Mango, the king of fruits, is found in every house in summer. It is also known for its diversity in the culinary field. Mango is one such fruit that can be eaten in every form. From raw mango to ripe mangoes, and the famous gotli mukhvas. Every part of this fruit is edible, from its skin to the pulp and its seed (gotli).
Some households even prepare a popular pulp called 'Baflo/Aam Panna' - a summer drink known for its quality to keep the body cool during summers. This kaccha aam recipe is the best way to retain your energy in such scorching heat. Like this recipe, several other recipes will keep you chilled, hydrated and energetic the entire summer. Let's discuss them.
Kachha Aam Recipes
1) Baflo/Aam Panna:
It is the evergreen, healthy, and tastiest drink one can pull off using raw mango. The recipe for it is quite interesting, let's have a look at it.
Aam Panna
- Preparation Time - 15 mins
- Cooking Time - 30 mins
- Serves - 15 servings
Ingredients Required:
- 3 Raw mangoes (1.2 - 1.5 kgs)
- Sugar or sweetener of your choice
- Rock salt.
How to make it?
- Peel the raw mango and slice it into pieces
- Add the pieces into a pressure cooker
- Pressure cook it until soft and smushy
- Crush the pulp with some sugar
- You can store this concoction for 3-4 months. You can double the quantity to offer more servings.
- Add the required quantity of pulp and add water. Enjoy! your summer cooler is ready!
2) Raw Mango Pickle:
You can have this side dish with almost everything. It goes well with comfort foods like khichdi, biryani, daal chawal, and roti sabzi. Even if you eat it alone, you're unfailingly going to devour every bite of it. Moreover, it's very easy to make, let's look at its recipe.
Raw Mango Pickle
- Preparation Time - 30 mins
- Cooking Time - 2-3 Days
Ingredients Required:
- 2kg Raw mangoes
- Achar masala
- Groundnut oil
How to make it?
- Chop the mangoes into big or small chunks.
- Add oil and pickle masala to it.
- Coat the chopped mango pieces well with the masala and oil.
- Cover and keep it in a warm place for 2-3 days
- Toss the pickle at regular intervals.
Also Read - Mango Recipes that You Shouldn't Miss this Summer!
3) Thai Green Salad:
This salad will astound you with its flavorful combinations and textures. It makes use of green mango, which is unripe but perfectly edible. This is a common use for this fruit in Thai cuisine, and it adds a crunchy, tangy, and slightly nutty flavour to the salad.
Thai Green Salad
- Preparation Time - 20 mins
- Serves - 4
Ingredients Require:
For the dressing :
- 3 tbsp fish sauce (or 1/4 cup soy sauce)
- 1/4 cup lime juice, freshly squeezed
- 2 tbsp brown sugar (or more to taste)
- 1–2 teaspoon Thai chile sauce (or 1/3–1/2 teaspoon dried chile flakes)
For the salad :
- 1/4 cup unsweetened dry shredded coconut
- 2 green mangoes, firm but unripe
- 2 cups steamed bean sprouts
- 1/2 cup cilantro, coarsely chopped
- 3–4 spring onions, thinly sliced
- 1/4 cup whole or coarsely chopped peanuts or cashews
- 1/3 cup fresh basil, chopped
- 1 cup fried tofu
- Optional: 1 small red chile, thinly sliced
How to make it?
- Mix all the salad dressing ingredients together.
- Dry-fry the coconut until golden brown.
- Peel the mangoes and chop them into thin strands.
- Add all the ingredients you gathered for salad and the dry-fry coconut you prepared earlier.
- Toss the mixture thoroughly and make sure that the dressing coats the salad nicely.
- Place on a platter to serve. Serve with the nuts, basil, and remaining toasted coconut on top.
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