I love the Mango Season for many reasons. Mangoes give innumerable opportunities for recipes and photos for the foodie and Photographer in me. Sometimes I even feel why not write an entire book on Mango recipes only!  Drop the thought! That is just another wild dream for a lazy person like me!

Today I am writing three of my favorite mango recipes for you all.

In my childhood, we were having just one mango tree in our backyard. The sour mangoes were not anyone ‘s attraction or delight. So I had no option but to raid my neighbor’s mango groves to collect sweet mangoes during the season. Those days there were only broken fences or fences which were meant to be broken between neighbors. Whenever winds blew mangoes fell on the soft humus-filled ground with a thud. Hearing these thuds and we ran from all sides. The faster one always got the mangoes. My cousins were faster and always collected mangoes before I could reach the spot. Being kindhearted they shared ripe mangoes with me.

The fallen mangoes were like small trophies and I continued running for them, jumping fences. My Granny had her signature mango curries. My Grandpa made delicious mango pickles and filled them in big clay jars we called them Bharanis. Grandpa always bought the sweetest Moovandan mangoes from the market for me. Mango picking was one of the greatest fun experiences we had as children.

Among all mangoes, the smallest and sweetest were the mangoes of Ambi Sami’s garden. Ambi Sami was a lonely elderly Brahmin who lived in a dilapidated house near my home. He hated children, especially the ‘mango pickers ‘ and chased them away with loud abuses and a stick.  Children were scared of him, but we were always ready to take that much risk for the sake of sweet mangoes.

My granny never used to leave the premises of our home. Her helpers like Subhadra chechi gifted her with sweet mangoes collected from Ambi Sami’s garden. Those days one ripe mango, a green chilli  and a spoonful of pickle were enough to consume a big bowl of fermented rice. The staple diet of helpers.  This combination worked as a coolant and soothed the souls of people who worked under the harsh sun. I also love this simple food of rice and mangoes with a pinch of salt. No need for green chillies and pickles. Just mango bliss is sufficient. I don’t care much about the looks I get from my family when they see my plate with just rice and ripe mango!

let us make some easy and yummy Mango Delights this season, a mix of the new and old.

 

Mango Banana Smoothie

Mango season is here! 2

 

Mango Banana Smoothie is everyone’s love and a vegan delight too.

Here is how I made this bowl

 

2  ripe Alphonso mangoes ( frozen)

2 bananas( frozen )

1 /2 cup of  coconut milk ( I used Homemade brand coconut milk)  

I didn’t add sugar or honey. If you like you can add it.

Cut the mangoes and bananas and keep them in defreeze.

Take out the frozen fruits and blend them in a blender. Do it slowly. Use a spoon to mix the fruits. It is not very easy to puree the frozen fruits. Add coconut milk to help in blending.

Once pureed, take the mixture in a bowl and garnish with dry fruits, fresh fruits, coconut flakes, and cereal of your choice. The smoothie is filling and has a calming effect on your senses. Eat mindfully . You will love it.

 

Mango Pickle

Ingredients
 

• 2 medium-sized raw mangoes

 

• 1½ tsp turmeric powder

 

• 3½ tsp red chilli powder

 

• ¼ tsp fenugreek powder

 

• ¼ tsp Hing (asafoetida)

 

• Salt

 

• Mustard seeds

 

• Sesame oil

 
Preparation
 

Clean and cut the mangoes to small thin pieces. Add the turmeric powder and salt and

keep them aside for an hour. Heat 3 to 4 tsp oil in a kadai and add mustard seeds. Let

them splutter. Switch off the flame. Add chilli powder, hing, and fenugreek powder.

Add a few sprigs of curry leaves. Add mango slices. Mix well. Check for salt. Store in airtight glass jars. This pickle  can remain good for a week.

 

 

 

Mango Pulissery
 

Mango Pulissery is a traditional delicacy. It is a preparation made with curd and sweet mangoes in a coconut base.  Here to make it very easy I am giving a recipe without the use of grated coconut. I am using store-bought coconut milk in this recipe. (If you can make fresh coconut milk at home, it is great. )

 

 Ingredients
 

2  ripe mangoes

2 cups Homemade brand coconut milk

1-liter thick curd

2 teaspoons of turmeric powder

1 tsp sugar

1 tsp  Kashmiri red chilli powder

2 to 3 green chillies

1 tsp pepper powder

Salt to taste

For tempering

Mustard seeds, fenugreek seeds, dry red chillies, curry leaves

Coconut oil ( Make sure you use only coconut oil to get the perfect taste for this preparation )

 

Preparation
 

Clean and cut the mangoes to small cubes.  Take a thick bottom pan , add the mangoes and spice powders and sliced green chillies. Add 1 cup water. Boil on slow to medium flame  with the lid on.

When the mangoes are fully cooked and soft add sugar and salt. Stir and mix well.  Keep the flame at the lowest possible. Add the coconut milk and gently stir and mix. Now the preparation should not boil. Add the beaten curd and gently mix. Switch off the flame. Heat coconut oil in a kadai. Add the mustard seeds. when it splutters, add methi seeds, dry chillies, and curry leaves. Pour over the Pulissery. Serve with steamed rice.  This preparation remains fresh for a week in the fridge.

Enjoy the mango season.

Jai Sri Hari 😊

 

 

 

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Surekha Chandrasekhar

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