Mango Chutney Recipe - Malaysian style

Mango Chutney (Acar Mangga)

Ingredients:
5 black peppercorns
A small piece of shrimp paste (Optional)
1 tsp granulated sugar
1 ripe mango
Salt to taste

Method:
1. Toast the shrimp paste until it is fragrant.
2. Pound or blend the black pepper,sugar, salt and prawn paste until fine.
3. Pare the mango and slice thinly. Mix the mango with the ground ingredients and slightly mash the mango.

Spicy Mango Salsa Recipe

Ingredients:

2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
¼ cup chopped fresh basil
2 serrano chile peppers, diced
¼ cup fresh lime juice

Directions:

In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Click her for Mango benefit.

Ripe mango kadhi recipe

Ingredients

For pakoras

Gram flour (besan) ¾ cup
Fenugreek leaves, finely chopped ½ cup
Ginger, finely chopped 1 inch piece
Carom seeds (ajwain) 1 teaspoon
Red chilli powder 1 teaspoon
Baking powder ¼ teaspoon
Salt to taste
Oil to deep fry

For kadhi

Ripe mango pulp 1 cup
Yogurt 1 cup
Gram flour (besan) ¼ cup
Turmeric powder ¼ teaspoon
Salt to taste
Ghee 2 tbsps
Cumin seeds ½ teaspoon
Whole dry red chillies, broken into two 2
Asafoetida a pinch

Method

1.Mix gram flour, fenugreek leaves, ginger, carom seeds, red chilli powder, baking powder and salt with half cup of water.

2.Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain onto an absorbent paper and keep aside.

3.For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water.

4.Heat ghee in a kadai. Add cumin seeds, broken red chillies and asafoetida. Stir-fry for half a minute.

5.Add yogurt mixture and salt. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.

6.Add mango pulp and continue to simmer for four to five minutes. Add fried pakoras and mix gently.

7.Serve hot with steamed rice.

Mango salad recipe

Ingredients

Green mango 1 large
Lettuce 1 large bunch
Fresh coriander leaves, chopped 1 cup
Red chilli, seeded and chopped 1 fresh
Shallots, chopped 2
Lemon juice 2 tablespoons
Light soy sauce 1 tablespoon
Salt to taste

Method

1.Peel mango and cut into long strips. Soak in iced water for ten minutes. Drain in a colander.

2.Line a large salad bowl with lettuce leaves.

3.Meanwhile, combine the red chilli, shallots, lemon juice and soy sauce in a small bowl.

4.Mix mango with dressing and add coriander leaves. Adjust salt.

5.Transfer into a bowl lined with lettuce and serve immediately.

Mango and shrimp stir fry Recipe

Ingredients

Ripe mangoes, ½ inch cubes 2 medium
Shrimps, shelled and deveined 1½ cups
Salt to taste
Lemon juice 1 tablespoon
Soy sauce 1½ tablespoons
Cornflour 1 tablespoon
Whole dry red chilli, crushed 1
Sesame oil 2 tablespoons
Garlic, crushed 4-6 cloves
Ginger, grated 1½ inch piece
Onions, diced 2 medium
Red capsicum, cut into strips 1 medium

Method

1.Add salt, lemon juice, half tablespoon of soy sauce, cornflour to the shrimps and mix. Add half of the crushed red chilli and mix.

2.Heat sesame oil in a wok. Add crushed garlic, grated ginger and sauté on high heat. Add onion and red capsicum strips and continue to sauté.

3.Add the remaining soy sauce and a little water. Stir and cook on high heat. Add marinated shrimps and toss. Add a little water and cook for two minutes. Adjust salt and turn off heat.

4.Add mango cubes and mix.

5.Garnish with the remaining crushed red chilli and serve immediately.

Mango and Coconut Ice cream Recipe

Ingredients

Mangoes, ripe 2 medium
Lemon juice 2 teaspoons
Coconut milk 1 cup
Milk 1 cup
Cornflour 3 tablespoons
Sugar ½ cup
Salt ¼ teaspoon
Coconut, scraped 2 tablespoons
Egg whites 2
Fresh cream ½ cup

Method

1.Peel mangoes and make a puree of the pulp with lemon juice. Set aside.

2.Mix together coconut milk and half the milk in a saucepan.

3.Dissolve the cornflour in the remaining milk and add sugar and salt. Add this to the coconut milk mixture and cook over low heat, stirring constantly, until a thick custard is formed.

4.Add the scraped coconut. Mix and set aside to cool.
5.Add the mango puree and mix well. Pour into a lidded bowl and place in the freezer until half frozen.

6.Beat egg whites until soft peaks are formed. Beat cream.

7.Transfer the mango mixture to another bowl. Add the beaten egg whites and mix until smooth. Fold in the beaten cream and mix well.

8.Freeze this mixture for three hours. Remove from the freezer and beat again till smooth.

9.Return to the freezer until well frozen.