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Dahi Chura, a Makar Sankranti Special

14 Jan

Cool homemade yogurt, flattened rice that needs no cooking, honey/jaggery and fresh fruit. A breakfast so healthy it’ll give you a palpable halo around your head. Presenting for you staple morning-time food from Bihar – dahi chura.

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Ginger Jaggery Chutney with Mango Chunks

19 Jun

You’d expect the last mangoes of the season to be ripe yellow, robustly sweet and oozing juice, but nature has a way of subverting expectations. I cut open a fat Banganapalli this Sunday to have mango cubes as a post-lunch dessert. The mango’s insides turned out to be half-white and tending towards sour.

My first thought was to make sweet mango chutney but then the fresh aromatic ginger in my pantry nudged me to try something different – a chunky ginger jaggery chutney with mango.

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Sweet Mango Chutney

24 Apr

You know those mangoes we get this time of the year, neither ripe nor unripe but somewhere in between. Too sour to be eaten as-is or used in milkshakes, but not raw enough for panna. What to do with such mangoes?

Make sweet mango chutney, if you ask me.

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Aamras: Flavored Mango Pulp

20 Jun

Aamras literally means "mango nectar" and that’s exactly what it is – flavored pulp of ripe mangoes. A summer regular on any Gujarati thali, aamras is unusual in that it isn’t an end-of-meal dessert – it is part of the main course, eaten with pooris and parathas.

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Mango Oats

12 Jun

Sunday breakfast – I decided to spruce up my plain oats with mango, and loved the result.

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Mango Shake

1 Jun

The lovelier the item, the scarcer it is. Ripe mangoes are in season for only a short while. This is that heavenly time. And so we have the fruit in myriad ways – in mango raita, in mixed fruit chats, in custard, or simply cubed.

Mango shake is a regular breakfast drink for me while the good mango times last.

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Mango Raita

15 May

A fruit raita for my lunch gathering today, with the "king of fruits" as it is called – the mango. 

This fruit comes in many cultivars, each with its own distinct taste, texture and characteristics. Mangoes can be small, red and pulpy, or large, yellow-green and firm. Some cultivars are so squishy that the only decent way to eat them is by making a hole at the top and sucking the juice out.

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