Mangolicious iftar

MANGO AND ICE-CREAM SHAKE
A shake is a sweet cold beverage which is usually made from milk, ice cream or iced milk and flavouring or sweeteners such as caramel sauce, chocolate sauce, fruit syrup or fresh fruit. 
A shake is a perfect drink during hot summer days and during iftar. Luckily, shakes are particularly easy to make. All you need is a few ingredients or you can mix in some unique ingredients to make yourself a one-of-kind shake. As it is mango season and we all love mangoes, why not a mango shake!

Ingredients:
2 cup mango (cut into cubes)
1 cup mango ice cream
1 glass milk
2 tbsp sugar
Ice cube

Method:
Blend all the ingredients except ice cubes. Blend until smooth. Now pour into glasses. Add ice and serve.

GRILLED GREEN MANGO
Ingredients:
3-4 green mangoes
2 fresh chillies, seeded and minced
1½ tbsp fish sauce
2 tsp water
1 tbsp finely chopped lemongrass 
1 tbsp brown sugar
2 tbsp coarsely chopped fresh cilantro
8 mint leaves (cut into thin strips)
10 basil leaves (cut into thin strips)

Method:
In a small bowl, mix chillies, fish sauce, water, lemon grass and brown sugar. Cut the mangoes into spears about 3 inch long and 1 inch thick. Pour the marinade over the mangoes and toss to coat. Set aside for at least 20 minutes. Set up a moderately hot fire. Grill the fruit to soften is texture, letting it brown slightly, about 2 minutes per side. When cooked, transfer it to a platter, pour any remaining marinade over the mangoes, and sprinkle with the cilantro, mint, and basil. Serve warm as an appetiser.

RIPE MANGO CAKE
Ingredients:
2½ cups peeled and mashed ripe mango 
2 cups sugar
2 eggs
2 cups all-purpose flour
2 tsp baking soda
1 cup walnuts
1 tsp vanilla extract
For topping
½ cup cream cheese
¼ cup butter
1 cup powdered sugar
1 tsp vanilla extract

Method:
In a mixing bowl, add mangoes, sugar and eggs, stir to combine. Add in flour, baking soda, walnut and vanilla extract, stir to combine. Make a smooth batter. Pour batter into a greased baking pan. Bake in a 180 degree, pre-heated oven for 30-35 minutes. Allow it to cool down. In another mixing bowl, combine the topping ingredients, stir to mix well. Spread over the cake. Cut into pieces and serve.

MANGO SALSA
Ingredients:
3 mangoes peeled, seeded and diced
1 cucumber peeled, seeded and diced
2 red chilli peppers, seeded and finely chopped
1 large onion, finely chopped
1 clove garlic, minced
¼ cup chopped fresh mint
1 tbsp lime juice
Salt and pepper to taste

Method:
Stir together mango, cucumber, red chilli pepper, onion, garlic and mint in a mixing bowl. Season with lime juice, salt and pepper. Refrigerate at least 2 hours before serving to allow the flavours to blend.

GREEN MANGO RICE
Green mango rice is a spiced, tangy rice made from unripe green mangoes. It is a popular dish in Andhra Pradesh, Karnataka and Tamil Nadu of India. I make this recipe with my own variations. The tartness of the green mangoes, the subtle sweetness of fresh coconut and heat of the red chillies balance very well in this dish. The tempering of curry leaves, mustard seeds and asafetida perks up the flavours in the rice. Green mango rice can be served with some 'papads' or chips. You can also serve it as a side dish with a main course.

Ingredients:
2 cups cooked rice
2 tbsp oil
½ tsp mustard seeds
½ tsp chickpeas 
1 tbsp peanuts
5-6 curry leaves
2 dry red chillies
½ tsp ginger paste 
2 slit green chillies
¼ tsp turmeric powder
A pinch of asafetida 
1 cup grated mangoes
½ cup coconut (grated)
Salt to taste

Method
First cook the rice. Wash and peel the green mango. Grate the mango and measure it to 1 cup. Heat oil in a pan. Add mustard seeds. Let them pop. Then add chickpeas and peanuts. Roast them by stirring constantly till brown. Add dry red chilli and curry leaves. Fry it for 15 seconds. Add ginger paste, green chilli, turmeric powder and asafetida. Saute for 30 seconds. Immediately add grated mango and salt. Mix and cook for 2 minutes. Add coconut and mix well. Then add cooked rice. Mix it very gently. Cook it for 3-4 minutes. When it is done remove from heat and serve.

THAI CHICKEN AND MANGO STIR-FRY
Both ripe and unripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 tbsp brown sugar. If they are ripe and sweet, just use 2 tbsp lemon juice.

Ingredients:
2 chicken breasts cut into 1 inch pieces
2 tbsp fish sauce
2 tbsp lime juice
1½ tbsp cornstarch   
1-2 tsp brown sugar
4 tsp oil
2 clove garlic, minced
1 tsp minced fresh ginger
2 fresh chilli peppers, stemmed and sliced
2 cups bite-size broccoli florets
¼ cup water
2 mangoes, peeled and sliced
¼ cup chopped fresh cilantro 
¼ cup chopped fresh basil
¼ cup chopped fresh mint
4 tbsp oil

Method:
Combine fish sauce, lime juice, cornstarch and brown sugar in a small bowl. Heat 2 tbsp oil in a wok or large skillet over high heat. Add chicken, cook, stirring, until just cooked through, 5-6 minutes. Transfer to a plate. Add the remaining oil, garlic, ginger and chillies to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water, cook until softened. Add mango and cook for 1 minute. Add the reserved sauce and chicken, cook, stirring, until the sauce is thickened and chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Remove from heat and serve.

Photo: LS Archive/Sazzad Ibne Sayed