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Forget aamras, try these delicious mango recipes

By Courtesy California Walnuts
June 04, 2020 13:40 IST
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Whip up these simple delights using mangoes and walnuts.
All photographs: Courtesy California Walnuts

Mango Spinach Salad

Mango spinach salad

Recipe by Chef Sabyasachi Gorai

Ingredients

  • 225 gm baby spinach
  • 500 gm baby kale
  • 450 gm mixed spring salad mix (organic)
  • 1 small red onion, sliced thin
  • 2 Mangoes, peeled, seeded and cut into strips
  • 250 gm fresh blackberries
  • 30 gm chopped fresh parsley
  • 125 gm roughly chopped walnuts
  • 2 ripe mangoes, peeled, seeded and pureed in blender
  • 30 gm fresh squeezed orange juice
  • 30 gm fresh squeezed lime juice
  • 2 cloves garlic, minced
  • 30 ml extra virgin olive oil
  • 15 ml honey
  • 5 gm sea salt

Method

  • Toast walnuts in a small skillet over medium/high heat for 3 to 4 minutes until lightly browned.
  • Place cooled walnuts and first 7 ingredients listed in salad bowl.
  • Pour purée mango into salad bowl and stir well.
  • Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt.
  • Sprinkle over salad and serve.

Tropical Mango, Walnut and Turmeric Smoothie Bowl

Mango, walnut and turmeric smoothie bowl

Recipe by By Chef Sabyasachi Gorai

Ingredients

  • Flesh from half a mango (reserving a few slices to garnish)
  • 1 small piece of fresh turmeric
  • Half a banana
  • 200 ml coconut milk
  • Juice of one lime (plus a little zest to garnish)
  • 8 walnut halves
  • A handful of raspberries and blueberries
  • 1 passion fruit
  • 1 tbsp of coconut flakes

Method

  • Place the mango, turmeric, banana and coconut milk into a blender and blitz until smooth.
  • Add lime juice to taste and blend again until combined.
  • Pour the smoothie into a bowl and garnish with the reserved mango, berries, walnuts, passion fruit, lime zest and coconut flakes.

Aam Akhrot Poda

Aam Akhrot Poda

Recipe by Chef Varun Inamdar

Ingredients

  • 3 raw mangoes, medium sized
  • 1/4 cup fresh mint
  • 1/2 tsp roasted cumin powder
  • 1 cup walnut milk
  • 1 cup sugar
  • 2 tsp black salt
  • 4 cups chilled water

Method

  • Wash and dry the raw mangoes.
  • Roast the mangoes over direct heat for about 10 minutes till charred on the outside. And cool them off.
  • Peel the skin and use your hands to separate the pulp and the stone.
  • Take the pulp in a blender and add sugar, black salt, walnut milk, roasted cumin powder, mint.
  • Blend to make a smooth paste.
  • Add chilled water and blend again for a minute.
  • Refrigerate for about 2 hours.
  • Pour in glasses and serve chilled.

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Courtesy California Walnuts
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