
Fajeto
(Recipe by Pinky Chandan Dixit, partner at Soam)

Ingredients:
½ cup fresh mango pulp
1 cup curd
1 tablespoon chickpea flour
1 teaspoon ginger-green chilli paste
1/4 teaspoon turmeric powder
1 tablespoon jaggery
1/4 teaspoon dried ginger (soonth) powder (optional)u00a0
Salt to taste
2 cups of water
For the tempering:
1/4 teaspoon cumin seeds
2 to 3 small round red chillies
1/4 teaspoon asafoetida
6 to 8 curry leaves
1 stick cinnamon
2 cloves
1 tablespoon ghee
Coriander leaves to garnish

PIc/ Atul Kamble

Method:
> u00a0In a pan, heat ghee and crackle cumin seeds.
> u00a0Add cinnamon, cloves, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds until the spices begin to release their fragrance in the ghee.
> u00a0Add the curd-mango mixture, mix well and bring the mixture to a boil stirring continuously, as it will split if it is not stirred.
> u00a0Serve hot with rice or bhakri. u00a0

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