Ushasi and Neel take up the mango challenge

It is that time of the year when we are high on mangoes. From the dizzyingly sweet Himsagar to the luscious Alphonso, the distinctive Langra and the aromatic Gulab Khas — Kolkata is spoilt for choice when it comes to the King of Fruits. CT got two mango lovers and bonafide foodies to take up the mango challenge — to see if they could tell one variety of mango apart from the other. Ushasi Ray and Neel Bhattacharya not only aced the test but also shared some of their fave mango dishes.The Mango TestUshasi and Neel were blindfolded and served four different varieties of mangoes — Himsagar, Alphonso, Gulab Khas and Langra. They were then asked to identify them. While Ushasi got three of them right, Neel scored a perfect four! I love Alphonso and Himsagar the most among all types of mangoes available in the market. My aunt’s house is in Murshidabad which is famous for its mangoes. The aroma of both these varieties and their taste is heavenly. My favourite mango dish is Ripe Mango And Potato Salad.--Ushasi RayNothing can beat the season of mouthwatering mangoes. My personal favourites are Langra and Gulab Khas because of their texture and delightful taste. Gulab Khas has a rosy flavour and non-fibrous pulp which is to die for! My favourite mango dish is Aam Murgi Paturi.-- Neel Bhattacharya Ushasi’s fave Ripe Mango and Potato SaladIngredients:Langra mangoes: 4Potatoes: 4 peeled and dicedOnion: 1 finely choppedSour curd: 150 mlCider vinegar: 2 tablespoonCucumber: 2 finely choppedCreamed horseradish: 10 mlSalt: to tasteGround black pepper: to tasteParsley sprigs: to garnishPreparation:Wash the mangoes, peel and cut them into dice. Meanwhile, boil the diced potatoes in a separate pan for 20 minutes until just tender. Place mango and boiled diced potatoes in a bowl. Drain the potatoes and add to the bowl, together with the onions. Mix the sour curd, vinegar, cucumbers and horseradish. Keep alittle for garnish and pour the remainder over the salad. Toss and serve chilled withparsley sprigs.Neel’s Fave Aam Murgi PaturiIngredients:Chicken coarsely chopped: 560 gmButter: 30 +70 ml butterGreen chilli chopped:10 + 30 gmGarlic minced: 30 gmRoasted cumin powder: 10 gmCoconut milk:45 ml 30 gm hung curdGondhoraj lebu: 3 nosYellow mustard paste: 10 gmBanana leaves: 4Ripe mango pulp: 2 medium-sized (Gulab Khas/Himsagar)Preparation:Mix all the ingredients and keep it aside for half an hour. Remove the stem from the banana leaves and sear the leaves over open simmering heat till it becomes soft and keep it aside.Cut the banana leaves into rectangles, smear butter on the inner side of the leaves and put a 30-35 gm portion of chicken in each cut banana leaf. Then, pour a few drops of melted butter, add green chilli and fold the same into the envelope. Tie it with a very thin thread so the banana leaves remain intact and no mixture comes out. Grill the leaves with the stuffing on a hotplate or tawa for 10-12 minutes, and serve hot.Photos: Kaustav SaikiaHair and makeup: Pritha DuttaStyling: SandyLocation: Marbella’s