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Dasheri ka dum

Updated on: 31 May,2024 08:02 AM IST  |  Mumbai
Devanshi Doshi |

Come June, and along with monsoon, Mumbaikars get ready to welcome the Dasheri mango. We invite three chefs to suggest sweet and savoury recipes to relish this variety

Dasheri ka dum

Dasheri mangoes originate from a small village named Dasheri near Kakori in Uttar Pradesh. Pic courtesy/Wikimedia Commons

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Dasheri ka dum

Punchy and affordable

Dasheri mangoes help with digestion and contain Vitamin C to boost the immune system. The fruits are an excellent source of zinc, Vitamin E, iron, calcium, Vitamin A, folate, and other minerals that support proper organ function. 

The flesh is firm, orange-yellow, juicy, sweet, and low in fibre. It has 18 per cent of total soluble solids. More than 90 per cent of the fruit is edible flesh, because it has a thin, flat seed. 

There is no comparison with Alphonso mangoes, the King of mangoes, but Dasheri mangoes are a good, pocket-friendly alternative. They have a fibreless and smooth texture, and work best with smoothies, coolers and savoury dishes. The sweet and sour taste lends itself well to food items that require a punch.

Ushri Guruji, home chef, @ushrihomechef

Mango Cheese Cake Tub (serves 5)

>> 200 gm cookies (Use cookies of your choice; I prefer digestive cookies. You can also pick Marie or Parle-G)
>> 100 gm butter (melted)
>> 125 ml whipped cream
>> 250 gm cream cheese
>> 100 gm castor sugar
>> 100 gm white chocolate (melted)
>> Dasheri mango cubes


For butter cookie crumble: Crumble the cookies, add melted butter to it and keep it aside in a bowl.

For cream cheese frosting: Whip the whipping cream and set aside. Mix castor sugar and cream cheese until smooth. Use a double beater for the same. Double boil or microwave the white chocolate until there are no lumps. Add this to the cream cheese mixture and mix well. Lastly, fold your whipped cream into this mixture. Use a piping bag to fill your jars or serving bowls. 

For the layering: Layer the container with cookie crumble. Pipe the cream cheese frosting. Add another layer of Dasheri mango cubes and fresh mango puree. Repeat the process if the container is big. Garnish it with mango purée and mint leaves. Give this dessert a try and relish it. You will fall in love with mangoes all over again.

Chef Vinit Gidwani, restaurateur and restaurant consultant, @chefvinitgidwani

Mango Chilli Jam

>> 1 kg sweet Dasheri mangoes
>> 10 tsp honey
>> 2-3 slices of fresh ginger
>> 1 cinnamon stick (2 inches)
>> 2 tbsp red chili flakes
>> 1 tsp lemon juice
>> 1/2 tsp salt 

Peel the mangoes and chop them into small cubes. I prefer my jam with fruity bites in my mouth so I opt for chopped fruits instead of puree. Heat a heavy bottom saucepan and add cut mangoes. Stir lightly and allow it to cook on very low flame. Add honey or any other sweetener. Mix thoroughly with a wooden spoon.

Keep the pan on a simmer. Continue stirring the jam gently. When mangoes start turning semi-liquid, add the cinnamon stick and ginger slices. Continue cooking on medium low flame. The jam will now begin to thicken. Keep stirring to prevent burning. Once jam reaches a thick jelly-like consistency, sprinkle chili flakes on jam and mix. Now, the mixture will turn darker in colour; just continue stirring. Add freshly squeezed lemon juice and stir gently to incorporate everything.

When the mixture turns thicker and stickier, remove the pan from flame and bring it to room temperature naturally. Once cooled down, pour in air-tight, sterilized glass jars and keep in a cool, dark place; avoid direct sunlight. Refrigerate the jam for a longer shelf life. 

Inderpreet Nagpal, chef, @rummyskitchen

Mango Potato Punch (serves 2)

>> 2 Dasheri mango pulp
>> Boiled baby potatoes
>> 1 tsp garlic chopped
>> 1 tbsp green chilli chopped
>> 1/2 tsp black pepper
>> Rock salt
>> 1 spoon honey
>> 2 tbsp butter
>> Chilli flakes
>> 1/2 tbsp lemon juice (if you want it to be tangy)

Boil potatoes, peel them and sauté well in butter until it turns golden. Empty all the other ingredients in a pan. Sauté well till it becomes a thick and sticky mix. 
Now add the golden potatoes. Mix well and cover up with the mixture. Before serving, garnish with mango and chilli flakes.

Did you know?
>> An ANI report revealed that orchard owners of the Dasheri mango claim Mumbai to be a top consumer from across the country.
>> In India, the mango is cultivated in an area of 2,400 thousand hectares with a production of 21.79 million MT (metric tonnes) (2023-24). 
>> The major countries of export are United Arab Emirates, UK, USA, Qatar, and Kuwait.

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