Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
Maharaj Hemaram Choudhary presents his mango-inspired creations for the season -- a lightly-tempered delectable Gujarati dish, it's a must-have in this season. A mango kadhi that matches the raw fruit with the creamy smoothness of buttermilk.
Please find the recipe here: Mango Fajeto
Swarupa Dutt adapts a zesty Thai Som Tai, which is always abuzz with flavour, making it even more exciting by adding a ripening kairi, a slighly less than green papaya, mint, handful boiled chickpeas, green chillies to the standard recipe.
Please find the recipe here: Papaya And Mango Salad
Chef Sabyasachi ‘Saby’ Gorai's salad is a nutritional powerhouse -- light, fresh, it bursts with the berry-infused goodness of spinach, kale, lettuce, raw mangoes, ripe mangoes, lemon juice, OJ, walnuts and more.
Please find the recipe here: Walnut Mango Spinach Salad
A cherished summer surprise, Sangita Agrawal's sweet mango pickle will seduce you with its rishta of kachha mango and sugar with Indian spices. Goes great with parathas/rice/pulau.
Please find the recipe here: Aam Ka Meetha Achar
A Thai-style salad by Chef Sarab Kapoor that is both crunchy and vitalising. It gets its khatta-meetha flavour from the partially ripe mangoes and palm sugar/jaggery. The crispness is courtesy the veggies -- carrots, cucumbers, green chillies.
Please find the recipe here: Thai Mango Salad
Angela Lawitlangpui knows how to make the best use of the summer fruit. Her sweet, savoury and spicy green mango cocktail is a weekend brunch menu star or a weekday pick me up and can also be made minus the alcohol.
Please find the recipe here: Raw Mango Cocktail
A light appetiser, Maharaj Jodharam Choudhary tosses up khichiya papad with spices, sev, peanuts and tiny cubes of kairi.
Please find the recipe here: Kacchi Kairi Khichiya Chaat
This is Chef Varun Inamdar's modification of the classic Bengali aam pora sharbat. It features walnut milk, mango, along with mint leaves, roasted jeera or cumin powder, kala namak or black salt and sugar.
Please find the recipe here: Aam Akrot Poda
Puneet Kaushal mixes up magic -- the cooling tang of traditional aam panna meets the elegance of a well-crafted martini. The summer sip blends gin, dry vermouth, fresh lime juice, and a splash of aam panna mix, creating a smooth, citrusy concoction with a desi flair.
Please find the recipe here: Raw Mango Martini
Another green mango sensation by Maharaj Jodharam Choudhary, brighten up your lunch with a launji or chutney made with raw mangoes, slow-cooked in jaggery and spices.