Mangoes are here! As a child, every time we visited India in the summers, I was subjected to mangoes all the time. Green mangoes (kairi) with chilli powder and salt (lip smacking) or simple aamras with pooris (which soon became a staple for a few birthdays to come) or just the fruit — simple and sweet.
Unlike many of my friends and cousins brought up in India, mangoes were never my favourite fruit. Watermelons, lychee, black grapes, pomegranate would top my list. But, ever since I’ve taken up cooking vigorously, I’ve taken a fancy to this luscious, golden king of fruits. Its simple versatility in food, whether in desserts, drinks or even savoury dishes, is simply exciting. Till now, I’ve already made a mango pavlova, mango chilli cupcakes (yes!) and now, a roasted corn and mango salad. The salad is simple, something you can rustle up in 15 minutes flat.