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Raw Green Mangoes


FaustianBargain
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I'm a big fan of sweet mango Lassi. Essentially it's a mango smoothy made with mangos, yogurt, sugar and ice. I believe it originated in India.

I'm sick and tired of being told that ordinary, decent people in this country are fed up with being sick and tired. I'm certainly not, and I'm sick and tired of being told that I am!

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I'm a big fan of sweet mango Lassi. Essentially it's a mango smoothy made with mangos, yogurt, sugar and ice. I believe it originated in India.

Ahh, yes. But sweet mango lassi is made from ripe, sweet(mmm) mangoes. I am looking for raw, unripe mango recipes. There are plenty of Indian recipes, but I am looking for raw mango pairings..with fish/shellfish or as a relish for certain meats..i am thinking fatty meats as the mango will cut through the fat...maybe with something bland?

raw, unripe green mangos taste tart...tastebuds puckeringly, eye lids squishing tart..traditionally, they(because of the tartness) match well with chillies(or paprika..which is a touch sweeter than red chilli powder).

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Mango Kuchela. click

What is mango kuchela. What do you do with this? Is it a chutney?

And if anyone has a mango pickle recipe, I'd love to make this.

I just used two raw mangoes to make a quick Indian pickle. I have to check my cookbook for the other 'authentic' mango pickle recipes. These are rather elaborate as they require a different variety of mango and about two weeks to 'mature'. The whole thing took me about 10 minutes.

The quick mango pickle:

peel mangoes

grate mango..to the seed

heat oil+add black mustard seeds until they splutter

asafoetida+red chilli powder+salt to season

add the grated mangoes

the finer it is grated, the quicker it cooks.

I took about 5 minutes. My instructions ask me to use a little extra oil as it will keep the pickle(more like a relish, actually)longer.

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Aam mutton (mutton being hard to come by, I usually make it with mature lamb). It's a Pujabi stew of lamb shoulder, grated underripe mangos, yogurt and spices. The mangos nearly dissolve and their acidity is a fine foil for the fatty lamb. If you'd like details, say the word.

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I grew up eating them in thin slices sprinkled with lime juice, salt and cayenne pepper. Gosh, haven't had that in a while- you've inspired a craving :biggrin:

Also, I've only had green papaya salad once, but I bet that green mango would sub in well for the papaya.

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Mango Kuchela. click

What is mango kuchela. What do you do with this? Is it a chutney?

And if anyone has a mango pickle recipe, I'd love to make this.

Hi Akiko.

Kuchela is a Caribbean condiment.

I've used it to top a (hot or cold) rice and beans dish with a spoonful of yogurt, toasted cumin seed, lots of fresh lime and cilantro.

Its a nice addition to a fried pork and eggplant pita with shredded fresh vegetables- red onion, carrots, bell pepper and lettuce or cabbage.

It also pairs well with curries, tho I prefer to use it in addition to a sweet chutney.

Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

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brunoise

then poach scraps (sous vide at 65C) with 10% weight in tpt syrup from skins/stone

Puree cooked scraps and vac brunoise inside puree.

Allow to rest together overnight

you get a pretty remarkable green mango "compote"

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Aam mutton (mutton being hard to come by, I usually make it with mature lamb). It's a Pujabi stew of lamb shoulder, grated underripe mangos, yogurt and spices. The mangos nearly dissolve and their acidity is a fine foil for the fatty lamb. If you'd like details, say the word.

please?

edited to ask: yogurt/mango marinade, i am guessing?

Edited by FaustianBargain (log)
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I grew up eating them in thin slices sprinkled with lime juice, salt and cayenne pepper. Gosh,  haven't had that in a while- you've inspired a craving  :biggrin:

Also, I've only had green papaya salad once, but I bet that green mango would sub in well for the papaya.

Oh dear god! I remember those!

I am salivating now.

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I grew up eating them in thin slices sprinkled with lime juice, salt and cayenne pepper. Gosh,  haven't had that in a while- you've inspired a craving  :biggrin:

Also, I've only had green papaya salad once, but I bet that green mango would sub in well for the papaya.

Oh dear god! I remember those!

I am salivating now.

check out the "chaat" discussion on the india board.

sliced raw mangoes (with the usual salt, red pepper, etc.)

are a great chaat ingredient...

there's also "thenga manga pattani sundal"

a chennai area beach snack:

chick peas, fresh grated coconut, raw mango chunks,

spiced with mustard seeds, curry leaves, red chili, salt,

lime juice and cilantro. diced onion if you wish.

milagai

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I grew up eating them in thin slices sprinkled with lime juice, salt and cayenne pepper. Gosh,  haven't had that in a while- you've inspired a craving  :biggrin:

Also, I've only had green papaya salad once, but I bet that green mango would sub in well for the papaya.

Oh dear god! I remember those!

I am salivating now.

check out the "chaat" discussion on the india board.

sliced raw mangoes (with the usual salt, red pepper, etc.)

are a great chaat ingredient...

there's also "thenga manga pattani sundal"

a chennai area beach snack:

chick peas, fresh grated coconut, raw mango chunks,

spiced with mustard seeds, curry leaves, red chili, salt,

lime juice and cilantro. diced onion if you wish.

milagai

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The quick mango pickle:

peel mangoes

grate mango..to the seed

heat oil+add black mustard seeds until they splutter

asafoetida+red chilli powder+salt to season

add the grated mangoes

the finer it is grated, the quicker it cooks.

I took about 5 minutes. My instructions ask me to use a little extra oil as it will keep the pickle(more like a relish, actually)longer.

I didn't realize you cook the mango for mango pickle! I'm loving this thread. I love mangos, pickles, and this type of condiment.

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please?

edited to ask: yogurt/mango marinade, i am guessing?

Nope.

Aam Mutton

Adapted from The Indian Epicure by Meera Taneja (long out of print)

Peel and grate 3 large underripe mangoes. Mince a thumb-sized piece of ginger, 3 cloves garlic and 3 red chiles with 1 tablespoon of the grated mango. Mix the rest of the mango with 4 tablespoons yogurt and set aside. Heat 1 tablespoon of ghee, butter or oil in a nonreactive dutch oven and fry the ginger masala for 1 minute. Add 2 green cardamons (hulled) and a 2-inch stick of cinnamon and fry while stirring for another minute. Add 1 pound cubed mutton or lamb and fry until browned on all sides, 5–10 minutes. Sprinkle with 1/2 teaspoon tumeric and salt to taste. Add the mango-yogurt mixture and stir well to blend. Reduce heat to very low, cover and cook until the meat is tender. Transfer to a serving dish and sprinkle with chopped cliantro leaves.

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I grew up eating them in thin slices sprinkled with lime juice, salt and cayenne pepper. Gosh,  haven't had that in a while- you've inspired a craving  :biggrin:

When I was in Thailand at the end of last year, I was introduced to this delicious snack. You could buy them on the street, peeled and sliced, and dip them into a small bag of ground chilies, salt, and sugar. Tart, salty, spicy, and just a little sweet. Just thinking about it is making my mouth water!

allison

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please?

edited to ask: yogurt/mango marinade, i am guessing?

Nope.

Aam Mutton

Adapted from The Indian Epicure by Meera Taneja (long out of print)

Peel and grate 3 large underripe mangoes. Mince a thumb-sized piece of ginger, 3 cloves garlic and 3 red chiles with 1 tablespoon of the grated mango. Mix the rest of the mango with 4 tablespoons yogurt and set aside. Heat 1 tablespoon of ghee, butter or oil in a nonreactive dutch oven and fry the ginger masala for 1 minute. Add 2 green cardamons (hulled) and a 2-inch stick of cinnamon and fry while stirring for another minute. Add 1 pound cubed mutton or lamb and fry until browned on all sides, 5–10 minutes. Sprinkle with 1/2 teaspoon tumeric and salt to taste. Add the mango-yogurt mixture and stir well to blend. Reduce heat to very low, cover and cook until the meat is tender. Transfer to a serving dish and sprinkle with chopped cliantro leaves.

nice. I am going to try this with a chicken first. I suppose this will go great with a fatty lamb. I am going to drop the cinnamom tho'. Not too crazy about it. Merci, carswell.

Thank you too, Milagai..for bringing back beach memories.

Akiko, give me a day or two. I'll post the pickle recipes.

Edited by FaustianBargain (log)
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