Mumbai food: These unique dishes made from different mango variants are a must try

Apr 07, 2018, 15:02 IST | Dhara Vora Sabhnani

Look beyond Alphonso and explore a variety of the king of fruits with these dishes

Mango Macerated Lamb

Meaty delight
"Badami is very sweet and tasty, and cheaper than Alphonso. It doesn't have a lot of fibre, which makes it easy to macerate and purée. It works well with prawns or lamb. We make a mango salsa, a mango mint coulis and marinate the lamb chops in mango purée along with seasoning. The mango juice is soaked up by the meat, which is then served with brown rice and cous cous. Add a little lemon juice or other citric acid to enhance the flavour of the meat and the mango. Totapuri also works great for sauces and to cook meats," says Ruffy Shaikh, executive chef, Hotel Peninsula Redpine.
At: Peninsula Redpine, Andheri East
Call: 30151747
Cost: '2,000 (available on request)

Pic courtesy
Pic courtesy

"We are trying to develop a bunch of recipes using semi ripe mango as all the ripe mangoes available now have been artificially ripened. What I am waiting for, and everyone should try, is the Mankurad mango of Goa (will be available after three weeks). It's a sweet variety that is very fleshy.

Hussain Shahzad

Mankurad has a lot of depth of flavour; it's juicier than the Alphonso and drips when you eat it. As the season ends, Goans make mangaad with it. A staple, this jam is eaten with poee and butter throughout the year," says Hussain Shahzad, executive chef, O Pedro.

Mango Melange

"We use an 80 per cent ripe Totapuri mango to make mango parmigiana with parmesan cheese and tomato. We grill the mango slice with pesto marination, which is layered with the parmigiana sauce and baked. Alphonso is very sweet to make such dishes with tomatoes.

Vinay Hiwalkar

We make sugar-free mango smoothies with Rajapuri mangoes, which when ripe, can naturally make the drink sweet. You can use Rajapuri to make desserts if you wish to use less sugar," says Vinay Hiwalkar, executive chef, All Elements Cafe and Home Decor.
At: 12th Road, Khar West.
Call: 64523999
Cost: '295 (smoothie)

Thai high
"Like India, Thailand too has a wide variety of mangoes, sweet and sour. The one used for sticky rice is called Ko Rong or dwarf mango. It's sweet and tangy and when you mix it with the mango sticky rice which has a creamy texture, the mango adds a good sweet and sour taste to it. Thai cooking also uses different mangoes for different dishes. The sweet ones are usually used as pulp for fresh juices.

Mango Sticky Rice

Salads use both sour and sweet mangoes based on the traditional recipe. The sweet mango sticky rice is served as a dessert and is also eaten along with the main meal to balance the spices," says Neeti Goel, co-owner, Keiba.
available from April 13 at Keiba, Mahalaxmi Race Course.
Call: 7400066640
Cost: '395

Tangy does it
"Alphonso has a very sweet taste, whereas the Totapuri has a tanginess to it. We serve mahni from Himachal Pradesh, made with Totapuri, onions, chilli (powdered and chopped) and a little cardamom, and serve it with rice.

Green chutney

One should try making green chutney with raw Langda mango. It is extremely sour, retains the colour of the chutney and gives an interesting 'chatpata' taste. We also serve Telangana khaas paneer with a paste of Langda and mint sandwiched in between," says Sharique Bux, executive chef, Twenty Nine.
At: Twenty Nine, Kemps Corner
Call: 65052999
Cost: '295 (Mahni), '325 (Paneer)

Mango falooda

Mango magic
Waiter, there's wasabi in my mango falooda! Other unique dishes at this bar include mango chaat made with crispy potato, Thai mango salad, and mango tart to end your meal.
Time: 12 pm to 1 am
At: The Urban Foundry, Colaba
Call: 22870909

Mango Tart

Go through a maze
Try a special mango dessert menu, which includes mango tart, short cakes, mango rich chocolate cake, macaroons, mousse cake, meringue, gataeu cake and other summer treats.
Time: 10 am to 11.30 pm
At: Deliciae Patisserie, Khar West
Call: 9029021260

Chili Mango Chiveche

Drink it up
This mango menu includes drinks such as chilli mango mojito, raw mangotini, raw mango margarita and dishes such as chilli mango ceviche (in pic) and grilled sole with mango salsa.
Till: 11 am to 11 pm
At: Raasta Bombay, Khar West
Call: 8655000811

Catch up on all the latest Mumbai news, crime news, current affairs, and also a complete guide on Mumbai from food to things to do and events across the city here. Also download the new mid-day Android and iOS apps to get latest updates

Trending Video

DISCLAIMER: mid-day and its affiliates shall have no liability for any views, thoughts and comments expressed on this article.

Christmas 2018: Rum and Raisin Cake Recipe

This website uses cookie or similar technologies, to enhance your browsing experience and provide personalised recommendations. By continuing to use our website, you agree to our Privacy Policy and Cookie Policy. OK