Renowned chef and food enthusiast Maria Goretti is taking a flavourful journey back to her Goan roots with a delectable Mango Saasav recipe. Known for her culinary expertise and passion for exploring diverse cuisines, Maria Goretti is now embracing the rich and vibrant flavours of Goan cuisine, showcasing her love for traditional dishes with a modern twist.
In her latest culinary endeavour, Maria Goretti presents the Mango Saasav recipe via a lovely video on Instagram. Although she was having trouble pronouncing the name of the dish, she was effortless while cooking it, like a pro. She also seemed very impressed by the sweet gaavthi mangoes used for the dish, and even joked about eating the fruit before making the dish!
It is a dish that perfectly captures the essence of Goan gastronomy- it is a delightful and tangy dish that combines the sweetness of ripe mangoes with the earthiness of coconut. This amalgamation of flavours creates a symphony that dances on the taste buds, evoking memories of sunny beaches and lush landscapes.
Recipe - My Sunshinesz
Here is a recipe of this authentic Goan dish for you to replicate in your kitchen.
Ingredients
- 4 ripe gaavthi mangoes, peeled
- 1/2 cup freshly grated coconut
- 1 tsp methi seeds
- 1 teaspoon mustard seeds
- 2-3 dried red chilies
- 8-10 curry leaves
- Salt to taste
- Water, as needed
- 1 tablespoon oil
Method
- In a blender or mortar and pestle, blend the freshly grated coconut with a little water to make a coarse coconut paste. Set aside.
- Heat oil in a pan over medium heat. Add the mustard seeds and methi and allow them to splutter.
- Add the dried red chillies and curry leaves to the pan. Sauté for a minute until the chillies become aromatic.
- Lower the heat and add the coconut paste to the pan. Cook for 2-3 minutes, stirring continuously, until the coconut paste releases its aroma and slightly changes colour.
- Add the mangoes to the pan and mix well with the coconut paste. Allow them to cook for a couple of minutes.
- Sprinkle salt into the mixture. Adjust the amount of salt according to your taste preferences.
- Allow the saasav to simmer for a few more minutes, allowing the flavours to blend together and the mangoes to soften slightly.
- In a separate small pan, heat a teaspoon of oil. Add a pinch of mustard seeds, dried red chillies, and curry leaves. Allow them to splutter.
- Pour the tempering over the prepared saasav to enhance its flavours.
- Mango Saasav is traditionally served as an accompaniment to rice. It can also be enjoyed with dosa or idli.