Home guest articles Calling all Mango Lovers

Calling all Mango Lovers

written by Guest Blogger May 31, 2013

Who doesn’t love mangoes? There are over 1ooo different varieties in the world and today’s guest blogger (and Flexitarian cookbook author), Bindu Grandhi, extols the virtues of raw green mangoes. Check out the 3 recipes she shares, too!

It is the season of mangoes both ripe and unripe. There is a difference between the two, kind of like a banana and a plantain. Ripe mangoes are sweet and juicy while raw mangoes have a sharp sour taste. Most people are familiar with the ripe sweet mangoes but I encourage you to add raw green mangoes to your shopping list too.

Raw green mangoes are oblong in shape and highly appreciated for their nutritional value and medicinal properties. It’s loaded with Vitamin C, more than ripe mangoes, which we all know is good for our immune system; has anti-cancer properties and can ward off indigestion. It is a natural guard against the effects of excessive heat. For example, eating a raw mango sprinkled with a little salt or drinking raw mango juice is an ideal thirst quencher.

When you buy raw green mangoes, make sure they are firm. They can be kept at room temperature for a few days before they ripen. Before using, rinse under cold water and thoroughly dry. At a recent cooking class, I made Rice Pilaf with Sautéed Raw Mango accompanied by Boondi Raita which was a big hit. And what better way to top off a spicy meal – drinking delicious Sweet Mango Lassi. I hope you’ll give these recipes a try!

Rice Pilaf with Sautéed Mangoes

This pilaf is a savory marriage of rice and mangoes. It goes great with Boondi raita.

Prep Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4

Ingredients

  • 2 cups uncooked basmati rice
  • 2 Tbsp light olive oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp ground turmeric
  • 2 green chilies or jalapeno peppers, stemmed, seeded and chopped (more if you like heat!)
  • 1 medium raw green mango, peeled and finely grated (the center of the mango has a seed, so grate the flesh around the seed)
  • 1/2 tsp salt or salt to taste
  • Chopped fresh cilantro for garnish

Preparation

  1. Begin cooking the rice using your favorite method. Set aside.
  2. While the rice is cooking, in a heavy bottomed nonstick skillet, heat the oil.
  3. Add the mustard seeds and cover. When the seeds stop sputtering, add turmeric and green chilies, and sauté over low heat for 2 minutes.
  4. Add the grated mango and cook on low heat for 1-2 minutes until the raw smell of the mango disappears.
  5. Stir in the cooked rice and salt, and mix thoroughly. Garnish with cilantro and serve.

Boondi Raita

This is super easy to make and one of the most popular raitas in Northern India. Boondi are tiny chickpea flour fritters and you can find packages of boondi at Asian grocery stores.

Cooking Time: 0 minutes
Preparation Time: 10-15 minutes
Serves: 4

Ingredients

  • 1 cup Yogurt
  • 1/2 tsp ground cumin
  • 1/2 tsp Red chili powder
  • 2 Tbsp fresh cilantro leaves, chopped
  • 1 jalapeno, chopped (optional)
  • 1/2 tsp salt or salt to taste
  • 1/2 cup Boondi for garnish

Preparation

Whisk yogurt till smooth. Add cumin, red chili powder, half the chopped cilantro leaves, (optional: jalapeno) and salt. Mix well. Garnish with the boondi and remaining cilantro. Serve chilled.

Mango Lassi

Prep Time: 10 minutes
Serves: 2

  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 fresh mango (sweet) peeled, pitted and chopped (or 1 cup canned mango syrup)
  • 1 Tbsp honey
  • Pinch of ground cardamom (optional)
  • Garnish: 4 fresh mint leaves

Preparation

Put yogurt, milk, mango, honey and cardamom into a blender and blend on high speed until smooth, then pour into individual glasses. Garnish with mint leaves and serve.

Note: Mango Lassi can be kept refrigerated for up to 24 hours.

About the Author

Author of Spice Up Your Life, Bindu Grandhi is passionate about healthy and flavourful cooking, especially when it’s flexitarian. She shares her health knowledge with the world by providing practical, healthy and tasty recipes as The Flex Cook.

Oh ya, all this sounds deeeelish! Thank you, Bindu!

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1 comment

Ren June 1, 2013 at 10:35 pm

Oooh, that sounds really good. I love eating mangos, it’s my favorite fruit. I hope the recipe is just as good as it sounds.

Reply

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