As it is mango season now, I have compiled all the mango recipes both raw and ripe in a single page so that you do not have to go searching for mango recipes. Enjoy this mango season preparing a variety of dishes with mangoes.
1#Mango Milk Shake-Mango Milkshake recipe
Mango milkshake is one of my favorite drink. It is very easy to prepare and is also filling. Kids will love this for sure. You can top it with a scoop of vanilla ice cream if desired. Let us see how to prepare this easy and refreshing Mango Milkshake.
Ripe mangoes chopped -1 cup
Cold milk – 1 3/4 – 2 cups
Powdered sugar or honey to taste
1.Peel the mangoes and cut it into cubes.
2.Blend the mango cubes into a fine paste adding little milk.
3.Then add the rest of the milk, sugar and blend it for a few seconds.
4.Pour into tall glass and enjoy the delicious mango milkshake.
Note – Adjust the quantity of milk according to your desired consistency.
2# Mango Lassi-Mango Lassi Recipe-Aam ki Lassi
Mango Lassi is one of my favorite mango drink.Try this simple and refreshing Mango Lassi which is very delicious and does not require much ingredients to prepare.
Mango Pieces – 1/2 cup
Water – 1/2 cup
Milk -1/4 cup
Plain Yogurt/Curd -1/2 cup (should be thick)
Sugar as required
Peel the mango and cut it into cubes.Remove the seed.
1.Blend mangoes with milk first to a fine paste.Then add the rest of the ingredients and blend it for a few seconds.
2.Sprinkle a pinch of cardamom powder if desired.Serve chilled.
3.Adjust the consistency by adding or reducing the amount of water.
3# Mango Panna-Aam Panna recipe-Raw Mango Juice
Mango Panna is a popular summer drink in North Indian known for its cooling effects.It is prepared from raw mangoes with some spices and mint leaves. It is an excellent source of vitamin C and is also considered to be an effective remedy for heat exhaustion and heat stroke. It is a perfect drink to beat the intense Indian summer heat.Today let us learn how to make mango panna following our easy raw mango drink recipe.
Raw mango – 1 medium size
Sugar -1/4 cup or as required (varies depending on the sourness of the mangoes)
Roasted jeera powder – 1/2 tsp (dry roast cumin seeds and powder it)
Mint leaves – few
Rock Salt or black salt
Ways to cook mangoes for making mango panna syrup
1.Roast the mango over direct flame until the skin gets charred. Leave it to cool.Gently peel the skin and scoop out the pulp with a spoon. In this method, you will get a smoky flavor to the drink. Keep the pulp aside.
2.Pressure cook raw mangoes for 2 whistles. Leave it to cool.Remove the skin gently and take the pulp. Discard the seed.
3.Peel the skin, cut the mangoes into cubes and cook in little water with needed sugar.
In the second and third method, the smoky flavor will be missing.
1# Blend the pulp with needed sugar.(I got 1 cup of mango pulp) Skip sugar if you have followed the third method of cooking mangoes.This is the concentrated mix.
2# Add 3 cups of chilled water, roasted jeera powder, salt, ice cubes and mix well.Garnish with crushed mint leaves and serve chilled.
3# You can store the thick mango pulp in the refrigerator for 4-5 days and dilute it when required.
Enjoy sipping delicious, sweet and sour Mango Panna.
4# Mango Rabri- Mango Rabri recipe
Mango Rabri . It is very easy to prepare and tastes delicious. Do try this easy mango recipe.
Whole milk – 2 1/2 cups
Juicy ripe mango pieces – 1 cup
Sugar – 1/4 cup or as required
Pistachio – 5-6
Almonds – 4
Cardamom Powder – 1/4 tsp
Saffron – 4 small strands
Soak almonds in hot water for 20 minutes. Remove the skin and cut it into thin slices. Keep slivered almonds aside. Chop pistachio into small pieces.
Soak saffron is a little warm milk.
Puree the mango pieces in a blender with a little milk.
Boil milk till it reduces to half the quantity.
Add sugar and let it dissolve. Remove from flame and let it cool.
After it cools, add mango puree, powdered cardamom, chopped pistachio, almonds and saffron. Refrigerate it and serve chilled.
5# Mango Mastani Recipe-Mango Milkshake with Ice Cream and Nuts
Mastani is a popular and delicious dessert made with fruits, milk, ice cream and assorted nuts. Mango mastani is thick milkshake prepared with mangoes and chilled milk, topped with a scoop of ice cream, chopped mango pieces, nuts and cherries. Today we will learn how to make mango mastani following this easy recipe.
Mango -1 1/2 cup chopped
Chilled Milk – 1/3 cup
Sugar – as needed
Vanilla Ice cream – 2 large scoops
Mangoes cubes -as needed
Almonds – 10-12
Pistachio – 10-12
Cashew nuts – 10-12
Glazed Cherry – 4-5
Chop and dry roast the nuts separately. Keep it aside.
Chop cherries into small pieces. Reserve 2 whole cherries for garnishing.
Peel the skin and chop mangoes roughly. Blend it with 1/3 cup of chilled milk, needed sugar to make a thick puree. The mango puree should be thick and not runny.
Take a glass and fill up to 3/4 of the glass with thick milkshake.
Now top it with a generous scoop of ice cream. Then garnish with chopped mango cubes, chopped nuts and cherries.
Decorate it with a cherry and serve immediately.
Repeat the same process for another glass of mango mastani.
Mango Mastani makes a delicious treat for all mango lovers.
6# Mango Popsicle Recipe-Healthy Easy Holiday Recipes for Kids-Mango Fruit Popsicle
Mango flavored popsicles are a great summer treat for kids.It is not only easy to prepare but also very healthy. It is made with fresh mangoes, milk and a little sugar. Enjoy and cool down this summer with these refreshing mango fruit popsicles!
Ripe mango- 1 cup chopped
Boiled and chilled milk -1/4 cup
Sugar/honey to taste
Popsicle mold/small paper cups
Select sweet and juicy mangoes. Peel the skin and chop the mangoes.
Blend together chopped mangoes, 1/4 cup milk and sugar/honey until smooth. (if the mangoes are sweet, you don’t need much sugar/honey)
Pour it into popsicle moulds, cover it and freeze until firm. If you do not have popsicle molds, you can use small paper cups. Pour the mango mixture into paper cups, when it is half set, insert ice cream sticks and freeze until firm. You can even use ice cube tray. Freeze for 1 hours, then insert tooth picks when it is partially set and then freeze until firm.
Once set, run the outside of the popsicle mold under water (room temperature) for a few seconds to loosen the mango popsicles from the mold.
Enjoy this summer with this refreshing, healthy and delicious mango popsicles.
7# Mango Chutney Recipe-Easy Raw Mango Chutney with Coconut-Kobbari Mamidikaya Pachadi
Now it is mango season, both raw and ripe mangoes are easily available now. You can enjoy this season by making a variety of mango dishes. Here is another delicious addition to it. I have prepared this mango chutney with coconut. It goes very well with rice, idli and dosa. Today we will learn how to make raw mango chutney (Andhra style) following this easy recipe.
Raw mango (grated)-1/2 cup
Grated fresh coconut -3/4 cup
Oil -1 tbsp
Cumin seeds/jeera -1/2 tsp
Coriander seeds -1 tsp
Urad dal -2 tsp
Red Chillies – 3
Garlic cloves -3
Green chillies -2
Curry leaves – few
For the seasoning
Oil -1 tsp
Urad dal -1/2 tsp
Curry leave- few
Select slightly sour mango (not too sour) for this chutney. Peel the skin and grate the mango. Keep it aside.
In a pan, heat oil, add cumin seeds, when it sizzles, add coriander seeds, urad dal and red chillies.
When dal turns golden brown, add chopped garlic, green chillies, curry leaves and grated mango.
Saute for 2-3 minutes and switch off the flame. Add grated coconut, salt needed and mix well. Once it cools, grind it coarsely with little water.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add curry leaves and pour the seasoning over the chutney. Mix well and serve.
8# Mango Rice-Raw Mango Masala Rice Recipe-Mango Recipes
Raw Mango – 1 (medium size)
Cooked rice -3 cups
Chilli powder – 2 tsp
Turmeric powder -a generous pinch
Salt as required
For the seasoning
Sesame seed oil -2 tbsp
Mustard seeds -1 tsp
Curry leaves -few
Peel the skin of mango and cut it into small pieces.Discard the seed.
Cook rice is such a way that each grains are separate. After cooking rice, spread it in a plate adding a tsp of sesame seed oil. This is done so that the rice will not stick together. Leave it to cool
Heat oil in a pan, add mustard seed,curry leaves, when mustard splutters, add chopped mangoes, turmeric powder, chilli powder and salt needed.
Saute and cook mango for a few minutes till the raw flavor of the chilli powder goes.Do not over cook the mangoes.
Add cooked rice and mix well.Check for salt. Enjoy with any raita /pachadi,chips or papads.
9# Instant Mango Pickle-Instant Mango Pickle recipe
A very simple and easy pickle recipe. Even bachelors can prepare this.This goes well not only with curd rice but also with sambar rice. This pickle was prepared by my daughter.I just clicked and made the mango carving- that’s all. She loves this mango pickle so much that she prepares it on alternate days during the mango season. Today let us learn how to make Instant mango pickle recipe following this easy recipe.
Raw mango -1 cup (chopped)
Chilli Powder -1/2 tsp
Salt as required
For the seasoning
Oil -2 tsp
Mustard seeds – 3/4 tsp
Asafoetida/Hing – a pinch
Curry leaves – a sprig (optional)
Chop mango into small pieces with the skin.
Add salt and chilli powder.
Heat oil, add mustard seeds, when they splutter, add asafoetida, curry leaves and pour it over the mangoes.
Mix well and serve with curd rice or sambar rice.
Shelf Life – Can be stored in the refrigerator for 2 days.
10# Cut Mango Pickle-Easy Raw Mango Pickle Recipe-Aam ka Achaar
I already have an instant mango pickle recipe (mangai pesaral recipe) in this space which has a shelf life of just 2 days when refrigerated. This cut mango pickle will stay good for a month, if refrigerated and handled properly. It is not only delicious but it is so easy to make this pickle. As it is mango season now, I wanted to share this raw cut mango pickle recipe.
Raw Mango – 2 medium size sour mangoes/3 cups chopped
Rock salt – 1/4 cup flat (powdered)
Turmeric Powder – 1/4 tsp
Chilli powder – 2 tbsp
Roasted Fenugreek powder – 3/4 tsp (see notes)
For the seasoning
Sesame seed oil -1/4 cup
Asafoetida – 1/2 tsp
Mustard seeds – 1 tsp
Choose sour mangoes for this pickle. Wash the mangoes well and wipe it dry with a towel.
Cut into medium pieces with the skin. Powder rock salt. Rock salt is preferable for pickles. If using table salt or iodized salt, use less.
Add salt, chilli powder, turmeric powder and roasted fenugreek seed powder (vendhaya podi) over the cut mangoes as shown in the picture below.
Heat oil, bring it to smoking point, add hing and mustard seeds, when mustard seeds splutter, pour the oil all over the mangoes. Take care while doing this as you are handling very hot oil.
Leave it like that. Let it sit for 30 minutes. Then mix it well with a dry spoon.
Transfer it to a dry clean bottle and refrigerate it the next day. You can use it after 3-4 days.
It is a great accompaniment to curd rice , sambar sadam and upma etc.
Shelf Life – One month if refrigerated and handled properly. (for eg- do not use wet spoon, do not take the whole bottle from the fridge daily. Take what you need for that day in a small cup).
Note – Roasted Fenugreek Seeds Powder – Dry roast fenugreek seeds until you get an aroma, cool and powder it finely.
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