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FUN Mango Recipes

By VINDHYA KARWA
April 15, 2021 12:28 IST
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Escape the heat with two rejuvenating recipes by food blogger Vindhya Karwa.

Photographs: Kind courtesy Vindhya Karwa

Mango Tabbouleh

Serves: 2

Ingredients

  • 1 cup dalia or broken wheat
  • 2 to 3 medium-sized ripe mangoes, chopped into big pieces
  • 1 tbsp chopped spring onion
  • Few leaves of mint
  • Juice of 1 lemon
  • 1 tbsp maple syrup
  • 2 tbsp extra virgin olive oil and a little extra for garnish
  • Salt and pepper to taste

Method

For blanching the dalia

  • Place dalia in a large bowl.
    Boil 2 cups water and pour it over the dalia.
    Let it blanch in the hot water for 4-5 minutes.
    Drain the water and keep aside.

For making the tabbouleh

  • In another large bowl mix the blanched dalia with the maple syrup.
    Add the chopped mangoes, spring onion, mint leaves and olive oil.
    Add salt, pepper, lemon juice and give it a toss.
    Refrigerate.
    Garnish with some more olive oil and serve chilled.

NOTE: Those who are gluten intolerant can use quinoa or millets instead of broken wheat.


Indian-Style Mexican Burrito with mango

Servings: 5

Ingredients

  • 1 cup refried beans, available in cans in gourmet grocery stores and online or substitute with baked beans, washed
  • 1 cup cooked brown rice
  • 10 lettuce leaves
  • 1 cup sautéed thin strips baby corn
  • A handful of red cabbage leaves, grilled
  • 1 red and 1 yellow capsicums or bell peppers, sliced and grilled
  • 1 ripe avocado, sliced and limed 
  • 2 ripe mangoes, sliced
  • ½ cup parsley, grilled in olive oil with salt and pepper 
  • 10 garlic pods, sliced and sauteed
  • 15-20 slices jalapenos
  • 6-7 black olives, sliced
  • 5 tsp and 5 tbsp sour cream for dressing and serving
  • 1 cup salsa for dressing and serving (made from chopped raw tomatoes, chopped jalapenos, chopped red onion, chopped fresh dhania/cilantro and lime juice)
  • Salt to taste
  • A dash of pepper powder
  • 5 tortillas, easily available in grocery stores or online
  • 2 limes, cut into halves

Method

  • Place the readymade tortilla on a plate.
    Place 2 of the lettuce leaves on top of it.
    Spread 1 tbsp of the refried beans, followed by 1 tbsp of the brown rice.
    Add a few strips of the baby corn, few slices of the bell peppers, 1 or 2 red cabbage leaves and some of the grilled parsley.
    Add a slice of the limed avocado and a few mango slices.
    Top it with a little of the sauteed garlic, jalapenos and olives.
    Add the 1 tsp of sour cream, 1 tsp of tomato salsa, a squeeze of lime, some salt and pepper to taste.
    Fold up the tortilla. Fill all the other tortillas in the same way.
  • Serve with a vegetable salad, more tomato salsa and a tbsp sour cream for each burrito.

Vindhya Karwa posts vegan and vegetarian recipes under the Instagram handle @vinsplate.&

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