Mango Recipes by Executive Chef - Vivanta Goa, Panaji

Mango, Coconut & Jaggery Sharbat

INGREDIENTS

• 6-8 nos Raw Mango (Kari)
• 300 ml Fresh Coconut Water
• 150 gms Coconut Palm Jaggery
• 1 tsp. Green Cardamom
• 1 tsp. Cumin Seeds
• ½ tsp. Crushed Black Pepper
• 2 tsp. Black Salt
• A dash of Hing
• Water as required

METHOD

METHOD
For the mangoes

• Wash and clean the mangoes.
• In a heavy based saucepan, boil mangoes for 30 mins or until soft.
• Drain the water and set the mangoes aside to cool to room temperature.

Assemble:

• Peel the mangoes, using a spoon, scrape the mango pulp and set aside.
• In a pan, toast the cumin seeds, crushed black pepper, green cardamom and hing until
• fragrant.
• Add the toasted spices and mango pulp to a blender and puree.
• In a heavy based saucepan, add the mango puree along with the jaggery and salt. Add 300ml of water and cook the puree for 8-10 minutes.
• Once cooked, refrigerate the puree.Mix the chilled mango mixture along with fresh tender coconut water and serve cold.

Mango Jeerem-Meerem

INGREDIENTS

• 3 no Ripe mangoes peeled
• 100 gm Finely Diced Onion
• 50 gm Diced Tomatoes
• 4 no Finely Chopped Garlic Cloves
• ½ inch Finely Chopped Ginger
• 10 gm Coarsely Ground Black Pepper
• 2 tsp. Cumin Seeds
• 5 gm Turmeric Powder
• 6 no Kashmiri Chilies
• 1 tbsp Coriander Leaves
• 30 ml Coconut Milk
• 20 gm Palm Jaggery
• 2 tbsp Toddy Vinegar
• 10 ml Coconut Oil
• A dash of hing
• Salt to taste

METHOD

For the Jeerem-Meerem Spice Blend:

• In a heavy based saucepan on low heat, gently roast the cumin seeds, Kashmiri chilies, turmeric powder and 5 tsp black pepper.
• Roast until fragrant, once cooled, grind to a coarse powder.

For the Curry:

• In a bowl, marinate the mangoes with salt, 2 tsp Jeerem-Meerem spice powder and vinegar for 10 minutes.
• In a heavy based saucepan, add oil, hing, garlic and ginger. Sauté well.
• Add onions, cook till translucent. 
• Add the tomatoes and cook well.
• Add marinated mangoes and cook on a low flame.
• Cover and cook for 5 minutes on a medium flame, add coconut milk.
• Add the remainder of the Jeerem-Meerem spice blend, salt and jaggery along with 1 tsp. of the crushed black pepper.
• Serve hot, garnished with chopped coriander leaves.

Tizan Mango Scoop

INGREDIENTS

Biscuit Crumb:

• 100 gms Marie Biscuits
• 20 ml Coffee Liqueur

Condensed Ragi Tizan:

• 80 gm Ragi Flour
• 400 ml Coconut Milk
• 80 gm Jaggery

Creamy Coconut Milk:

• 250 gm Fresh Mango Pulp
• 250 ml Coconut Milk

Jaggery Sauce:

• 250 gm Jaggery Powder
• 100 gm Tender Coconut Flakes

METHOD

For the Biscuit Crumb:

• In a mixing bowl, crush the Marie biscuits to a coarse powder.
• Add the coffee liqueur and combine to form a coarse crumb.

For the condensed Ragi Tizan

• In a heavy based sauce pan on low flame, add Ragi flour.
• Slightly toast till light brown.
• Add coconut milk and cook well, constantly whisking to avoid lumps.
• Add jaggery powder and combine till smooth.
• Remove from heat and set aside to cool overnight to form a thick custard.

For the Creamy Coconut Sauce:

• Heat a heavy based saucepan, combine the fresh mango pulp with coconut milk.
• Stir the mixture till it thickens and keep aside.

For the Jaggery Syrup:

• In a saucepan, heat the jaggery till it forms a syrup.
• Add tender coconut flakes and combine well.
• Set aside to cool.

Assemble:

• In a glass, add the jaggery and coconut sauce, followed by the creamy mango coconut sauce.
• Add the condensed Ragi tizan followed by the biscuit crumb and continue to layer the dessert alternating the sauce and prepared mix.
• Garnish with fresh mango slices and serve chilled.