Mango season is in full swing in Goa, and an abundance of the king of fruits is evident in markets across the state.
While relishing mangoes in their basic form is a delightful experience, adding the fruit to a recipe is simply heavenly.
Executive Chef from Vivanta Goa, Panjim, Dwipen Goswami, shares popular Goan recipes with a twist – by adding mangoes to take the traditional dish to a whole new level. Enjoy!
Mango Jeerem-Meerem
(A traditional Goan masala with a twist using local mangoes)
INGREDIENTS
3 ripe mangoes, peeled
100 gm onions, finely diced
50 gm tomatoes, diced
4 garlic cloves, finely chopped
½ inch ginger, finely chopped
10 gm black pepper, coarsely ground
2 tsp cumin seeds
5 gm turmeric powder
6 kashmiri chillies
1 tbsp coriander leaves
30 ml coconut milk
20 gm palm jaggery
2 tbsp toddy vinegar
10 ml coconut oil
A dash of hing
Salt to taste
METHOD
For the Jeerem-Meerem spice blend:
In a heavy based saucepan, gently roast the cumin seeds, Kashmiri chillies, turmeric powder and 5 tsp black pepper on low heat.
Roast until fragrant. Once cooled, grind to a coarse powder.
For the curry:
In a bowl, marinate the mangoes with salt, 2 tsp Jeerem-Meerem spice powder and vinegar for 10 minutes.
In a heavy based saucepan, add oil, hing, garlic and ginger. Sauté well.
Add onions, cook till translucent.
Add the tomatoes and cook well.
Add marinated mangoes and cook on a low flame.
Cover and cook for 5 minutes on a medium flame, then add coconut milk.
Add the remainder of the Jeerem-Meerem spice blend, salt and jaggery along with 1 tsp crushed black pepper.
Serve hot, garnished with chopped coriander leaves.
Tizan Mango Scoop
(A traditional Goan Tizan with a hint of liqueur and mango)
INGREDIENTS
For the biscuit crumb:
100 gm Marie biscuits
20 ml coffee liqueur
For the condensed Tizan:
80 gm ragi flour
400 ml coconut milk
80 gm jaggery
For the Creamy Mango Coconut Sauce:
250 gm fresh mango pulp
250 ml coconut milk
For the Jaggery Sauce:
250 gm jaggery powder
100 gm tender coconut flakes
METHOD
For the biscuit crumb:
In a mixing bowl, crush the Marie biscuits to a coarse powder.
Add the coffee liqueur and combine to form a coarse crumb.
For the condensed Tizan:
In a heavy based sauce pan, on low flame, add ragi flour.
Slightly toast till light brown.
Add coconut milk and cook well, constantly whisking to avoid lumps.
Add the jaggery powder and combine till smooth.
Remove from the fire and set aside to cool overnight to form a thick custard.
For the Creamy Mango Coconut Sauce
Heat a heavy based saucepan, combine the fresh mango pulp with coconut milk.
Stir the mixture till it thickens and keep aside.
For the Jaggery Sauce:
In a saucepan, heat the jaggery till it forms a syrup.
Add tender coconut flakes and combine well.
Set aside to cool.
To assemble:
In a glass, add the Jaggery Sauce, followed by the Creamy Mango Coconut Sauce.
Add the condensed Tizan followed by the biscuit crumb and continue to layer the dessert alternating the sauce and prepared mix.
Garnish with fresh mango slices and serve chilled.
Mango, Coconut and Jaggery Sherbat
(A refreshing summer cooler with a local flare)
INGREDIENTS
6-8 raw mangoes (kari)
300 ml fresh coconut water
150 gm coconut palm jaggery
1 tsp green cardamom
1 tsp cumin seeds
½ tsp crushed black pepper
2 tsp black salt
A dash of hing
Water as required
METHOD
For the mangoes
Wash and clean the mangoes.
In a heavy based saucepan, boil mangoes for 30 minutes or until soft.
Drain the water and set the mangoes aside to cool to room temperature.
To assemble:
Peel the mangoes, using a spoon. Scrape the mango pulp and set aside.
In a pan, toast the cumin seeds, black pepper, cardamom and hing until fragrant.
Add the toasted spices and mango pulp to a blender and puree.
In a heavy based saucepan, add the mango puree along with the jaggery and salt. Add 300 ml of water and cook the puree for 8-10 minutes.
Once cooked, refrigerate the puree.
Mix the chilled mango mixture along with fresh tender coconut water and serve cold.
