The mango season is back and the markets are flooded with varieties of mango. While most of us continue to stay indoors, this is the perfect time to try some unique mango recipes inspired by international flavors and twists.
1.Kale Freekeh Salad with Mango by Carolyn English (Nutritionist, Australia)
This recipe brings the perfect Mediterranean flavors to the table. This seemingly healthy and delicious salad is a seemingly unusual combination and it will soon become a staple on your menu. You can also add a little more mango and strawberries to your salad. Since kale is uncooked in this recipe, we don’t recommend replacing it with spinach or any other greens. Try this recipe courtesy of vorventivenutrition.com.au.
For the dressing
Ingredients:
– 1/2 teaspoon – mustard seeds
– 1/4 teaspoon – coriander seeds
– 1 diced (½ cup canned puree) – mango
– 1/4 – shallot cubes
– 1/2 teaspoon of salt
– 1/2 tablespoon – Dijon mustard
– 2 tablespoons – white balsamic vinegar
– 1/4 – Chopped coriander
– 1 clove – Chopped garlic
– 1 – Red chilli
– To taste – black pepper
– 6 tablespoons – extra virgin olive oil
Directions
– Heat the mustard seeds and coriander seeds in a pan over medium heat until they burst.
– Put seeds and ingredients other than olive oil in a food processor.
– Once the ingredients are mixed, pour olive oil until emulsified.
For the salad
Ingredients:
– 1 and 1/2 cups – Cooked Freekeh
– 1 large pile of kale (washed and removed)
– 3/4 cups – almonds
– 3/4 cup – desiccated coconut
avocado
– 1/2 cup – Dried cherries / cranberries
Directions
* Cook the Freekeh according to the instructions on the packet.
* Put the kale in a bowl, pour the dressing over it and massage the leaves in well.
* Roast the almonds in a pan over medium heat, as soon as they smell fragrant, roughly chop.
* Toast grated coconut until light golden.
* As soon as the freekeh is cooked, add the kale and top with almonds, coconut and cherries.
2. Mango Salsa by Dassana Amit (Food Blogger, India)
Dassana Amit managed to mix Mexican and Indian flavors perfectly in this salsa recipe. This salsa is straightforward, easy to cook, nutritious, low fat, gluten free and vegan, and also pretty flexible with your choices of vegetables and condiments. You can have it with crackers, nachos, or just to yourself. Check out this recipe from vegreipesofindia.com.
Ingredients (for one serving)
250 grams of mangoes
1/4 cup – Finely chopped onion
1/4 cup – Finely chopped peppers
1/4 tsp – black pepper
1/4 tsp – cumin powder
1/8 tsp – red chili powder
1 – Chopped green chilli
2 to 3 tbsp – Chopped coriander
2 tsp – lemon juice
To taste – salt
Directions
* Put the chopped mango in a bow, add onions, paprika, green chili and coriander
* Add spices (black pepper, cumin and red chilli)
* Add lemon juice and salt
* Mix everything well and serve with french fries, crackers or tacos.
Don’t be afraid to add mangoes to your salads! Here’s a mango and quinoa salad (Photo: Sangeeta Khanna)
3. Mango spring rolls with avocado dip by Kathryne Taylor (food blogger, USA)
Not only are these Vietnamese rice paper spring rolls unique and full of flavor, they are also vegan and gluten free. While you couldn’t imagine pairing mangoes with jalapeños and peppers, once that sweet and flavorful flavor meets the mild avocado dip, you’ll keep coming back for more. You can also replace arugula leaves with radishes for a spicier flavor. Recipe from cookieandkate.com.
For spring rolls
ingredients
3 cups – arugula leaves
2 – Sliced mango
1 – Sliced red peppers
2 – Sliced jalapeños
4 – Chopped green onions
6-7 – rice paper rolls
Directions
* Fill a large pan with warm water and carefully place a spring roll leaf for about 20 seconds.
* Fill the roll with filling, fold it over the sides like a burrito and roll it up.
For the dip
ingredients
2 – Diced avocados
1/3 cup – lime juice
1/3 cup – water
1/2 cup – coriander
1/2 tsp – salt
Directions
* Mix and blend all ingredients in a food processor or blender until smooth.
4. Thai Mango Chicken by Darlene Schmidt (cookbook author)
The recipe author Darlene Schmidt describes it as a dish that tastes like fried, but is much easier to prepare and is low in fat and calories. The mango is mixed into a sauce and you can adjust the sweet and spicy flavors to suit your taste. The chicken is lightly fried before mixing. You can serve the dish with rice or a salad. Recipe from thespruceeats.com.
For mango sauce
ingredients
2 – Sliced mangoes
3 cloves – garlic
2 – silver from lime leaves
1 – Red chili cubes
1 – Sliced ginger
1/2 – Juiced lime
2 tbsp – fish sauce
1 1/2 tbsp – soy sauce – 1 tablespoon rice vinegar
1 tbsp – brown sugar
1/4 tbsp – turmeric
Directions
* Put all ingredients smoothly in a food processor or blender.
* Try the sauce and adjust to taste.
For the chicken
ingredients
1 cup all-purpose flour
1/2 teaspoon salt (kosher)
1/4 cup – peanut or coconut oil
2 to 3 – chicken breasts or thighs
1 – red peppers
1/2 – 1 – mango pieces
3 to 4 tbsp – coconut milk or water
1/4 to 1/2 cup – coriander
Directions
* Put the flour and salt in a bowl and add the chicken to the mixture.
* Heat the pan over medium heat, add oil and fry the chicken until golden brown.
* Put the mango sauce and paprika in a pan, bring to the boil and simmer.
* Once the pepper has softened a bit, add the fried chicken pieces and mango pieces if desired.
Yellow mango curry tastes delicious with jasmine rice. (Source: File Photo)
5. Mango Pavlova by Vanya (Blogger, New Zealand)
Don’t fret about the prep time and pictures, this dessert is super easy and fun. Pavlovas are a popular summer dessert in Australia and New Zealand and must make it into your dessert palette this year. With a marshmallow crust filled with whipped cream, lime zest and fresh mango, this dessert is heavenly. You can also add more fruit and chocolate. Recipe from vjcooks.com.
ingredients
4 – eggs (yellow and white separated)
1 cup – powdered sugar
1 tbsp – corn flour
1 tbsp – white vinegar
1/2 tbsp – vanilla essence
1/2 cup – desiccated coconut
2 – mangoes
500 ml – cream
Directions
* Preheat the oven to 120 ° C and line the tray with baking paper.
* Beat egg whites until stiff, add powdered sugar a teaspoon at a time and keep beating until very stiff.
* Spread the egg whites in two even rectangles on the baking sheet and bake for an hour. Then turn off the oven and let the pavlovas cool in it.
* Cut the mangoes into thin slices.
* Pull the pavlovas out of the oven and a base, add whipped cream with powdered sugar, toasted coconut and half of the mango slices.
* Add the second layer of pavlova and repeat the same.
6. Mango Margaritas by Ree Drummond (Blogger, USA)
In this simple recipe, you can use fresh mangoes, frozen mangoes, or even mango puree, all of which are mixed with ice and tequila. For other alcoholic beverages containing mangoes, you can substitute a selection of alcoholic beverages and flavored sodas. Recipe from foodnetwork.com.
ingredients
2 – limes
2 tbsp – coarse sugar
2 – Chopped mango
As needed – ice
1 1/2 cups – tequila
1/2 cup – granulated sugar
Directions
* Peel your lime and of course top it with sugar and set aside /
* Put the mango pieces and ice in a blender, add tequila and squeeze in some lime juice.
* Mix until smooth and add more ice if needed.
* Use lime to moisten the rims of the glasses and dip the rims in lime sugar.
Smoothies are a meal in themselves. (Source: File Photo)
7. Fried mango balls with sticky rice from Tasty
Another funky, Thailand-inspired mango dessert that’s so delicious you don’t mind the carbs. These sweet, crispy, and sticky rice balls are a delicious dessert not to be missed. Feel free to add coconut shavings and nuts to complete the dish. Recipe from tasty.co.
ingredients
3/4 cup – coconut cream
1/4 – palm sugar
1/2 tsp – salt
1 – mango (cut into cubes)
2 cups – water
1 cup – sticky rice
1/2 cup – rice flour
1 can – condensed milk (optional with drizzle)
Directions
* Put coconut cream, palm sugar and salt in a saucepan and bring to medium heat. As soon as the sugar has dissolved, remove it from the heat and set aside.
* Bring water to a boil in another saucepan over medium heat. As soon as the water starts to boil, add the sticky rice and bring to a boil. Cover until cooked.
* Put rice in a mixing bowl and add coconut cream mixture everywhere, let the rice absorb it.
* Oil your hands and take some rice, flatten it and add a piece of mango and roll into a ball.
* Roll the ball in rice flour and deep fry until crispy and golden brown.
* Sprinkle with condensed milk (optional).
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