Yeh dil Mango more!

Ingredients

• Mango 1
• Peach 1
• Dates (seedless, pitted and soaked in hot water) 80-100 gm
• Orange juice ½ glass
• Carrots (diced), 1 cup
• Cream 1-1½ cup
• Cocoa powder ½ tsp
• Palm jaggery 2 tsp
• Chia seeds 2 tsp
• Turmeric powder a pinch
• Coconut milk 2 tbsp

Method

• Take a peeled mango.
• Dice a peach into a few slices.
• Now, in a hot pan, add —
• peach slices, 80-100 gm seedless dates and cook on a low flame.
• Add ½ glass orange juice and mix well.
• In another pan, add one cup (diced) carrot, cream and mix well. Cook the mixture on low flame.
• In a smoothie blender, add pulp of one peeled mango and dates mixture from the pan.
• Now, add ½ tsp cocoa powder, two tsp palm jaggery and blend well.
• In a pan, on flame, add two tsp chia seeds and cook well.
• Pour the mango paste from the smoothie jar in a bowl.
• In a blender, add a carrot mixture, pinch of turmeric powder and grind it well until you get a smooth paste.
• Add this mixture into a bowl with mango paste, now add two tbsp of coconut milk in it and mix well.

For presentation

• Dust the serving glass with a tsp cocoa powder and pour the mango smoothie.
• Garnish with mango and peach slices.
• Mango coco smoothie is ready to serve.

Mango Fish Tacos

Ingredients

• Mango (peeled) 1
• Fish fillet 1
• Salt as required
• Ginger powder ½ tsp
• Garlic powder ½ tsp
• Black pepper powder 1 tsp
• Refined flour 5-6 tbsp
• Sugar ½ tsp
• Tequila 1-1½ tbsp
• Lemon juice 2 tbsp
• Fruit beer 1-1½ cup
• Mango (sliced) 1
• Olive oil 2 tsp
• Capsicum (finely chopped) ½ cup
• Onion (finely chopped) 1
• Mango pulp 4 tsp
• Cream cheese 2 tsp
• Cabbage (finely chopped), ½ cabbage
• Lettuce leaf (finely chopped) 1
• Buckwheat tacos 3
• Mint leaves for garnish

Method

• Chop one peeled mango, and place in a plate.
• Take a fish fillet and cut it in slices.
• Sprinkle a pinch of salt, ginger powder (½ tsp), garlic powder (½ tsp) and black pepper powder to marinate the fish.
• To make the batter, in a bowl, add refined flour (5-6 tsp), black pepper powder, sugar, tequila, lemon juice, fruit beer and whisk well.
• Now, beat the fish slices. Cut one peeled mango into slices and then place the slices on each fish slice and roll the fish.
• In a hot pan, add olive oil (2 tsp), coat the fish with the batter and then fry it in the pan on a low flame until golden brown.
• To make dip, in another bowl, add finely chopped capsicum, (½ cup), a pinch of ginger powder, pinch of garlic powder, lemon juice, oil, sugar, salt, chopped mango, two tsp cream cheese and mix well.
• Now, chop ½ cabbage and one lettuce leaf and mix it together.

For presentation:

• Take three buckwheat tacos.
• Take the fish rolls out of the pan and cut them into half.
• Spread the taco dip on each taco. Place chopped cabbage and lettuce leaves over it; add fish rolls on the tacos and place them in a taco plate.
• Garnish it with mint leaves and serve it with a dip.
• Mango fish tacos are ready to serve.

— Recipes courtesy: Chef Gautam Mehrishi