This entry for the new, exciting event kickstarted by Indira of Mahanandi. Jihva for Ingredients will focus on an interesting ingredient each month. This month it is my favorite, Mangoes. I am surprised that I could not come up with sweet recipes besides the usual mango lassi, shrikand and milkshake. That is 'coz I don't cook with ripe mangoes. I find them too perfect to need messing around with. In fact, I even like the stringy, ripe mangoes available here.
But, in all my desperation to eat mangoes, I may be softening them by pressing them everywhere. So I have to find uses for all the under-ripe mangoes, that I soften. I am sure some of you are over-enthusiastic like me. So here is how I use them up usually:
Mango Gazpacho (this is a classic fire and ice combo)- serves 2
1 medium under-ripe mango, peeled and diced (if you have good, ripe ones you can use it too)
2/3 cup orange juice
2 teaspoons extra-virgin olive oil
1/4 th of the long seedless Kirby cucumber, peeled and cut into 1/4-inch dice
1/3 small red bell pepper, seeded and cut into 1/4-inch dice
1/2 small onion, cut into 1/4-inch dice
1 medium garlic clove, minced
1 green chili or small jalapeno pepper, seeded and minced
1 tablespoon fresh lime juice
2 teaspoons parsley or cilantro
Salt and freshly ground black pepper
Process mangoes, orange juice, green chili and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
(Some photos will be uploaded soon as soon as I can fix by memory card reader.)