We, in India, are so fortunate that we get to taste so many varieties of mangos. These varieties include Alphonso (Hapus), Keshari, Payari, Dasheri, Totapuri, Badami, etc. And the best thing about them is that they arrive in the market at regular time intervals, which eventually helps extend the mango season by 5-6 months.
Although the ‘best ripe mango’ season is quite limited in India, everyone loves to enjoy this fruit throughout the year. Most of the times people prefer to go with canned mango juices or milkshakes during off season.
However, mangos are certainly not just about juices & milkshakes. There are so many ripe mango recipes available in our own food culture. It’s just that people are not really aware of them.
Hence, I thought I should post some of these Indian ripe mango recipes that can be prepared with or without the fresh mangos. Personally, I like this type of dishes because you can make them for festivals, celebrations, parties or even for your regular lunches. And most importantly, you don’t need to be an expert to cook them at home.
So, let’s get started now! Do read the following notes before proceeding with the recipes.
If you are an Indian food lover and want to try these recipes abroad, please check the sourness of canned or frozen mango pieces and pulp. In order to fix the sweet and sour issue, you can add sugar or vinegar accordingly in your recipes. This solution also applies to freshly cut pieces.
Whenever you’re going to make a sweet dish, try to use the best quality of Alphonso mango pieces or pulp. It makes a huge difference in the taste of final dish.
Fajeto is a typical Gujarati Kadhi. It should be made with besan/gram flour and jaggery.
- In a mixer, make the mango mixture using mango purée (1/2 cup), yogurt (1 cup), green chilli paste (1 tablespoon), gram flour (1 tablespoon), salt & jaggery (as per the taste) and water (2-3 cups).
- Heat some oil in a pan and add the mustard seeds (1 teaspoon) & cumin seeds (1/2 teaspoon) in it.
- When they splutter, add the asafoetida (1/2 teaspoon), red chilli (1, chop into pieces) and curry leaves (4-5 nos.) in it.
- Now, pour the mango mixture and cook it for 5-6 minutes on low-medium flame.
- Garnish it with freshly chopped coriander leaves (1 tablespoon).
- In a mixing bowl, get the hung curd (1 cup), mango pulp (3-4 tablespoon), nutmeg powder (1/2 teaspoon, optional), cardamom powder (1/2 teaspoon) and powder sugar.
- Mix these ingredients thoroughly and make sure there are no lumps in it. (Use blender or whisker for large quantity.)
- When you get really fine consistency, refrigerate it for half an hour.
Serve it chilled with Indian lunch thali.
You should store Amrakhand in the refrigerator. Finish it as early as you can. Do not keep it for more than 3-4 days.
Aamras is also a traditional dessert of Maharashtrian and Gujarati communities, though its recipe is very much known across India.
- In a mixer jar, add the freshly chopped ripe mango pieces (2 cups), milk (1 cup), green cardamoms (4-5, peeled) and sugar (as needed).
- Blend these ingredients together to get the puree like consistency.
- Take the Aamras out in a bowl and keep it in your refrigerator for half an hour.
Serve the chilled Aamras with Puri or Chapati.
4. Mango Curry – South Style
This South Indian mango curry is a great treat for foodies during the mango season.
You should use slightly raw mangos for this curry, as it gives that little bit of added tanginess to your dish.
- Prepare fine paste with grated coconut (1 cup), cumin seeds (2 teaspoon) and green chillies (1 teaspoon).
- Heat water (2 cups) in a pan, and add the red chilli powder (2 teaspoon), turmeric powder (1 teaspoon), mango pieces (5-6 nos.) and salt.
- If the pieces are cooked, add sugar (2 teaspoon) and coconut paste into it. Stir well.
- Prepare the tempering using oil (1 tablespoon), curry leaves (4-5 nos.), mustard seeds (1 teaspoon) and asafoetida (1/4 teaspoon). Pour it on the curry.
Serve the Mango Curry with any of your favorite bread.
5. Mango Lassi
Innovated from the authentic Punjabi lassi, this mango lassi will surely satisfy your crave for both the delicious food items.
- Blend the fresh yogurt (1 cup), mango cubes (4-5), fresh cream/malai (2 tablespoon), ice cubes (2-3) and sugar (as needed).
- Pour this lassi in serving glass, and top it up with a couple of mango cubes and spoonful of fresh cream.
In this recipe, you may also use mango pulp or preserves to bring the desired flavor.
6. Mango Kulfi
Wanna try kulfi ice cream at home? Try this mango kulfi recipe –
- Heat the full cream milk (2 cups) in a thick bottom pan till the boiling point.
- Reduce the flame. Add the corn flour (2 tablespoon, dissolved in water), khoya (2 tablespoon), cardamom powder (1/2 teaspoon) and sugar. Keep stirring till it thickens.
- When you get the familiar consistency, add the mango pulp (4-5 tablespoon) and some slivered pistachios into it. Stir well for a minute or so and keep it aside to cool down.
- Pour this mixture into kulfi moulds and put them in the freezer for few hours.
If you know any other easy kulfi making method, twist it a bit with mango pulp. The kids will definitely love it. For better flavor, use the fresh Alphonso mango puree. Other mangos may not bring authentic rich flavor to your kulfis.
This one is very different from what you serve as a condiment for Pulao and Biryani dishes. You will have to cook the ingredients instead of just mixing them together in a bowl.
Note – Boil the semi ripe mangoes in water, and peel them slowly when they are cooled down. Do not use fully ripened fruits, as you would not get the perfect taste for this dish.
- Heat oil (2-3 tablespoon) in a wok.
- Add mustard seeds (1/2 teaspoon), curry leaves (4-5), asafoetida (1/2 teaspoon), garlic (2-3 pods, peeled) and dry red chilli in hot oil. Let them splutter for a minute.
- Now, add the boiled & peeled mangos (2-3 nos.) and their pulp in it. Stir well.
- Add a couple of small jaggery pieces, red chilli powder (1 teaspoon), turmeric powder (1/2 teaspoon) and salt. Cook this mixture for 3-4 minutes.
- Check the taste and add some water if needed.
The above recipe requires less oil. You can, however, prepare it in different style by making separate tadka/tempering to pour on the cooked raita.
Serve this sweet and tangy raita with Chapati or Roti or Steamed Rice.
8. Mango Kesari
I have already posted Kesari recipe earlier. Follow the same recipe for Mango Kesari as well.
Note – When the semolina gets almost cooked, add the fresh mango pulp in it. And as you are going to use the pulp, there is no need to overcook the basic Kesari dish. Your sweet & light mango dessert will be ready to serve in next few minutes.
9. Mango Kheer
If you observe vrat or fasts on auspicious days, I think there is nothing better than Mango Kheer to break your fast at the end of day or next day. So, here’s how to make this kheer quickly with easily available ingredients –
- Heat ghee (2 tablespoon) in a heavy bottom pan.
- Once it melts down, add the crushed almonds (2-3 nos.), pistachios (4-5) and cashew nuts (2-3) along with cardamom powder (1/2 teaspoon) and cinnamon powder (1/2 teaspoon). Sauté them well.
- Now, add the soaked rice (1-1/2 cups) and sugar into it. Fry the rice for a minute or two.
- Add the full cream milk (2-1/2 cups) in it and cook it till the rice grains are cooked. (Don’t forget to stir in the intervals.)
- Add the mango puree (1 cup) in this kheer and cook on low flame for another 2-3 minutes. (Add more milk if needed.)
Serve it hot or chilled as per your liking.
10. Mango Chutney
This chutney is one of the easy to make mango dishes you’d ever find in India. Use less quantity of mango in this recipe so that it won’t turn out too sweet to taste.
- In a mixer, add the grated coconut (1 cup), garlic (2-3 nos.), ginger (1 small pieces), green chillies (2-3 nos.), mango concentrate/pulp (1 tablespoon) and salt. Grind it into a fine paste.
- Prepare the tempering using oil (1 tablespoon), mustard seeds (1 teaspoon) and asafoetida (1/4 teaspoon). Pour it on the chutney paste.
The mango chutney can be enjoyed with almost all the Indian breads and rice varieties. And you can have it in breakfast, lunch as well as dinner.
11. Aam Papad/Mamidi Tandra/Amba Poli
This recipe is an excellent example of how our ancestors used natural resource like sunlight to come up with this sweet snack.
It is mostly enjoyed in the rural areas of different states in North, South & West.
Note – Amba Poli’s mixture should be spread in a greased plate. This will help you get the much required Poli/Roti shape.
- Heat the water (2 cups) and sugar in a heavy bottom pan on low-medium flame.
- Keep stirring these two ingredients till the thick syrup-like consistency is formed.
- Pour it on the freshly blended mango puree (2 cups) and mix thoroughly.
- Spread this mixture evenly on wax papers. Now, sun-dry them for 2-3 days.
- Once the water evaporates, remove the paper and place them on each other.
You should store this delicate sweet in cool & dry place. And it can last up to 4-5 months if stored properly.
12. Mango Barfi
There are several way through which you can make this mango barfi. Some people also add grated coconut or coconut powder in this recipe. The coconut has its own flavor and taste, and it can be noticed while relishing the barfi.
- Heat ghee (2 tablespoon) in a pan and add refined sugar in it.
- When the sugar dissolves completely, add the fresh mango puree (2 cups), khoya (2 tablespoon), cashew paste (2-3 tablespoon), milk (1/2 ltr) and cardamom powder (1/2 teaspoon). Stir it till you get thick consistency.
- Pour this thick mixture in a greased plate and garnish it with sliced cashew nuts.
- Cut it in barfi shape and keep aside to cool down.
Since we have used milk products in this recipe, do not store it for too long. Consume it within 4-5 days.
13. Mango Modak
In case you find Ukadiche Modak (Steamed Modak) difficult to prepare, here’s a somewhat simple and innovative recipe for you –
- Heat some milk (1 cup) in a heavy bottom pan.
- When it begins to boil, add the khoya (100 gm), powder sugar in it.
- Keep the flame low and stir everything for 15-20 minutes. Make sure there are no lumps in this mixture.
- Add the mango pulp (1/2 cup), ghee (1 tablespoon) and cardamom powder (1/2 teaspoon). Stir again for 10-15 minutes more.
- If the mixture becomes thick enough, take it out of the flame. Let it cool down.
- Now, stuff this mixture in your Modak mould and prepare the Modaks.
14. Mango Dal
Surprised? Well, this is one of those secret recipes that are known to very few Indian households. But now, I’m going to reveal the secret for you.
Note – It should be made with less ripened mangos.
- Steam Toor Dal (1 cup) in your regular pressure cooker.
- Pour this cooked dal in a pan and cook it on medium flame.
- Add the turmeric powder (1 teaspoon), red chilli powder (2 teaspoon, optional) and salt in it.
- Once it comes to boil, add the mango pieces (4-5 nos. or add as per the sourness & sweetness) and cook for 5-6 minutes.
- On the other side, prepare the tadka using oil (2 teaspoon), red chilli (1, chop into pieces), curry leaves (4-5 nos.), mustard seeds (1 teaspoon), garlic pods (1-2 nos.) and asafoetida (1/2 teaspoon).
- Put the tempering on the dal and cover it immediately. Cook for another couple of minutes.
Serve this mango dal with steamed rice.
15. Mango Phirni
Finally, it’s the dessert that every biryani lover craves for! Add some mango magic in regular phirni, and I’m sure you’ll end your meal on awesome heavenly note.
- Soak rice (5-6 tablespoon) in water (2 cups) for 15-20 minutes. Remove the water and grind it to a coarse paste.
- Heat the milk (2-1/2 cups) in another pan. Add the sugar and stir well till it dissolves.
- Wait till the milk comes to boiling point. Now, add the rice paste in it and stir well.
- Reduce the flame and keep stirring till it thickens.
- If you get the perfect consistency, switch off the flame and add the chopped nuts and mango pulp in it.
- Stir the Phirni again and place it in your refrigerator when cooled down.
Serve this Phirni as a dessert with Biryani, Pulao or regular rice dishes.