Whip-up These Mango Recipes For A Delicious Summer

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Aam Akhrot Poda
Aam Akhrot Poda

Summers are here but fret not! Adding sweetness to the scorching heat is our childhood favourite, ‘mangoes’. The flavorful, juicy and dynamic fruit is known for adding that extra punch to most of our summer delicacies. Also known as the ‘King of Fruits’, mangoes are loved by all generations and are an instant hit when it comes to smoothies or traditional chutneys.

So why not pack these appetizing dishes with a healthy dose of California Walnuts. Known for its nutritional and health benefits, California walnuts are the go-to-nut for any drink, snack, main course or dessert. An extremely versatile ingredient, California walnuts blends perfectly with mangoes, making any delicacy an instant favourite.

While all of us know the old school recipe of Aamras, this summer try out these off-beat walnut inspired mango recipes that are sure to leave everyone around you bedazzled!

California Walnut Mango Spinach Salad-By Chef Sabyasachi Gorai

Ingredients: 225g baby spinach, 500g baby kale, 450g mixed spring salad mix (organic), 1 small red onion, sliced thin, 2 Mangoes, peeled, seeded and cut into strips, 250g fresh blackberries, 30g chopped fresh parsley, 125g roughly chopped California walnuts, toasted, 2 ripe mangoes, peeled, seeded and pureed in a blender, 30g fresh-squeezed orange juice, 30g fresh squeezed lime juice, 2 cloves garlic, minced, 30ml extra virgin olive oil, 15ml honey, 5g sea saltCalifornia Walnut Mango Spinach Salad

Preparations

  1. Toast walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled California walnuts and first 7 ingredients listed in the salad bowl.
  2. Pour purée mango into the salad bowl and stir well.
  3. Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt. Sprinkle over salad and serve.

Tropical Mango, California Walnut And Turmeric Smoothie Bowl-By Chef Sabyasachi Gorai

Ingredients:  Flesh from half a mango (reserving a few slices to garnish), 1 small piece of fresh turmeric, Half a banana, 200ml coconut milk, A squeeze of lime juice (plus a little zest to garnish), 8 California walnut halves, A handful of raspberries and blueberries, 1 passion fruit, 1 tablespoon of coconut flakes

Tropical-Mango-California-Walnut-and-Turmeric-Smoothie-Bowl

Preparations

  1. Place the mango, turmeric, banana and coconut milk into a blender and blitz until smooth. Add lime juice to taste and blend again until combined.
  2. Pour the smoothie into a bowl and garnish with the reserved mango, berries, California walnuts, passion fruit, lime zest and coconut flakes.

Aam Akhrot Poda-By Chef Varun Inamdar

Ingredients: 3 raw mangoes, medium-sized, 1/4 cup fresh mint, 1/2 teaspoon roasted cumin powder, 1 cup California walnut milk, 1 cup sugar, 2 teaspoons black salt, 4 cups chilled water

Preparations

  1. Wash and dry the raw mangoes.
  2. Roast the mangoes over direct heat for about 10 minutes till charred on the outside. And cool them off.
  3. Peel the skin and use your hands to separate the pulp and the stone.
  4. Take the pulp in a blender and add sugar, black salt, walnut milk, roasted cumin powder, mint.
  5. Blend to make a smooth paste.
  6. Add chilled water and blend again for a minute.
  7. Refrigerate for about 2 hours.
  8. Pour in glasses and serve chilled.

How to make California walnut milk at home?

Soak a cup of untoasted walnuts for 2 hours in 2 cups of water. Strain and rinse walnuts well. Transfer to a blender with 1 cup cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of home-pressed California walnut milk!

 

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