Summer’s Golden Delight: 3 Signature Mango Recipes You’ll Love
From the sweetness of Mango Kesari Bhaat and the festive flair of Mango Holige to the comforting goodness of Mango Daal Tadka, these dishes promise to elevate your summer table
As the king of fruits makes its seasonal debut, it’s time to bring some sunshine to your plate with luscious, mango-infused creations. Chef Nagraj, Head Chef at Koteshwaram, celebrates the vibrant flavour of mangoes through a trio of irresistible recipes that blend tradition with indulgence. From the melt-in-the-mouth sweetness of Mango Kesari Bhaat and the festive flair of Mango Holige to the tangy, comforting goodness of Mango Daal Tadka, these dishes promise to elevate your summer table. Dive into these easy-to-follow recipes by Chef Nagraj, Head Chef, Koteshwaram, and let the magic of mangoes unfold in every bite.
Mango Kesari Bhaat
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Ingredients:
1 cup semolina (sooji)
1 cup sugar
1 cup mango puree
2 cups water
¼ cup ghee
½ tsp cardamom powder
A pinch of salt
Optional: Roasted nuts or dried fruits for garnish
Method:
Roast Semolina: Heat 2 tbsp ghee in a pan, add semolina, and roast on low heat until golden and aromatic.
Boil Water: In another pot, bring 2 cups of water to a boil with a pinch of salt.
Cook Semolina: Slowly add boiling water to the roasted semolina while stirring. Cook for 3–4 mins until thick.
Add Mango & Sugar: Stir in mango puree and sugar. Cook until sugar dissolves and the mixture thickens.
Finish: Add remaining ghee and cardamom powder. Stir until glossy.
Serve: Garnish with nuts or dried fruits. Serve warm.
Mango Holige
Ingredients:
For the Filling:
1 cup fine semolina
1 cup sugar
2 cups mango puree
1 tbsp ghee
1 tbsp cardamom powder
¼ tsp salt
2 cups water
For the Dough:
2 cups maida (all-purpose flour)
1 cup fine semolina
½ cup oil
¼ cup ghee
Salt to taste
Method:
Prepare Dough:
Mix maida, semolina, salt, and a little ghee. Add water gradually to knead a soft dough.
Pour ½ cup oil over the dough, cover, and rest for 1–2 hours.
Make Filling:
Heat ghee, roast semolina until aromatic.
Add water, salt, cook until soft.
Add mango puree and sugar. Cook until thick and leaves sides of pan.
Mix in cardamom powder and cool. Make lemon-sized balls.
Assemble & Cook:
Flatten dough ball, stuff with mango filling, and roll into thin circles using ghee/oil.
Cook on a hot griddle with ghee until golden on both sides.
Mango Daal Tadka
Ingredients:
150 g moong dal
150 g toor dal
10 g turmeric powder
100 g chopped onion
50 g chopped tomato
20 g mashed garlic
5–8 green chillies (julienned)
100 g raw mango (peeled & chopped)
10 g coriander leaves (chopped)
20 g ghee
Salt to taste
Method:
Cook Dal: Rinse and pressure cook dals with turmeric and salt (3–4 whistles). Mash lightly.
Prepare Tempering: Heat ghee. Sauté garlic until golden, add onions and chillies, cook till soft.
Add Tomatoes & Mango: Cook for 5–7 mins until mango is tender but holds shape.
Combine: Add the tempering to the cooked dal. Simmer for 5–10 mins.
Finish: Sprinkle chopped coriander and serve hot.
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