Chill this summer with mango treats | 2018-04-24 |

Chill this summer with mango treats

Sun Online Desk     24th April, 2018 11:40:57 printer

Chill this summer with mango treats


With the mango season on, stir up a khatta panna, make taco or try making a pudding using mango recipes.


Experts have listed a few recipes:


Mango Fish Tacos




Peeled mango 1


Fish fillet 1


Salt as required


Ginger powder ½ tsp


Garlic powder ½ tsp


Black pepper powder 1 tsp


Refined flour 5-6 tbsp


Sugar ½ tsp


Tequila 1-1½ tbsp


Lemon juice 2 tbsp


Fruit beer 1-1½ cup


Sliced mango 1


Olive oil 2 tsp


Finely chopped capsicum ½ cup


Finely chopped onion 1


Mango pulp 4 tsp


Cream cheese 2 tsp


Finely chopped cabbage ½ cabbage


Finely chopped lettuce leaf 1


Buckwheat tacos 3


Mint leaves For garnish




Chop mango and place in a plate. Take a Fish fillet and cut it in slices. Sprinkle pinch of salt, ginger powder, garlic powder and black pepper powder to marinate the fish.


To make the batter, in a bowl, add refined flour, black pepper powder, sugar, tequila, lemon juice, fruit beer and whisk it well.


Now beat the fish slices. Cut peeled mango into slices and then place the slices on each fish slice and roll the fish. In a hot pan, add olive oil, coat the fish with the batter and then fry it in the pan on a low flame until golden brown.


To make dip, in another bowl, add finely chopped capsicum, pinch of ginger powder, pinch of garlic powder, lemon juice, oil, sugar, salt, chopped mango, cream cheese and mix it well.


Now chop ½ Cabbage and 1 Lettuce leaf and mix them together.


For presentation:


Take three buckwheat tacos. Take out the fish rolls from the pan and cut them into half. Spread the taco dip on each taco, place chopped cabbage and lettuce leaves over it, add fish rolls on the tacos and place them in a taco plate. Garnish it with mint leaves and serve it with dip.


Mango Fish Tacos are ready to serve.



Mango Chia Pudding




Chia seeds 1


Soy milk 2 ½ cup


Melon seeds ½ cup


Pistachio 1 cup


Peeled mango 1


Mango seed 1


Coffee powder ¼ tsp


Dark chocolate 200 gm


Dry ice cubes 1 cup


Fresh mint leaves For garnish




Take chia seeds cooked in soy milk. In a hot pan, add melon seeds, 1 cup pistachio, lightly roast the mixture.


In the same pan, add soy milk. Then peel a mango, add the mango kernel in the pan and dice the remaining mango. Add coffee powder in pudding and cook on low flame.


For presentation:


Add Mango cubes in serving glass and pour the chia seed mixture on it. Grate dark chocolate and transfer in the pan and grate some extra chocolate to use it as topping.


Let the pudding mixture cool for some time after it is cooked. Keep dry ice cubes ready.


Now take out the pudding mixture in a bowl and add ½ cup dry ice and whisk well. Pour the pudding mixture in the glass and add a layer of grated dark chocolate. Add fresh mint leaves. Add another layer of grated dark chocolate and pudding mixture.


Garnish with grated dark chocolate, mango slices and mint leaves.


Mango Chia Pudding is ready to serve.



Khatta Panna


This vodka -based cocktail is infused with fresh Indian Basil and the tart yet sweet flavours of raw mango.




Vodka 60 ml


Crushed raw mango juice 60 ml


Lime juice 15 ml


Put all ingredients in a cocktail shaker. Shake well and pour into a glass over crushed ice.


Garnish with a slit chilli, salt and pepper.