Green mango jam

4 raw mangoes, boil till soft and remove skin and take the pulp (1 cup)

1 1/2 cups sugar

1 tsp cardamom powder

A pinch saffron

1 tsp Kashmiri chilly powder

Mix pulp and sugar in a thick bottomed vessel and cook on moderate heat. Keep stirring. Add chilly powder when it starts to thicken. When it reaches one thread consistency or a drop poured into a saucer stays thick and not runny, add cardamom and saffron and remove from fire. Cool, Bottle and seal.

 

Mango rice

2 cups cooked brown rice

2 cups green mango, peeled and chopped

3/4 cup shredded carrot

4 stalks celery, diced

2 tbsp lemon juice

2 tsp lemon zest

1/4 cup sugar

Combine all ingredients in a bowl. Mix well, cover and refrigerate for two hours before serving.

Chilled cucumber soup

1 large cucumber, peeled, liquidized or finely grated

1 large garlic clove, peeled and crushed

2 tbsp distilled vinegar

Large handful mint leaves, chopped

1 cup soured cream

1 tsp castor sugar

Salt

Black pepper

Milk or single cream (optional)

Mix all ingredients except the optional item, and chill for at least two hours before serving. If preferred, stir in the milk or cream to make a thinner consistency. Serve the soup in chilled bowls and garnish each portion with a small sprig of mint. Accompany this refreshing cold soup with toast.