For a foodie, the biggest high of summer are the varieties of juicy and yummy mangoes that are available and the delicacies made using the king of fruits. Be it the khatta kachcha aam or raw mango or the sweet, ripened ones, one can make interesting salads, starters, main course and desserts using them. Pick your favourite!

Salad special
“Mango prawn salad is a fresh, zingy salad made from ripe mangoes infused with peeled tiger prawns. The use of coriander leaves and kaffir lime (a fruit native to Indo-Chinese and Malaysian eco-regions) adds the authentic east-Asian flavour to the dish. Rice crispies and special home-grown mustard sprouts are also added to enhance the taste of the salad,” says Executive Chef Sandeep Panwar, The Metropolitan Hotel & Spa.
Super starter
“Mango dimsums make for an interesting starter stuffed with freshly chopped cabbage, carrots, green chillies and loads of grated mango. Grated bright-coloured mango toppings make the dumplings very presentable,” shares Vineet Mittal from Whitewaters Café.
If momos are not exactly your ideal choice for an appetising snack, then how about a desi one like paneer and kachche aam ka roll? “Paneer does not really have its own taste. So we decided to pair it with raw mango, that has a great aroma and a tangy taste. For the roll, I cook the mango slighthly in sugar, salt, cumin powder and red chilli. As soon as it becomes pulpy, I mix it with mashed paneer and then just roll it in bread crumbs and deep fry. As one bites into the roll, the mango pulp oozes out into your mouth and breaks the monotony of the paneer,” says chef Nawal Prakash, cuisine trainer, Rang De Basanti Dhaba.

Hearty main course
The main course of any Dilliwallah would be incomplete without chicken. A pure North Indian delight, try kairi ka murgh. “It is a traditional dish that is prepared with chicken tikka, is sweet and sour flavoured and has all essential Indian spices like garam masala, roasted cumin, red chilli and dry fenugreek leaves. It is best served with either chapati or steamed rice,” says chef Dheeraj Mathur, Radisson Blu Hotel.
delightful desserts
“A purely sinful dessert using the king of fruits would be the simple Mango cheesecake. It is rich, creamy and essentially the sweetness of the mangoes is balanced by the slight sourness of the cheese cake. While making a cheesecake, ensure that the mixture of butter, cream cheese and sugar blend well, to get the smoothness associated with it,” explains Jameel Ahmed, bakery chef, Jaypee Vasant Continental.
And then there is always the ubiquitous souffle.
“There are many who do not like the slight sourness of a cheesecake. Desserts need to be absolutely sweet for them. A close cousin, the souffle is equally smooth and creamy but purely meant for sweet tooth cravings. The natural freshness of the mango is a big determinant in the richness of the souffle,” adds chef Aji Matthews, Cafe Morrison.

MNango Tea Cake
Ingredients
Flour 925 gm
Baking powder 60 gm
Eggs 750 gm
Olive oil 95 gm
Butter 460 gm (melted)
Heavy cream 345 gm
Salt 31 gm
Cracked black pepper 8 gm
Semi-sweet chopped mango 360 gm
Oven roasted chopped green mango 200 gm
Poppy seeds 80 gm

Method
Pass flour and baking powder through sieve, keep aside. Mix all ingredients together (olive oil, melted butter, cream, salt, eggs, crushed pepper).
Fold in the flour and baking powder into the mix. Fold mangoes into mixture.
Using a baking pan, draw one line of soft butter in the centre of cake, sprinkle poppy seeds. Bake at 150 degree for about 45 minutes.