Alphonso mangoes: 3 quick and easy recipes
Make the most of the best mangoes in the world...
We can all agree that summer in India is the most dreadful season; it brings with it humidity, heat, perspiration and dehydration. However, it remains the most awaited season for one particular reason: MANGOES!
Alphonso mangoes, also known as 'aapoos' or 'hapuz' are a famous fruit that originates from India. Summer commences with the first batch, while the last batch marks the onset of our favourite season – the monsoons. This specific breed of mangoes is savoured all over the world for its strong flavour, sweetness and richness.
People call it the king of fruits... but I call it love! Ever since my first mango, I eagerly wait all year to indulge in some beautiful Alphonso mangoes from India.
There is no wrong way of having mangoes in my opinion – from milkshakes to straight from the peel, it’s perfect in every way.
Here are three simple mango recipes for you...
- 3 cups sticky rice, soaked overnight in water
- 2 cups canned or fresh coconut milk
- Steam the sticky rice for about 25 mins until tender.
- Heat the coconut milk on a medium flame until hot – but do not bring it to a boil. Add sugar and salt to taste.
- Switch off the flame and add the sticky rice to the coconut milk mixture. Stir until thickened.
- Cut a few mangoes into cubes.
- In a serving bowl, add the sticky rice mixture and top it off with mango cubes.
- 2 egg yolks
- 2 tsp cornflour
- 1 cup milk
- 1 tbsp sugar
- 1/2 tbsp vanilla extract (or mango extract)
- 1 whole mango, cut into cubes
- In a bowl, whisk in the egg yolks, cornflour and sugar until completely smooth and well combined.
- In a pan, gently heat the milk on a medium flame and mix in the vanilla extract.
- Add the egg mixture to the milk and whisk. Bring to a boil, then turn off the flame and whisk until the mixture is thickened.
- Let the thickened mixture cool and refrigerate for 2 hours (this dish is better served cold).
- In a serving bowl, add the vanilla custard and top it off with some cubed mangoes.
- 250ml low-fat Greek yogurt
- 2-3 seedless dates
- 1 whole mango
- Toss all ingredients in a blender and blend to a smooth consistency.