Appetiser 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 <img alt="" src="/imagedata/2012/apr/mango_2.jpg" style="width: 500px; height: 346px; " /> 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: &gt; In a pan, heat olive oil and saut&eacute; the shallots, garlic, ginger and lemon grass or a few seconds or until the onions turn transparent. &gt; u00a0Add prawns to this mixture and continue to stir until they begin to change colour. &gt; u00a0Add chillies and cook for a few more minutes. &gt; u00a0Now tip-in the spring onions and rawu00a0mango slivers. &gt; u00a0Season this mixture with salt and pepper and continue to stir till prawns look well-cooked. &gt; u00a0Finish with lemon juice and serve. Method to make the sauce: &gt; u00a0In a pan, heat oil and saut&eacute; garlic with raw mango, coriander and mango pulp. &gt; u00a0Once the mixture looks thick and cooked, transfer it into a blender and give it a good mix. &gt; u00a0Pour the sauce over the prawns and serve. Soup course Chilled mango soup (Recipe by Chef Ayushi Shah from Icing On Top) Ingredients: Juice of 2 large mangoes (pureed) 300 ml plain milk 50 gms plain unsweetened yogurt &frac12; tablespoon mild chilli powder Cayenne pepper to taste Handful of fresh mint leaves (roughly chopped) Salt, to taste <img alt="" src="/imagedata/2012/apr/mango1.jpg" style="width: 500px; height: 604px; " /> PIc/ Bipin Kokate Method: &gt; u00a0Tie the mint leaves in a clean muslin cloth and place it in a vessel. &gt; u00a0Fill this vessel with milk and bring it to a boil. &gt; u00a0Once done, cover the pot for 45 minutes and let the flavour seep in. &gt; u00a0Once it cools down, add mango puree, yogurt, chilli powder, cayenne pepper and mix it well. &gt; u00a0Adjust the seasoning and refrigerate it for a few hours before serving. &gt; u00a0To serve, coat the rim of shot glasses with salt and chilli powder and pour the soup. &gt; u00a0Serve cold with some fresh bread croutons on side. Dessert Mango trifle (Recipe by food blogger Harini Prakash from tongueticklers.com) Ingredients: 5-6 slices of vanilla sponge cake &frac12; cup lemon juice (you can use pineapple or orange juice too) &frac14; cup mango puree 1 cup whipped cream 1 cup mango (diced) 5-10 mango slivers to garnish <img alt="" src="/imagedata/2012/apr/mango2.jpg" style="width: 500px; height: 695px; " /> PIc/ Sameer Markande Method: &gt; u00a0Whip cream until thick and soft peaks begin to appear. This should take about 10 minutes. &gt; u00a0In a bowl take &frac14; of whipped cream and fold it gently with the mango puree. &gt; u00a0Break the sponge cake into small pieces and place it at the bottom of a glass. &gt; u00a0Top it with one spoon of lemon juice (or fruit juice) and allow the sponge to soak the liquid. &gt; u00a0Now top the cake with two spoons of diced mango and repeat the layers. &gt; u00a0Garnish with mango slivers and refrigerate until it is ready to serve. Main course Fajeto (Recipe by Pinky Chandan Dixit, partner at Soam) Ingredients: &frac12; 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)u00a0 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 <img alt="" src="/imagedata/2012/apr/mango3.jpg" style="width: 500px; height: 319px; " /> PIc/ Atul Kamble Method: &gt; u00a0In a pan, heat ghee and crackle cumin seeds. &gt; u00a0Add cinnamon, cloves, red chillies, asafoetida and curry leaves and saut&eacute; on a medium flame for a few seconds until the spices begin to release their fragrance in the ghee. &gt; u00a0Add the curd-mango mixture, mix well and bring the mixture to a boil stirring continuously, as it will split if it is not stirred. &gt; u00a0Serve hot with rice or bhakri. u00a0

It's that time of the year again, when you want to sink your teeth into ripe, juicy mangoes. But how about giving a new twist to the king of fruits and planning a four-course meal with it? Sonal Ved shows how you can do this within the confines of your kitchen using simple ingredients

Tango with mango

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Tango with mango

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