Mini Ribeiro gets five chefs from Mumbai to create and share unique mango recipes inspired by popular dishes.
Teen Aam Ki Phirni
Recipe by Chef Siddharth Kalyanaraman, Sous Chef, Not Really Indian, BKC, Mumbai
- 60 gm rice
- 750 ml full fat milk
- 60 gm castor sugar
- 3 to 4 cardamom
- 1 alphonso mango
- 1 totapuri mango
- 1 badami mango
- 4 gelatin sheets (silver)
- 150 gm refined flour
- 125 gm butter
- 75 gm sugar
- 10 gm chopped mint leaves
- To make phirni, grind the rice into a coarse texture.
- Bring the milk to a boil and add in the castor sugar and the cardamom. Once it dissolves, stir in the ground rice.
- Continue to cook till the rice overcooks and absorbs most of the milk.
- While the rice cooks, remove the skin from the mangoes, use one half of each of the mangoes and blend till smooth.
- Once the rice is cooked, switch of the flame and let it come to room temperature. Stir in 3\4 th of the blended mango pulp.
- Pour the phirni into a bowl or a glass to serve in and keep for chilling.
- While the phirni chills, soak the gelatin sheets and take the remaining pulp and put on a gas and heat.
- Once the puree is hot, remove from heat and stir in the sheets.
- Let the mango mixture come to room temperature and then pour on top of the chilled phirni and keep to set.
- While the jelly sets, make a dough for the cookie using the flour, butter, sugar and mint leaves along with 1 tbsp water and keep it in the fridge for 10 minutes.
- Remove and roll it out, place it on a greased baking tray and bake for 20 minutes at 180 C.
- Remove and let it cool.
- To assemble, place the cookie on top of the phirni and jelly, garnish with slices of the three mangoes and a mint sprig.
Malabari Mango Kadhi
Recipe by Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani
- 1 ripe mango cut into pieces
- 1 tsp roasted jeera
- 1 cup shallots
- 1 cup yogurt
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- ½ cup coconut rated
- 1 red chilli split
- Few curry leaves
- Salt to taste
- A pinch of sugar
- 1 tsp coriander leaves chopped
- Cook mango in about ½ cup water for few minutes
- Grind coconut, cumin, shallot onion, turmeric, chilli powder to a smooth paste adding water
- Add the ground coconut paste to the mango and simmer for 3-4 mins.
- Beat the curd with 1/2 cup water until smooth.
- When the mango-coconut mixture has simmered for about few minutes, switch off the flame and add beaten curd. Mix well.
- Heat oil in a small pan, for tempering.
- Add mustard seeds, fenugreek seeds, red chilies, and curry leaves.
- Add the tempered ingredients to the curry , mix well, add salt
- Serve hot with rice.
Baked Mango Cheese Cake
Recipe by chef Ajay Thakur, corporate chef, Café Mangii, Mirah Hospitality
- 65 gm walnut
- 45 gm digestive biscuits
- 50 gm butter
- 800 gm cream cheese
- 150 gm castor sugar
- 20 gm corn flour
- 4 eggs
- 400 ml milk (toned preferably)
- 40 gm mango pulp (fresh)
- 50 gm whipped cream
- 60 gm fresh mango sliced
For the base
- Roast the walnuts and lightly chop them.
- Crush the biscuits and mix with the walnuts.
- Cream down the butter and emulsify into the biscuit and walnut mixture.
- In a loose bottom cake mould, spread the walnut and biscuit batter evenly so as to form the base of the cake.
- Refrigerate for 15 minutes.
For the batter
- Preheat the oven to 150 degrees Celsius.
- In a large, dry mixing bowl, break the eggs and castor sugar. Whisk the eggs till light and fluffy.
- Add in the milk and cream cheese, corn flour, fresh mango pulp and whisk rigorously till a smooth (lump free) batter is formed.
- Remove the cake mould from the fridge and add in all the batter.
- Place into the preheated oven. Bake for 45 minutes.
- Remove the cake and leave to cool on a rack.
- Using the mango slices and whipped cream, decorate the cake.
- Serve chilled.
Recipe by Pastry sous chef Mastraj Singh, Hotel Marine Plaza
- 4 egg yolk
- 25 gm sugar
- 4 egg white
- 60 gm sugar
- 10 ml vanilla essence
- 80 gm flour
- 10 gm corn flour
- 50 ml refined oil
- 80 gm almond powder
- 150 ml cream
- 60 gm mango puree
- 50 gm chopped mango
- 30 gm mascarpone cheese
- Edible flowers and mango slice for garnish
- Beat the yolks and sugar along with vanilla essence and set aside.
- In a separate bowl beat egg white and sugar and fold it into the whipped yolk mixture
- Fold in the sieved flour, corn flour and almond powder and finally add oil into it.
- Spread out into the baking tray and bake it at 200 C for 8 minutes.
- Whip cream mascarpone cheese together.
- Add mango pure and chopped mangoes and fold it.
- Spread the mixture on the baked sponge and roll it.
- Pour in the mango puree on the top and garnish it with edible flower and sliced mangoes.
Mango and Mint smoothie
Recipe by Sandeep Sharma, Beverage Manager, Café Mezzuna
- 90 ml mango juice
- 45 ml whipped cream
- some mint leaves
- Some khus leaves
- Put all ingredients (except mint leaves) with some ice in a blender.
- Blend until smooth.
- Put mint leaves in an imperial glass.
- Pour the rest of the mixture in the glass and serve.
MORE MANGO RECIPES
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