Mango- The very word sets our taste buds to a relishing mode. It is the very first fruit that most kids first develop a taste and then a craving for. It is one of the blessings of the harsh summer. One can safely say that Mangoes make the summers 'bearable' by their seasonal appearance! Our Indian cusine does not allow us to relish this king of fruits only in its natural form. We have umpteen number of recipes available using this fruit both in its raw and ripe form. I will share two such recipes with the members of IL. Ripe mangoes- Take 3-4 ripe and juicy mangoes, preferably ones with a lot of fibre. Make a few oblong cuts on the mango deep enough to cut the skin. Then pull out the skin squeezing out the juice from it. Now squeeze out the pulp of the skinned mangoes. Retain some of the pulp on the seed. To this mixture add jaggery and coconut milk. This mango preparation is delicious to drink chilled. It can also be served with a variety of dishes such as chapathis, pooris, iddiyapams, for which it complements surprisingly well. Raw mangoes- Cut and boil a raw mango along with turmeric, salt, a handful of jaggery and water. Fry 2 spoons of urad dhal, 1.5 spoons of channa dhal, 1 spoon of white til, half spoon of methi, 3 red chillies and bay leaves in a little oil. Grind this with half a coconut and add this to the boiled mango. Cook for few minutes till the mixture boils and serve with rice, chapathis or even idlis.