This recipe provides all six tastes and good in moderation for all doshas. It can be served as a condiment in a meal (try with kicharee and a salad) or spread on toast. The hing makes it slightly more savory than a peach pie, and can be omitted if you choose.
Fresh mangoes are generally preferable, as frozen foods aggravate the doshas. However, from time to time, you may choose to use frozen, especially if you are living in a Canadian climate.
I made this recipe for the first time for a Winter Solstice party in 2012, and I can still remember the resplendence of the plates. Gorgeous!
- 1 cup diced mango (1/2″ dice)
- 1 tbsp ghee (clarified butter)
- 1 pinch hing (asafetida)
- 1/4 tsp brown or black mustard seed
- 1/8 tsp ground turmeric
- 1/8 tsp ground cinnamon
- 1/2 tsp cane sugar or panela (south american cane sugar, similar to jaggery)
- 1 tsp minced fresh ginger
- 1/4 tsp fresh lemon juice
- Sea salt or rock salt to taste
Heat ghee in a pan until it melts. Add hing. Stir briefly, then add mustard seed. Monitor the mustard seeds until they begin to pop, and then reduce heat to medium. You may want to hold a lid over the pan to prevent the seeds from jumping around your kitchen.
Add the mango and other ingredients. Stir briefly to mix well. Cook covered, stirring occasionally to prevent sticking or burning, until the fruit is tender, about 8-12 minutes.