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Mangos are a wonderful fruit even given their high sugar value, Yes they are sweet which is soothing for pitta dosha. 
Yet these juicy fruits are full of iron and fantastic antioxidants, vitamin A, B6, C and E for eyesight, boosting memory, and sex drive, why resist the craving. Mangos and lime are great for digestion and help with glowing healthy skin. This recipe is very light on the actual cooking time and is a light dinner for this summer evening.

Coconut Corn on Salad with Mango Relish

Serves 4


4 cups of mixed salad leaves: red leaf, rocket, Belgium endive, leaf lettuce.
2 corn on the cobs

For the corn:
2 tbsp ghee
1 tsp curry powder
2 tbsp grated coconut
big pinch of date sugar for each cob

1/2 lime juiced
1/2 tsp Himalayan salt
4 tbsp olive oil
1/2 tsp nigella

1 mango peeled
1/3 cup cilantro
8 leaves of mint
8 leaves of spearmint
1 tsp fresh turmeric and ginger root julienned
1/3 cup olive oil (optional)



Boil the corn to cook for 20 minutes on a medium flame. Meanwhile slice the mango into 5mm pieces and place in a bowl to the side, with the cilantro and the rest of the relish ingredients. 
In a small jam jar or glass mixed together with your dressing ingredients and stir well.
Once the corn is soft and ready, drain the water and pat dry. In a frying pan add the ghee and curry spice to a medium flame. Place the corn in the pan and allow the spices to get between the skin of the corn, sprinkle with some salt coat each side with spices and ghee. Turn off the fire and sprinkle the sugar and coconut flakes onto the corn to coat them on all sides.
Take the corn out of the pan onto a chopping board and dice into 3 cm thick pieces and place to the side.
When making a plate of this dish, add the salad leaves to a large bowl, then spoon on the dressing, followed by the relish and the corn.

Copyright 2020 Dining with the Divine. Cook in Bliss, Eat-in Bliss.