If you haven’t still had your fill of mangoes, foodie Deepa Awchat shows you how to enjoy them in sweet and savoury ways.
It’s just the fruit to enjoy this season and with summer on its way out soon, here’s your last chance to tuck into tender
mangoes in your dishes. Restaurateur and author Deepa Awchat shares some of her recipes that are easy to make. So, don your apron and get cooking!
Prawn Curry With Green Mango
Serves 4
Ingredients:
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Peeled prawns — 300g
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Unripe green mango — 1 medium
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Turmeric powder — 1/2tbsp
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Ginger-garlic paste — 1/2 tbsp
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Grated coconut — 1cup
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Dried red chilies — 8
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Coriander seeds — 1tbsp
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Peppercorns — 30
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Oil — 3tbsp
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Curry leaves — 6
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Green chillies, slit — 2
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Onion, chopped — 1, small
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Coconut milk — 1 cup
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Salt — to taste
Method:
1. Marinate the prawns in a mixture of turmeric powder, ginger-garlic paste and salt for fifteen minutes. Peel and cut the mango in half and each half horizontally into two pieces.
2. Grind the coconut, red chillies, coriander seeds and peppercorns with one cup of water to a fine paste.
3. Heat the oil in a frying pan; add the curry leaves and green chillies and stir-fry for one minute. Add the onion and sauté till brown.
4. Add the prawns and saute for one minute. Add the ground paste, mango, salt and half a cup of water and cook for two minutes till the prawns are tender.
5. Stir in the coconut milk and simmer for another two minutes.
6. Serve hot with rice.
Note: If the left over curry is to be refrigerated, the raw mango pieces from the curry are to be kept separately to avoid extra sourness.
Mango Serradura
Serves 6
Ingredients:
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Marie biscuits — 150g
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Sweetened condensed milk — 1 tin (400g)
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Thick cream — 200ml
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Mangoes — 2
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Mango essence — 2 tsp
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Melted butter — 2tbsp
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Chopped almonds — 10
Method:
1. Peel and cut mangoes into small cubes and divide into three portions. Crush the biscuits into small pieces and
divide into three portions.
2. Blend the condensed milk and cream together; add the mango essence and divide into three portions.
3. Grease the insides of a one and half liter capacity deep glass bowl with butter. Layer one portion of the biscuits at the bottom of the bowl. Add one portion of mango cubes and pour one portion of the cream mixture over it. Repeat the layers twice more.
4. Decorate the top with almonds, cover and place the bowl in a freezer for one hour to set.
5. Before serving, remove from the freezer and leave to stand at room temperature for thirty minutes for a creamy texture.
