Savoury mango recipes are as delightful as desserts

Mango Mushroom Bruschetta

Ingredients: (02 portions)

• French Loaf 1 pc
• Olive oil to drizzle
• Ripe Mango 1
• Button Mushroom 6 pcs
• Basil leaves, a handful
• Salt and Pepper to taste

Method:

• Cut the French loaf into thick slices and toast on a salamander.
• Smear olive oil on top.
• Prepare a mixture of brunoise of mangoes, brunoise of button mushrooms, shreds of basil and seasoning.
• With a spoon evenly spread the mixture on top of the toasted bread slices.
• Finish with some more olive oil drizzling.

Serve on a board.

Crispy Lotus Stem In Alphonso Chilli Sauce

Ingredients: (02 portions)

• Lotus Stem 02 nos.

For the batter:

• Refined flour 01 cup
• Seasoning to taste
• Refined oil 2tbsp
• Water as required

For the sauce:

• Refined oil: 15ml
• Finely chopped garlic: 2tbsp
• Finely chopped ginger: 1tbsp
• Finely chopped onion: 3tbsp
• Alphonso pulp: 1/2 cup
• Water as required
• Roasted slitted red chillies: few nos.
• Seasoning as required
• Sesame seed to finish
• Finely chopped spring onion to garnish

Method:

• Finely slice the lotus stems and wash in lukewarm water.
• Prepare a thin batter with the ingredients mentioned and dip the lotus stem slices and crisp fry to golden colour and keep aside.
• Heat refined oil on a pan and add the ingredients for the sauce one by one and prepare a thick dry sauce.
• Add the crispy fried lotus stem and toss, adjust the seasoning, finish with sesame seeds, garnish with finely chopped spring onions and serve hot.

Lobster In Mango Cream and Parsley Sauce

Ingredients: (02 portions)

• Lobster 04 pcs (125g each)
• Butter 15g
• Finely chopped garlic 2tbsp
• Finely chopped celery 2tbsp
• Finely chopped parsley 2tbsp
• Stock as required
• Refined flour to thicken
• Himsagar mango pulp 3/4 cup
• Cream 50ml
• Seasoning to taste
• Finely chopped parsley leaves to finish

Method:

• Boil the lobster with little vinegar, cool, de-shell and slice.
• In a pan, prepare the sauce by adding ingredients one by one as mentioned. After adding refined flour, add the sliced boiled lobsters and cook and adjust the seasoning.
• Take off from heat and add mango pulp and cream one by one and stir. Finish with finely chopped parsley leaves.

Serve hot.

Kolkata Cabin Style Aam Diye Machher Chop

Ingredients: (02 portions)

Fish chop mixture:

• Fish trimmings 200g
• Mustard oil 30ml
• Cumin seeds to temper
• Finely chopped onion 4tbsp
• Ginger-garlic paste 2tbsp
• Finely chopped tomato 1pc
• Turmeric powder 1tsp
• Red chilli powder 2tsp
• Coriander powder 2tsp
• Mashed potato 1 cup
• Seasoning to taste
• Raisins to enrich
• Peanuts, a handful
• Golden fried onions
• Garam masala powder 1tbsp
• Raw mango ½ pc
• Finely Chopped Green Chillies 3-4 pcs

For coating:

• Egg 1 pc
• Arrowroot as required
• Breadcrumb to coat
• Refined oil to deep fry

Method:

• Marinate the fish trimmings with lemon juice, salt and water for 20 minutes.
• Take out after half an hour, pat dry and keep aside.
• Take a pan and prepare the mixture with the mentioned ingredients one by one.
• Cool the mixture and add the finely chopped raw mango and finely chopped green chillies.
• Shape like thick cigars, coat and crumb with breadcrumb.
• Deep fry till golden, serve hot with kasundi and salad.

Fish In Thai Green Mango Curry

Ingredients:

Beckti Fillet 300g

First Marination:

• Water
• Salt 2tsp
• Lemon juice 1 no

Second marination:

• Garlic paste 2tbsp
• Ginger paste 2tbsp
• Seasoning to taste

Batter:

• Egg 1 no.
• Cornflour ½ cup
• Water as required
• Refined Oil to deep fry

For the curry:

• Refined oil 20ml
• Finely chopped garlic 2tbsp
• Finely chopped galangal 2tbsp
• Finely chopped onion 3tbsp
• Finely chopped lemongrass 2tsp
• Thai green curry paste 2tbsp
• Thai chilli paste 1tbsp
• Potato dices 1 potato
• Raw papaya few pcs
• Finely sliced raw mango 1 mango (medium)
• Stock as required
• Coconut Cream ½ cup
• Kaffir lime leaves 3 to 4
• Cherry tomatoes 6 to 8
• Thai basil few leaves

Method:

• Cut the fish fillet into thick cubes, add the first marination for 20 minutes, wash and pat dry and marinate for the second time for another half an hour.
• Coat and deep fry.
• Prepare a curry by using the ingredients one by one.
• Before finishing, add the fried fish pieces and simmer a little, adjust the seasoning.
• Garnish with fried Thai basil leaves.

Grilled Chicken with Panch Phoron Mango Chutney Reduction

Ingredients: (02 portions)

• Whole English dressed chicken 1pc

Marination:

• White wine 70ml
• Finely chopped garlic 2tbsp
• Finely chopped onion 3tbsp
• Finely chopped carrot 2tbsp
• Finely chopped celery 2tbsp
• French mustard 2tbsp
• Worcestershire sauce as required
• Seasoning to taste
• Refined oil and butter to grill

For the sauce:

• Grated raw mango 1 pc
• Sugar 30g
• Refined oil 15ml
• Panch phoron 2tsp
• Red chilli whole 2 to 3 nos
• Finely chopped garlic 2tbsp
• Finely chopped onion 3 tbsp
• Stock as required
• Seasoning as required
• Butter to finish
• Microgreens to finish

Method:

• Cut the English dressed chicken into four pieces and pat for grilled chicken.
• Marinate the chicken for at least two hours and grill on a griddle till fully done.
• Boil the grated raw mango and drain, prepare a chutney with it by adding sugar and water.
• Heat oil, temper with panch phoron and red chilli whole, add garlic, onion, cook, add the chutney cook.
• Add stock as required, adjust seasoning, finish with butter.
• Arrange the grilled chicken pieces on a platter or pour the chutney reduction.

Serve hot with accompaniments.

Raw Mango Salad With Bengal Mustard Dressing

Ingredients (02 portions)

• Raw sweet mangoes 2 nos
• Cherry tomatoes few nos

Dressing:

• Kasundi 30ml
• Mustard oil 10ml
• Finely chopped green chillies 4 to 5
• Finely chopped coriander 2 tbsp
• Rock salt to taste
• Powdered sugar to taste

Method:

• Finely slice or peel (with spaghetti peeler) the kancha meetha aam.
• Prepare a dressing with all the mentioned ingredients except mustard oil.
• Arrange the peeled or sliced mangoes on a salad bowl, add halved cherry tomatoes and pour over the prepared dressing.
• Sprinkle the mustard oil on top for more pronounced flavour and serve.

Chef Debjeet runs his catering service called Passion 4 Hospitality