CHENNAI: It’s mango season, and in a week, all other fruit will make way for the king of fruit. Alphonso, Banganapalli and even Rumani will soon hit the markets and people will start digging in.
As for the lovers of raw mangoes, they have been having them since April, either pickled or with chilli powder, especially on their trips to the beach.
This is the season to try one’s hand in experimenting with mangoes, conjuring recipes and mixing it with different ingredients.
Mangoes, whether raw or ripe, can be used for anything from appetisers to desserts. They go well with a range of other ingredients, including fish, chicken or pasta. Not to mention the yummy desserts such as mango trifles or mango cheesecakes. Want to hit the kitchen already? For those who want to try out recipes with raw mangoes or vadumaangais (it forms a terrific combination with curd rice), coupling them with fish will give good results. Raw mango and fish curry will make for a perfect side dish with dosa, idly or even steamed rice.
Although steaming fish or chicken curry with mangoes is yummy, it will be great to have something cool with mangoes, since it’s also peak summer. Aam pannas or tropical punch will work the magic.
( As told to Aparna Desikan) Chef Soundararajan P is corporate executive chef, Mahindra Holidays and Resorts India Ltd
Tropical Mango Punch
(Makes 1 Portion)
Ingredients
Method: Mix all the ingredients and serve it garnished with a sprig of mint leaves, a mango slice and a piece of coconut
Aam Panna
(Makes 10 Portion)
Ingredients
Juice of 2 limes
Method: Mix all the ingredients and serve it garnished with a sprig of mint leaves