Smooth, creamy and absolutely delicious!
Use any soft fruit in season for this slightly tangy medley of flavours, a perfect follow-on to a spicy main course.
Ever thought of making tasty mango pickle within minutes? Here is the traditional Kerala household instant mango pickle.
A regular in my household during the mango season, is loved in combination with steamed rice.
This is a dry chutney that is used in combination with rice porridge. When I was little, one good thing about being sick was that mom used to prepare this chutney to be eaten with porridge.
Here's a luxurious salad that mixes flavours from around the world. Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. The dressing adds a Chinese twist.
Bring the tropics home with this colorful, flavourful salsa topping for meats or fish.
Here's a new twist on the humble spinach and Summer's juicy mangoes. Substitute chopped strawberries for the mango or add both for an even more colorful dish.
I made this delicious, herb filled, tangy mango salsa to go with chips at a recent party. My guests wiped out the very last speck of mango from the plate and asked for more! Super easy to make, here's the recipe.
Mango flavoured butter with honey, this is a simple and delicious treat. Feel free to add more mangoes if you want a more robust flavour and taste. Don't skip on good quality bread! You can also make papaya butter this way.