Mango and Bocconcini Skewers

As it’s Mango season in India, I thought I’d pay homage to the king of fruits by featuring him in a simple recipe that lets his flavours shine through. Apparently the reason (which I found out only last week) the Mango is called the ‘King of Fruits’ is because kings in ancient India used to pride themselves on the possession of large mango gardens. They were also highly prized in Ayurvedic healing and cooking. They balance all the three doshas. A Mango is ready to eat when it is soft to touch and yields to gentle pressure. Green mangoes can be ripened at room temperature, however once ripe store them in the refrigerator and eat them within three days.

The best use of a mango is to savour it by itself or eat it with a dollop of fresh cream. (My favourite type is Alphonso and Begampalli). If you want to take it up a notch, then read on. This appetizer recipe is of a different kind - A no-cook but full of flavor one! It also contains a few of my favourite ingredients – Mangoes, Bocconcini and Balsamic Vinegar. The combination is insanely delicious! The sweetness of the mango, set off by the tartness of the balsamic and finally amalgamating both is the creaminess of the bocconcini…Divine!

Mango and Bocconcini Skewers

 

Prep time: 10 mins

Makes: 8 skewers

 

What you need:

1 ripe Alphonso Mango, skinned and cut into cubes

8 Bocconcini Balls (or Fresh Mozarella torn into bite sized chunks)

8 fresh Mint/ Basil leaves

3 Tbsp Balsamic Vinegar, reduced by half

 

What to do:

Wash the Mango and cut into three parts, vertically and on either side of the stone. That leaves you with two fleshy halves. Now score the flesh upto the skin (but not cutting through) in a checkerboard pattern. Now put your fingers under the skin and push to turn the mango flesh up. It should look like a fruity porcupine! Now it’s super easy to cut away cubes without wasting any flesh.

Heat the balsamic vinegar in a saucepan on low heat and reduce the quantity by half.

Now skewer a piece of mango, followed by a ball of bocconcini, mango again and topped with a mint/ basil leaf.

Serve on a plate with balsamic drizzled on the side or on top. Simple, elegant and a dynamite of flavours in your mouth. Love!

Roasted Red Bell Pepper Pesto

When we think of pesto the first thing that comes to mind is the Basil pesto. But pesto has now become a generic term for anything that is made by pounding ingredients in a mortar and pestle. So the original form – the basil one, is now called Pesto alla Genovese. (That will always remain my favourite, but I am not won’t of trying other versions to increase my repertoire of dishes.) The other popular one’s are the Red bell pepper pesto and the Sun dried tomato pesto. I always work with what I have in the fridge at any given point in time – and yes Bell peppers it was. Pestos as you know are super easy to make and keep well in the fridge under a layer of olive oil. So it’s always wise to make more than you need and pack away the rest in the fridge. When one dish has more than a couple of uses, it climbs the ladder of success pretty fast. (i.e. I make it more often and stash it in the fridge – Don’t you think that’s the epitome of success for an ingredient? :P) I use this one on baguette’s as a spread, as a dip for taco’s or toasted lavash and crudites and as an easy sauce for pasta. So keep this one handy – to impress your guests or to fill your belly on a hungry jam packed weeknight.

Roasted Red Bell Pepper Pesto

Prep time: 5 mins

Roasting time: 20-25 mins

Makes: 1 cup

What you need:

3 large Red Bell Peppers, seeded and cut into eights

3 Tbsp Olive Oil

3 large Garlic cloves

½ cup Cashews lightly toasted

1 Tbsp Balsamic Vinegar

¼ cup fresh Basil

Salt and freshly ground Black pepper to taste

What to do:

Preheat the oven to 190°C. Place the bell peppers on a lined baking tray and brush lightly with a little olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 mins., turning once or twice till the skin is blackened. (I use the top rack). Remove from oven, place in a ziplock bag (or bowl and cover with plastic film). When the capsicum has cooled, peel off the skins. (The zip lock bag helps seal in the moisture and helps in removing the skins easily.)

Place the roasted cashews, peppers, remaining oil and the rest of the ingredients in a blender and blend to a paste. (I like it a bit chunky).

Store in the fridge, in an airtight container. (A layer of olive oil on top helps store it longer).

P.S. I topped my pasta with 2 Tbsps of the pesto and some grilled Red pepper slices. Yum.