The Steaming Pot - Easy vegetarian recipes from India

When mangoes are in season, I like to incorporate the fruit in my meals in miscellaneous ways. Here’s my way to spruce up the staid and simple quick oats with fresh mango pulp. This is a breakfast-on-the-run recipe made special with the addition of this glorious fruit. Here’s how you could make mango oats.

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The lovelier the item, the scarcer it is. Ripe mangoes are in season for only a short while. This is that heavenly time. And so we have the fruit in myriad ways – in mango raita, in mixed fruit rabri, in custard, or simply cubed. Mango shake is a regular breakfast drink for me while the good mango times last.

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What’s the best thing about Indian summer? Fresh, in season mangoes! Use this wonderful fruit in mango raita to add a cooling complement to Indian meals.

Mangoes come in many varieties: they can be small, red and pulpy, or large yellow-green and firm. Of all cultivars, the alphonso is widely regarded the most exotic. Back in Bihar, people swear by the malda and dusehri. In South India, the banganapalli – named after a town in Andhra Pradesh – is very popular.

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Vendor carts sell fresh green mangoes right outside my home these days. What better invitation to pick some up and make aam panna (green mango panna)?

Making aam panna is a little time-taking but it’s worth the effort. The drink is packed with nutrition and helps you tackle the bad effects of loo. Adding mint into the mix enhances its cooling and digestive properties. You do get aam panna too, but that doesn’t taste nearly as good as the homemade stuff. (more…)