Mango Phirni (Executive Chef Girish Kumar, Courtyard by Marriott Chakan)
Ingredients 80 gm mango pulp 60 gm rice 1 litre milk 200 gm sugar dry fruits for garnish 6-8 cardamoms pinchful of strands of saffron <img title="Mango Phirni" src="http://images.mid-day.com/images/images/2014/jul/6Mango-Phirni-1.jpg" alt="Mango Phirni" />&nbsp;
Method &gt; Rinse the rice a couple of times. Drain and let it dry on its own or wipe the grains dry with a kitchen towel. &gt; Take the rice grains in a dry grinder and grind them till the consistency resembles semolina (rava). &gt; Heat the milk in a thick-bottomed pan. As soon as the milk becomes warm, take 1 tbsp from it in a bowl and stir the saffron strands. &gt; Let the rest of the milk reach the boiling point and then lower the flame and add the ground rice. &gt; Scrape and thicken the pan dripping and let it reduce. &gt; Stir and add sugar. Let the mixture be on a low to medium flame till the ground rice is cooked in the milk. &gt; Do not cover the pan and keep on stirring at intervals so that lumps are not formed. &gt; Powder the cardamoms in a mortar-pestle. &gt; When the rice is almost cooked, add the cardamom powder and saffron dissolved milk. &gt; Stir and cook for a further 5-6 minutes or more or till the phirni thickens. &gt; Add mango pulp once the phirni is done and pour the phirni in serving bowls (preferably earthen) and chill in the refrigerator. &gt; Garnish with dry fruits and saffron strands and serve chilled.
Spicy Tangy Mango Rice (Chef de Partie, Sagar Chetry, Atmosphere 6)
Ingredients 1 cup rice 1 small raw mango 1 tsp mustard seeds 1 tbsp ground nut 1 tbsp channa dal 1 string curry leaves 1 tsp turmeric powder 1/2 cup grated coconut 4 tbsp cooking oil 1 pinch asafoetida 2 tbsp finely chopped coriander leaves 5 finely chopped green chillies <img title="Spicy Tangy Mango Rice" src="http://images.mid-day.com/images/images/2014/jul/6Spicy-Tangy-Mango-Rice-1.jpg" alt="Spicy Tangy Mango Rice" />&nbsp;
Method &gt; Cook the rice in the pressure cooker and allow it to cool. &gt; Grate the raw mango and keep aside. Grate the coconut and keep aside. &gt; Add oil to the pan. Once it&rsquo;s heated, add mustard and allow it to splutter. Add asafoetida, curry leaves, channa dal, ground nut , green chillies, turmeric and fry for a minute. &gt; Add the raw grated mango and fry for 3 minutes. &gt; Add the grated coconut and fry for 1 minute. &gt; Turn off the fire, add rice, salt and mix well. Add coriander leaves at the top.
Amras Puri (Professor Supriya Nalawade at JSPM&rsquo;s College of Engineering)
For Aamras Ingredients 2 alphonso mangoes 2-3 tbsp sugar 2 tbsp cardamom powder <img title="Aamras" src="http://images.mid-day.com/images/images/2014/jul/6aamras-1.jpg" alt="Aamras" />&nbsp;
Method &gt; Wash, peel and and squeeze the mangoes. &gt; Take it in a bowl and add cardamom powder. &gt; Chill in the refrigerator.
For Puris Ingredients 1 cup wheat flour 1/4 tbsp salt (or as per taste) 1/2 cup water <img title="Puris" src="http://images.mid-day.com/images/images/2014/jul/6puris-1.jpg" alt="Puris" />&nbsp;
Method &gt; Stir the flour and salt in a bowl. &gt; Add water little by little to the dough amd knead it until smooth. Make small balls out of it. &gt; Serve hot puries with amras.

Undoubtedly, mangoes are everyone's favourite. the guide gives you the lowdown on three diverse ways - sweet, salty and spicy - in which you can woo any kind of foodie with a whip of your ladle

Celebrate the king of fruits with these recipes

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Home / Mumbai-guide / Mumbai Food / Article / Celebrate the king of fruits with these recipes

Celebrate the king of fruits with these recipes

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