A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.
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.
For the Mango season, here's my favourite drink that's also good for you. Not only does it taste yum but it also cools down the body to tolerate summer's 'lou'. Like most North Indian families, our family has also been making Pana for years. We keep a fresh jug in the fridge all summer long.
This is a tangy, sweet-sour curry made with mango and jeera. I love it with rice. You can use either raw or ripe mangoes, as long they're juicy. This dish has thin gravy, so better to nor serve with chapatis.
I've grown up on my family's mango chutney. It's tided me over many a hungry lunch with dal, raita and sabji, on top of samosas, kachauris at tea time and rolled up in bread for 'any time hunger'. Here's the recipe.
This is a mango pickle recipe that is made in Goa just on the onset of summer when the raw mangoes are in season and stored for those rainy days when you would eat the pickle with kangi (rice water)!
Being the mango season. It is also a light and perfect curry..
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.
A staple in Bengali families, this is a wonderful way to end the meal in summer.
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.
This is a great tasting sauce to pour on vanilla ice cream. Use the sweetest, juiciest mangoes you can find.
Great with fried fish or meat of your choice, this tangy mango relish is always a hit! Add green chillies to make it spicy.
Sweet mango nectar, rum and and orange liqueur equal instant relaxation on a summer eve.
My boyfriend's mom taught me this delicious recipe. It's a totally authentic Hispanic take on the mango.