Aam/ Mango is a common name in a Bengali households during the summer.You can’t feel the taste of summer until you’ve eaten a mango whether it is raw or sweet.As the months roll into the typical summer heat, the menu at home slowly transited into light meals using different mangoes to beat the heat. Both the sweet and sour taste of mangoes have created many fans across the globe. Not only it’s deliciousness but also the generous variety of vitamin H and vitamin A inside mangoes, plus 25 varieties of carotenoids maintain immune program healthy as well. From sherbet to Aam er tok, salad to dessert, smoothie to salsa, we absolutely love the mango in every way. Although we typically think of mangoes as sweet, some varieties are best eaten raw and sour. As summer is here and mangoes are already available in the fruit market, so to get you prepared for the blistering heat, here goes a list of refreshing mango recipes to arouse your taste.
Kaacha Aamer Sherbet
- 2/3 Raw mangoes (medium sized)
- 1 tsp Cumin powder
- 1 tbsp Black salt
- Mint leaves
- 7/8 Mint leaves
- ½ tsp Black pepper
- ½ cup sugar
- Wash raw mangoes and peel them.
- Cut them and throw their kernels away.
- Put this mango pieces in a cup of water and boil it.
- Put this boiled pulp in the mixer and add sugar and black salt in it.
- Mix one liter water in it and sieve it. Mix black pepper and jeera powder in it.
- Decorate it with mint leaves and put ice cubes at the time of serving.
Kaacha Aamer Tok Daal
- 1 small Green Mango
- 1½ cups Lentil/ Mushoor dal –
- 1 tsp Turmeric powder
- ½ Onion ( thinly chopped)
- ½ tsp Cumin seeds
- Salt ( to taste)
- 2 Dry red Chilies (broken in halves)
- 1 tsp Oil
- Peel and cut the raw mango in long pieces
- Wash and boil the Mushoor dal/lentil with required water and salt
- When the lentil is half cooked add the mango pieces along with it and cook till the green mango becomes tender.
- In a pan heat oil and add cumin seeds and wait until it started splutter.
- To this toss dry red chillies, the onion slices and stir for 1 to 2 minutes (until the onion is golden brown.
- Now add turmeric powder and again stir for 2 minutes.
- Now add the boiled lentil and green mango and add more water if required to get the required consistency and bring to boil.
- Check seasoning and salt.
- Serve with hot steamed rice to get the perfect deliciousness.
Kacha Aam – er Ambol
- 4 Raw mangoes
- 1/3 tsp Mustard seeds –
- 3 Dry red chilli – ( 1 whole and two for flakes)
- 1/2 cup Sugar
- Mustard Oil – 2 tsp
- Peel and cut the raw mango in cube pieces
- Heat the mustard oil in a pan.
- Throw the red chilli and mustard seeds into the oil.
- Add the cubed raw mango pieces into the pan ( right after the seeds started spluttering)
- Add the sugar and stir for 2 minutes.
- Add 4-5 cups of water and cover with a lid, lower the flame and let it come to a boil.
- As it boils, add the salt to taste.
- At last spread 2 pinch of red chilli flakes over the Ambol.
- Pour in a deep bowl and let it get cooled.
Raw Mango and Coconut Milk Fish Curry
- 5 big pieces of Tilapia fish (any kind of fish can be used)
- 1 medium sized Mango (cut into big long slices)
- 1 ½ cup thinly sliced Red onions
- 1 chopped Tomatoes
- 4/5 whole Green Chillies
- 1 tsp Turmeric Powder
- 1 tsp Red chilli Powder
- 2 tsp Ginger paste
- 2 tsp Garlic paste
- 1/2 tsp Fennel Seeds
- 1/2 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 cup Grated Coconut
- ½ cup Oil
- Salt to taste
- Wash the fish very finely and drain the water,
- Rub a pinch of turmeric powder and ½ tea spoon of lime juice on the fish pieces and keep aside.
- Create a fine paste in a blender grind by adding grated coconut , half of the sliced onions, fennel seeds and all the spice powder to a fine paste (you can add 1/2 cup of water to make the paste smoothie)
- Heat a pan, add a little bit of oil and then pour all the blended coconut and spice mixture.
- Add chopped tomatoes, green chillies, mangoes pieces, crushed ginger & garlic and salt along with 2 cup of water and mix well.
- Switch on the stove and allow to boil over medium heat.
- Once the curry starts to boil, add the fish pieces and cover it with a lid and simmer it for 10-12 minutes until the gravy thickens.
- Make sure that everything is mixed well.
- In a frying pan, heat oil and add fenugreek seeds and mustard seeds.
- Let those splutter and then add the remaining sliced onion and toss until it turns to light brown and then pour everything on to the curry.
- Best to try with hot steamed rice.
Sweet Mango Cheesecake
- 2 cup ofbiscuit crushed(any biscuit will work except salty, energy biscuit is used here)
- 4 tbs of butter ( normal temperature)
- 3 tbsp of brown sugar
- 2 pack thick cream cheese
- 3/4 cup of confectioner’s sugar
- 3/4 tsp of vanilla extract
- 3 mangoes for the filling + 1 tbsp of unflavored gelatin ( china grass will also work)
- 2 tbsp of warm water
- 200 ml of heavy whipping cream
- 1 mango sliced ( for topping decoration)
- Crush the biscuits using blender or crash them into a plastic bag. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture.
- Add the mixture to the base of a container of your choice. Spread the biscuit- butter filling out to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat.
- Remove the flesh of 4 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Then, blend them on high speed for about a minute.
- Take another bowl and combine the gelatin and the water. Mix until they are combined.
- Add the sugar and gelatin to the mango mixture. Stir until everything is incorporated. Set the mixture aside.
- For cream cheese filling, add the thick cream cheese, confectioner’s sugar, and vanilla extract to a separate bowl. Mix until is well combined and turned in a quick texture form.
- Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
- Add the cream cheese mixture into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.
- Pour the cheese mixture on top of thebiscuit mixture so it comes about 3/4 way to the top. Spread it smooth using a spatula.
- Fill the mango puree over the top and smooth it out.
- Slice the left mango as per your wish and place them in the centre of the cake for decoration.
- Place the mango cheesecake in the fridge for 4 hours – overnight in the chiller is preferred.
- Remove the cheesecake from the fridge. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the container.
- Remove the cake. Serve and enjoy.
Mango Ice Cream
- 2 cups mango puree
- 1 ½ cups heavy whipping cream
- ¼ cup Sugar (you can add more sugar based on the sweetness of the mangoes)
- 1 tsp vanilla extract
- First make puree of the mangoes. Add required sugar as per the fruit’s sweetness.
- Pour the cream in a bowl. Keep this bowl and whisk attachment in the freezer for 10 minutes. 3) Add 1/4 cup of sugar and beat the cream in a whisker.
- Beat it till you get nice stiff peak. Be very careful that you don’t over beat the cream, otherwise it will start to curdle and butter will start to separate out.
- Once you get stiff peak, add mango puree and vanilla.
- Fold it in using spatula. Do not mix vigorously otherwise cream will lose the fluffy texture.
- Pour into the shallow and wide container, so it freezes quickly. Cover it and keep refrigerated till it is half frozen about 4 hours.
- Then take out the container from the freezer, cut into pieces, add it to the blender.
- Blend it till it becomes smooth and in liquid form again. This will break all the ice crystals that formed.
- Pour it back to the container. Cover it with plastic wrap. Make sure that plastic touches to the ice cream surface. This prevents the formation of ice crystals on top surface.
- Freeze it till sets completely. Scoop out into a cup and serve.
- 1 cup mango pulp
- 1 cup yogurt [I used plain yogurt]
- ½ cup milk
- sugar, to taste
- cardamom powder, a pinch – optional
- Blend together mango pulp, yogurt, milk, sugar and cardamom powder till smooth.
- Pour into glasses and serve chilled.
Mango Chicken Curry
- 1 cups onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 inch piece of ginger ( finely chopped)
- 5-7 chilies
- ½ kg chicken thighs with bones cut into small pieces
- 1 can coconut cream
- Soybean Oil
- 1 tsp mustard seeds
- 1-2 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp fennel seeds
- 2 bay leaves
- 6 cardamom pods
- 2 cinnamon sticks
- 1 mango, peeled and cubed
- Salt to taste
- Take a bow and mix the onion, ginger, garlic and other paste together except coconut cream.
- Mix a large spoonful of coconut cream with a bit of the paste (keep most of it aside for later)
- Add cover the chicken pieces in the mixing paste and rub everything better.
- Transfer these in a non-metallic bowl and let it be marinated for 6 hours (overnight marinate will be better.
- Heat your oil in a pan then throw in the mustard seeds, curry/bay leaves and cardamom pods.
- When the mustard seeds start to pop, pour in the remaining spice paste and add the cinnamon sticks.
- Turn the heat down a bit and stir for a few minutes – until you start to see the oil and paste separate.
- Take the pan off the heat, pour in the coconut cream and mix it well.
- Return to the heat and slowly bring it back to a gentle boil then add the chicken and mango.
- Leave it on a low heat for about 10 minutes or so. (Put the lid on if it looks like your sauce is reducing too much.)
- Add salt to taste.
- 2 large Mangoes (slightly under-ripe)
- 1/3 cup Water
- 6 Cardamom Pods
- 1 teaspoon Ginger (grated)
- 1/4 teaspoon Clove Powder
- 1/4 teaspoon Cinnamon Powder
- 1½ cups Sugar
- 1 tablespoon Vinegar
- 1/2 teaspoon Red chili Powder
- 1/2 teaspoon Cumin Powder
- Take mangoes which are slightly ripe and has sweet and sour taste (i.e. it should not be fully ripe but not completely raw too). Wash them in running water. Peel and cut them into long and thin slices or small pieces.
- Boil 1/3 cup water in a pan. Add mango slices and cook over low flame for around 4-5 minutes. Stir in between occasionally.
- Add cardamom pods, grated ginger, clove powder, cinnamon powder and sugar. Mix properly and cook over low flame until slices are soft and tender and mixture turns thick or for approx. 15-20 minutes.
- When mixture turns thick, add vinegar and salt. Stir and cook for 4-5 minutes.
- Turn off flame and allow mixture to cool at room temperature. Sprinkle cumin powder and red chilli powder over it and mix well. The chutney would get thicker as it cools.
- Sweet and hot mango chutney is ready; Transfer it either to serving bowl for immediate serving or to sterilized glass bottles and store in a cool, dry place for anytime use.
- 1 cup of Mango
- 1/2 cup of red Pepper
- 1/4 cup of chopped Parsley
- ½ cup Watermelon
- ½ cup of Avocado
- ½ cup Lettuce
- Juice of half a lime
- 1 tbsp olive oil
- 1/4 tsp each salt and freshly ground black pepper
1/8 tsp each ground cumin and chili powder
- Cut all the fruits in cube size.
- Take a deep bowl and mix everything gently
- Add the olive oil on top and that’s it. Ready to serve.