From mango sandwich to mango soufflé, any mango-flavoured dish tastes heavenly. To relish the fruit further, we bring to you two mango recipes carefully curated by Pravish Shetty, specialty chef de cuisine, Naya Restaurant, Jumeirah Beach Hotel, Dubai, and Paul Hayward, executive pastry chef, Madinat Jumeirah, Dubai.
Mango Tawa Kebab
Ingredients For the kebab
Cashew nut….. 250 gm
Raisin…. 100 gm
Pistachio…. 250 gm
Almond flakes…. 200 gm
Ghee…. 300 gm
Mango puree... 700 ml
Condensed milk ... 100 ml
Corn flour….. 200 gm
Alphonso mango….. 5
For the rabri
Milk (full fat) as required
Cream as required
Heat the ghee in a pan and sauté the cashew nuts, raisins, pistachio and almond flakes one by one. Make sure to place it on a kitchen paper to remove excess fat.
Cool the mixture, chop it finely and keep aside.
Peel the alphonso mango and chop it finely and add it to the dry fruit mixture.
Add 300 gm of mango puree, condensed milk, 100 gm sugar and corn flour.
Mix gently and make 5 cm discs and keep it in the chiller to cool.
For the rabri
Meanwhile, take full fat milk (as required) and reduce the milk and cream until thick, add the remaining sugar and cool.
Add the remaining mango puree and mix. Cool the rabri mixture.
Heat a pan, add ghee and dip the discs in corn flour and cook on either side until slightly coloured.
Serve hot with the chilled mango rabri.
(Recipe by chef Pravish Shetty)
Mango puree… 1000 ml
Sugar… .200 gm
Cornstarch... 110 gm
Cold water… .110 ml
Fresh egg whites.. .600 gm/ ml
Icing sugar… .180 gm
Bring mango puree and sugar to a boil.
In a small bowl, combine cornstarch with cold water using a hand whisk.
Pour slowly onto boiling mixture while whisking and cook for a minute.
Pour into a container and cover with a cling film and allow it to cool to room temperature.
When cooled whisk egg whites on medium speed until stiff and then add sugar mix for a minute and remove.
Using hand whisk smooth out mango base till you achieve meringue constancy and then fold in 1/3 of this meringue mixture and whisk further until smooth.
Fold in the rest gently so as to not lose all the air.
Pipe or spoon into ramekins or dishes brushed with soft butter and then fill with sugar and pour onto to create a surface for the soufflé to rise.
Bake at 190 degree C in oven for 5-8 minutes.
When cooked soufflé should be nice and high and soft in the middle.
Dust with icing sugar and serve with ice cream.
(Recipe by chef Paul Hayward)