Try these delish mango-based accompaniments
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For all those mango fan boys and fan girls who just can’t get enough of this gorgeous fruit, there are several ways to incorporate it in all your meals - every day.

From breakfast condiments to salad dressing and accompaniments to lunch and dinner, there are several delicious ways to incorporate mango in every meal. And the big bonus? These accompaniments will help you extend the mango season (till stocks last).

Here are five ways you can incorporate mango in all your meals:

mango chutney

Mango Chutney: Spiced with ginger, cumin and cloves, this mango chutney is sweet and spicy (thanks to the aromatic flavours of cumin and cloves) at the same time. It will go well with grilled meats or a spicy cutlet. Click here for the recipe.

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mango dessert sauce

Mango Dessert Sauce: A quick and easy dessert sauce, this mango sauce can be drizzled on top of a fruit plate, a vanilla sponge cake or even ice cream. Add two tablespoons of dahi into one cupful of mango pulp and mix until smooth, chill and serve.

mango jam

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Mango Jam: A great breakfast condiment, slather some delish mango jam on hot toast, waffles or pancakes. To make the jam, mix 1 1/2 cups of alphonso mango pulp with 1/2 cup sugar and 1 tbsp lemon juice. Cook on a medium flame for 12 minutes, or until the mixture thickens and acquires a glossy consistency. Once it’s cooled, transfer the jam into an air-tight jar and store it in the fridge.

mango dressing

Mango Dressing: Perfect for green summery salad, a mango dressing will add a refreshing, sweet flavour. To make the dressing, in a blender, add one roughly chopped mango, ¼ cup fresh lime juice, ¼ cup orange juice, two tbsp honey, ½ tsp cumin, a clove of garlic, ½ tsp salt and mix. Slowly whisk in ⅓ cup extra virgin olive oil and then add ¼ tsp black pepper, 1 tsp chopped chilli, 2 tbsp finely chopped cilantro. Store in the fridge.

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mango chhunda

Mango Chhunda: This Gujarati pickle is a great accompaniment with theplas, rotis and pooris. Mix 1 1/3 cups of grated raw mango with 1 cup of unrefined cane sugar (you can use jaggery as well) in a saucepan and place it over a low flame. Allow the mixture to cook and boil till it thickens to a two-strand consistency – the mixture should look translucent. Next, stir in ½ tsp cumin powder and ½ tsp chilli powder. Cool and store in an airtight jar. Store in a cool, dry place.

Images courtesy: Shutterstock

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