Mango Magic : Summer season means mango season. The first sweet news that comes as soon as the summer starts is that of mangoes. Once again, mangoes are out in mandis across the country. Dussehri from Uttar Pradesh, royal Hapus of Maharashtra, fragrant Zardalu of Bihar, Himsagar in Bengal and Banaras's cot-sweet lame … You can choose any common choice.

Ripe mangoes are sweet, succulent and fragrant. Every type of taste is different .. As Hapus has a scent like saffron, while the lame has a special type of sourness. Along with taste, he is also the king of qualities. Vitamin A, C and E are found in plenty in mangoes. Apart from this, it also contains iron, fiber, potassium and antioxidants which are helpful in increasing the immunity of the body.

Unique mango dishes

As soon as mangoes arrive, many of its dishes also begin to be made. It starts with amaras. Then many dishes like mango panna, mango crust, mango ice cream, pudding start coming in our menu. But why not make something different this time. Today we have brought some such new recipes for you.

Mango Tandoori Tikka

Material:
2 big ripe mangoes (peeling into large pieces)
1 cup curd
1 tbsp ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon garam masala
1 tbsp lemon juice
Salt taste
1 tbsp oil
Mint and Chaat Masala (for Garnish)

Method:
Prepare marinade by mixing curd, ginger-garlic paste, red chili powder, garam masala, lemon juice and salt in a large bowl.
Put the mango pieces in this marinate and mix well and keep it in the fridge for 30 minutes.
Apply some oil in a grill pan or oven and grill mango pieces on medium flame 3-4 minutes per side, until light brown marks fall.
Serve the hot tandoori mango tikka by spraying mint and chaat masala.

Mango and coconut pudding

Material:
1 cup ripe mango pulp (puree)
1/2 cup rice (wet)
1 liter milk
1/2 cup sugar
1/4 cup coconut burad (roasted)
1/2 teaspoon cardamom powder
10-12 chopped almonds and cashews
1 tbsp ghee

Method:
Heat ghee in a heavy bottom vessel and fry the soaked rice lightly.
Add milk and cook the rice on medium flame till it melts, keep stirring in between.
When the rice is cooked, add sugar, mango pulp and cardamom powder and cook for 5-7 minutes.
Finally add roasted coconut and chopped fruits and mix.
Cold or warm, serve as you want.

Spicy common salsa

Material:
1 cooked mango (peel and chopped into small pieces)
1 small onion (finely chopped)
1 tomato (finely chopped)
1 green chili (finely chopped)
2 tbsp coriander leaf (chopped)
1 tbsp lemon juice
1/2 teaspoon roasted cumin powder
Salt and pepper to taste

Method:
Mix mango, onion, tomato, green chillies and coriander leaves well in a bowl.
Add lemon juice, roasted cumin powder, salt and pepper and toss with light hands.
Cool into the fridge for 15 minutes and serve with nachos, tortilla chips or grilled cheese.

Mango and cucumber spicy gazpacho

Material:
1 cooked mango (peelled pulp out)
1 cucumber (peeled into small pieces)
1 red capsicum (finely chopped)
1 small onion (finely chopped)
1 green chili (finely chopped, optional)
2 tablespoons fresh coriander (finely chopped)
1 tbsp lemon juice
1/2 teaspoon roasted cumin powder
1 cup cold water
Salt and pepper to taste
1 tbsp olive oil (optional)

Method:
Make a soft puree by putting mango pulp, cucumber, red capsicum, onion, and green chillies in a blender.
Add cold water, lemon juice, roasted cumin powder, salt, and black pepper and blend it again so that the soup becomes one.
Sieve the puree in a bowl. If you want, cool into the fridge for an hour.
Put a few drops of coriander and olive oil on top before serving.
Serve cold.

Mango and Feta Cheese Tartlet

Material:
1 cooked mango (peel and chopped into small pieces)
1/2 cup cheese
1 cup maida (or readymade tart shell)
50 grams butter (cooled, chopped)
2-3 tablespoons cold water
1 tbsp fresh mint (finely chopped)
1/2 teaspoon chile flex
1 tbsp honey
Salt taste

Method:
Tart Base:
Rub the flour, butter, and pinch salt and rub until the mixture becomes like breadcrumb.
Add cold water and knead the dough.
Keep the dough in the fridge for 30 minutes.
Pour the dough into small tart molds, hole with a fork, and bake at 180 ° C until light golden. cool off.
Filling:
Mix mango, feta cheese, mint, chili flax, and honey lightly in a bowl.
Fill the filling in the tart shell and serve it immediately.