Sticky, juicy mangoes are a summer time fruit favorite and, as early as Could, the much-coveted alphonso selection comes into season. As soon as ripe, sliced mango will be served just by itself or with only a squeeze of lime – and, as the author Nikesh Shukla places it, “a scrumptious mango could make you neglect, for the time it takes to eat it, that the world is a miserable place proper now”. However the mango’s clean flesh and honeyed flavour lend themselves to quite a lot of candy and savoury dishes and drinks. With this in thoughts, 10 prime cooks and drinks consultants inform us how they like to make use of this delectable fruit.
Mango sticky rice cocktail
Juliette Larrouy, head of bars at Two Schmucks, Barcelona
Choose contemporary, ripe mangoes, put the flesh within the blender then pressure the pulp. Combine with a easy sugar syrup, one half mango to 1 half syrup. Warmth coconut milk with basmati rice – you don’t wish to prepare dinner the rice, simply infuse the milk with a rice flavour. It’s finest to do that in bulk: for 1 litre of coconut milk, use 100g of rice. Add 50ml infused coconut milk to 40ml of the mango syrup and shake with a pinch of salt, 10ml lemon juice, 45ml your alternative of spirit – I like cognac however you may also use rum – and loads of ice. Then pressure and serve.
Mango scorching sauce
Gina Hopkins, head chef at The Unfold Eagle, London
When mangos have gone comfortable and so they’re simply dripping juice, I prefer to make them right into a scorching sauce. Blitz the flesh of 1 massive mango with 2tbsp white vinegar, ½tsp salt, and chillies – the chilli you utilize, and the way a lot, will have an effect on the form of sauce you've. You possibly can go for habaneros, which have a fruity warmth that’s nice with mango, or jalapeños, that are much less spicy however carry a pleasant herbaceousness. If you would like a smoky sauce, go for the chipotle chilli. It’s actually customisable and good on eggs at breakfast, or tacos or rice dishes – it’s an important all-rounder!
Mango pavlova
Paul Ainsworth, chef-patron at Paul Ainsworth at No 6, Padstow
One of the best mango I’ve ever had was an alphonso mango. It was a deep orange color and tasted phenomenal. Whenever you’ve bought produce like that, you possibly can simply serve it as is, with some vanilla madeleines and whipped cream. When mangoes are in season, I additionally make a stunning mango pavlova. I make particular person meringues – not too candy and packed filled with vanilla – with alphonso mango and clotted cream. The cream brings a comforting dairy style with out sugar. I serve it with a passionfruit sauce, nearly like a French dressing dressing, and a few chopped contemporary mint.
Tofu poke bowl with mango salsa
Romuald Pokrywka, government chef at Planet Natural, London
This can be a candy, tangy, refreshing dish for a scorching day – a mixture of savoury and candy. Make a dressing of 1 crushed garlic clove, 2tbsp grated ginger, 3tbsp tamari sauce, 1tbsp brown rice syrup, 1tbsp sesame oil and 1 tbsp brown rice vinegar. To make the salsa, cube the flesh of 1 mango and blend with 1 / 4 of a chopped pink onion, a handful of chopped coriander, 1 sliced pink chilli, and blend with the juice of half a lime. Then construct the bowls: 2 cups cooked quinoa for the bottom, topped with 200g marinated tofu, ½ cup edamame beans, 1 cup shredded pink cabbage, 4 radishes and half an avocado. Add the salsa, then drizzle with the dressing. Serves two.
Japanese salmon tacos
Ronnie Bonetti, culinary director at Yoku, Cheltenham
To make these “tacos”, minimize a nori (dried edible seaweed) sheet into giant rectangles and coat one facet with a light-weight, tempura-style batter (you may make this with cornflour and glowing water). Shallow fry so it goes good and crispy to type the taco base. As soon as cooled, cube up 1 / 4 of a mango, 100g of contemporary uncooked salmon, and divide each throughout three of the nori tacos. Brush with ponzu sauce (shop-bought, or make your individual utilizing orange juice, lemon juice, ginger, gluten-free soy sauce and a splash of mirin). Prime with sliced spring onions and contemporary coriander. Completely scrumptious.
Mango paloma
Liam Davy, head of bars at Hawksmoor, London, Manchester and Edinburgh
Mango and tequila are an important mixture. To make this model of a paloma, take 50ml good high quality white tequila, 100ml mango kombucha (present in well being meals shops) and 100ml mango soda (like Rubicon). Combine in a tall glass with a squeeze of lime (about 10ml) and a great pinch of sea salt. Garnish with a slice of dried mango and a lime wedge on a cocktail stick. Mango generally is a super-sweet flavour, however utilizing kombucha on this drink makes it style somewhat bit drier and somewhat bit extra grown up.
Amberjack and mango carpaccio
Mirella Pau, head chef at Tutto, Brighton (opens June)
I first had this dish on vacation in Sicily – it’s so good and contemporary within the scorching climate. Fruit with fish can appear odd, however this tastes improbable. Take a 200g fillet of nice amberjack fish and freeze for at the least 9 hours (to kill any micro organism). Earlier than serving, defrost and slice very thinly, together with the flesh of half a mango. Mix one half aged balsamic vinegar with 4 elements additional virgin olive oil to make a dressing. On the plate, drizzle the fish and fruit slices with the dressing, then season with powdered coriander seeds, pink pepper and Maldon salt flakes. Prime with two grated almonds and somewhat chopped dill.
Alphonso mango lassi
Surender Mohan, government chef at Jamavar, London
This lassi recipe makes probably the most of alphonso mangoes throughout their fleeting season and permits the fruit to actually sing. Mix 300g alphonso mango pulp with 700g pure yoghurt and 30g sugar. Pour into two glasses and garnish with chopped alphonso mango and a sprig of mint. I take pleasure in ingesting these on heat, spring days – they make the right candy and cooling accompaniment to spicy dishes, similar to laal maas (slow-cooked lamb shank with Rajasthani chilli).
Mango salsa salad
Sergio Cardeñosa, government chef at Finca La Plaza and Mikasa, Ibiza
This can be a refreshing, vibrant, vegan dish which is simple to organize, too. The recipe is ideal for a celebration as a result of it serves 10 individuals – and really, making it in bulk like that is the easiest way to lock within the aromas. Merely combine collectively 170g chopped contemporary coriander, 400g contemporary lemon juice, 70g chopped inexperienced peppers, 70g cumin seeds, 90g yuzu, 250g contemporary grated ginger, 2kg diced alphonso mango (with skins eliminated), 80g chopped jalapeños and 700g coconut yoghurt. Depart to marinade for 12 hours, then stir by 50g chopped contemporary mint earlier than serving with corn tortillas.
Alphonso mango cheesecake
Avinash Shashidhara, head chef at Pahli Hill, London
For me, summer time is all about mango. In India, the place I grew up, there are greater than 250 varieties – I bear in mind going to the market with my grandfather and shopping for massive baggage of them. For this simple mango cheesecake, combine 175-200g crushed digestive biscuits with 100g melted butter, and press on to the bottom of a cake tin. Then, whisk collectively 450g cream cheese, 180g double cream and 175g caster sugar, earlier than folding in 300g chopped alphonso mango. Soak two gelatine leaves in water till jelly-like, then place in a pan and gently soften. As soon as cooled, fold into the cheesecake combine earlier than pouring on to the biscuit base. Set within the fridge for 2 to a few hours, then adorn with sliced alphonso mangoes.
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