It’s that time of year when mangoes are all over the place. And for me, no other fruit says Summer, quite like the mango! At the very onset of the season, the markets start filling up with a variety of mangoes. You’ve experienced the mango madness and explored the green side of mango with me, but there’s a lot more you can do with the sweet- tart, versatile mango.
Quick Kairee Panha
(Quick Version of Green Mango Cooler)
Now, you don’t have to follow the extensive process of cooking the green mango, puréeing it and then cooking it again with the jaggery and spices. There is a shortcut to making this delicious drink in a matter of a few minutes. Just purée chunks of peeled green mango in a blender and add water (and ice) to make a pitcher of refreshing panha. Season it with a little salt and ground cardamom. And finally, sweeten it up with some sugar (and stir it for a while) or simply use simple syrup.
Nowadays, I tend use the Agave Nectar in place of simple syrup. It’s a natural sweetener, has the same consistency as the simple syrup, is readily available in the stores (so I don’t have to make any syrup) and adds a wonderful floral flavor and a light golden yellow hue to whatever you add it to. Try it and I’m sure you’ll love it too!
Spicy Green Mango Chill
(Cocktail made with Green Mango & Thai “bird-eye” Chilies)
I love spicy anything and this cocktail does it right! My idea of a spicy cocktail is a perfect balance of sweet, sour and spicy flavors with a hidden kick of alcohol…and that’s how I created this one. The key heat comes from the Thai or bird-eye chile, which is both muddled and used as a garnish for the glass. The “chill” (which is certainly necessary as the Thai chilies are extremely hot) comes from muddling the chilies with cilantro, green mango purée, and Agave Nectar. The mixture is shaken up with ice, coconut water and vodka before straining it into the martini glass. Amazingly it all comes together quite smoothly!
The trick is to finding a balance of flavor when it comes to making a drink with hot and spicy ingredients. The key is to go slow, start with a small amount of chile peppers and adjust the alcohol to build it up to your taste the next time you make that drink. So all you spicy drink lovers, give this one a try and experience one of the most amazing adventures in cocktails!
For every drink
1-2 Thai chilli or 1 Serrano chili slice (very thinly sliced)
3-4 cilantro leaves
a pinch of salt (optional)
2 oz (large peg size) green mango purée
1-2 tsp Agave Nectar or simple syrup
2 oz (large peg size or more!) Vodka (I like Belvedere or Grey Goose)
coconut water (to top off) (You could also some fizz by substituting with Ginger Ale, Sprite or 7Up)
In a pint glass/ mixing glass/cocktail shaker base, crack the chili with a muddler. Add cilantro leaves, salt, green mango purée and simple syrup or agave nectar and muddle again. Add the spirits and mixers along with ice and shake.
Strain it in a cocktail glass and garnish with a whole chilli pepper and a thin slice of green mango.
Prawns with Green Mango
Green mango is the star ingredient in this hot and sour prawns or shrimp curry. I usually make my standard Malvani Shrimp Curry with kokum added to the onion-coconut-coconut milk base to give the curry its characteristic sweet and sour flavor that comes with the creeping heat from the dried red chillies that go into it. This time, with a bunch of green mangoes sitting on the counter, I decided to put a little spin on this classic and added a handful of grated green mango instead of the usual, kokum.
It turned out to be surprisingly delicious! The green mango assimilated in the curry and turned into a soft melt-in-the mouth texture. In comparison with the kokum, I thought the green mango added a subtle tangy and refreshingly fresh flavor to the curry. If you want to give it a try, just follow my Shrimp Curry recipe and substitute kokum with one green mango, peeled and grated. You could also try the same for the Fish Hirva Masala recipe that I have shared earlier. I’m sure it will be just as amazing as the shrimp curry!
Kairee chi Amti
(Split Pigeon Peas Stew with Green Mango)
After sharing all these ideas on cooking with green mango as the key ingredient, here’s one for what’s left after using the green mango – its seed! This is actually another one of my mom’s concoctions that she came up with, in her efforts to make the best out of waste. Instead of trashing the green mango seed, she would save it in the refrigerator and use it to jazz up the amti i.e. the “daily daal”. It’s such a simple way to make the most of the green mango while giving the day-to-day recipe a brand new makeover!
1/2 cup toor daal
1½ cups water (See ratios and proportions)
1-2 tbsp oil (canola, sunflower, corn, vegetable)
1/2 tsp mustard seeds (rai/mori)
1/2 tsp turmeric powder (haldi)
1 pinch asofoetida (hing)
1-2 small green chillies
1-2 seeds of green mango
fresh cilantro/coriander (dhania), finely chopped
Wash and drain the toor daal in a stainless steel pressure cooker vessel. Add the water and place it inside the pressure cooker. Cover the lid and bring the cooker to a full pressure, letting it whistle for 3-4 times, then reduce to low heat and simmer for 10 – 15 mins. Toor daal needs more cooking time as its a little tougher as compared to other daals.
When the pressure cooker cools down, remove the vessel and mash the cooked daal using the back of the ladle or a whisk to a pulp-like consistency.
In a small pot or a saucepan, heat the oil and add mustard seeds along with turmeric, asofoetida and green chillies. When the seeds splutter and the chillies sizzle (just about a min or so), add the mashed daal and turn the heat down. Add some water to loosen the daal and season it with salt. Gently drop the green mango seeds in the daal and simmer it for 10-15 mins, stirring occasionally.
Garnish with fresh cilantro and serve hot over steamed basmati rice.
And finally, here’s something I do with the ripe fruit…While most of the ripe mangoes are eaten straight up, there are times when I manage to turn some into a sweet treat – like this glamorous mango mousse tart or make a savory concoction – like cool mango guacamole or this one in which diced mango is sautéed with cumin seeds, coriander, red onion, grated ginger, green chilies (Thai or Serrano), fresh chopped cilantro, a splash of freshly squeezed orange juice and seasoned with salt and a pinch of sugar. It simmers for about half an hour before turning into a wonderful hot and sweet Mango Chutney.
I like to have it chilled, along with cheese and crackers or spoon it over Baked Tandoori Fish. (Baked Tandoori Fish is made in a packet, the same way as Baked Masala Fish. Just add a couple teaspoons of Tandoori Masala to the marinade and follow the same process)