Mango Recipes From Food Network's Aarti Sequeira

Mango Recipes From Food Network's Aarti Sequeira

Chef Aarti Sequeira spices up your summer grilling recipes with some exotic mango flair.

Mango Lassi

Mango-Lime-Almond Yogurt Cooler

Recipe courtesy Aarti Sequeira


Serves 2

Prep time: 10 minutes


2 large ripe mangos, peeled, pitted and diced into large chunks

2 tablespoons chunky, unsalted almond butter

2 tablespoons lime juice

1 teaspoon lime zest

1 cup low fat yogurt

½ cup ice water

3 tablespoons honey

Pinch of ground cardamom (optional)

Generous pinch of salt

***dash of almond essence

Putall the ingredients into a blender.  Blend until smooth.  Taste for seasoning.  Chill and serve. 


Mangalore Salad

Mango and Cucumber Salad with Spicy Lime-Cilantro Dressing

Recipe courtesy Aarti Sequeira


Serves 4

Prep time: 15 minutes


6 seedless cucumbers, peeled and sliced into ¼-inch cubes

½ cup freshly squeezed lime juice

1 tablespoon lime zest

¼ cup finely chopped cilantro (leaves and soft stems) + extra leaves for garnish

½ to 1 whole Serrano pepper, depending on your heat tolerance, seeded and minced

2 large ripe mangos, peeled, pitted and cut into 1-inch cubes

3 radishes, sliced thinly

Small handful roasted, unsalted peanuts

Salt and pepper to taste


Optional step: Toss sliced cucumbers with 1 teaspoon kosher salt in a colander and allow to sit for 15 minutes.  Cucumbers will soften slightly.  Wash very well, tasting to make sure salt is washed off.  The insides of the cucumber will taste slightly salty.


In a large bowl, mix together the lime juice, cilantro and serrano pepper with a small pinch of salt.


Dunk a piece of mango into the dressing and taste to decide whether it needs any more salt, lime juice, cilantro or Serrano pepper.


Gently toss the mango, cucumbers and radishes in the dressing.  Garnish with peanuts and whole cilantro leaves.  Chill and serve.



Mango-Rum Barbecue Sauce

Recipe courtesy Aarti Sequeira


Makes approximately 1 quart

Prep time: 10 minutes

Cook time: 15 minutes


2 tablespoons coconut oil (or grapeseed/canola oil)

½ medium red onion, finely chopped (about 1 cup)

1 tablespoon minced ginger

¼ teaspoon red pepper flakes

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

½ cup dark rum

2 tablespoons soy sauce

3 large round mangos, peeled, pitted and pureed; should yield about 2 cups puree (the Ataulfo variety works beautifully in this recipe, but increase to 4 ripe mangos because of their smaller size)

1 cup water

2 tablespoons red wine vinegar

1 tablespoon dark brown sugar

2 tablespoons lime juice

2 teaspoons lime zest

Salt and pepper


Place a large saucepan over medium heat, and add oil, red onion, ginger and red pepper flakes.  Sprinkle with a little salt and stir.  Cook, stirring occasionally, until the onions soften, about 5 minutes.


Now add ground cumin and cinnamon.  Cook, stirring frequently, for about 2 minutes to toast the spices.  (If you’re not using a nonstick pot, you may find that the spices stick to the bottom of your pot, and run the risk of burning.  If that happens, add ¼ cup of water and stir, picking up the spices. Continue cooking.)


Turn off the heat, and add the rum.  It will sizzle at first. Return to heat, and cook until the sauce thickens and the smell of alcohol has disappeared.


Now add soy sauce, mango puree, water and vinegar. Stir together and bring to a boil.  Turn down to a simmer, and let the sauce gently bubble away for 5 to 10 minutes, allowing the flavors to marry.


Taste for seasoning.  Add salt and pepper to taste if needed.


Add lime juice and lime zest. (If desired, sauce can be transferred to a blender at this stage to blend until entirely smooth.) Taste for seasoning and serve.  Keeps about 1 week in the fridge.


Marigold Mango Rice Pudding

Saffron-Mango Rice Pudding with Cardamom and Flowers

Recipe courtesy Aarti Sequeira


Serves 6

Prep time: 25 minutes

Cook time: 45 minutes, plus 4 hours or overnight to chill


6 cups whole milk

Large pinch saffron

½ cup basmati or long-grained rice

½ teaspoon ground cardamom

3 to 4 tablespoons granulated sugar

3 large round mangos, peeled, pitted and pureed; should yield about 2 cups puree (the Ataulfo variety works beautifully in this recipe, but increase quantity because of their smaller size)

1 very ripe mango, peeled, pitted and diced for garnish

¼ cup pistachios, chopped finely

Edible flowers, especially marigolds, for garnish (optional)


Pour milk into a large saucepan and bring to a boil over medium heat, stirring frequently to prevent burning.  Once hot, pour about 2 tablespoons milk into a small bowl, and gently crumble saffron into the milk.  Stir and allow the saffron to steep into the milk.


Meanwhile, stir rice into the saucepan, and bring back to a boil, stirring frequently to avoid burning.  Sprinkle cardamom into the saucepan with your fingers to distribute evenly. Once at a boil, turn heat down to medium-low and cook for about 35 to 45 minutes uncovered, stirring very often, until rice has absorbed most of the liquid, and resembles a soft porridge.


Now, stir in sugar, mango puree and saffron-milk. Add a pinch of salt.  Taste.


Remove from heat and chill 4 hours or overnight until ready to serve.  When you’re ready to serve, top individual servings with soft chunks of mango, chopped pistachios and edible flowers (if using).

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