Mango Cold Brew Coffee To Raw Mango Pakora, Enjoy Mango Season With 8 Chef-Inspired Recipes

It is MANGO season again! We have hardly met anyone who doesn’t like mangoes. What is not to like? The juicy, plump and flavourful yellow-coloured flesh that rules the summer season in India hits the spot, every time! Just as the markets are flooded with varieties of mangoes, it is time you indulge in the delectable recipes of mango by chefs from all across India.

This Summer, Surprise Your Family With 8 Chef-Inspired Mango Recipes

1. Saffron Mango Cold Brew Coffee By Ronit Saha, Third Wave Coffee

Ingredients:

• 240 ml cold brew coffee
• 60 ml mango juice
• 4-5 threads of saffron
• 5-10 ml honey or sugar (adjust to taste)
• Ice cubes
• Mango slices and saffron strands (garnish)

Method:

1. Use Third Wave Coffee cold brew bags for your cold-brew coffee or make it at home with coarsely ground coffee beans and steep it in cold water overnight.
2. In a saucepan, heat saffron threads and mango juice on low heat. Stir occasionally until it starts to simmer. Keep it for 2-3 minutes and remove from heat.
3. For a smoother texture, sieve the cooled-down mixture through a fine-mesh sieve.
4. Now, take a glass, add the steeped coffee, mango saffron syrup and sweetness according to your taste and mix well.
5. In a different glass, fill up some ice cubes and pour the goodness of saffron mango cold brew coffee.
6. Garnish with mango slices and a few saffron strands and enjoy this chef-inspired mango recipe, this summer!

2. Raw Mango Pakora By Chef Sareen, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

• 1 cup chickpea flour
• 1/4 cup rice flour
• 1/2 tsp baking soda
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 cup water
• Oil
• Salt to taste

Mango Chutney

• 1 ripe mango (diced)
• 1/2 cup sugar
• 1/4 cup water
• 1 tsp ginger (grated )
• 1/2 tsp red chilli powder
• 1/4 tsp ground cumin
• Salt

Method:

1. For the mango chutney recipe, combine all ingredients in a saucepan and cook over medium heat for 15-20 minutes. Stir occasionally until the mixture thickens and let it cool.
2. Prepare the pakora batter by combing the rest of the ingredients except water. Gradually add water for a thick consistency and whisk away. It should coat the back of a spoon.
3. Next, heat oil in a deep frying pan over medium-high heat. 
4. Take spoonfuls of the mango chutney and drop it into the pakora batter. Cover it with batter and carefully drop it into the hot oil.
5. Fry the pakoras until crispy and golden brown; fry it in batches.
6. Take it out and drain it on paper towels to remove excess oil
7. Time to serve hot and crispy raw mango pakora with your choice of chutney and enjoy!

3. Mango Mimosa Cocktail Recipe by Mixologist Apeksh A., Hyatt Centric, Bangalore

Ingredients:

• 60 ml raw mango juice
• 30 ml fresh orange juice
• Jaggery powder
• 120ml sparkling wine
• Water

Method:

1. To make the jaggery syrup, take 1 part of jaggery to 2 parts of water in a pan.
2. Mix and boil the mixture till it turns to syrup.
3. For the Mango Mimosa, in a glass take raw mango juice, orange juice and 15 ml of jaggery syrup and mix it well.
4. Take a cocktail glass, strain the mimosa in it and top it with sparkling wine.
5. Cheers! Enjoy this chef-inspired cocktail mango recipe.

4. Mango Rasmalai Recipe By Chef Jitendra Nakhwa, Taj Theog Resort & Spa, Shimla

Ingredients:

Thickened Milk 

• 750 ml full-fat or whole milk 
• ½ cup condensed milk
• 1 cup pistachio powder 
• ½ cup mango pulp (smooth) 
• ¼ tsp green cardamom 
• 10-12 saffron strands soaked in 2 tbsp of warm milk 
• 2 mangoes (diced)

Chenna Patties

• 1L full-fat or whole milk 
• ¼ cup vinegar 
• 1 tsp fine semolina (switch to cornstarch for a gluten-free version)
• Ice cubes

Sugar Syrup 

• 4 cup water 
• 1 cup sugar 

Method:

1. For the mango-flavoured base, boil milk in a heavy pot and then simmer it for 10-12 minutes. Then add condensed milk, mix well and simmer it for another 5-7 minutes. Notice when the texture starts looking velvety, take it off the heat.
2. Mix powdered pistachios, saffron & cardamom powder to the milk and let it cool for 15 minutes. Next, add the mango pulp.
3. For the chenna, take another pot and boil the milk. Once it is boiling, switch off the flame, wait for 3-4 minutes and quickly add vinegar. Stir the mixture until the curdle is formed.
4. In another pot, line with muslin or cheesecloth and strain the curdled milk. Wash the chenna thoroughly and then hang it by the cloth to remove excess whey for about 20-25 minutes.
5. In a wide dish, take the chenna and add semolina. Now knead this mixture using the base of your palm for 8 minutes until smooth. The dough should be creamy and soft and should not be greasy. Then let it rest for 10 minutes.
6. Next, make small chenna balls and then flatten them into patties shape and don’t make it too big.
7. For the sugar syrup, add the sugar and water in a wide pan. When the syrup is boiling, add the chenna patties, cover it and cook for 8 minutes. 
8. Watch as the small patties double in size and after 10-12 minutes switch off the flame when the patties are firm. It is time for patties to soak in syrup for 30 minutes to 2 hours. 
9. Next, take the patties out, add to the cooled sweet mango milk and refrigerate it for at least 8 hours.
10. Serve in a glass bowl and garnish with diced mango and extra nuts.

Also Read: This Mango Season, Make Japanese Mango Sando With Just 3 Ingredients; Recipe Inside

5. Mango Kalakand By Chef Sarab Kapoor

Ingredients:

• 1 cup paneer (crumbled)
• 1 can condensed milk
• 1 cup mango pulp
• 4 tbsp ghee
• ½ tbsp mango essence
• Mango colouring (if necessary)

Method:

1. Take a deep pan and combine paneer, condensed milk, and ghee. Cook it well until it thickens.
2. Next, add mango pulp, essence, and food colour to the mixture. Cook it nicely until evenly combined.
3. Grease a big thali or tray with ghee and spread the cooked mixture evenly.
4. Let it cool and cut it into kalakand pieces.
5. Your sweet dish is ready; enjoy this chef-inspired mango recipe.

6. Pista and Mango Sabudana Kheer Recipe By Chef Meghna, American Pistachio Growers

Ingredients:

• 1 L milk
• 4-5 cardamom (powdered)
• ½ cup sabudana (soaked for 4-5 hours)
• Condensed milk
• California pistachio (blanched, skin removed)
• 2 mangoes (chopped)

Method:

1. In a pan, boil milk and add cardamom powder. As soon as it comes to a boil, add sabudana and cook till it becomes transparent.
2. Lower the heat, add condensed milk as per your taste and combine everything evenly.
3. Then, add the California pistachio as the kheer comes to the right consistency.
4. Take it off the heat and let it cool.
5. Add chopped mangoes, mix and keep in the refrigerator to chill.
6. While serving this chilled kheer, garnish more with pista and mango.

7. Avacado and Mango Black Rice Sushi By Chef Rattan Kumar, YouMee

Ingredients:

• 60 gm Black rice                      
• 10 gm Avocado (thinly sliced)                         
• 20 gm Cucumber                      
• 10 gm Cream cheese         
• 30 gm Fresh mango (thinly sliced)                    
• 2 gm White sesame seed      
• 2 gm Black sesame seed    
• 1/2pc Noori sheet                        
• 10 gm Veg mayonnaise              
• 20 gm Ginger pickle                      
• 10 gm Wasabi                                 
• 2 gm Mustard microgreen         
• 2 gm Purple micro green            

Method:

1. In a pot, cook the rinsed black rice. For that bring it to a boil, then reduce heat, cover, and simmer for 40-45 minutes or until the rice is cooked. 
2. Next, release the steam by fluffing the rice with a fork and then add rice vinegar. Let it cool.
3. Place the bamboo mat. Take one nori seaweed and lay it shiny side down. 
4. Wet your hands with lightly salted water to prevent sticking.
5. Then, spread a thin layer of rice evenly over the nori and leave an inch border at the top.
6. Add avocado and mango and then carefully roll the sushi by using the bamboo mat as a guide.
7. Take a sharp knife, dip it in water and cut the roll into bite-sized pieces.
8. Serve it up with soy sauce and garnish with micro greens.

8. Mango Salad By Chef Sarab Kapoor

Ingredients:

• 900gms Thai green mango (cut into strips)
• 1 tbsp palm sugar
• ½ tbsp tamarind pulp
• 2 tbsp peanuts (roasted & ground coarsely)
• 4 chili padi (pounded coarsely)
• 1 small tomato (sliced)
• ½ tbsp salt
• 1 tbsp mint leaves (chopped) 
• Coriander leaves (garnishing)

Method:

1. Make a mixture of palm sugar and tamarind pulp. Then add it to mangoes.
2. Take a bowl transfer the above mixture and then add chillies, peanuts, salt, tomatoes, mint leaves and salt. Combine well.
3. Garnish with coriander leaves and enjoy this mango recipe.

Also Read: Mango Sticky Rice: Transport To Thailand By Making This Popular Thai Dessert With This Quick Recipe

When does a mango stay cool during the summer? When you peel it! Hehe, we had to pun it and now that you have peeled a coupe of mangoes, go try these amazing mango recipes by chefs of India.

Cover Image Courtesy: Press Release
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