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Entries tagged with 'mangoes'

Beyond Curry: Indian Mango Cooler (Panha)

Beyond Curry Denise D'silva Sankhe Post a comment

There's nothing quite like a glass of chilled Panha to lift your spirits on a hot, muggy day. This raw mango concentrate can be stored for up to a month in the refrigerator and made on demand by simply diluting it with water. Sweet, sour, and instantly refreshing, it's a delicious use for mangoes before they fully ripen. More

Indian Mango Cooler (Panha)

Serious Eats Denise D'silva Sankhe 3 comments

A sweet and tart refreshing spiced drink concentrate made with fresh mangoes. More

Beyond Curry: Aamrakhand (Mango-Flavored Yogurt)

Beyond Curry Denise D'silva Sankhe 1 comment

Thick and creamy mango-flavored yogurt, seasoned with a pinch of saffron. More

Mango Sorbet

Serious Eats Max Falkowitz 4 comments

Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream. More

Spicy and Salty Mango Lassi

Serious Eats Autumn Giles Post a comment

This smoothie is a mash-up of a lassi, the Indian yogurt drink, and the spicy mangoes sold by street vendors. More

Serious Entertaining: India's 100-Day Mango Season

Serious Entertaining Erin Zimmer 4 comments

In India, there are two seasons: monsoon season and mango season. A mango is a mango is a mango? Not in Mumbai, where people might be offended if you suggested eating anything but an Alphonso. We'll be a little less picky for this mango meal, especially since it can be tough to find the prized Alphonsos in some markets. On the menu: mango guacamole, mango with soba noodles, and mango mousse for dessert. More

Sauced: Mango Habanero Barbecue Sauce

Sauced Joshua Bousel 4 comments

Staying true to its name, mango forms the sweet base here, but this sauce also delivers all the tangy and spicy complexity that makes a great barbecue sauce. More

Mango Habanero Barbecue Sauce

Serious Eats Joshua Bousel 14 comments

Staying true to its name, mango forms the sweet base here, but this sauce also delivers all the tangy and spicy complexity that makes a great barbecue sauce. More

Thai-Inspired Coconut-Pandan Rice Pudding with Fresh Mango

Serious Eats Leela Punyaratabandhu Post a comment

[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves... More

Grilled Spicy Mango Chicken Sausage

Serious Eats Joshua Bousel 8 comments

Dried mango was matched up with cilantro, garlic, and jalapeno to make this juicy chicken link. It's bright, fresh, and fruity. More

Dinner Tonight: Pan-Fried Mango Chicken

Serious Eats Nick Kindelsperger 3 comments

As Jaden Hair in The Steamy Kitchen Cookbook admits in the intro, she adapted the pan-frying technique used here from Nigel Slater, a great cookbook author from England. The chicken is cooked skin-side down over high-heat until browned, and then the pan is covered and the heat turned to medium-low. The slow-cooking leaves the meat incredibly tender and flavorful. I initially worried that the sauce—made with curry powder, chopped mango, fresh mint, and rice vinegar—would be a little too sweet. Instead, it's restrained and a perfect complement to the meat. More

Sauced: Sweet Mango Chutney

Serious Eats Joshua Bousel 9 comments

Chutney has become a catch-all word for South Asian condiments. They come in all flavors, textures, and consistencies, although, at least for myself, when I hear "chutney" I'm usually thinking of a sweet, saucy pickled fruit or vegetable condiment, which is exactly what sweet mango chutney is. More

The Secret Ingredient (Mango Chutney): Chutney and Cheddar Toasties

Serious Eats Kerry Saretsky 5 comments

Mango chutney, a chunky condiment from India and Pakistan that is found everywhere in the UK, is made from raw, green mangoes, which explains some of that tart, almost citrusy flavor. It's perfect with melting cheese. The chutney and the cheddar, squeezed together between two crusty toasted slices of bread, is the perfect snack. More

Peach-Mango-Ginger Freezer Jam

Serious Eats Kumiko Mitarai Post a comment

Cook the Book: Mango Upside-Down Cake with Basil Ice Cream

Serious Eats Caroline Russock 9 comments

Upside-down cakes aren't exactly the height of fashion these days but after making Michael Schwartz's Mango Upside-Down Cake with Basil Ice Cream, I think it's high time they made a comeback. This lovely one from Michael's Genuine Food replaces pineapple with caramelized mango slices. More

Serious Sweets: Coconut-Mango Rice Pudding

Sweets María del Mar Sacasa 5 comments

Arroz con mango (rice with mango) is a Latin American expression used to describe something messy or mismatched. For example, if you go to a party and find a random assortment of guests there, you'd say it was an arroz con mango. Imagine my surprise when I had mango sticky rice at a Thai restaurant and discovered the combination to be more a match made in heaven than a sloppy mash-up. More

Coconut-Mango Rice Pudding

Serious Eats María del Mar Sacasa 5 comments

Notes: This recipe calls for unsweetened coconut milk, not cream of coconut—don't mix them up! The rice needs to be completely cooled before folding in the whipped cream, otherwise it will turn to liquid. Spreading the warm rice pudding out... More

Roasted Baby Mangoes with Vanilla Ice Cream

Serious Eats chiff0nade 2 comments

[Photograph: Louise "Chiffonade" Brescia]... More

The Indian Mangoes Have Landed at Patel Brothers

Carey Jones 14 comments

Photograph by Kathryn Yu They’re sticky, they’re sweet, they’re incredibly fragrant—and they’re pricey as hell. But, apparently, getting less so. The much-ballyhooed Indian mangoes have landed in the United States for the first time this season, with confirmed sightings at Patel Brothers, the Indian supermarket, in Chicago, New York’s Jackson Heights, and Decatur, Georgia. For seventeen years, Indian mangoes (such as Alphonso, Kesar and Banganpa) were barred from the United States. But that ban was lifted in 2007, and each spring since then, the arrival of the mangoes has been a major event. From the look of this April’s first boxes, prices are easing up. A case of twelve Alphonso mangoes is selling for $25 per box in Chicago,... More

Indian Mangoes, Goin' to Cali

Adam Kuban 2 comments

California, long used to exporting fruit, is buzzing about a certain import: mangoes from India have arrived in SoCal. And blogger (and Serious Eater) Marvin has a great comparison, in words and pictures, between regular Mexican-grown variety and the Kesar mangoes from more distant lands. The imports are more than three times as pricey. Marvin's advice: You should also find some buddies who are mad for mangoes and go in on a case with them, that way it's cheaper. My wife and I will probably eat one or two more of the dozen that I bought, and I will probably give the rest of them to my parents, who enjoy eating mangoes with white rice -- a simple, tasty, and... More

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