Tango with mango

Raw mango prawns with sweet mango sauce
(Recipe by director and chef Rohet Khanna from Dolce Vita)

Ingredients for the prawns:
6 fresh prawns (cleaned and deveined with tail on)
1 tablespoon garlic (finely chopped)
1 tablespoon galangal (finely chopped)
1 tablespoon shallots (finely chopped)
A pinch of lemon grass (finely chopped)
A pinch of red chillies (chopped)
1 tablespoon spring onion (chopped)
Half raw mango (sliced)
1 teaspoon lemon juice
Salt and pepper to taste
1 teaspoon olive oil

PIc/ SUnil Tiwari

Ingredients for sauce:
200 ml Alphonso mango pulp (fresh or frozen)
1 tablespoon garlic
Half raw mango (sliced)
A pinch of coriander (chopped)
1 teaspoon olive oil
Salt and pepper to taste

Method to make the prawns:
> In a pan, heat olive oil and sauté the shallots, garlic, ginger and lemon grass or a few seconds or until the onions turn transparent.
>  Add prawns to this mixture and continue to stir until they begin to change colour.
>  Add chillies and cook for a few more minutes.
>  Now tip-in the spring onions and raw mango slivers.
>  Season this mixture with salt and pepper and continue to stir till prawns look well-cooked.
>  Finish with lemon juice and serve.

Method to make the sauce:
>  In a pan, heat oil and sauté garlic with raw mango, coriander and mango pulp.
>  Once the mixture looks thick and cooked, transfer it into a blender and give it a good mix.
>  Pour the sauce over the prawns and serve.

Soup course
Chilled mango soup

(Recipe by Chef Ayushi Shah from Icing On Top)

Juice of 2 large mangoes (pureed)
300 ml plain milk
50 gms plain unsweetened yogurt
½ tablespoon mild chilli powder
Cayenne pepper to taste
Handful of fresh mint leaves (roughly chopped)
Salt, to taste

PIc/ Bipin Kokate

>  Tie the mint leaves in a clean muslin cloth and place it in a vessel.
>  Fill this vessel with milk and bring it to a boil.
>  Once done, cover the pot for 45 minutes and let the flavour seep in.
>  Once it cools down, add mango puree, yogurt, chilli powder, cayenne pepper and mix it well.
>  Adjust the seasoning and refrigerate it for a few hours before serving.
>  To serve, coat the rim of shot glasses with salt and chilli powder and pour the soup.
>  Serve cold with some fresh bread croutons on side.

Mango trifle

(Recipe by food blogger Harini Prakash from

5-6 slices of vanilla sponge cake
½ cup lemon juice (you can use pineapple or orange juice too)
¼ cup mango puree
1 cup whipped cream
1 cup mango (diced)
5-10 mango slivers to garnish

PIc/ Sameer Markande

>  Whip cream until thick and soft peaks begin to appear. This should take about 10 minutes.
>  In a bowl take ¼ of whipped cream and fold it gently with the mango puree.
>  Break the sponge cake into small pieces and place it at the bottom of a glass.
>  Top it with one spoon of lemon juice (or fruit juice) and allow the sponge to soak the liquid.
>  Now top the cake with two spoons of diced mango and repeat the layers.
>  Garnish with mango slivers and refrigerate until it is ready to serve.

Main course

(Recipe by Pinky Chandan Dixit, partner at Soam)

½ cup fresh mango pulp
1 cup curd
1 tablespoon chickpea flour
1 teaspoon ginger-green chilli paste
1/4 teaspoon turmeric powder
1 tablespoon jaggery
1/4 teaspoon dried ginger (soonth) powder (optional) 
Salt to taste
2 cups of water
For the tempering:
1/4 teaspoon cumin seeds
2 to 3 small round red chillies
1/4 teaspoon asafoetida
6 to 8 curry leaves
1 stick cinnamon
2 cloves
1 tablespoon ghee
Coriander leaves to garnish

PIc/ Atul Kamble

>  In a pan, heat ghee and crackle cumin seeds.
>  Add cinnamon, cloves, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds until the spices begin to release their fragrance in the ghee.
>  Add the curd-mango mixture, mix well and bring the mixture to a boil stirring continuously, as it will split if it is not stirred.
>  Serve hot with rice or bhakri.  

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