Chef Ashu Chugh Shares Mango Recipes For Baisakhi, Bihu, Vishu, And Poila Baisakh Celebrations

Every year, several communities across India celebrate the traditional New Year between April 13 and 15. From Poila Baisakh and Bihu to Vishu and Baisakhi, one common ingredient across all festive spreads is a mango. These festivals not only celebrate the beginning of another year but also seasonal ingredients and the onset of summer (which right now seems like the middle of the season).

Irrespective of the community you belong to, you cannot overlook celebrating the season of mangoes that calls for the preparation of savouries and sweets. Chef Ashu Chugh, Executive Chef, Jaypee Greens Golf Course, Greater Noida, shared two recipes with Slurrp. These promise to add a bright yellow hue and a marriage of sweet and tangy notes to the festive repast. Note the recipes.

Ingredients

• 2 cups green peas
• 1 ripe mango, diced 
• 1 onion, chopped
• 2 tsp ginger & garlic, chopped
• 1 tsp green chilli, finely chopped
• 1 tbsp lemon juice
• 2 tsp roasted cumin & coriander powder
• 1 tsp garam masala powder
• 1 tbsp fresh mint, chopped
• To taste salt & pepper
• 4 tbsp fresh bread crumbs
• 4 tsp sumac powder 
• Oil for grilling

Also Read: Vishu 2025: Chef Arokiya Doss Shares Festive Recipes

Method

• In a blender, put green peas, mango, onion, ginger & garlic, and green chilli and grind coarsely.
• Transfer the mixture to a mixing bowl and add lemon juice, roasted cumin, coriander powder, garam masala, mint, salt, pepper, and bread crumbs, and mix well to form a soft dough.
• Divide the dough into equal portions, shape them in medallions, and coat them with sumac on the sides. 
• Meanwhile, heat a thick bottom grilling pan, drizzle oil and grill these medallions until golden and crisp.
• Serve hot with the choice of your favourite chutney.

Feta Corn Pansotti, Mango Butter Reduction, Salsa Ataúlfo

Ingredients

For Mango Butter

• 1 ripe mango, peeled and cut into cubes
• 4 tbsp softened unsalted butter
• 1 tsp honey
• 1 tsp lemon zest

For Salsa Ataúlfo [Mango Salsa]

• 1 medium ripe mango, peeled and diced 
• 1 tbsp diced Red Onion 
• 1 tbsp cilantro, finely chopped  
• 1 lime juice and zest   
• 1 small garlic clove, grated 
• 4-5 jalapeño slices, minced 
• Salt to taste

For Dough

• 500 grams of all-purpose flour, sifted 
• 2 eggs, whisked 
• 4 tbsp of white dry wine 
• Lukewarm water 
• Salt

For Filling

• 2 tbsp of ricotta cheese 
• 3 tbsp of parmesan cheese, grated 
• 200 grams of corn kennels [steamed] 
• 1/8 tsp nutmeg 
• Salt to taste
• Pepper to taste

Method

• Pat dry the mango cubes with a kitchen towel and set aside. 
• In a food processor, pulse butter, honey, and lime zest together until incorporated. Slowly start pulsing and blending the mango pieces with the butter. 
• Scrape the sides and bottom of the food processor a few times to ensure the mango pieces are getting well incorporated. 
• Scoop out the mango honey butter and transfer it to a serving container; set it aside.
• In a medium bowl, mix the mango, onion, cilantro, lime juice, garlic, jalapeño, and salt. Chill until ready to use. Mango salsa is ready.
• Put the flour on the working surface, make a well in the middle, and put an egg, white wine, water, and a pinch of salt. 
• Knead well to form a firm, smooth and elastic dough.
• Let it rest under a humid kitchen towel for half an hour.
• In a mixing bowl, add ricotta cheese, Parmesan cheese, Corn kernels, nutmeg, salt, and pepper and mix well to combine.
• Divide the dough into four equal portions. Taking one portion at a time, roll the dough into a thin sheet with the help of a pasta machine or a rolling pin and cut it into small squares of 7-8 cm on each side.
• Put in the centre of each square a spoonful of filling. Wet the sides of the square with some water with the help of a brush and bend the dough along the diagonal obtaining a triangle. 
• Press with the fingers along the borders in order to seal the filling inside the pasta, and lay each pansotti down on a surface dusted with flour. 
• Boil pansoti in a big pan of salty water for about 8-10 minutes, strain and keep aside.
• For assembling, melt mango butter in a flat-bottom pan over medium heat, add precooked pansotti, adjust seasoning & toss well.
• Transfer the pasta onto a serving plate, drizzle the warm mango butter reduction around it, spoon a few dollops of salsa ataúlfo on the pasta, garnish with parmesan crisp, and enjoy.