Ripe Mango Curry

Ingredients

Ripe mangoes 4 large
Coconut 1/2
Raisins 2 oz
Sugar 1 oz
Cloves 3
Spring curry leaves 1
Turmeric powder 2
Mustard seeds 1-heaped tsp
Dry red chilies 5
Salt to taste

 

Cooking Directions

1. Peel and slice mangoes into 1-inch cubes.
2. Heat 1 1/2 tsp ghee and fry the mustard seeds and chilies till they begin to crackle.
3. Add grated coconut and turmeric and fry till brown.
4. Add mangoes, 1 pint of water, raisins, cloves, sugar and slat to taste.
5. Simmer for about 10-15 minutes.
6. Serve hot with plain boiled rice and garnish with curry leaves.

Mango Verde

Ingredients

Unripe mango 1
Sugar to taste
Lemon 2
Black salt 1 pinch
Ice cubes as required
Mint leaves for garnishing
Water as required

 

Cooking Directions

1. Peel the unripe mango and boil into 5-6 glass of water. Cook well to make pulp.
2. Let it cool to remove the seed and mash.
3. Blend in a blender.
4. In a pan, pour mango pulp, add water and sugar, cook until a bit thick.
5. Stay to cool, add lemon juice and black salt.
6. Pour drink into glass, put ice cubes.
7. Garnish with mint leaves before serving.

Ripe Mango Raitha

Ingredients

Mangoes 3 ripe
Coconut 1/4
Curd 1 pint
Mustard seeds 1/2 tsp
Green chilies 4
Small onion 1
Ghee 1/2 tsp
Salt and sugar to taste

 

Cooking Directions

1. Peel and chop mangoes into small cubes.
2. Beat curd to a creamy consistency, add salt and sugar.
3. Grind the coconut and chilies to a paste and add to the beaten curd.
4. Add mango cubes and mix.
5. Heat ghee in a saucepan and fry the mustard seeds till they crackle.
6. Then add chopped onion and fry till light brown.
7. Add curd-and-mango mixture and remove from the heat.
8. Serve as a side dish with boiled rice or rice pulao.

Mango Salsa

Ingredients

Ripe mango 2 cup (peeled and diced)
Red onions 1/2 medium size (finely chopped)
Green chili 1 (chopped)
Black salt 1 pinch
Small cucumber 1/2 cup (diced)
Tomato 1/2 cup (cubed)
Fresh coriander leaves 3 tbsp (chopped)
Fresh lime juice 3 tbsp
Salt and pepper to taste
Little sugar powder

 

Cooking Directions

1. Combine all the ingredients in a bowl.
2. Season to taste with salt and pepper.
3. If the salsa ends up being a little too hot for your taste, you can temper it by adding some more mangoes and little sugar powder.
4. Serve with potato or tortilla chips.
5. Stay to cool, add lemon juice and black salt.
6. Pour drink into glass, put ice cubes.
7. Garnish with mint leaves before serving.