5 Mango Dishes You Must Try Before They Go Out of Season

The “King of fruits” and the “food of the Gods” – the mango season is almost coming to a close and you better not miss out any opportunity to relish this nectarous fruit! Partaking this ambrosial fruit in the same old stodgy way?

Well then folks, it’s just passé. Available in more than 500 varieties in India alone, why eat it in the monotonous way then? Succulent and savory, this fruit can be made more enjoyable with subtle twists. Yes, we’re hinting at cooking your favorite fruit to help you drool over the juicy fruit just a bit more.

Here we have a list of the top five absolutely scrumptious platters to invigorate the yearnings of the soul!

1) Mango and Mint Kheer: Our very own humble payasam with a novel twist! Just add some delicious mango puree to a mixture of milk, sugar and rice. Top it with some aromatic cardamom, crunchy almonds and raisins along with fresh green mint leaves. After the rice is fully cooked and the milk becomes thick and creamy, voila! You’re all set to relish the goodness.

( boldsky.com)
( boldsky.com)

2) Chilled Mango Cheesecake: Well, it’s true that one doesn’t need a reason to have a mango; this recipe simply escalates the heavenly taste to an ultimate level.  Make your way to awesomeness formula:

Cheese+ mango puree+ sugar+ whipped cream+ Oreo= need we say more?

(chelseawinter.co.nz)
(chelseawinter.co.nz)

3) Mango  with Sticky Rice: This Southeast Asian delicacy will transport you right to the breezy beaches of Thailand. It  can be served as a main course dish or as a dessert. First, add the hot coconut milk  to the tender sticky rice and let it stand for 20 minutes to blend. Cut mango slices and place them in a decorative way on top of the rice. Garnish with fresh mint or basil leaves. And there, you’re all ready to enjoy your Thai meal!

( indichinekitchen.com)
( indichinekitchen.com)

4)Amras Ki Kadhi: What’s better than an absolutely golden ripe mango? An unripe one!

Or wait, is it?

Well, we leave that for you to decide. We’ve always had the Punjabi kadhi-pakoda over years. Now is the time to rekindle your romance with the same, in a different way.  This recipe calls for a one-of-a-kind amalgam of both the ripe and the raw mango. Ripe mango pulp and raw mango pulp along with gram flour and a dash of mustard seeds, fenugreek seeds and a few curry leaves . Add to that boondi and salt and you should be good to go! Savor along  with hot steaming rice the tangy and sweet taste of kadhi.

(youthconnect.in)
(youthconnect.in)

5)Mango Salsa: No you do not have to do the salsa or the tango in this, all you need is to take a diced mango, add some jalapenos, red onion and cilantro in a bowl. Toss it with lime juice, salt and pepper. Serve with fish tacos or tortilla chips!

( fooddonelight.com)
( fooddonelight.com)

Who said our “desi aam” couldn’t be an international superstar?

So try something new and exciting this summer. Fall in love with your favorite fruit all over again. Go mangolicious this summer!

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