Mango Mania: 5 Recipes To Enjoy This Summer

Whether you're looking to add a tropical twist to your pizza, infuse your chicken with a fruity zest, create a stunning tart, or enjoy a refreshing avocado toast, these mango-inspired dishes are sure to delight your taste buds. Make the most of summer and the mango mania with these delicious recipes:

MANGOLICIOUS PIZZA

Ingredients:

• Large Pizza Base: 1 pcs

• Pizza Sauce: 100 gms

• Pizza Cheese (grated): 80 gms

• Balsamic Vinegar: 10 ml

• Mango Chunks: 150 gms

• Rocket Leaves: 50 gms

• Olive Oil: 10 ml

• Salt: 2 gms

• Crushed Black Pepper: 1 gms

Method:

1. Take a pizza base and spread pizza sauce on it with a spoon. Sprinkle cheese on it and then bake it in the oven for 5 minutes till cheese becomes golden brown.

2. Meanwhile, in a mixing bowl, mix salt, pepper, olive oil, and balsamic vinegar. Add rocket leaves as well.

3. Take the pizza out. Cut slices into 8 pieces. Keep a few mango chunks on each slice of pizza, then keep the rocket salad in the centre of the pizza. Serve hot.

Recipe by Chef Ashish Singh, Café Delhi Heights

MANGO CHICKEN SALSA VERDE

Ingredients:

• Chicken Breast: 2 pcs (200 gms)

• Mango (diced): 100 gms

• Salt: 5 gms

• Crushed Black Pepper: 2 gms

• Chopped Garlic: 30 gms

• Olive Oil: 20 ml

• Thyme (chopped): 5 gms

• Grilled Vegetables: 100 gms

• Mashed Potato: 100 gms

• Cooking Cream: 30 gms

• Butter: 30 gms

• Parsley (chopped): 20 gms

Method:

1. Marinate chicken breast with salt, pepper, thyme, salt, and garlic. Keep it aside for some time.

2. Heat the frying pan. Add olive oil and chicken breast. Grill it for a minute each. The pan should be covered.

3. In another saucepan, heat oil. Add garlic and sauté for some time. Add butter, cream, salt, pepper, and parsley. At last, add diced mango.

4. Take a plate, keep preheated grilled vegetables on one side and keep mashed potatoes in the centre. Keep grilled chicken breast on mashed potatoes and pour the hot sauce on the breast. Garnish with chopped parsley. Serve hot.

Recipe by Chef Ashish Singh, Café Delhi Heights

VIETNOM VEGETABLE MANGO CURRY

Ingredients:

• Red Curry Paste: 23g

• Mango Pulp: 65g

• Coconut Milk Powder: 77g

• Chopped Garlic: 8g

• Chopped Ginger: 3g

• White Onion: 4g

• Lemongrass: 7g

• Salt: 1g

• Broth Powder: 1g

• Sugar: 1g

• White Pepper: 0.5g

• Water: 308ml

Vegetables:

• Broccoli: 29g

• Green Zucchini: 29g

• Yellow Zucchini: 29g

• Carrot: 19g

• Basil: 3g

• Button Mushroom: 48g

• Eggplant: 38g

• Tofu: 96g

Method:

1. Heat oil in a wok and sauté chopped onion, ginger, garlic, and lemongrass until browned.

2. Add red curry paste and coconut milk powder, cooking for 10 minutes.

3. Stir in mango pulp, salt, broth powder, sugar, and white pepper.

4. Simmer on low for 45 minutes.

5. Prepare vegetables and tofu separately, then combine with the curry base before serving. Pair with blue pea jasmine rice for a delightful meal.

Recipe by Chef Bhim, Vietnom

MANGO ROSE TART

Ingredients:

• Flour: 85g

• Eggs (large): 14

• Icing Sugar: 60g

• Butter: 80g

• Fresh Mango: 30g

• Mango Puree: 150g (80g for compote, 70g for mousse)

• Castor Sugar: 25g (10g for compote, 15g for mousse)

• Pectin: 5g

• Lemon Juice: 3g

• Egg White: 12

• Whipped Cream: 85g

• Gelatine: 3g

• Water: 15g

Method:

1. Prepare the dough: Mix icing sugar and butter, then add eggs and flour. Chill for 30 mins, then line a 6-inch tart mould and bake at 170°C for 12 mins.

2. Make the compote: Warm mango puree, add sugar and pectin, cook for 3-5 mins. Add diced mangoes and set aside.

3. Prepare the mousse: Whip cream until stiff peaks form. Beat egg whites and sugar, add to whipped cream. Mix in mango puree and dissolved gelatine.

4. Assembly: Spread compote over tart base, top with mousse. Refrigerate for 20-25 mins until set.

5. Decorate with fresh mango slices. Serve and enjoy!

Recipe by Chef Amit Sinha, L'Opera

MANGO AVOCADO TOAST

Ingredients:

• Loaf (Multigrain/Garlic): 1

• Mango (sliced into thin pieces): 1

• Avocado (smashed): 1

• Chilli Flakes/Black Pepper (as per your taste)

Method:

1. Toast the bread.

2. Peel the mango and cut the flesh into thin slices, then form small strips.

3. Cut an avocado and smash to make a dip.

4. Top the toasted bread with avocado.

5. Top the avocado with pieces of fresh mango, then sprinkle chilli flakes on it to enjoy.

Recipe by Chef Prakash Sharma, Coba