Before the mango season concludes on the western coast of India, it only makes sense to make the most of it. With this belief in mind, the folks at Four Points by Sheraton Navi Mumbai are hosting food festival—Mango Saga.
Executive chef at Four Points by Sheraton Navi Mumbai, Ashvini Kumar wanted to make the ‘king of fruits’ a hero and he succeeded. The food festival, Mango Saga, has a menu that features traditional Maharashtrian mango dishes such as Aam Panna, Amchur Macchi Curry, Mango Masala Rice and Aamkhand. As a matter of fact, chef Kumar went the extra mile to spend time at orchards and with farmers to learn more about mangoes. “We spent time with them to learn there authentic mango recipes and how they use mangoes in so many dishes so it can enhance the taste,” he says.
Also Read: 5 Most Delicious Mangoes for the Monsoon
Four Points by Sheraton Navi Mumbai has tied up with
Saguna Farms in Karjat to source their mangoes and to ensure diners are made
aware of the hard work that goes into the cultivation of the fruit.
The idea of the Mango Saga food festival came from the memories of summer vacation. Chef Kumar says, “During vacations, we use to go to the village. I used to sit next to my grandmother, I carefully observed how she made varieties of dishes. She had magic in her hands and I used to love watching her make mango pickles, mango chutneys.”
Chef Kumar added that apart from health and nutritional benefits, mango is a very versatile fruit, “It can be used in various dishes like in pickles, soups, main course dishes, salads, and dessert.” Some of his modern creations include Mango Chilli Chaat and Mango Sushi! “The fruit has its own way to add flavour to a dish. For example, while cooking dal we put in raw mango pieces while boiling it so the flavour gets blended in on the first step itself,” he further elucidates.
Also Read: Ssharad Malhotra Loves Rajma Chawal
Chef Kumar shares two of the recipes from Mango Saga food festival:
Alphonso Mango Sushi
2 sliced Alphonso mangoes
For Sushi Rice:
1.5 cups uncooked Japanese Rice
1.5 cups of water
¼ cup of coconut milk
1 tsp sugar
1 no lime juice
- At least 1 hr before you want to cook the rice, wash the rice, and allow it to dry in a colander.
- In a small, bowl, whisk together the lime juice and sugar, set aside.
- In large nonstick sauce pan add the water, rice and coconut milk. Cook the rice till it is tender, remove from the heat, keep covered and let stand 5 minutes.
- Stir in the sugar and lime juice.
To make the sushi
- Cut some of the ripe mango into small cubes and thin slices.
- Place a small amount of rice in your hand, place some mango in the top and press down slightly.
- Cover with another mound of rice and firmly shape into to a triangular shape, take care to fully cover the filling on all sides with rice garnished with nori sheet.
- Served with wasabi, Japanese soy sauce, pickle ginger and pickled vegetable.
Raw Mango Chicken Stick
3 Raw Mango Paste
3 tablespoons refined oil
2 Kashmiri Chili Paste
2 Kabab Masala
1/2 teaspoon crushed pepper
400 gm. chicken tenders
Spicy Peanut Chutney:
2 tablespoons peanut butter
2 tablespoons 'coconut milk
1 tablespoon lime juice
2 teaspoons soy sauce
1 teaspoon brown sugar
1/2 teaspoon crushed pepper and salt to taste.
- Whisk Raw Mango Paste, oil, spice and pepper in a shallow dish until combined. Add the chicken in the marinade and coat the pieces well. Let it marinate in the refrigerator for 15 minutes.
- To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and pepper until smooth.
- Preheat the grill on high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side.
- Garnish it with green salad. Serve warm or chilled with Spicy Peanut Chutney.
Mango Saga is on till June 15, 2019 at Asian Kitchen, Four Points by Sheraton, Vashi.
Want more? Click on the tags below for more videos and stories