Thursday Jun 27, 2019
Mango, the king of all fruits is back in season, and so is our love for it!
The best ones are in season from May until July. This is when the most flavourful mangoes arrive in supermarkets from warmer climates, giving us a taste of what life must be like in those areas.
While there are thousands of mango varieties all over the world, nothing can beat the taste of a good ol’ Pakistani aam!
Here are some easy recipes for those who can’t have enough mangoes this season:
If you love chaat and mango, then this is a perfect recipe to satisfy both these cravings.
2 cups boiled chickpeas
2 mangoes (diced)
1 onion (finely chopped)
1 tomato (finely chopped)
6-8 mint leaves
3 tbsp. puffed rice
3 tsp. lemon juice
1 tsp. salt
1 tbsp. brown sugar
½ tsp. red chilli powder
½ tsp. chat masala
- Take a small bowl, whisk together lemon juice, brown sugar, salt, red chilli and chat masala, then put it aside.
- Take a large bowl and combine chickpeas, mango, tomato and gently mix them.
- Pour the dressing over the chickpeas’ mixture before serving and toss gently.
- Transfer to a serving dish and garnish with mint leaves and puffed rice and enjoy!
Mango lassi is perfect this season to beat the heat.
2 cup mango pulp
1 cup mango (diced)
1 cup plain whole milk yogurt
1 ½ cup milk
1/4 cup or 2 tbsp white sugar or honey
5-6 ice cubes
- Place all the ingredients in a blender.
- Blend until smooth and frothy.
- If necessary, chill the mixture until super cold and give it one last stir.
- Pour the mixture in a glass and garnish it with mango cubes.
This will make you feel like you are in a tropical paradise
1 large mango, peeled and diced
1 canned pineapple sliced
3 tbsp lemon juice
1/2 cup coconut milk
1. Place all ingredients in a blender and blend it until smooth.
2. Pour into popsicle moulds, insert sticks, and freeze at least six hours or until solid.
This fresh take on tacos is sure to win you over!
1 cup all-purpose flour
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika powder
1/2 tsp. salt
1/4 tsp. chipotle sauce
1/4 cup canola, vegetable or olive oil
2 chicken breasts (cut in cubes)
1 cabbage (chopped)
2 tbsp. lemon juice
4- inch flour tortillas
1/2 cup water
1 mango (chopped)
1/4 onion (diced)
1/2 jalapeno (diced)
2 tbsp. fresh parsley (chopped)
2tbsp. lemon juice
1/4 tsp. salt
1 pinch of sugar
1/2 cup sour cream
1/2 jalapeno diced
2tbsp. lemon juice
1/4 tsp. pepper
- Combine all ingredients in a bowl and stir to combine.
- Let sit at room temperature for 30 minutes.
- Add the ingredients to a food processor or blender and puree until combined.
- Let sit at room temperature for 30 minutes before serving.
- In a bowl, combine the flour, garlic powder, onion powder, paprika powder, salt and chilli powder, water and whisk to combine.
- Whisk until a smooth batter formed.
- Heat a large nonstick pan over medium-high heat and add oil.
- Dip the chicken in the batter and coat it completely. Then drop it in the pan to fry.
- Let each piece of chicken fry until the sides appear golden and crispy.
- Place the chicken pieces on a paper towel to absorb any liquid.
- In a small bowl, stir together the cabbage with the lime juice and a pinch of salt and pepper.
- To assemble the tacos, warm the flour tortillas. Add a few pieces of the chicken on top, followed by the cabbage, the salsa and then a drizzle of the jalapeno cream. Serve!