Mango is the much-awaited treat for several people. It is stated that mango is the most popular fruit worldwide and definitely consumed more than any other fruit, especially in India. Mango tops the list of favourite fruits from children to grandparents. And it is not just limited to the summers anymore, as brands and moms store mango pulp all year long!
Did You Know?
There are about 283 types of mangoes found alone in India
Among the myriad types; the most liked are Dasheri, Pairi, Alphonso/Hapus, Badami, Aamarpalli, Malda/Fazli, Himsagar, Neelum, Langra, Raspuri, Kesar, Rajapur, Lakshmanbhog and many more. And while reading the types of mangoes mentioned, one might surely be thinking of delicious mango recipes like aam ras, mango smoothie, mango custard, aam ka murabba and all-time favourite aam ka achar (all season) that are enjoyed in the summer. This nutritious fruit that contains Vitamin A and C, prevents heat stroke and boosts the immune system, can be savoured in many ways.
12 Mango Recipes That You Simply Cannot Resist
If you are a newly turned chef during this quarantine and are thinking of mango recipes, you can now master serving modified and innovative styles of mango pickle, mango siders, desserts, juice and much more!
1. Mango Smoothie
A healthy mango smoothie can be enough to fill your tummy. This creamy drink can be made in 5 minutes.
- 1 ripe mango
- 1 banana
- 1 cup milk
- 1 tablespoon honey or sugar (as preferred)
- 1-2 ice-cubes (optional)
- 1 tablespoon vanilla extract (to enhance the taste)
- Chop the mango and banana.
- Take a blender and add all the ingredients in it (except ice-cubes).
- You can add more milk for a thinner smoothie.
- While serving put ice-cubes (if preferred).
You can have the mango smoothie for quick hunger relief at breakfast or snack time.
2. Mango Sticky Rice
It is a delicious combo of rice and mango, satiating needs of both mango lovers and rice lovers. Mango sticky rice made of sticky rice also known as glutinous rice can be your next favourite simple food.
- 2-3 fresh mangoes
- 1 cup of glutinous rice or sticky rice (different from the rice we generally have in India. You can get this online or at an Asian store)
- 1 cup of coconut milk
- Glutinous rice needs to be soaked overnight.
- Take a steamer to steam glutinous rice which will need at least 20-25 minutes to cook.
- Meanwhile, you can chop the mangoes and keep it ready. You can keep it in the refrigerator to chill (optional).
- Now, pour the coconut milk in a saucepan to heat a little and add sugar and salt in it. (Add some sugar as per requirement. Note the ratio of coconut milk and sugar added for consistency).
- When the glutinous rice is ready, pour the warm coconut milk on it. It will become thick and sticky.
The mango sticky rice is ready to eat. Serve the sticky rice with the chopped mangoes at the side.
3. Mango Salad
When Mango is here, why fear! No more stressing out on what can be made for quick snack time pleasure, especially during mango season. Mango salad can be prepared in various styles. One of which is shared here which will take 15 minutes prep time.
- 3 ripe mangoes (preferably Alphonso)
- 1 red bell pepper
- Sliced onion
- Fresh basil
- Coriander leaves (dhaniya)
- Lime juice
- Vegetable oil
- Slice the mangoes into thick pieces, and finely sliced red bell peppers. Chop the coriander leaves and basil.
- Take a bowl and mix the above-mentioned ingredients.
- You can store this in the refrigerator if you wish to make it ahead of serving.
- Just before serving the salad, add lime juice, sugar, salt, vegetable oil, red bell pepper flakes (optional) and whisk it.
Savour the mango salad while watching a film, chit-chatting or with a welcome appetiser.
4. Traditional Aam Ka Achar
Mango pickle is a favourite amongst all. There are a myriad range of Indian styles to make aam ka achar. The flavours may vary region-wise but below given ingredients and process are common in making a mango pickle. Time to be taken about 40 minutes.
- 1 kg or 5 cups of raw mangoes, diced
- 20 grams of mustard seeds
- 20 grams of fennel seeds (saunf)
- 20 grams of fenugreek seeds (methi seeds)
- 4 grams of nigella seeds (kalonji)
- 20 grams of turmeric (haldi) powder
- 20 grams of red chilli powder
- ¼ to 3 cups mustard oil (as per requirement)
- Spread the peeled and chopped raw mango pieces on a kitchen towel. Let them dry for a few minutes.
- Take a blender and put mustard seeds, fennel seeds, fenugreek seeds and nigella seeds. Mix them to make a coarse powder.
- Heat the mustard oil in a small container and leave it to cool down for some time.
- Now mix all of the above ingredients except the oil in a clean bowl.
- Then, transfer the mango pickle in a freshly cleaned jar and pour the oil kept aside.
- Cover the jar with a muslin cloth and store in the sun for 3-4 days.
- After storing it in the sun for a few days, you can put the jar lid and store it for a year.
Your khatta-meetha aam ka achar is ready to eat!
5. Mango Chutney
Like Bengali sweets, aam ki chatni in Bengali cuisines is also popular. Mango chutney has several variations in different regions of India.
- 2 semi-ripe mangoes
- 1 ½ teaspoon of panch phoran [mix of cumin (jeera), fennel (saunf), mustard (rai), nigella (kalonji) and fenugreek (methi) seeds]
- 2 tablespoons jaggery powder (or as required)
- 1 tablespoon of any vegetable oil
- ½ inch grated ginger or finely chopped
- 1 teaspoon red chilli powder
- 1 pinch garam masala
- 1 pinch asafoetida (hing)
- Grate or finely chop the mangoes.
- Take a pan and pour the vegetable oil. Heat it.
- Now add the panch phoron and let it crackle.
- Then add the grated ginger. It will turn slightly brown.
- Put the cut mangoes in it and fry them.
- Add some jaggery and salt in aam ki chatni and stir it. Jaggery will start melting. You can also use sugar instead of jaggery to add sweetness as required.
- Cook for 2-3 minutes.
- You can add water if the mango chutney becomes too thick.
Enjoy the aam ki chatni!
6. Mango Sorbet
It is a refreshing summer dessert. Mango sorbet is the simplest and delightful mango recipe which can be easily made with a handful of ingredients required.
- 2 fresh mangoes
- 1 lime juice
- Warm water
- Chop the fresh mangos and lay them out on a rimmed baking paper.
- Freeze the mango for a few hours till it is completely solid, or you can also leave it overnight.
- Take a blender or food processor. Put the frozen mangos in it and squeeze a fresh lime juice in it. Blend until smooth.
- Add some warm water and blend again.
- You may have it immediately or freeze for 3-4 hours.
7. Mango Pachadi
The Tamil Nadu origin mango pachadi is a variation of mango chutney. Blended with flavours of sweet, sour and salty and more. It is quite healthy and savoured as a dessert treat post-lunch or accompanied by a rice meal.
- 1 raw mango
- 0.5 grams of grated jaggery
- Pinch of turmeric (haldi)
- Curry leaves (kadipatta)
- Mustard seeds (rai)
- Neem flower
- Red chillies
- Peel and chop the raw mango into pieces.
- Take a saucepan or bowl to cook the mango in water and turmeric powder.
- While the mango is being cooked, start preparing jaggery syrup. Place a small container on the stove. Put jaggery and 2 tablespoons of water to make the syrup. Heat till the jaggery melts.
- After the mango is cooked, add the jaggery syrup to it. Add some salt and stir for some time.
- Boil the pachadi.
- In a small separate pan, heat some oil. Put some mustard seeds (rai) and as it pops, add curry leaves (kadipatta) and red chillies. Heat for 10 seconds. Add this tempered spice to the pachadi.
- In the same pan, fry some neem flowers till it turns brown and add these to the mango pachadi as well.
You are ready to serve and devour it!
8. Aam Ka Murabba
It is like a mango-jam, that can be prepared easily at home. It takes simple ingredients and about 30 minutes to make it.
- 2 raw mangoes
- Clove (laung)
- Cardamom (elaichi)
- Peel the raw mangoes and grate or shred it.
- Make a powder of the clove and cardamom
- Take a bowl and put the shredded mangoes and sugar in it.
- Keep stirring on simmer flame for some time to maintain the consistency till it forms a jam-like texture.
- After cooling it down, sprinkle clove and cardamom powder. You can also add saffron (kesar) if required.
You can have the finger-licking sweet and sour aam ka murabba with chapati.
9. New-Style Mango Pickle
A different style of aam ka achaar, this sour and sweet mango pickle may take a few days to be prepared. But the wait is worth it and can be relished for several days.
- 3 raw mangos
- 2 tablespoons canola oil
- 2½ tablespoons mustard seeds (rai)
- 2 tablespoons cumin seed (jeera)
- 2 tablespoons black pepper powder (kali mirch)
- 1½ tablespoon coriander (dhaniya) seed powder
- 1 tablespoon red chilli powder
- ½ tablespoon fenugreek (methi) seed powder
- 1 tablespoon turmeric (haldi) powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 6 finely minced garlic cloves
- Chop the raw mangoes in small square pieces.
- Take a bigger bowl. Mix the chopped mangoes with 1 tablespoon of salt.
- Divide evenly and store then in three glass jars and keep it at a sunny spot or on your window for 4 days. It will become very light and turn yellow, and there might be bubbles due to the fermentation. When stored at a sunny place, remember to shake it sometimes so that it is evenly mixed inside.
- After 4 days, drain the mangos and save the liquid. Keep the dry mangoes on a paper towel for a few hours.
- Take a saucepan or a pot. Heat canola oil.
- Now add all spices mentioned in the ingredients and leave for a few seconds till it starts crackling.
- Put the gas on sim mode, add the liquid stored from the dried mangoes before, add vinegar and honey; mix for 30 seconds.
- Put the dry mangoes and finely minced garlic cloves. Close the pot and leave it for 2 minutes to cook.
- Turn off the gas and allow it to cool completely.
- Take a blender, put the prepared mangoes mixture in it and make it slightly smooth/chunky sauce with small particulate pieces.
- Now take a clean airtight container. Pour the mixture and store it in the refrigerator for 6-8 weeks.
You may enjoy it as a condiment to any cuisine.
10. Aam Panna
A cooling drink often served during summers, the aam panna is delicious. It gives a great respite in the unbearable heat.
- Slices of 2 raw mangoes
- 2 or 3 mint (pudina) leaves
- Honey/sugar (as preferred)
- Grated ginger
- Cumin (jeera) powder
- Black pepper powder (kali mirch)
- Black salt
- Boil the slices of raw mangoes in a pressure cooker for three whistles. It might take 12 minutes to get boiled. After the pressure cooker cools down, you can remove the container of the raw mango placed in it and leave it to cool down for some time. You can keep it under a fan or leave it to come to room temperature.
- Take a juicer or juice grinder. Pour the boiled raw mango slices in it.
- Put mint leaves, grated ginger.
- Add the spices, cumin (jeera) powder, black pepper powder (kali mirch), salt, black salt
- You can add a little honey or 1 tablespoon sugar to it.
- Grind it till it gives a smoothie texture.
- Add some water if it becomes thick and grind it again.
Pour it in glasses. Garnish it with jaljeera powder and mint (pudina) leaves. Add ice-cubes if required and it is ready to be served.
11. Tok Dal (Khatti Dal With Raw Mango)
This Bengali cuisine is the most popular mango curry enjoyed during summers. It is the best option for a light lunch menu, especially to beat the heat. It takes 30 mins to cook.
- 1 raw mango sliced
- ½ cup or more lentils (masoor dal), as required
- Red chillies
- Turmeric (haldi)
- Panch phoron (Bengali five spices), a mix of fenugreek (methi) seeds, nigella seeds (kalonji), cumin (jeera), black mustard seed (rai), fennel seed (saunf).
- Cook the masoor dal and raw mango slices in a cooker for three-four whistles. Let it cool down.
- Take a saucepan and pour 2 tablespoons oil (regular refined oil or mustard oil). Heat the oil for 2 minutes.
- Put the panch phoron (five spices) in the oil, leave for 2 mins till it crackles.
- Put the 2 or 3 dried red chillies, leave for 1 minute.
- Now put turmeric on the oil
- Now pour the boiled dal and mango
- Add salt and stir for 5 minutes.
- Add 1 spoon sugar if required.
The mango curry can be served with plain/jeera rice.
12. Aam Ras
This is the simplest 5-minutes mango recipe. Aam ras is mostly preferred in breakfast with ‘garam puris’. There are some mango lovers who don’t want to miss their mango treats throughout the year, hence freeze aam ras to enjoy it occasionally throughout the year.
- 2-3 ripe mangoes
- 3 or 4 cardamom (elaichi)
- Saffron (kesar)
- Milk or water (optional)
- Slice the mango leaving the seed.
- Take a blender and put the sliced mangoes in it.
- Add sugar as per your taste. If the mangoes are too sweet you can choose not to add sugar to it.
- After mixing the mangoes to smoothie texture, pour it in a bowl.
- If it is thick you can add some milk or water to bring consistency.
- Garnish with kesar.
You can serve the aam ras with puri or chapati.
This tropical stone fruit carries a lot of nutritional value and an Indian favourite. In India, while the summer is almost over, a varied range of mangoes are available during the monsoon as well. So grab some mangoes and try out different recipes to enjoy the fullest.