MANGO MAGIC

These recipes from ARUNA VIJAY (@aruna_vijay_masterchef) tap into the fantastic flavour of our very own king of fruits

- ARUNA VIJAY

DOODH AAM

1 litre milk

1½ tsp cardamom powder

1½ tsp chopped almonds

1½ tsp chopped pistachios

A handful dried rose petals

¾ cup sugar (or to taste)

2 ripe mangoes, chopped

SERVES: Four > PREP TIME: 20 minutes + chilling time

1. In a large bowl, combine the milk, cardamom powder, almonds, pistachios, dried rose petals, sugar and chopped mangoes. Mix well.

2. Chill the mixture in the refrigerator for two to three hours.

3. Serve the doodh aam chilled.

TIP: ADD A FEW STRANDS OF SAFFRON TO THE MIXTURE FOR EXTRA FLAVOUR AND COLOUR.

PODI PANEER WITH MANGO JAM

2 slices paneer

2 tbsp finelychopped garlic

2 tbsp finely-chopped curry leaves

2 tbsp finely-chopped coriander leaves

1 tbsp idli podi

¼ tsp salt (or to taste)

2 tbsp oil (divided usage)

For the mango jam:

1 cup mango purée with chunks

1 tbsp chilli flakes (or to taste)

1 tsp finely chopped ginger

¼ tsp salt

1½ tbsp sugar

¼ cup water

1 small stick cinnamon

SERVES: Two > PREP TIME: 15 minutes + marination time > COOKING TIME: 15 minutes

1. In a bowl, mix the paneer slices with garlic, curry leaves, coriander,