Dont scoff all those sweet, juicy, ripe mangoes the moment you get them in the house. Save some for cooking with you wont regret it
The sight of boxes of alphonso and sindhri mangoes piled up outside my local Lebanese grocer is a sure sign that summer is at last arriving. Unlike those hard, green mangoes you find in supermarkets all year round, these ones are sweet, fragrant and so irresistibly juicy that they need to be cut open and devoured in close proximity to a tap (or stream), for cleaning sticky hands and chin afterwards. Although these mangoes are wonderful for breakfast or in salads, they also make a glorious and simple chutney for eating over the summer with onion bhajis, barbecued chicken or grilled fish. Pudding-wise, I look to Mexico for inspiration (well, of course I do), where rice pudding is not the hot, cold-weather dish we know here, but a light, chilled pudding scented with vanilla and citrus. Its the perfect pudding for a sunny day.
Flattened tandoori chicken thighs with mango relish
The relish is quick to make and is lovely with this spiced chicken, which can be cooked under the grill or on the barbecue, depending on the weather. Serves four.
8 skinless and boneless chicken thighs
3 garlic cloves, peeled and roughly chopped
small thumb-sized piece fresh ginger, peeled and roughly chopped
1 small red chilli, roughly chopped
tsp turmeric powder
2 tsp garam masala
1 tsp paprika
150g natural yoghurt
For the mango relish
150g soft brown sugar
150ml white-wine vinegar
1 star anise
red onion, peeled and very finely chopped
2 garlic cloves, peeled and very finely chopped
1 thumb-sized piece fresh ginger, peeled and finely chopped
1 tsp black mustard seeds
1 red chilli, finely chopped
3-4 ripe, sweet mangoes, stoned, peeled and roughly chopped
Salt and freshly ground black pepper
First prepare the chicken. Put each thigh between two sheets of clingfilm and flatten by bashing with a rolling pin until its roughly 1cm thick. Put the flattened, tenderised chicken in a bowl. In a pestle and mortar, bash the garlic, ginger and chilli to a rough paste, then add to the bowl with the remaining chicken ingredients, rubbing in the marinade so the meat is coated. Refrigerate while while you make the relish.
Put the sugar and vinegar in a saucepan on a medium-low heat, bring to a boil and, once the sugar has dissolved, stir in all the other ingredients and add a good pinch each of salt and pepper. Leave to simmer for 25-30 minutes, until the liquid has reduced, then take off the heat, adjust the seasoning to taste, then set aside to cool.
Heat the grill (or barbecue). Season the chicken all over, then lay on a rack set over an oven tray. Grill for 10-12 minutes, turning it halfway through. When the chicken is brown at the edges and cooked though (check by cutting into a thigh: if the juices run clear, its done), transfer to plates and serve with the relish alongside. To bulk it up into a full meal, add a light cucumber salad and/or a cardamom rice salad with flaked almonds and dried apricots.
Chilled coconut jasmine rice pudding with alphonso mango
Read more: www.theguardian.com