Yes, the king of fruits is here and yes, we are loving it! And here we are going to make the kings’ visit way more interesting and enticing than it already is. Coming up, four savoury dishes you can totally use ripe mangoes for and make them totally drool worthy.
1. Slow cooked pork shoulder in mango sauce
- Marinate the pork shoulder for at least 4 hours with salt, pepper, paprika and powdered cinnamon, clove and saunf.
- Make a smooth pulp of 2 ripe mangoes.
- In a thick bottomed pan, add some olive oil and heat. Add in finely chopped garlic and chunks of chopped onions.
- Once the onions are slightly pink, add in the mango pulp and about 2 cups of thick beaten Greek yogurt. Add in the pork shoulder.
- Cook on a fairly low flame for about 4 hours. Do keep checking to make sure there is enough liquid. If not, you could add some more beaten yoghurt.
- Once the pork is done (tender and juicy), take the shoulder out and pull it (shredded but moist and chunky). Add ½ a cup of white wine to the remaining sauce and reduce it until it can coat the back of a spoon. Serve with bread.
- This one is a one pot wonder. Although it takes time, there is really not much effort and the time is definitely worth it.
2. Mango and coconut pasta
- Boil the pasta (ideally penne or farfalle), drain it (reserving some of the liquid), toss in a bit of olive oil and keep aside.
- In a pan, add olive oil. Once heated, add thinly sliced onions and garlic. Once the onions are translucent, add chilli, oregano, rosemary and fresh basil (finely chopped). Then add diced vegetables of your choice (you can add bacon, shredded chicken or sausages at this stage too), and sauté.
- Once sautéed, add in a smooth pulp of 1 mango and 1 cup of coconut milk.
- On a medium flame bring it to a boil. Then add about 1/4th cup of the reserved pasta water. Let the mixture come to a boil, stirring from time to time. Add the pasta, and mix.
- Serve with a generous sprinkle of shredded parmesan cheese.
3. Mango and cream cheese tacos
- Get your hands on store-bought taco shells. A small tip, loosely crumple balls of aluminium foil (to fit into and keep the taco shells open once they are baked) and place the foil balls inside the shell. Bake it as per instructions on the pack.
- Boil some rajma (soaked for 6 hours). Drain it.
- In a pan, sauté onions, garlic, shredded carrots, beans and cabbage. Add some corn and peas. Add in the rajma and add some turmeric, salt, pepper, coriander, cumin powder and garam masala.
- Cook until you are able to lightly mash the rajma.
- For the mango salsa, finely dice ripe mango. To this add finely chopped onion, green chillies, coriander and mint leaves. Season with salt and pepper and a good dash of lime juice. Keep aside.
- Whip 1 cup cream cheese with ¼ cup mango pulp. And now put the taco together.
- In the taco shell add a layer of the rajma mixture and top with the mango salsa and add the whipped cream cheese mixture. Top with chopped coriander and roasted broken cashews.
4. Mango and shrimp Vietnamese rolls
- Thinly slice ripe mangoes, spring onions, raw mangoes, carrots and lettuce. Chop some mint leaves. Add to them a generous drizzle of sesame oil and lime juice, chilli powder, powdered sugar, salt and give it a good mix and keep aside.
- Clean and devein the shrimps. Marinate them with salt and pepper for about 5 minutes. In a pan, add a little sesame oil, and thinly sliced ginger. Sauté and add the shrimps. Toss and cook them on all sides for about 3 minutes. Keep aside.
- Take rice paper sheets. Dip into water for about 15 seconds. Lay it on a foil. In the centre, add 1 shrimp (for each paper) and a tbsp of the shredded mix. Fold the 2 wider sides one over the other and then fold the top and bottom to form a nice tight package. Done. Serve with peanut sauce or a tangy tamarind chutney.
So, take your mango experience to the next level and thank us later!