Bhairav Singh – Master Chef Intercontinental, Marine Drive, Mumbai Mango with Twist

The king of fruit is back in the market. Here are some different ways in which you can use its powerful flavour to perk up your taste buds. Everyone has favourite mango recipes and here I give healthy touch to create these recipes. Enjoy this summer with mango.

Mango Toffee

Ingredients:
•1 Mango, thickly Dice
•2 pinch Nutmeg powder
•120 gm sugar
•50 gmAll-purpose flour
•25 gm cornflour, plus extra for dusting
•90 ml cold water
•Oil, for deep-frying
•Desiccated Coconut, for sprinkling

Method:
•To make the batter, whisk together the all-purpose flour and cornflour, then add the water and mix until smooth. Stir in 1 tsp of oil.
•Fill a deep-fryer one-third full of oil and heat well. Toss the mango cubes in the extra cornflour to lightly coat.
•Using a bamboo skewer, dip each mango cube in the batter. Cook in the hot oil, in batches, until golden and crisp. Drain on paper towel.
•Place the sugar in a large, heavy bottom pan over medium heat and cook, shaking the pan occasionally, until a caramel forms.
•Remove from the heat, then working quickly and one at a time, add the fried mango to the caramel and turn to coat.
•Drop into a large bowl of iced water to “set” the caramel. Drain immediately, and then sprinkle withDesiccated Coconut.
•Serve immidiatly.

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Minty Mango Lassi

Ingredients
1 no.Ripe Mango (Badami Mango)
15 no. Fresh mint leaves
2 drop Rose Water
200 grm. Yogurt
Sugar as required
5 no. ice cubes

Method:
Wash and Peel mango, cut in to the cubes and keep a side. (Keep 4 to 5 cubes for garnish and rest of the cubes use to make lassi).
Put yogurt, mango cubes, mint leaves, sugar, rose water, ice cubes in to the blender and blend for 1 minute.
Take a serving glass and pour lassi in to it.
Garnish with mango cubes and mint leaves.
Serve cold and fresh.