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The Magnificent Mango | Recipes with Mango to Enjoy this Season..!

By: Dr. Kaviraj Khialani – Celebrity Master Chef

The king of fruits and the most awaited one every summer is here yet again with a bang and most of us have already had more than one serving of the most interesting & lovable fruit.

We usually enjoyed going shopping for mangoes to the fruit markets amidst the wonderful mesmerising aromas of the mangoes picking and choosing our lot in terms of dozens and
crates checking them for quality, size and not to forget getting them at a competitive rate but looking at this current scenario we have opted for ordering them online which is not
a bad idea though!

The word mango has been said to be originating from the Portuguese word manga and also refers to the Tamil word mankay where man represents the mango tree and kay
means the fruit.

While we know of the praiseworthy fruit as the national fruit of India the mango tree is also the national tree of Bangladesh, while the carabao mango is also the national fruit of the Philippines. A popular stone fruit produced from numerous species of tropical trees cultivated mostly for their fleshy edible fruit are a well-known native to south Asia on the whole.

On the topic of mango, it becomes inevitable to list down the varieties we have around us from the famous alphonso or

On the topic of mango, it becomes inevitable to list down the varieties we have around us from the famous alphonso or Hapus variety from Ratnagiri in Maharashtra, Kesar variety from Saurashtra in Gujarat, the Badami from Karnataka, Chaunsa and Langda variety of mango from Bihar in Uttar Pradesh and the Dashehri from Malihabad in Uttar Pradesh
as well there are many more to pick and choose.

Here are a few Health Benefits of Mangoes :

  1. Mangoes are good immunity boosters and good for brain health.
  2. Mangoes eliminate indigestion and acidity issues.
  3. Mangoes give relief from anaemia and also helps lower blood pressure.
  4. Mangoes improve eye health and also lowers cholesterol.
  5. Mangoes alkalizes the body and is also good for the skin.
  6. Mangoes are rich in minerals and also a good blood cleanser.
  7. Mangoes help reduce stress & rich in folate and vitamins.
  8. Mangoes are also high in potassium and fiber.
  9. Mangoes are helpful in treating arthritis and also help in weight loss and gain as needed.
  10. Mangoes have good content of magnesium and also help in treatment of diarrhoea.

Let us list a few culinary uses of mangoes in our Kitchens and Bakery- Pastry Sections:

  1. The raw mango is the first thing to enjoy in our Chaats, chutneys, aam ka panna, kache aam ki subzi/curry etc.
  2. The ripe varieties best to indulge are freshly cut and to be enjoyed bite by bite enjoying the mouthfeel of the juicy divine fruit.
  3. We of course love to indulge in preparing more varieties from mango starting with the chilled mango milk shake with loads of ice-cream, milk and crushed ice, fresh mango pulp.
  4. Mangoes go well in the form of a pudding, mousse or a chilled soufflé as well. The continental options also take it into trifle puddings and even mango cheesecakes and more.
  5. A cream decorated cake with loads of fresh mango used on the top is a perfect visual treat and to bite into the chunks of mango and cream within is just too hard to explain when it comes to cakes and pastries.
  6. While there are options to add mangoes into short crust pastry tartlets with cream and custard, there are also Indian sweets to try like a mango basundi, a mango brown rice phirni, date and mango kheer, a baked Gulab Jamun with mango sauce, mango malpuas with Gulkhand rabdi.
  7. Mangoes also are befitting quite well when it comes to doing savoury preparations in international cuisines from a fresh mango salsa, to a chunky mango sauce to go with
    grilled chicken or fillet of fish, grilled prawns etc mangoes are well accompanied since they are tart and sweet both.

Here are a few recipes with Mango to enjoy this Season!



  • Mango – 1 cup cubes of your choice, alphonso recommended.
  • Olive oil/ butter- 2 tsp
  • Bayleaf – 2 no
  • Pepper corns- 4-5 no.
  • Garlic -1 tsp chopped
  • Onion- 1 small chopped
  • Salt and pepper to taste
  • Brown rice- 2 cups boiled/cooked.
  • Red/green/yellow capsicums-1/2 cup small cubes
  • Cherry tomatoes- 4-5 no
  • Mint/coriander/parsley- 2 tbsp.
  • Lime juice- 2 tbsp.
  • Blanched veggies- zucchini, broccoli, carrot cubes, beans etc
  • Boiled chickpeas-1/2 cup
  • Red chili sauce- 2 tsp
  • Soy sauce- 2 tsp
  • Hot garlic/schezuan sauce- 2 tsp
  • White vinegar- 1 tsp
  • Flax seeds/ pumpkin seeds- 2 tsp


  1. Prepare all the ingredients for the quick toss meal bow.
  2. Heat oil/butter in a pan add in the Bayleaf, peppercorns, garlic and onions and saute for 1 min.
  3. Add in the veggies, boiled chickpeas, seasonings, sauces and toss well, cook for 2 mins, add in the brown rice and stir it well, add some fresh herbs like basil, parsley, coriander, mint etc and cook for 1 min.
  4. Turn off the flame and add in the lime juice, allow to rest for 2 mins, portion out the fried rice into a serving dish, top it up with the mango cubes and nuts/seeds to taste and relish this dish.



Chicken breasts- 4 no. 140 gms each boneless.

For the Marination:

Oil-2 tbsp. + 2 tsp lime juice + salt and pepper to taste+ mexican spice and seasonings/ peri peri spice powder- 2 tsp

For the Mango Relish:

  • Fresh alphonso mango- 1 cup cubes
  • Cucumber- ¼ cup cubes
  • Avocado- 1 peeled and cut into cubes.
  • Spring onions- 3-4 no cubes
  • Tomatoes- 1 small cubes
  • Celery- 2-3 tbsp. chopped.
  • Ginger- 1 tsp shredded
  • Garlic- 1 tsp chopped
  • Green chilies- 2 tsp chop
  • White vinegar- 2 tsp
  • Salt and pepper to taste
  • Fresh mint and coriander leaves – 2 tbsp.
  • Fresh basil leaves- 2 tbsp.
  • Sunflower seeds/ chia seeds- 2 tsp.
  • Sugar- ½ tsp


  1. Prepare all the ingredients for the chicken and marinate the same for 20 mins, using a griller or grill pan cook the chicken well on both sides/bake if needed.
  2. In a separate bowl combine together the ingredients for the mango relish and give them all a nice mix, allow to chill for 20 mins.
  3. On a serving platter assemble the hot spicy grilled chicken breasts and top it up with the mango relish and serve with brown bread/ garlic toasties etc.



For the base of the salad:

  • Assorted lettuce leaves- iceberg/ Lollorosso/ romaine – 1 cup

For the body of the salad:

  • Mango- 1 cup cut into long shreds
  • Cucumber- 1 no cut into shreds
  • French beans- 1/ cup blanched
  • Tomatoes-1 no cut into shreds
  • Boiled chicken shreds- ½ cup for non-veg can be added
  • Sliced roast meat-1/4 cup for non-veg can be added.

For the dressing of the salad:

  • Olive oil/ oil- 2 tbsp.
  • Lime juice- 2 tsp
  • Salt and pepper to taste
  • Mint leaves- 2 tbsp.
  • White vinegar- 2 tsp
  • Brown sugar- 2 tsp
  • Thai small red chilies- 2 tsp chop
  • Tomato juice/ sauce- 2 tbsp.
  • Mustard paste- 1 tsp
  • Coriander and basil- 2 tbsp.
  • Flax seeds/ sunflower seeds/ chia seeds- 2 tsp.
  • Roasted lightly crushed peanuts- 2 tbsp.

For the garnish of the salad:

  • Roasted assorted nuts/olives- black and green/ gherkins/ capers- 2 tbsp.


  1. Prepare all the ingredients for the salad and keep chilled.
  2. Arrange the base of the salad on the serving plate or in the salad bowl.
  3. Toss together the ingredients for the dressing of the salad in a bowl and then mix it all up with the body of the salad.
  4. Arrange the salad on the serving plate and garnish appropriately and serve chilled.



  • Fresh mango pulp- 2 cups
  • Fresh cream-1/4 cup beaten and sweet.
  • Gulab jamuns- 3-4 no.
  • Chopped dates- 2-3 tbsp.
  • Chopped assorted nuts- 2 tbsp.
  • Crushed digestive biscuits- ¼ cup or crumbled brownies.
  • Sliced cherries- 2-3 tbsp.

To garnish: praline or chikki, mint leaves/ chia seeds/ nuts.


  1. Prepare all the ingredients for the dessert.
  2. Using dessert bowls or glasses we shall be setting this sweet dish.
  3. Start with a layer of chilled mango pulp, sprinkle digestive crumble or soil as we call it, break up the Gulab jamuns and place them, add dates, nuts some more fresh fruits or jelly if desired in between add little cream as well and some seeds of your choice or mint leaves for garnish.
  4. Chill the dessert well for 2-3 hours and serve it, also add fruits like figs, chickoo, dragon fruit etc as well in this sweet.
Dr. Kaviraj Khialani
Dr. Kaviraj Khialani
Chef Kaviraj Khialani is Swiss Certified in International Hotel Management & Culinary Arts. He is a Master Chef in over 33 types of International Cuisines & is certified by the British Executive Overseas Training Center-United Kingdom.

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