As summer arrives it is important to put raw mango on your diet plan. There is always a reason for nature to give us seasonal fruits. In the scorching summer, raw mango taken in any form, is one of the best preventives for sun stroke. It’s high in vitamin C and keeps the summer cold and flu away. The raw mango increases your
immunity levels and is very good for acidity. It prevents cholera, anaemia and tuberculosis and is a rich source of anti-oxidants that help prevent premature aging.
The raw mango makes an excellent garnish in your salad and chaat. It can also be made into the most amazing chutney’s and pickles with just spices and salt or red chilli/green chilli with salt. You could make a very refreshing drink called panna with jaggery, raw mango and cumin (jeera). And, last but not least, how about adding it to some rice?
The author is a Mumbai-based nutritionist
Raw mango rice
Ingredients
1 raw green mango
1 piece ginger chopped
2 green chilli peppers
Salt to taste
1 cup rice
Seasoning
2 tsp ghee
1 tsp mustard seeds
Few fresh curry leaves (optional)
1/4 cup peanuts
1 cup chopped coriander
Method
w Cook the rice so that each grain is separate and let it cool.
w Peel and grate the raw mango.
In a pan heat the oil, add the seasoning. Fry for a minute and then add ginger, green chillies and shredded mangoes.
w Keep stirring for a few minutes till the mango is cooked. Take care that the mango does not lose its colour.
w Mix it with the rice and garnish with chopped coriander.
w Serve hot or cold.