Summer is here and so is the season of mangoes. To pay a tribute to the king of fruits, restaurants in Kolkata have not only come up with unique recipes infused with mangoes, but have shared them with us too — and we are drooling. So, what are you waiting for? From salads to curries, drinks to desserts — explore this versatile fruit in every possible way and surprise your loved ones on a day you are at home.
Mango Colada from Trincas
Mango Colada
If a Pina Colada is already on your go-to list of drinks, take it up a notch and make yourself a glass of chilled Mango Colada. Anand Puri, partner at Trincas, shares a recipe to beat the heat this summer. This drink can be made as a mocktail and a cocktail too. So, go as you like it! To savour more such delicious drinks, dishes and a happening breakfast opportunity, visit the iconic heritage eatery on Park Street in person.
Ingredients:
- Cold Pressed Mango Juice: 60 ml
- Coconut Milk: 30 ml
- Lime Juice: 10 ml
- Bacardi: 60 ml (if you want to make it alcoholic)
- Ice as required
- Pineapple and cherry to garnish
Method:
- In a shaker, add ice, Bacardi (optional), coconut milk, mango juice and a hint of lime juice
- Shake and pour in a cocktail glass.
- Garnish with a cherry and pineapple slice on a stick and serve cold
Raw Mango Salad from Burma Burma, Kolkata
Raw Mango Salad
Don’t have time to make a proper breakfast? Worry not. Quickly toss in a few easily available ingredients and raw mango and stir up a Raw Mango Salad with a little help from chef Ansab, head of Culinary Operations of Burma Burma Restaurant & Tea Room. This healthy recipe serves as a light brunch or breakfast and is perfect for health-conscious workaholics, who are in a hurry to rush to work.
Ingredients
- Raw Mango: 120 gm
- White Cabbage: 20 gm
- Iceberg Lettuce: 20 gm
- Red Onion: 10 gm
- Brown Onion: 10 gm
- Roasted Chilli Powder: 2 gm
- Crushed Peanuts: 10 gm
- Chilli Oil: 5 ml
- Honey: 20 ml
- Salt: 1 gm
- All-purpose seasoning Powder: 2 gm
- Sugar Powder: 5 gm
- Gram Flour: 10 gm
- Salad Oil: 5 gm
- Cornflower: as required
- Edible Flower for garnish: 2 gm
Method:
- Heat a thick bottom kadhai
- Roast the gram flour
- Slice raw onion, dust with cornflower and fry till brown and crisp
- Wash and dry iceberg lettuce. Shred them into pieces once dried
- Peel and julienne raw mango
- Shred white cabbage and slice raw onion
- Roast and crush the whole peanuts (optional)
- In a salad mixing bowl, add cut raw mango, iceberg lettuce, raw onion and shredded cabbage. Mix it well
- Add seasoning, crushed peanuts, brown onion, roasted chilli powder, chilly oil, honey, roasted gram flour and salad oil. Give it a good mix gently and adjust the seasoning
- Garnish with edible flowers and serve
Aam Sole of Rural Bengal from Ilish Truly Bong Restaurant
Aam Sole of Rural Bengal
Bengali’s love their fish, don’t they? Coming from the ruralscape of Bengal is the recipe of Aam Sole narrated by Lopamudra Kamilya, founder-director of Ilish Truly Bong Restaurant. This is an easy-to-cook recipe for lunch and can be served with steaming hot rice. The raw mangoes lend the dish a tartness which enhances its flavour.
Ingredients:
- Snakehead Murrell fish: 500 gms
- Raw mango: 150 gms
- Turmeric powder: 1 teaspoon
- Yellow mustard seeds: 2 tablespoon
- Poppy seeds: 1 tablespoon
- Dry red chillies: 2 nos
- Panch phoron: 1/2 teaspoon
- Salt to taste
- Sugar: 1 tablespoon or to taste
- Mustard Oil to fry
Method:
- Apply salt and turmeric to the pieces of fish. Shallow fry in mustard oil till the fish turns light golden. Remove from the pan and keep aside
- Boil raw mango pieces in water for 5 minutes and keep them aside
- Make a paste of the poppy seeds, mustard, a pinch of salt and a bit of water. Then, add 1/2 cup water to this paste to make it runny
- Add 2 tablespoons of mustard oil in a kadhai and heat, add panch phoron, dry red chillies, and let them splutter
- Now, add the mustard-poppy paste. Stir well and let it cook for 2-3 minutes over low heat
- Add salt and 1/2 teaspoon of turmeric
- Add boiled mango pieces and cook over medium low heat for 1-2 minutes
- Add the fish pieces, salt and sugar to taste, and then cover and cook for 5-7 minutes or till the fish is cooked to your liking
- The dish is ready to be served
Prawn Mango Curry in Mustard Sauce from Fairfield by Marriott
Prawn Mango Curry in Mustard Sauce
If you are looking to cook a dinner for yourself, family or guests, check out this Prawn Mango Curry in Mustard sauce, which is easy to make and can be readied in no time. Shared by Arabinda Seth, executive chef at Fairfield by Marriott, this recipe is all about balancing flavours. The tanginess of the raw mango with the pungency of mustard, the sweetness of coconut and heat of the chillies makes for a delicious dish that pampers the spicy palate.
Ingredients:
- Prawns: 250 gms (cleaned and deveined)
- Raw mango: 1 small (roughly chopped)
- Mustard seeds: 1 tbsp (soaked for 30 minutes)
- Green chilies: 2-3 pieces
- Turmeric powder: 1/2 tsp
- Mustard oil: 1 tbsp
- Fresh grated coconut: 2 tbsp
- Garlic cloves: 2-3 pieces
- Coriander leaves: 2-3 tbsp (chopped)
- Salt: as per taste
Method:
- Grind the chilies, mustard, garlic, raw mango and coconut to a smooth paste
- Mix the paste in a bowl along with prawns, mustard oil, coriander leaves, salt and turmeric powder. Place 1-2 two green chilies on the top.
- Transfer the contents to a steel container with a lid. Pour some water in a pan and place the closed steel container over it
- Cover the pan and steam cook for 10-15 minutes
- While serving, drizzle some extra mustard oil if you wish. Serve with hot steamed rice
Mango Kulfi from Paprika Gourmet
Mango Kulfi
Craving something sweet? Then try this Mango Kulfi — a perfect way to satiate your sweet tooth. Vidisha Bathwal, owner and chef at Paprika Gourmet, shared this no-fuss recipe.
Ingredients:
- Mango: 1 pc (chopped finely)
- Full fat milk: 1 litre
- Mango pulp: ½ cup
- Mawa: 1/3 cup
- Sugar: 1/3 cup
- Cardamom powder: ½ tsp
- Roasted nuts sliced: ¼ cup
Method:
- Heat milk in a heavy bottomed pan. Keep stirring to avoid sticking to the bottom of the pan
- Add sugar, cardamom powder, roasted nuts and mawa (or khoya)
- Keep mixing and cook on low flame for 15 minutes
- Add mango pulp and whisk till smooth.
- Let it cool
- Add chopped mangoes to the mixture
- Put the mixture in a kulfi holder and let it set overnight or use the mango skin as a cup and freeze it
- Unmold kulfi holder by dipping it in room temperature water for 3-4 seconds
- Serve chilled, drizzled with mango sauce (optional).