CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
The undisputed king of fruits has made its grand seasonal comeback—and how! Every summer, mango lovers across India eagerly await that first bite of golden, juicy bliss. This year is no different, except the experience has evolved. While the charm of bustling fruit markets filled with the intoxicating aroma of ripe mangoes still lingers in memory, many have seamlessly shifted to the convenience of online orders—bringing crates of sunshine right to their doorsteps.
The story of the mango is as rich as its flavour. The term “mango” is believed to have originated from the Portuguese word manga, itself derived from the Tamil word mankay—where man refers to the mango tree and kay to the fruit. Beyond India, this regal fruit enjoys global recognition: it is India’s national fruit, the national tree of Bangladesh, and the prized carabao mango holds the crown in the Philippines. Botanically, mangoes belong to a family of tropical stone fruits native to South Asia, celebrated for their luscious, fleshy pulp and diverse varieties.
- From orchard to online carts, India’s most loved summer indulgence gets a modern twist
- A royal fruit with global roots, rich history and irresistible aroma
- Alphonso to Dashehri—celebrating India’s vibrant mosaic of mango varieties
- Nostalgia, nutrition and nectar—why mangoes remain unmatched every summer
Speaking of variety, the mango universe is nothing short of spectacular. From the legendary Alphonso or Hapus of Ratnagiri, famed for its creamy texture and rich sweetness, to the fragrant Kesar of Gujarat’s Saurashtra, each variety tells a story of soil, climate and culture. The Badami from Karnataka offers a delightful balance of sweetness and tang, while North India brings forth gems like the juicy Chaunsa, the distinctively flavoured Langda, and the iconic Dashehri from Malihabad—each a seasonal sensation in its own right.
Whether savoured as slices, blended into smoothies, churned into desserts or simply relished straight from the peel, mangoes are more than just a fruit—they are an emotion, a ritual, and a celebration of summer itself.
Here are a few health benefits of mangoes
- Mangoes are good immunity boosters and good for brain health.
- Mangoes eliminate indigestion and acidity issues.
- Mangoes give relief from anaemia and also helps lower blood pressure.
- Mangoes improve eye health and also lowers cholesterol.
- Mangoes alkalizes the body and is also good for the skin.
- Mangoes are rich in minerals and also a good blood cleanser.
- 7.Mangoes help reduce stress & rich in folate and vitamins.
- Mangoes are also high in potassium and fiber.
- Mangoes are helpful in treating arthritis and also help in weight loss and gain as needed.
- Mangoes have good content of magnesium and also help in treatment of diarrhoea.
Let us list a few culinary uses of mangoes in our Kitchens and Bakery- Pastry Sections
- The raw mango is the first thing to enjoy in our Chaats, chutneys, aam ka panna, kache aam ki subzi/curry etc.
- The ripe varieties best to indulge are freshly cut and to be enjoyed bite by bite enjoying the mouthfeel of the juicy divine fruit.
- We of course love to indulge in preparing more varieties from mango starting with the chilled mango milk shake with loads of ice-cream, milk and crushed ice, fresh mango pulp.
- Mangoes go well in the form of a pudding, mousse or a chilled soufflé as well. The continental options also take it into trifle puddings and even mango cheesecakes and more.
- A cream decorated cake with loads of fresh mango used on the top is a perfect visual treat and to bite into the chunks of mango and cream within is just too hard to explain when it comes to cakes and pastries.
- While there are options to add mangoes into short crust pastry tartlets with cream and custard, there are also Indian sweets to try like a mango basundi, a mango brown rice phirni, date and mango kheer, a baked Gulab Jamun with mango sauce, mango malpuas with Gulkhand rabdi.
- 7.Mangoes also are befitting quite well when it comes to doing savoury preparations in international cuisines from a fresh mango salsa, to a chunky mango sauce to go with grilled chicken or fillet of fish, grilled prawns etc mangoes are well accompanied since they are tart and sweet both.
Here are a few recipes with mango to enjoy this season!
MANGO & BROWN RICE MEAL BOWL
Ingredients
Mango – 1 cup cubes of your choice, alphonso recommended.
Olive oil/ butter- 2 tsp
Bayleaf – 2 no
Pepper corns- 4-5 no.
Garlic -1 tsp chopped
Onion- 1 small chopped
Salt and pepper to taste
Brown rice- 2 cups boiled/cooked.
Red/green/yellow capsicums-1/2 cup small cubes
Cherry tomatoes- 4-5 no
Mint/coriander/parsley- 2 tbsp.
Lime juice- 2 tbsp.
Blanched veggies- zucchini, broccoli, carrot cubes, beans etc
Boiled chickpeas-1/2 cup
Red chili sauce- 2 tsp
Soy sauce- 2 tsp
Hot garlic/schezuan sauce- 2 tsp
White vinegar- 1 tsp
Flax seeds/ pumpkin seeds- 2 tsp
Method
- Prepare all the ingredients for the quick toss meal bow.
- Heat oil/butter in a pan add in the Bayleaf, peppercorns, garlic and onions and saute for 1 min.
- Add in the veggies, boiled chickpeas, seasonings, sauces and toss well, cook for 2 mins, add in the brown rice and stir it well, add some fresh herbs like basil, parsley, coriander, mint etc and cook for 1 min.
- Turn off the flame and add in the lime juice, allow to rest for 2 mins, portion out the fried rice into a serving dish, top it up with the mango cubes and nuts/seeds to taste and relish this dish.
MEXI GRILLED CHICKEN WITH MANGO RELISH
Ingredients
Chicken breasts- 4 no. 140 gms each boneless.
For the Marination
Oil-2 tbsp. + 2 tsp lime juice + salt and pepper to taste+ mexican spice and seasonings/ peri peri spice powder- 2 tsp
For the Mango Relish
Fresh alphonso mango- 1 cup cubes
Cucumber- ¼ cup cubes
Avocado- 1 peeled and cut into cubes.
Spring onions- 3-4 no cubes
Tomatoes- 1 small cubes
Celery- 2-3 tbsp. chopped.
Ginger- 1 tsp shredded
Garlic- 1 tsp chopped
Green chilies- 2 tsp chop
White vinegar- 2 tsp
Salt and pepper to taste
Fresh mint and coriander leaves – 2 tbsp.
Fresh basil leaves- 2 tbsp.
Sunflower seeds/ chia seeds- 2 tsp.
Sugar- ½ tsp
Method
- Prepare all the ingredients for the chicken and marinate the same for 20 mins, using a griller or grill pan cook the chicken well on both sides/bake if needed.
- In a separate bowl combine together the ingredients for the mango relish and give them all a nice mix, allow to chill for 20 mins.
- On a serving platter assemble the hot spicy grilled chicken breasts and top it up with the mango relish and serve with brown bread/ garlic toasties etc.
SPICY ASIAN MANGO SALAD
Ingredients
For the base of the salad
Assorted lettuce leaves- iceberg/ Lollorosso/ romaine – 1 cup
For the body of the salad
Mango- 1 cup cut into long shreds
Cucumber- 1 no cut into shreds
French beans- 1/ cup blanched
Tomatoes-1 no cut into shreds
Boiled chicken shreds- ½ cup for non-veg can be added
Sliced roast meat-1/4 cup for non-veg can be added.
For the dressing of the salad
Olive oil/ oil- 2 tbsp.
Lime juice- 2 tsp
Salt and pepper to taste
Mint leaves- 2 tbsp.
White vinegar- 2 tsp
Brown sugar- 2 tsp
Thai small red chilies- 2 tsp chop
Tomato juice/ sauce- 2 tbsp.
Mustard paste- 1 tsp
Coriander and basil- 2 tbsp.
Flax seeds/ sunflower seeds/ chia seeds- 2 tsp.
Roasted lightly crushed peanuts- 2 tbsp.
For the garnish of the salad
Roasted assorted nuts/olives- black and green/ gherkins/ capers- 2 tbsp.
Method
- Prepare all the ingredients for the salad and keep chilled.
- Arrange the base of the salad on the serving plate or in the salad bowl.
- Toss together the ingredients for the dressing of the salad in a bowl and then mix it all up with the body of the salad.
- Arrange the salad on the serving plate and garnish appropriately and serve chilled.
TROPICAL SWEET NOTE
Ingredients
Fresh mango pulp- 2 cups
Fresh cream-1/4 cup beaten and sweet.
Gulab jamuns- 3-4 no.
Chopped dates- 2-3 tbsp.
Chopped assorted nuts- 2 tbsp.
Crushed digestive biscuits- ¼ cup or crumbled brownies.
Sliced cherries- 2-3 tbsp.
To garnish: praline or chikki, mint leaves/ chia seeds/ nuts.
Method
- Prepare all the ingredients for the dessert.
- Using dessert bowls or glasses we shall be setting this sweet dish.
- Start with a layer of chilled mango pulp, sprinkle digestive crumble or soil as we call it, break up the Gulab jamuns and place them, add dates, nuts some more fresh fruits or jelly if desired in between add little cream as well and some seeds of your choice or mint leaves for garnish.
- Chill the dessert well for 2-3 hours and serve it, also add fruits like figs, chickoo, dragon fruit etc as well in this sweet.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
