Try these delicious mango recipes in summer. (Pic source: Instagram/Guntas Sethi) The best part about Indian summers is, without a doubt, mango (and its many varieties!). Considered to be the king of fruits, you can enjoy mangoes just by themselves or can also whip up numerous scrumptious snacks and […]
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The best part about Indian summers is, without a doubt, mango (and its many varieties!). Considered to be the king of fruits, you can enjoy mangoes just by themselves or can also whip up numerous scrumptious snacks and desserts. So, this week, we decided to kickstart Fri-Yay with some delectable, mouth-watering yet super healthy and easy mango recipes to set the mood for the weekend. All thanks to Chef Guntas Sethi who shared the recipes for Mango Avocado Basil Salad, Vietnamese Mango Summer Rolls and Mango Avocado Tartare Salad on her Instagram.
These recipes are perfect to be added to your summer parties or brunches. Check them out:
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Mango Avocado Basil Salad
This salad is everything you Avo-wanted! The yummiest combination of tangy, sweet mangoes and beautifully ripe avocados with a creamy drizzle of fresh basil dressing – this colourful salad is all you need to get rid of your Monday Blues. So ensure to have it on a Sunday!
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Ingredients:
– 2-3 garlic cloves
– 15-20 basil leaves
– 2 tbsp olive oil
– 1 tbsp mustard paste
– 1 tbsp lemon juice
– Salt and pepper to taste
– 2-3 tbsp water
Preparations:
– To make the dressing, blend together garlic cloves, basil leaves, honey, olive oil, mustard paste, lemon juice, salt and pepper with a little bit of water
– On another plate add some shredded red cabbage, avocado cubes, mango cubes, and basil leaves. Mix them well and add dressing on top of it. Add some crushed peanuts too
Pro tip:
– Don’t mix the salad too vigorously, give it a light mix: otherwise you might end up smushing the avocados.
Vietnamese Mango Summer Rolls
These fruit and veggie rolls literally scream summer in the best way possible. Packed with freshness from fruits and veggies wrapped in a rice paper, this is as good as it can get!
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Ingredients:
– 6 sheets Vietnamese rice paper
– 1 avocado (optional)
– 1 red bell pepper
– 3 small carrots
– 2 mango
– 1 cup purple cabbage, cut into thin stripes
– 1 cup fresh mint, basil leaves and coriander
– 1 – 1 1/2 cups cooked glass noodles
– 1/4 cup chunky peanut butter
– 2 tsp soy sauce
– 1 clove of garlic, minced
– 3-4 tbsp warm water
– 1 tsp rice wine vinegar
– 1/2 tsp sriracha sauce
Preparations:
– Soak rice sheet in water and take it out
– Layer the rice sheet with some coriander, basil, mint leaves, finely cut mangoes, carrots, bell pepper, glass noodles along with some purple cabbage
– Then tightly roll up the sheet
– For dressing, mix together some peanut butter, siracha, rice wine vinegar, red chilly
Pro tip:
You can use any veggies of your choice. Serve with a dipping sauce or chilli oil for added flavours.
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Mango Avocado Tartare Salad
This vegan recipe is a beautiful blend of flavours and textures with a burst of freshness that elevates the dish to just the next level. This appetiser is literally summer in a bowl and transports you to a pleasant French summer Rivera!
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Ingredients:
Dressing:
1/4 cup orange juice
1 tbsp honey
1 tbsp lemon juice
Salt to test
Seedless Chillies
Ricotta:
One cup of Ricotta
2 tbsp chopped onions
1 tbsp of chillies
1 tbsp lemon juice
Salt to taste
Preparations:
– Take some ricotta, add some finely chopped onions, red chillies along with lemon juice and salt. Mix it well together and keep it aside.
– For the dressing mix some orange juice, honey, lemon juice with some salt and red chillies
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– Take a mould. Take some chopped avocados and press it down inside the mold. Place ricotta filling on it and press it down. Take some fresh mangoes, press it down and remove the mould. Top it up with some microgreens and pine nuts. Add your dressing on the side.
Pro tips:
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– Tartare is traditionally made with cold beef in France but this is vegetarian version of the dish and still looks just as good.
– In case you don’t have a mould, you can use a cup or just mix it altogether and it tastes amazing!
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– We’ve used de seeded red chillies but you can add the same based on your preference and spice tolerance.
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