Add the Fruit of Gods to Shrimp

There is one fruit that has been enjoyed for 3000 years and still is going strong. Its original name of ‘man-kay’ derives from Tamil. Its present-day name of manga or mango was provided by the Portuguese, when they first arrived in India, about 500 years ago. The Portuguese were so impressed by the succulent and sweet fruit, they introduced it to the rest of the world. Since then, the mango became a household fruit across the globe and is cultivated not only in India, but Latin America, Florida and any sub-tropical regions.

Some legends have become connected to the mango. In many parts of India, mango leaves are put up at the front door as a symbol of good luck. It is a belief that planting a mango tree on one’s property carries the power to make wishes come true.

According to historians, the mango tree is linked to “Manmatha;” known as the god of love. The blossoms are hypothesised to be the god’s arrows. Another myth states that Buddha created the white mango tree. To this day, the white mango tree is worshipped by followers of Buddhism.

Mango is certainly a personal favourite. Eaten alone is a treat but adding it to a recipe such as this one is pure magic. Most of it can be prepared in advance and then just cook when needed. I just serve it with rice.


  • 1 lb large fresh shrimp, peeled and deveined leaving tails on

  • 1/4 teaspoon salt

  • 1/4 teaspoon white pepper

  • 1/4-1/2 teaspoon cayenne pepper

  • 1/4 teaspoon ground turmeric

  • 1 tablespoon extra-virgin olive oil

  • 1 clove of garlic – crushed

  • 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes

  • 1 bunch scallions, green tops only, thinly sliced

  • 1/4 cup firmly packed fresh basil leaves, finely chopped

  • A dash of honey

  • A pinch of chili powder


1. Toss shrimp with salt, cayenne, turmeric, honey and chili in a medium bowl. Stir and cover; refrigerate for about 30 minutes.

2. Heat olive oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.

3. Add mango, scallion greens, garlic and basil to the skillet and stir for an additional1 to 2 minutes or until shrimp begins to curl.

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