Try these Mango Fusion Dishes for a Mangolicious Time

A perfect fusion delight can be a delight for your senses. This mango season, turn to some creatively curated mango recipes that are a fusion of flavours. So, get your apron on and try these fusion dishes out today!

1. Mango Panna Cotta

Panna Cotta is a sweet cream dessert that is thickened with some sort of gelatin to hold its shape when serving. Usually, it is infused with coffee flavour or vanilla. But if you want to take things the tropical way, mango it is!

You Will Need:

•  2 cups mango puree
•  2.5 teaspoons gelatin, divided
•  1 cup whole milk
•  1 cup heavy cream
•  1/2 cup sugar

Let’s Get Cooking:

In a small bowl, add 2 tablespoons of warm water. Sprinkle 1 teaspoon of gelatin over the water and let it sit for about 10 minutes. In a small pan set over low heat, warm the mango puree and gelatin that you prepared above. Mix until well combined and gelatin dissolves.  Pour in the mango puree and let it set in the refrigerator for about 4 hours. For the cream layer, in a small bowl, add 2 tablespoons of warm water. Sprinkle the remaining 1.5 teaspoons of gelatin over the water and let it sit for about 10 minutes. In a small saucepan set over low heat, combine the milk, sugar, and cream. Bring to a gentle simmer till all the sugar dissolves. Make sure to not boil it. Add the prepared gelatin to the milk mixture. Mix well until dissolved. Let the mixture cool for 10-15 minutes. Before you pour in the milk mixture, make sure that the mango puree has set well. Pour in the milk mixture and let it set in the refrigerator for at least 4 hours. Serve with more fresh mangoes on top.

2. Kairi Murg

This Kairi Murg is a combination of tangy raw mango and chicken, both tossed in a sour, spicy, and slightly sweet curry. Chicken and mango is a unique fusion to try this summer.

You Will Need:

• 1 large raw mango
• 2 tablespoon chopped garlic
• 2 tablespoon chopped ginger
• 2 green chilies
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 500 grams Chicken, cut into medium pieces
• 1 medium onion sliced
• 10 kadipatta
• 2 green chilies long slit
• ½ teaspoon haldi
• 1 teaspoon dhaniya powder
• 1/2 tsp jeera powder
• 1 capsicum optional
• 1 tablespoon grated jaggery
• ¼ cup chopped dhaniya
• 2 tablespoon ghee

Let’s Get Cooking:

For the marinade, boil enough water in a saucepan and cook raw mango until fully done and soft from the inside. Sometimes the mango will be cooked but the pulp will still be hard. Just scrape out the pulp as it is from the skin and set it aside. In a grinder jar, add cooked mango pulp, ginger, garlic, and green chilies. Take chicken pieces in a bowl and add mango paste from the grinder, salt, and pepper powder. Mix the chicken pieces well and marinate for 30 minutes. Next, heat ghee in a non-stick saucepan. Add sliced onion along with kadipatta and green chilies. Fry the onion until golden on medium heat. This will take about 4 to 5 minutes. Slightly lower the heat and add spice powders like 1/2 tsp of haldi, 1 tsp of dhaniya powder, and 1/2 tsp of jeera powder. Fry well on low heat for 2 minutes. Add marinated chicken pieces and stir fry with spices on high heat for 1 or 2 minutes. Keep stirring to avoid the chicken and spices from sticking to the pan. Cover and cook on low flame for 5 minutes. Then open the lid, stir a little, and add 1 cup of boiling hot water. Let the chicken pieces cook well on low flame for 15 to 20 minutes or until the chicken is fully done. Once you feel the chicken is almost cooked, add diced capsicum or 4 large non-spicy green chilies and 1 tbsp of grated jaggery. Taste and add more salt if needed. Stir well for 2 minutes and cook until the capsicum slightly softens. Garnish with fresh dhaniya and serve hot with roti, naan, or parantha.

3. Mango Bell Pepper Rice Paper Rolls

Enjoy this delicious Vietnamese-inspired dish that incorporates fresh mango for a tropical tasting treat. Full of fresh veggies and served with an insanely delicious mango dhaniya dipping sauce, this is the summer recipe you didn't know you needed! 

You Will Need:

1. 8 spring roll wrappers/rice paper wrappers
2. 2 mangoes large ripe, one thinly sliced and one diced
3. 2 green bell peppers sliced
4. 1 carrot thinly sliced
5. 2 cucumbers thinly sliced
6. ½ cup pudina
7. 1 teaspoon lemon juice
8. 2 - 3 tablespoons water
9. 1 tablespoon Sriracha or any other chilli sauce
10. ¼ cup fresh dhaniya
11. ¼ teaspoon salt

Let’s Get Cooking:

For the mango dhaniya dipping sauce, in a blender, add mango, lemon juice, water, salt and sriracha. Blend until smooth. Add the dhaniya and pulse 2-3 times till the leaves are chopped very fine. Remove into a bowl and refrigerate till ready to use. To start making the rice paper rolls, create an assembly line of sorts. Take a cup of water in a shallow dish which is wide enough for the rice paper roll to sit comfortably without bending or breaking at the edges. On another plate, keep all your veggies together. Take one rice paper and dip it in the water for 5-10 seconds. Remove the paper and place it flat on the counter. It may still feel crisp, but don't worry it'll soften up pretty quickly. Don't be tempted to dip it for longer than 10 seconds. Place all the veggies and the pudina towards one end of the paper, leaving some space to fold. If your veggies are placed horizontally across the rice paper, fold both the sides to the centre in such a way that they are a bit on the veggies. Now start rolling the sheet as tightly as possible without breaking it. Continue doing the same for the remaining rice paper till you have 7-8 rolls. Cover with aluminium foil to keep them from drying out. Serve cold with the mango dhaniya dipping sauce.

4. Grilled Mango Chicken

Grilled Mango Chicken is a pleasant twist from the usual grilled chicken where mango pulp has been infused in the marinade giving it a sweet and sour flavour. For this recipe, it is recommended to use a sour variety of mango and also which has a strong aroma and flavour like our desi kachhi kairi!

You Will Need:

• 500 grams Chicken legs, thighs, boneless
• ¼ cup mango pulp/puree
• 2 teaspoon red chilli powder or as per taste
• 1 teaspoon ginger and garlic paste
• 1 teaspoon jeera powder
• 1 teaspoon grated jaggery
• 1 tablespoon soy sauce
• 1 teaspoon salt or as per taste
• 2 tablespoon lemon juice
• 2 tablespoon cooking oil

Let’s Get Cooking:

Marinate chicken pieces with all the ingredients and set aside for 4 hours. Preheat the oven to 250 degrees C with top and bottom flame on. Place the chicken pieces on a baking tray or a wire rack. Drizzle some cooking oil on each piece and place the rack close to the top flame. Grill for 20 minutes and check if the chicken is cooked. In case if the top flame is on, then turn the chicken pieces after 10 minutes of cooking. Remove from the oven when chicken is cooked and serve hot with pudina chutney, onion rings, and lemon wedges.

5. Mango Salsa Dip

Refreshing and healthy-ish, this is super easy to make and an excellent dip for your nachos. The Mango Salsa Dip is colourful and a quick meal fix.

You Will Need:

• 1 large mango, finely diced
• 1 tomato, finely chopped
• 1 onion, finely chopped
• ½ cup finely chopped cucumber
• 1 green chilli chopped
• ¼ cup chopped fresh dhaniya
• ¼ cup mango puree
• 1 tablespoon lemon juice
• ½ teaspoon red chilli powder
• ½ teaspoon black pepper powder
• ½ teaspoon salt

Let’s Get Cooking:

In a large mixing bowl, mix together all of the above ingredients. Taste and adjust the seasoning. And you’re done!