I was in Hardwar last week. Sitting by the Ganges, the damp but refreshing breeze blowing, as if eager to cross the Himalayas in a jiffy, reminded me of my childhood when we would immerse jute bag full of mangoes in the river to chill them .We would sit by the Ganga for hours happily enjoying the luscious, juicy, ultra sweet mangoes.We would buy the small juicy varieties, so that we could just bite off the tip and greedily suck all the nectar and pulp off. Mango! the king of fruits. It is not without reason this fruit has been awarded this title. The unanimous opinion is that it is the tastiest fruit. Mango is the national fruit of India and Philippines .The mango tree is the national tree of Bangladesh and we have many varieties, with the Alphonso being the elite. Mango is also considered an auspicious fruit in Hindu mythology. Even the mango wood is auspicious and is considered suitable for havans. The leaves are used during religious ceremonies.
Come summer, and mangoes are sold in every market and by fruit vendors at every nook and corner. Mango being a tropical fruit, can be used in many recipes. This week let’s celebrate this king of fruits. We can use it to make smoothies, lassi, ice cream, savoury dishes, salads and obviously desserts. Versatility is its other name.
Lets start with salad, followed by a mango drink, main course and a dessert. That is to say a complete meal.
RAW MANGO SALAD RECIPE
- YIELD: 1 Big Bowl (04 Servings)
- PREP: 10 mins
- 2 Raw Mangoes peeled and juliened
- 2 Spring Onions peeled and chopped finely
- 2 tbsp Peanuts crushed coarsely
- Salt to taste
- 1 tsp Red chilly flakes
- 2 tbsp Vinegar
- 1 tbsp Brown Sugar
- 1 tsp Mustard Powder
- 2 tbsp Olive Oil
- In a bowl mix mangoes, peanuts and chopped spring onion. In another bowl mix the seasoning and sugar along with oil and vinegar. Blend well and pour over the salad. Serve chilled.