National Mango Day 2023: Know All About It And Check Out Some Interesting Recipes

National Mango Day is a wonderful opportunity to commemorate and appreciate the tropical fruit mango, which is known for its excellent flavour and multiple health advantages.

National Mango Day 2023: Know all About It And Check Out Some Interesting Recipes

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New Delhi: Every year on July 22, the Mango National Day is observed. It is a wonderful opportunity to commemorate and appreciate the tropical fruit mango, which is known for its excellent flavour and multiple health advantages. Mangoes are one of the most delectable fruits, whether in a pickle, jam, shake, or chutney form.

National Mango Day 2023: History

The specific reason for celebrating National Mango Day in India is unknown, although the fruit has long been a vital part of Indian culture, and India has been the largest grower of the fruit for many years. In 1987, the National Horticulture Board of India introduced the concept of the International Mango Festival to pay tribute to the beloved mango. Over the years, this annual event has evolved into a highly anticipated celebration, drawing mango enthusiasts from all corners of the country.

People are encouraged to celebrate National Mango Day by indulging in the delectable flavours of this cherished fruit while also acknowledging its lengthy history, versatility, and capacity to bring people together in their common appreciation for its goodness.

Some Recipes To Try At Home:

1. Aam Ka Murabba (By Animeta Creator, Sunita Gupta, @Recipes Hub)

Looking to try a delightful Indian sweet and tangy preserve? This raw mango murabba recipe is the perfect accompaniment to your favourite dishes! It's a delightful Indian sweet and tangy preserve that goes perfectly with parathas, puris, or even as a chutney for samosas or kachoris. Let's get started!

Ingredients:

• 1 kg raw mango
• 1 tsp turmeric powder
• 1 tsp salt
• 750 gms sugar
• 1 tbsp fennel seeds
• 2 dry red chillies
• 1 tsp fenugreek seeds

Method:

• Start by cutting the raw mango from the side and peeling off the skin. Once that's done, cut the raw mango into half-inch thickness pieces.
• Take a vessel and put the mango pieces in it. Sprinkle the turmeric powder and salt over the mango pieces. Give it a good mix, cover the vessel, and let it sit for about 5-6 hours. This will help the flavours infuse into the mangoes.
• After the resting time, drain the water from the mango pieces, but don't throw it away! We'll use it later.
• In the same water, add the sugar and melt it on a low flame. Stir occasionally to ensure the sugar dissolves properly.
• Now, it's time to add the mango pieces to the sugar syrup. Mix them well, making sure each piece gets coated with the syrup. Cover the vessel and let the mango cook in the syrup until they become tender. This might take a little time, so be patient.
• While the mangoes are cooking, let's prepare a special masala. Take fennel seeds, dry red chillies, and fenugreek seeds. Roast them until they release their aromatic flavours. Then, grind the roasted ingredients into a fine powder.
• Once the mango pieces are tender and the sugar syrup has thickened up, it's time to add our freshly ground masala to the mix. This will add a burst of flavour to the murabba.
• Give it all a good mix, and then let the murabba cool down before storing it in a clean glass jar. Make sure you tap the jar gently to help the mango pieces and sugar syrup settle.
• Now comes the best part – enjoying the fruits of your labour! Serve the raw mango murabba with your favourite bread like paratha or puri. It's also a fantastic accompaniment to samosas or kachoris, adding that extra zing to your snacks!

2. Creamy Mango Custard (By Animeta Creator, Ruchi Gagan Deep, (Ruchi’s Recipe Book) @Foodies Life)

Indulge in the luscious goodness of Creamy Mango Custard - a delightful blend of creamy custard, sweet mango pulp, and juicy chopped mango pieces, topped with a burst of pomegranate seeds.

Ingredients:

• 1 litre of milk
• half a cup of milk
• custard powder (4 teaspoons)
• sugar (150 grams)
• 1 cup of mango pulp
• chopped mango pieces
• pomegranate seeds

Method:

• First, take 1 litre of milk and heat it on a low flame. We want it to be slightly warm, not boiling.
• Now, in a separate bowl, mix 4 teaspoons of custard powder with half a cup of milk. Make sure it's well combined.
• Alright, time to add the custard powder mixture to the warm milk, but remember to keep stirring continuously as you pour it in.
• Now, keep stirring the milk and let it cook until it comes to a nice, gentle boil.
• Perfect! Now it's time to add 150 grams of sugar to the mixture. Let it dissolve in the milk.
• Keep cooking the mixture on a medium flame for at least 5 minutes. This will help thicken the custard.
• Once it's done, turn off the flame and let the mixture cool down to room temperature.
• Now, grab your blender and transfer the cooled custard mixture into it. Also, add 1 cup of mango pulp to the blender.
• Blend everything for at least 10 minutes until it becomes wonderfully creamy and smooth.
• Next, transfer the luscious mango custard to a separate bowl.
• Let's add some extra goodness! Toss in some chopped mango pieces and pomegranate seeds. Yum!
• Give it a good mix, and your mango custard is ready to serve! You can enjoy it immediately or refrigerate it for a cool treat later.
• For an extra touch, you can garnish it with more chopped mango pieces and pomegranate seeds. And there you have it! A delightful and refreshing mango custard that's perfect for any occasion. Enjoy!

3. Mango Cigar (By Chef Gautam Kumar Mondal, Soba Sassy Kolkata)

Ingredients:

For Cigar:

• Phyllo Pastry - 50 gram
• Butter - 30 gram

For Filling:

• Mascarpone cheese- 40 gram
• Mango Pulp- 20 gram
• Whipped Cream- 15 gram
• Milkmaid- 30 gram
• Fresh Mango - 80 gram
• Pistachio- 5 gram

Method:

• Preheat your oven to 350°F (180°C).
• In a medium-sized mixing bowl, mix together the mascarpone cheese and mango pulp until well combined. Add in the diced fresh mango, chopped pistachios, and chopped nougat, and mix until evenly distributed.
• Lay out one sheet of phyllo pastry on a clean, dry work surface, and brush it with melted butter. Repeat with the remaining sheets, stacking them on top of each other and brushing each one with butter.
• Cut the phyllo pastry into long, thin strips, each about 2 inches wide.
• Spoon the mango filling along the centre of each strip, leaving about 1 inch of pastry at each end.
• Roll each strip up tightly, folding the ends over to seal in the filling.
• Place the mango cigars onto a baking sheet lined with parchment paper.
• Brush the cigars with a little extra melted butter, and then bake in the preheated oven for 20-25 minutes, or until golden brown and crisp. 
• Remove the mango cigars from the oven, and let them cool for a few minutes before serving. 
• Enjoy your delicious Mango Cigars made from phyllo pastry with a filling of mascarpone cheese, mango pulp, fresh mango, pistachios, and nougat.

4. Grilled Chicken With Mango Salsa Dip (By Vikram Shokeen, Jr. Sous Chef, The Ashok)

For salsa:

Ingredients:

• Peeled Chopped mango – ½
• Green chilly – 01
• Chopped red and yellow bell pepper – 1 tsp full each
• Coriander chopped- 1 tsp
• Lemon juice of half lemon.
• Salt-a pinch
• Black pepper – a pinch
• Parsley for garnish – 1 strand.

Method:

• Mix all ingredients gently in a bowl and refrigerate for 20 min.
• Serve cold with parsley garnish.

For Grilled Chicken breast:

Ingredients:

• Clean chicken breast – 02
• Mango slice – 02
• Cheese – 01 tbsp
• Salt – a pinch
• White pepper powder – a pinch
• Mustard powder- ½ tsp
• Olive oil for marination – 2 tbsp
• Olive oil for grilling – 10 ml

Method:

• Clean chicken breast and make a slit pocket in the centre
• Make marination with salt, pepper, mustard powder and olive oil
• Marinate chicken and keep a side for 5 min
• Stuff chicken with mango slice and grates processed cheese
• Grill using olive oil on medium heat
• Serve along with salsa and a slice of mango

5. Mango Arugula Salad (By Vikram Shokeen, Jr. Sous Chef, The Ashok)

Ingredients:

• Mango cut in dice – 01 no.
• Arugula leaves- 5-6 no
• Cherry tomato halves – 6-7no

For dressing:

• Salt- ½ tsp
• White pepper pwdr -1/2 tsp 
• Mustard pwdr – ¼ tsp
• Mint paste – ½ tsp
• Honey – 01 tsp
• Lemon juice or vinegar – ½ tsp 

Method:

• Mix all ingredients in the right proportion to make dressing
• Place mango cut in dice, arugula and cherry tomatoes in a bowl and mix with dressing gently
• Refrigerate for 5 -10 min
• Serve cold on a bed of lettuce leaves, with some fresh mint leaves on top.

6. Sunshine Mango (By Ms. Anje Britz, F&B Manager, Baale Resort Goa)

Ingredients:

• 1tsp turmeric
• Splash of milk
• ¾ cup curd
• 1 cup frozen mango

Method:

• Blend all ingredients together and decant into a glass
• Garnish: Fresh mango wedge

7. Mango with Pines Smoothie (By Ms. Anje Britz, F&B Manager, Baale Resort Goa)

Ingredients

• ½ cup pineapple juice
• 1 cup frozen pineapple
• ½ cup frozen mango
• 1 Frozen banana (Optional)

Method:

1. Blend all ingredients together
2. To make the smoothie thick you can add 1 Frozen banana
3. Garnish: Pineapple skewer & Orange wedge

8. Mango Spitzer (By Gokul Kurhade, Winemaker, Chateau Indage)

Ingredients:

• Gin - 60ml
• Fresh Mango Juice - 120ml
• Vin Ballet white wine - 45ml
• Lime juice - 10ml
• Sugar syrup - 15ml
• Top with tonic water

Method:

• Peel the mango (½) using a sharp knife, and remove the meat of the fruit from the pit. Cut the fruit into bite-sized pieces and make a fresh mango juice.
• In a shaker add the below ingredients.
• Gin - 60ml, Fresh Mango Juice - 120ml, Vin Ballet white wine - 45ml, Lime juice - 10ml, Sugar syrup - 15ml, 4 cubes of ice 
• Shake it well and fine strain and pour it into a wine goblet glass & add a dash of tonic water (top up)