The king of fruits ushered in its delicious presence when the sun was its harshest. And now we are soon to bid it adieu to one of the most loved fruits for a year. But that shouldn’t come in the way of you making most of the little time that is left for the mango season.
Below are two special recipes from Chef Thayanithy, Sous Chef at Signature Club Resort that are worth trying out…
Palm leaves stuffed steamed mango cake
Woo your guests and family members with this healthy but sumptuous mango cake. Ingredients like mango, jaggery, rice and coconut come together to give you a one-of-a-kind taste. Steaming it in leaves further lends an unparalleled flavour.
- Palm leaves – 20
- Thin Strips of leaves -10
- Fresh mango pulp – 1 cup
- Raw rice/– 1 cup
- Grated coconut – ½ cup
- Palm jaggery – ¾ to 1 cup
- Ghee – 2 tsp
- Soak the rice for half an hour, drain all the water and dry it on a cloth to remove excess moisture.
- Powder the rice using a mixer. 1 cup of rice when powdered will give you 2 cups.
- Heat the ghee in a pan and fry the grated coconut till it leaves a nice aroma.
- Mix the powdered rice, fresh mango pulp coconut and the jaggery and 1 spoon of water if necessary.
- Place the filling in one leaf.
- Overlap it with another leaf.
- Tie it with a thin strip of the leaf.
- Steam cook it in an idli vessel for 10 minutes.
- Tastes best when served hot.
A soft and spongy mango cake delight that makes for the ideal tea time accompaniment. The best part? You can easily carry this to your office and enjoy whenever the mood calls for it.
- Egg whites, at room temperature – 2
- Mango pulp – 100 ml
- Egg yolks, at room temperature – 2
- Sugar – 70 gm
- Bread flour (sifted) – 50 gm
- Honey – 25gm
- Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. Add sugar in 2 to 3 increments until firm peaks form (it will take about 4 minutes).
- Add yolks one at a time at medium-low speed (speed 4*) until well combined (about 1 minute). Add sifted bread flour and beat until just combined.
- Pour in mango pulp, honey mixture and continue to beat for 1 minute.
- Pour batter through a sieve into cake pan. Press with a spatula to help batter go through a sieve. Tap pan on the counter to remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
- Bake in preheated oven for 45 minutes or until top is evenly browned. A toothpick inserted into the cake should come out clean.
- Remove pan from oven and drop it from a one-foot height onto the counter to prevent shrinkage.
- When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature** to preserve moisture in the cake and for the flavour to develop.
- To serve, cut off edges on all sides except the top and bottom with a very sharp knife. Cut into thick slices using a sawing motion.
And once the season is completely over, you can always swap mango with another fruit of your choice!