Annapurna: 17 Delicious Mango Recipes

Thursday 24 May 2018

17 Delicious Mango Recipes

Summers in India are incomplete without relishing on the king of fruits - Mango! Ripe, sweet, and juicy mangoes are in season right now and mango lovers like me cannot miss any chance of enjoying this tropical fruit. Apart from having it, whole as fruit, there are countless ways in which one can enjoy mangoes. Raw mangoes are used in Chutneys, dips, salads, coolant drinks, pickles, and jams whereas ripe mangoes are used mostly in desserts and drinks.

I try to include both ripe and raw mangoes in our daily diet while they are in season. There are many varieties of mangoes available in India, dasheri, langda, totapuri, safeda , neelam to name a few, there is nothing like Hapus amba ( Alphonso). Nonfibrous, juicy, and most delicious of all mango varieties and yes costlier too. Many scrumptious dishes can be made using mangoes in both raw and ripe form. Here is a collection of few mango recipes from my blog to try out this season.

Aamrakhand / Mango Shrikhand: Amrakhand is a popular Maharashtrian variation of Shrikhand ( a yogurt-based dessert). As the name suggests, Amra means related to Mango ( in Marathi) so a Mango Shrikhand ( ripe mango pulp blended with Shrikhand) is Amrakhand. This exotic sweet dish is one of the easiest Mango desserts that can be made in a jiffy ( if we exclude the time for making hung curd). I make this creamy, soft and delicious sweet dish on special occasions and on a festival like Gudi Padwa and more often during Summers as we get fresh Mango pulp, though it can be made using canned Mango pulp.

Mango Halwa : A delicious variation to the regular halwa is this Mango halwa, where Alphonso mango puree is added to the suji halwa to make it all the more flavorful and appealing.

Mango Phirni : Mango Phirni is a delightful variation to the North Indian classic dessert, Phirni. This summer dessert is basically a creamy, egg-less sweet rice pudding flavored with fresh mango pulp. This Mango Phirni is sweetened with jaggery powder and the cardamom powder compliments very well with mango flavors.

Aam Papad : Aam Papad is a traditional Indian fruit leather made from sweetened and sun-dried mango pulp. This delicious mango dessert is popular throughout India and is one of the best ways to preserve mangoes and ensure one enjoys the fruit even in the offseason. Aam papad can easily be made at home with just 3 ingredients and can be enjoyed in the form of bars, rolls, or as bite-size candies.

Mango Ice cream : Mango Ice Cream can be easily made at home and that too without an ice cream maker. There are many methods and this ice cream can be made using heavy cream or milkmaid. But in this post I have stuck to the traditional method, using full cream milk and cream. Have reduced the milk to half its quantity, used little cornflour as a thickener, Fresh cream, mango pulp, and sugar. The ice cream came out to be super soft.

Fajeto - Gujarati Ripe Mango Kadhi : Fajeto is a mango flavored kadhi from the Gujarati Cuisine. It is basically a ripe mango and yogurt-based curry that is ghee tempered with basic spices to give a mildly sweet, tangy and hot dish. Fajeto is utterly delicious and tastes great with steamed rice.

Mango Falooda : Mango Falooda is a North Indian rich pudding-like dessert, which is layered beautifully with mango puree, mango custard, chopped mango chunks, and mango ice cream. An absolute palate pleaser, I would rather call it a heavenly mango dessert. The rose syrup and the sabja seeds give a cooling effect and the falooda sev adds into the different textures in the layers of this falooda. You can both drink and eat this multi-layered beverage cum dessert :)

Aamras : Aamras is a deliciously sweet mango treat, popular in the Indian states of Maharashtra and Gujarat. Basically, it is a pulp or puree of a ripe mango which is usually flavored with Saffron and Cardamom. Aamras is usually consumed with hot Pooris or chapati. In many parts of Maharashtra, Puran Poli and Aamras are served together during summers as a part of festive meals.

Mango Coconut Fudge : A tasty variation to the regular khoprapak is this Mango coconut fudge. This fudge made from a classic combo of mango and coconut is simply irresistible. The barfi is crumbly yet soft and delicate and the best part is that it does not become hard after setting. Have used fresh scrapped coconut and Alphonso pulp in this recipe. The addition of fresh cream makes the fudge soft and rich and Cardamom powder compliments it very well.

Soft Mango Bites : These are very handy, flavorful, and ready to pop candies, great for kids, and serve best to satisfy a sweet craving for all age groups. I have used Alphonso Mango pulp in this recipe which imparts rich golden color as well as an irresistible aroma and the Saffron and Cardamom add to the richness of this candy!

For tongue tickling, raw mango recipes, do check my posts on

Spicy Raw Mango Pickle : Raw mango pickle or Aam ka achar is loved in nearly every household in India with lots of variation as we move from region to region. Here I am going to share the Authentic Maharashtrian Style Ammbyacha Lonacha (name in Marathi) recipe. This recipe is close to my heart as this is been passed on to every daughter from her mother from generations in our family and also as none of us dare to modify it even a bit.

Raw Mango Rice : Mango Rice is a mildly spiced, tangy South Indian rice dish made from raw mangoes. Grated raw mango is added to the tempered cooked rice to make this flavorful dish.

Aam Ka Murabba : Aam ka Murabba or Ambyacha Muramba is a simple sweet and tangy preserve made from raw mangoes. It is served as a side dish with spicy curries and goes well with chapati and khakras.

I am sharing here a typical Maharashtrian recipe of murabba generally made from hard and sour unripe mangoes.

Methamba / Kairas : Methamba or Kairas is a tongue ticking summer special Maharashtrian recipe made from raw mangoes. Methamba word can be split as Methi ( Fenugreek) + Amba ( which means Mango). Also, Kairas originates from two words, kai coming from kairi (raw mango) and ras (juice). So basically Methamba or Kairas is a raw mango preparation seasoned with fenugreek seeds and simmered in its juices. Kairas is sweetened with jaggery and gets its spicy kick from red chilly powder. So it has bitterness from fenugreek seeds, is sweet, spicy and tangy all at the same time.

Aam ki Launji : Aam ki Launji is a tongue-tickling raw mango relish from the Indian state of Rajasthan. This instant pickle is basically a thick chutney in which raw mango wedges are cooked in a jaggery sauce with a flavorful tempering of basic Indian spices. Aam ki launji is a perfect balance of sweet, sour, and spicy flavors.

Raw Mango Chutney: Kairi in Marathi means Raw Mango and this chutney is prepared using soaked Chana dal, hence the name. This raw Mango Chutney is also called Ambe dal or vatli dal and is a very popular spring delicacy from Maharashtra.

Kairi Panha / Raw Mango Drink: Kairicha Panha is a traditional Maharashtrian raw mango drink. It is called Aam (mango) Panna in Hindi. One can find this healthy and refreshing summer coolant drink in almost every house in Maharashtra in the hot summer months of March and April when raw mango is easily available. A perfect thirst quencher, Kairi Panha is offered to the guest as a welcome drink. It is also in the fixed menu of Chaitra Gauri Haldi kumkum and is served along with Kairichi Dal.

Note: Click on the highlighted words of the dishes for the respective recipes.

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.