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This is a recipe known only to people from my small community in the state of Maharashtra in India. Such recipes, using coconut and mangoes are specific to the western coastal belt of India, especially Maharashtra because of the abundance of these fruits. During Spring, raw mangoes start appearing in the markets and a countless dishes are made from these tangy treats. One of these is a salad prepared using fresh coconut, raw mango and raw chickpeas soaked in water to soften them. All of this is ground together with chillies and tempered with spices. Garnished with salt, sugar and fresh coriander, this is a unique and unknown savoury salad which I can eat in bucketfuls!
Growing up , summers meant mangoes for all meals in different forms. Clean ,cut pieces for a mid morning or evening snack, freshly squeezed juice in the late evening or ,the best of them all, eating the whole fruit in one go ,rejoicing every drop and making a tasty mess all over the clothes.
It was mango harvest time a few weeks back. What to do with all the mangoes? (Especially in this quarantine life) How about we make a sweet and spicy Mango Chutney for you to top your crackers or chips or just add them to your favourite salads?! Yum!!!
Gluten-Free / Vegan - This is the best tasty treat on a hot Florida day, especially when the kids are around! This recipe was a blast to make with my mom as a kid. I remember picking the best mango off the tree in the backyard to save it for the popsicles that we would make later. I hope you enjoy this recipe as much as I do, so gather up your favorite colored fruit and get to making!
Refreshing and pretty, these summertime treats use the sweeter varieties of edible flowers, including perfumed violets, fresh chamomile reminiscent of apples, young dandelion flowers with honey flavours, cucumbery borage, fragrant and lemony lilac, citrusy marigold, floral and fruity rose, and cranberry-like hibiscus. For the EDIBLE FLOWERS CHALLENGE.
Mango Pomelo Sago is a dessert that always reminds me of summer time in my hometown. It is such a sweet, tasty and fresh dish that brings great delight. It is like a cool and refreshing breeze that takes away all the stuffiness in summer. This piece is created for MICA Spring 2020 Illustrating the Edible class with Rebecca Bradley
Mango Vinaigrette is refreshing and sweet side dish that my mom used to make for parties at our house during the summer. It's usually served as a staple for grilled steak, chicken drums or sausage, along with a salad, beans, and some rice! And even though its a simple blend of ingredients, I'd always find the leftovers from the parties good enough to eat by itself. Using one of my favorite fruit, it's easily one of my favorite dishes, and always reminds me of summertime fun with friends and family.
This illustration was made as part of Rebecca Bradley's Illustrating the Edible course (2019) at the Maryland Institute College of Art (MICA).