Mango recipe ideas- Raw mango benifits Mango is the most popular fruit in the world for its flavour, sweetness and juicy texture. Mango is known as a the "King of Tropical Fruits" due to its delicate flesh and unique flavour.
It is rare to find someone who doesn't love raw mango ( kachi kairi). But not many know that raw mango it is extremely healthy too.
Mango recipe ideas for beginners and raw mango benefits !
Aam Pora Sarbat
'Roast raw mangoes till their skin is charred and the pulp is soft. Let them cool and remove their peels. Deseed and blend the pulp with sugar (I also use jaggery at times), some black salt and Bengali bhaja masala (dry roast and grind equal portions of whole cumin seeds, coriander seeds and dry chillies into a powder) along with water to make a thick paste.
'You can store this in a glass bottle in the fridge. To serve, add ice and cold water. Garnish with a pinch of the bhaja masala to add a punch.'
CHANGE 🥗 HOW YOU 🍲 COOK RAW 🥭 MANGOES
Mango recipe ideas for beginners and raw mango benefits !
There are many ways to have raw mangoes besides, of course, just biting into one or pickling it. Here are a few delicious raw mango recipes that are also easy to cook.
Aam ka Panna :
Wash and boil 1 raw mango and let it cool. Peel, mash and strain the pulp. Whisk in 5 gm cumin powder, 2 crushed peppercorns, a pinch of hing, 8 tsp sugar and black salt to taste till the sugar has dissolved. Divide the mixture into glasses, fill them up with chilled water. Stir well and drink.
Raw Mango Chutney :
Grind 250 gm chopped raw mangoes with 2 red chillies, a pinch of hing, 2 tbsp desiccated coconut, 2 tbsp jaggery and salt to taste into a coarse paste. Top with a tadka made in 1 tsp heated mustard oil with curry leaves and serve.
Raw Mango Curd Rice :
In a pan, heat 1 tsp ghee. Add a pinch of mustard seeds, ½ tsp each of chana and urad dal, a pinch of hing and a few curry leaves. Then, add 2 chopped green chillies. Pour this tadka over a cup of cooked rice. Add 2 finely chopped raw mangoes to the rice. Finally, add ½ a cup of curd, salt to taste and mix well. Chill and eat.
Khatti Kairi Dal :
Cook a cup of toor dal (you can also make this with chana dal) and mash it a little. Heat 2 tsp oil, add a pinch of mustard seeds, 2 chopped green chillies, 1 sliced raw mango, a pinch of turmeric, 1 tbsp jaggery and salt to taste. Cook for 5-7 minutes. Pour the cooked dal in and garnish with some grated ginger on top. Serve with rice.
Raw Mango Rice:
Cook 1 cup of rice and set it aside. In 2 tsp heated oil, temper a pinch each of mustard and cumin seeds and hing, 2 dry red chillies, a few curry leaves and a few chopped cashews. Then, add 1 chopped raw mango and cook for some time. Mix or layer this preparation with the cooked rice. Pair with a raita and dig in.
Crunchy and Tangy Salad :
Toss 2 chopped raw mangoes, 200 gm boiled chicken or prawns, 1 tbsp soaked sabja (basil) seeds, 2 tbsp roasted peanuts and 1 tbsp desiccated coconut in 1 tbsp mustard oil. Chill and serve.
Raw Mango Ambal :
In 1 tbsp heated mustard oil, add 2 whole red chillies followed by a pinch of mustard seeds and 2 thinly sliced raw mangoes. Season with 2 tbsp sugar and salt to taste. Continue cooking and stirring till the sugar turns brownish. Add ½ a cup of water. Simmer for 10 minutes. Check seasonings and pair with roti.
THE BENEFITS OF RAW MANGO
- Raw mango is immensely beneficial for our health. Some of these benefits have been listed below.
- It delivers multiple vitamins-C, A, E-and minerals, like calcium, magnesium and niacin, that are brilliant for our heart health.
- It is really good for our digestion and helps keep constipation at bay.
- It is inherently cooling. So, it is just the food you should be having more of when the temperatures are rising.
STORY TIME : Mango 🥭 recipe ideas
Beautiful Model Lavanya turned home chef and caterer, reports that raw mangoes are a staple in Bengali households during summer. 'We make chutneys with it, add it to dals, vegetable or fish curries. And every year,
the moment it becomes available in the market, I make one of my favourite drinks ever-aam pora sarbat. It's a smoky version of aam panna. In olden days, when people used to cook in unoon or clay stoves, they would use the dying embers to roast the mangoes. These days, most people just do it on stove tops. I remember once my Maharashtrian house help saw the charred mangoes cooling on the kitchen counter, thought I had burned them by mistake and had thrown them away!'
The conclusion : Mango recipe ideas for beginners and raw mango benefits !
Mango is a favorite fruit of many people, because it is sweet, delicious and nutritious, and has the reputation of "the king of tropical fruits".
Like other fresh fruits, mangoes are perishable and have a limited shelf life.
The mangoes are grown mainly in the western part of India including Sindhudurg, Raigad and Ratnagiri districts. Alphonsoes are often referred to as 'Hapus' in ..
Mangoes, with their delightful flavor and sweetness, add a tropical twist to a variety of dishes and beverages, making them a beloved fruit worldwide.
Frequently asked questions about Mango 🥭 .
FAQs:
1.No Q) What is a mango?
Ans A mango is a tropical fruit known for its sweet taste and juicy texture.
2.No Q) Where do mangoes originate from?
Ans Mangoes originate from South Asia, particularly India and Myanmar.
3.No Q) When is mango season?
Ans Mango season typically occurs from May to September, depending on the region.
4.No Q) How do I choose a ripe mango?
Ans A ripe mango feels slightly soft to the touch and emits a fruity aroma at the stem.
5.No Q) How do I store mangoes?
Ana Store unripe mangoes at room temperature until they ripen. Once ripe, refrigerate them to prolong freshness.
6.No Q) Can mangoes be frozen?
Ans Yes, mangoes can be frozen. Peel, slice, and store them in an airtight container.
7.No Q) Are mangoes safe for pets?
Ans Mango flesh is safe for pets in small amounts, but the skin and pit should be avoided.
8.No Q) What are some common mango varieties?
Ans Some Common varieties include Alphonso, Haden, Ataulfo, and Tommy Atkins etc .
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