Mango chicken
Serves: Six
Time required: 1 hour

1 large chicken
2 large onions, finely sliced
2 large tomatoes, sliced
2 carrots, sliced
2 tbsp cooking oil
3 cups mango sauce
(see next)
1/2 cup water
For The Mango Sauce:
4 cups half-ripe mango slices
1/2 cup water
1/2 cup coconut cream (available readymade)

To prepare the mango sauce:
Cook the mango slices in water until soft. Add the coconut cream and cook for five more minutes. Set aside.
Cut the chicken into six portions and remove the skin. Set aside.
Heat the oil in a pan and lightly fry the sliced onions for two minutes. Add the chicken pieces and cook for about 10 minutes. Add the tomatoes, carrots, mango sauce and water
and cook for 45 minutes, stirring occasionally.
Serve hot with rice.

Mango Salsa
Serves: Four
Time required: 10 minutes

2 large mangoes
1 large papaya
1 medium red onion
1 medium red bell pepper
1 small cucumber
1 medium jalapeno pepper, chopped
1 bunch coriander leaves, finely chopped
3 tbsp olive oil
6 tbsp limejuice
1 tsp cumin powder
a pinch of salt and sugar

Peel and clean the fruits. Cut the mangoes, papaya, onion, bell pepper and cucumber into small, equal-sized dices. Add in the chopped jalapeno and coriander leaves. Mix thoroughly. Add the olive oil and limejuice. Mix and season with the cumin powder and a pinch of salt and sugar.
Serve chilled.

Mango Drink
Serves: Six
Time required: 30 minutes

1 coconut
2 cups mashed ripe mango ('Payri' variety)
3 cups water

Break the coconut and collect the water in a bowl. Grate the coconut flesh, set aside one cup and mix the rest with the coconut water. In a separate bowl, mix the grated coconut (set aside) with the mango. Add the plain water to the grated coconut-water mix. Squeeze out the cream. Strain the coconut cream into the mango mixture and stir. Serve cold.

Mango ice cream
Serves: Four
Time required: 15 minutes
plus freezing time
1 tin mango pulp or 3 ripe, fresh mangoes (Alphonso)
1 small tin condensed milk
1/2 cup dessert topping
(available in the market)
1/2 cup whipped cream

If using fresh mangoes, remove the skin and scoop the fruit out. Make a pulp by putting them in a blender. Add sugar as per taste.
If using off-the-shelf pulp, you need not add sugar.
Blend all the ingredients well using a whisk or blender. Freeze. Serve with whipped cream and mango cubes.

Mango Smoothie
Serves: Two
Time required: 15 minutes

1 cup mango, peeled and diced
1 cup yoghurt
crushed ice
milk, if needed

Blend the mango, yoghurt and crushed ice in a blender. If too thick, add a little milk to obtain the described consistency.

Green Mango Salad

Serves: Four
Time required: 20 minutes
4 small green mangoes
('kesari' variety)
1 1/4 cups coconut cream
2 tbsp lemon juice or vinegar
1 small onion, chopped
salt and pepper to taste

Wash, peel and grate the mangoes. Set aside.
In a separate bowl, mix the coconut cream and lemon juice or vinegar. Add the grated mango and chopped onion. Mix thoroughly. Add salt and pepper as required.
Set aside for at least 10 minutes before serving. You may add a few slices of ripe mango to decorate the salad.

Types Of Mangoes Found In India
Alphonso , Ratnagiri , Devgadg , Kesar , Batli , Langdo , Payri , Rajapuri
Each of these types of mangoes has its unique taste. Some varieties of mango turn a deep red and gold when ripe, while other varieties remain green.
Mangoes come in two classes - low fibre and high fibre. High fibre mangoes make excellent juices, while the low fibre ones can be eaten as is. Ripe mango is delicious served as is, in a fruit compote, in sorbets, ice-creams or mousses. Firm-ripe mango makes an excellent salad ingredient.
Raw or unripe mango is used for chutneys, pickles and relishes.