It is that time of the year when the fruit markets are flooded with sweet smelling mangoes. Green, yellow and orange, mangoes come in all colours, shapes and sizes to tease our vulnerable palate. While a mango is a treat in itself, when paired with certain foods, it tastes divine. The sweet-tangy juiciness of this exotic fruit pairs wonderfully with seafood and adds a touch of tropical- excitement to your meals.

It is that time of the year when the fruit markets are flooded with sweet smelling mangoes. Green, yellow and orange, mangoes come in all colours, shapes and sizes to tease our vulnerable palate. While a mango is a treat in itself, when paired with certain foods, it tastes divine. The sweet-tangy juiciness of this exotic fruit pairs wonderfully with seafood and adds a touch of tropical- excitement to your meals.

Enjoy these delicious seafood recipes that you can make in a breeze. From delicious ripe mangoes to tangy raw ones, you’ll have all kinds of flavours to tease your taste buds.

Mango Fish Filets

A tasty and quick way to prepare fish for dinner, this simple weeknight meal using fish and mango is a match made in heaven.

Cooking Time – 20 minutes | Serves – 2 l Difficulty Level – Easy

  • Preheat the oven at 220 degrees Celsius and coat a 13 inch baking tray with cooking spray or oil.
  • In a medium bowl, mix together 1 ½ cups of finely chopped ripe mango of your choice, ½ a cup of bell pepper, 1/3 cup finely chopped purple onion, ¼ cup cilantro, 2 tablespoons of fresh lime juice and 1/4 teaspoon of salt. Toss well and set aside or chill if desired.
  • Take 4 large fish filets and sprinkle over evenly with cayenne pepper and ¼ tsp of salt.
  • Place in the baking dish and bake for 20 minutes or until it flakes easily. Serve with salsa and herbed rice.

Shrimp with Mango and Basil 

This simple, one-pan stir-fry is an explosion of flavours – salty prawns, sweet and perfumed mangoes and spicy basil.

Cooking Time – 40 minutes | Serves – 4 l Difficulty Level – Easy

  • In a bowl, toss half a kg of raw, peeled and deveined shrimp with ¼ tsp of salt, ¼ tsp of cayenne pepper and ¼ tsp of ground turmeric. Cover and refrigerate for 30 minutes.
  • Heat 1 tablespoon of extra virgin olive oil in a non-stick pan over medium heat and place the shrimp in a single layer. Cook until they turn salmon pink and flip after 1 minute, cooking for another minute on the other side.
  • Peel and cut 1 ripe mango into ½ inch cubes into the pan. To this, add a bunch of scallions (green onions) and ¼ cup of fresh, finely chopped basil.
  • Keep stirring until the shrimp is cooked and starts to curl.
  • Serve with jasmine rice to balance out the heat in this dish.

Nellore Fish Curry with Mango

Try this rustic, tangy fish curry from Andhra Pradesh.

Cooking Time – 30 minutes | Serves – 2 l Difficulty Level – Easy

  • Take 1 kg of fish (you may use Rohu/Carpe) and rub it with some sea salt and wash thoroughly.
  • Place your cooking vessel over medium heat and pour in 10-12 tsp of oil. When hot, add 2 tsp of mustard seeds, 1 tsp of fenugreek seeds and some curry leaves.
  • Once the mustard seeds start spluttering, add 1 large, finely chopped onions and 2 chopped tomatoes. Sauté for two minutes.
  • Add 5 slit green chillies, ½ tsp turmeric powder, 4-5 tsp red chili powder and salt to taste.
  • Next, add 1 ½ cups of thick tamarind juice. This can be made by soaking 150 gms of tamarind in water and making it into a paste like consistency.
  • Mix well and put the lid on the vessel to allow it to boil for a minute.
  • To this, add fresh pieces of fish and allow it to boil. Be careful not to stir the mixture as you do not want to break the delicate flesh.
  • Add 1 raw mango cut into medium-sized slices and cook for 15-20 minutes on medium heat. When the curry thickens, sprinkle coriander leaves.
  • Serve with rice.

Mango is a versatile ingredient that can be paired with fish in just about any way.