Lifestyle Food and Recipes 24 May 2019 In the mood for mang ...

In the mood for mango

Published May 24, 2019, 7:34 am IST
Updated May 24, 2019, 7:34 am IST
While there are different ways of using mango, the most popular way to consume it in this season is by using it as fresh fruit slices.
Raw and Ripe Mango Carpaccio
 Raw and Ripe Mango Carpaccio

In this scorching heat, summer salads are a definitive bestseller at any party or get together. If you are planning a small soiree or preparing a hearty bunch, don’t forget to include the king of fruits — mango — to your salad station. While there are plenty of varieties to choose from, most chefs recommend going for Alfonso and Dassheri, as they are the best produce of the season and are perfect for making delicious salads.

While there are different ways of using mango, the most popular way to consume it in this season is by using it as fresh fruit slices or a salad, using it as a pickled product and thanks to compressed cooking techniques, one can use it some creative ways to create healthy dishes out of it. Chef Amit Kumar, Executive Sous Chef Le Meridien Gurgaon, informs that a ripe mango is better for salads while the raw ones are best used for making condiments or adding a tangy flavor to dishes. Speaking about the nutritive value of the fruit, he says, “Ripe mango is high on calories and sugar, hence should always be eaten in moderation. Healthy and unhealthy eating depends a lot on your personal lifestyle so keep that in mind and enjoy the homemade recipes of summer salads that can be created in no time and served for all occasions.”


If you too are a big fan of mango-based salads, try out these easy-peasy recipes shared by Chef Amit Kumar.

Truffle, Tuna and Mango Salad

  • 1 cucumber, sliced
  • 1 ripe mango
  • 1 onion, chopped
  • 1 tomato, chopped
  • 50 gm cured tuna
  • 100 gm japanese mayo
  • 1 tsp truffle
  • salt, to taste
  • A few microgreens and edible flowers for garnish (optional)

Truffle, Tuna and Mango SaladTruffle, Tuna and Mango Salad

Prepare a mix of diced tuna with onion, tomato, chopped coriander, truffle aioli, hint of Japanese mayo, lime and truffle salt. Spread cucumber slices similar to a sheet on a chopping board; pipe the mixture evenly to form a roulade. To assemble, drizzle some truffle and salt over it. Garnish with some freshly picked microgreens and flowers before serving.


Raw and Ripe Mango Carpaccio


  • 1 raw mango
  • 1 ripe mango
  • 50 gms pecorino shavings
  • 100 gms Arugula
  • 1 tsp sweet chili salsa
  • salt, as per taste
  • microgreens, as garnish

Arrange thinly sliced mangoes in such a way that they overlap each other to form a cluster. Drizzle some tangy salsa over it with arugula leaves to give it a sharp peppery taste. Assemble the salad together and garnish it with some shaved pecorino and microgreens. Serve at room temperature.

Oysters with Chili Mango Salsa


  • 1 mango, raw
  • 1 mango, ripe
  • 50 gm onion, chopped
  • 50 gm tomato, chopped
  • 50 ml olive oil
  • 4 fresh oysters
  • 2-3 birds eye chili
  • salt, as per taste
  • sugar, as per taste
  • greens and edible flowers to garnish

Oysters with Chili Mango SalsaOysters with Chili Mango Salsa


Wash oysters carefully under water and remove the dirt. Wipe and dry them well. Mix raw and ripe mangoes with onion, tomatoes, coriander, olive oil, salt and lots of lemon juice. You can also add sugar to balance the flavors. To assemble, drizzle the salsa over oysters and serve them on a bed of ice. Garnish with some mustard and edible leaves.