Sarab Kapoor is a Singapore-based host and actor who has transitioned from a career as a culinary specialist. Having relocated to Jakarta and thereafter Singapore, Sarab quickly mastered the fundamentals and finer points of cookery. With a strong understanding of international cuisines, she went on to develop her own unique style of creative vegetarian cooking.
Indulge in these lip-smacking mango recipes by chef Kapoor.
Mango Strawberry Tart
Ingredients: Shell: 11/2 cups Plain flour, 1/3 cup Icing sugar, ½ tbsp Salt and 170gm Butter- chilled
Custard: 1 litre Milk, 5-6 tbsp Sugar, 51/2 tbsp Custard powder and 1tsp Cardamom powder (optional)
Method: Mix flour with icing sugar and salt. Add chilled butter until it forms a clump. Knead it together by hand into a dough. Press it in small tart tins or a pie pan. Prick it with a fork and cover and freeze it for 15 minutes. Preheat oven to 220c for 10 minutes. Bake shell for 13 minutes.
For custard: Mix custard and cardamom in ¼ cup of milk into a smooth paste. Boil the balance milk and add sugar and custard powder. Cook on medium flame stirring continuously till the custard is thick. Pour over the baked tart shell or tartlets. Top it with sliced mangoes, peaches, strawberries or raspberries.
Mango Salad
Ingredients: 900gm Thai Green Mango- peeled; cut into strips, 1tbsp Palm Sugar, ½ tbsp Tamarind pulp, 2tbsp Peanuts- roasted; ground coarsely, 4 Chili Padi –pounded coarsely, 1 small Tomato- sliced, ½ tbsp Salt, 1 tbsp Mint leaves- chopped Coriander leaves for garnishing
Method: Mix palm sugar and tamarind pulp. Pour the sugar and tamarind in the mangoes.. Add chilies, peanuts, salt, tomatoes, mint leaves and salt.Adjust seasoning according to the taste of mangoes. Garnish with coriander leaves.
Mangomisu
Ingredients: 300ml Thickened cream, 250gm Mascarpone cheese, ¼ cup Icing sugar, 1tbsp Mango essence, 3-4 Mangoes- sliced 1cm thick, 1cup Orange juice and 250gm Sponge fingers
Method: Place cream, mascarpone cheese icing sugar, and mango essence and beat on high speed till well combined and stiff. Line the base of a spring form tin with cling wrap or baking paper leaving 2cms overhanging. Dip sponge fingers one by one in a bowl and layer the base of the prepared pan. Spread one-third of the cream mixture over the sponge fingers. Top with mango slices. Repeat the process and then top with the remaining cream mixture and mango slices. Cover the cake and chill for 2 hours or until firm.
