Regional variations exist of course: try as we might, we cannot get Bihar’s Malda mangoes in Bangalore (no, please don’t tell me they are on Blinkit; you need to eat the real deal) – but these variations only add to the richness of India’s mangoscape.

* This realization struck me with full force when I ordered mango sticky rice at a Thai restaurant in London and was served semi-green sour stuff in the name of dessert. Produce markets in London had lots of lovely fruit on display; sadly, mangoes were scarce. Hop over to my London food snapshots for a look at my gastronomic adventures in the city.

From the spectrum of sweetness, firmness, fibrosity, and color that mangoes offer, it follows that we can build upon the fruit a super-strong armory of recipes.

So here’s my “armory”. Follow the Quick Jump section below to go directly to the recipe listings, or read on for a special mango serving idea with vanilla ice-cream and toasted nuts.

The Barebones Mango “Recipe”

Truth be told, you don’t need a recipe to enjoy a ripe mango.

Just wash the mango well, cut off its top, and if you have a Chausa-ish (i.e. squishy and syrupy) specimen on hand, squeeze out its goodness directly into your mouth. If you have a firmer variety such as the Langra, slice the mango roughly without skinning it (only remove the top), and use your teeth to scrape out and eat all the juicy flesh from the skin. (Note: don’t discard the pit without extracting all the fruit off it too)

This is how we always ate mangoes in Bihar – none of the “checkerboard method” or “glass method” for us. [Aside: If the process of eating a mango intrigues you, the always-entertaining reddit has an interesting thread on the topic: how to eat a mango.]

To bring in more sophistication to your serving of the mango, let me offer another way to make mango cubes and suggest accompaniments for a party-pleasing dessert course.

For anything more elaborate than the basics in this section, mango recipe details follow – categorized by the fruit’s degree of ripeness and the nature of recipe (breakfast, drink, chutney, etc).

Dive into our mango recipe collection.

🥭 Recipes by Mango Ripeness

Ripe Mango Recipes

Desserts, wholesome breakfast, thick milkshakes and the like, made with ripe mangoes.

• Mango Phirni (Rice Pudding)
• Aamras
• Fresh Fruit Rabri
• Mango Milkshake
• Chia Mango Pudding
• Mango Raita: Yogurt Dip with Mangoes
• Mango Oats
• Sabudana Pudding with Mangoes
• Dahi Chura with Aam

Semi-Ripe Mango Recipes

Early summer brings with it semi-ripe mangoes that are on the way to pulpy sweetness but not quite there yet. Make the most of their gentle tang in these side dishes.

• Ginger Jaggery Chutney with Mango Chunks
• Sweet Mango Chutney
• Aam ka Raita

Raw Mango Recipes

Salsa, an offbeat dal, a variety of chutneys – all made with the unripe mango.

• Aam Panna: Green Mango Drink
• Raw Mango Mint Chutney
• Kairi Khatti-Meethi Chutney
• Raw Mango Garlic Chutney
• Raw Mango Diced & Spiced
• Toor Dal with Raw Mango

🍽️ Recipes By Category

🍨 Mango Desserts

Sweet treats that place sweet mangoes as the star ingredient.

• Sabudana Coconut Milk Pudding with Mangoes
• Aamras: Flavored Mango Pulp
• Fresh Fruit Rabri
• Mango Phirni

🥣 Mango Breakfast Recipes

Start your day with these cool fruity favorites.

• Dahi Chura with Aam
• Mango Oats
• Chia Mango Pudding

🌶️ Mango Chutneys

Mango condiments made with raw or semi-ripe mangoes in a variety of recipes, fresh or cooked, to different effects.

• Mango Raita: Yogurt Dip with Mangoes
• Raw Mango Mint Chutney
• Ginger Jaggery Chutney with Mango Chunks
• Kairi Khatti-Meethi Chutney
• Raw Mango Garlic Chutney
• Sweet Mango Chutney (made with Semi-Ripe Mangoes)

🥤 Mango Drinks

Beverages ranging from richly sweet using ripe mangoes to savory-spicy using the unripe ones.

• Mango Shake
• Aam Panna: Green Mango Drink

Related Recipe Collections:

Want to explore other such recipe lists by ingredient / diet category? Check these out:

The post Mango Recipes: Chutneys, Drinks, Desserts and Summer Treats appeared first on The Steaming Pot.

No matter what it’s called – it tastes wonderful!

Some links below are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

Ingredients:

• Raw mango – 250 grams (~1 fat totapuri mango)
• Salt – 1/2 teaspoon
• Sugar – 1 tablespoon
• Mustard powder – 1/2 teaspoon (I use McCormick‘s)
• Red chili powder – 1/2 teaspoon

Equipment: knife or peeler

How To Make Raw Mango Salsa:

1. Peel and dice

Peel the raw mangoes.

Slice the mangoes close to the pit, so that you get as much of the mango flesh as possible. Discard the pit.

Dice the raw mango flesh.

2. Measure out the spice

Get the seasoning ready: half a teaspoon of salt, a tablespoon of sugar, half a teaspoon each of red chili powder and mustard powder.

The quantities of the spices can be adjusted to taste. If the mango is too sour, be more generous with the salt and sugar. If you prefer your condiments spicier, throw in more mustard powder/red chili powder. Make it your way!

3. Put it all together

Mix the diced raw mango well with the spices.

Place the mango mixture in a non-reactive container with lid.

4. Let it stand

Raw mango salsa tastes best when it has marinated in the seasoning for a few hours. The salt and sugar help to mellow the sharp tang of raw mango.

Keep raw mango salsa refrigerated in non-reactive container with lid – it will stay good for 5-6 days this way.

Tips for Best Flavor – Quick Recap

Serving Suggestions:

As you would have noticed, this raw mango salsa recipe is closer to an Indian-style mango relish than a Mexican salsa. And so it plays off beautifully as a condiment with a bigger Indian meal thali.

Here it is, with rice, moong dal, moringa leaf stir fry, pumpkin potato curry:

Mix some raw mango salsa into legume-based salads/chaats to stand in for lime juice. Works very well in rajma chaat, raw moong dal salad, chana dal kosambari.

Related Recipes:

Expand your raw mango recipe repertoire with raw mango garlic chutney, dal with raw mango, aam panna.

Or dive into our full mango recipe collection covering desserts, chutneys, breakfast recipes and more.

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Easy Raw Mango Salsa - No-Cook Spicy Relish

Raw mango condiment seasoned simply - salt, sugar, chili and mustard powder.

Course Side Dish

Cuisine Fusion, Indian

Diet Vegan, Vegetarian

Keyword condiment, mango

Prep Time 10 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Author The Steaming Pot

Equipment

• knife or peeler

Ingredients

• 250 g Raw mango ~1 fat totapuri mango
• 1/2 tsp Salt
• 1 tbsp Sugar
• 1/2 tsp Mustard powder
• 1/2 tsp Red chili powder

Instructions

Peel and dice

• Peel the raw mangoes.
• Slice the mangoes close to the pit, so that you get as much of the mango flesh as possible. Discard the pit.
• Dice the raw mango flesh.

Measure out the spice

• Get the seasoning ready: half a teaspoon of salt, a tablespoon of sugar, half a teaspoon each of red chili powder and mustard powder.
• Note: The quantities of the spices can be adjusted to taste. If the mango is too sour, be more generous with the salt and sugar. If you prefer your condiments spicier, throw in more mustard powder/red chili powder. Make it your way!

Put it all together

• Mix the diced raw mango well with the spices.
• Place the mango mixture in a non-reactive container with lid.

Let it stand

• Raw mango salsa tastes best when it has marinated in the seasoning for a few hours. The salt and sugar help to mellow the sharp tang of raw mango.

Serve

• Serve as a side with a bigger meal, or as topping over chaat.

Notes

1. Keep raw mango salsa refrigerated in non-reactive container with lid - it will stay good for 5-6 days this way.
2.  

The post Easy Raw Mango Salsa – No-Cook Spicy Relish appeared first on The Steaming Pot.

I have used here the totapuri aam (literally “parrot-faced mango”!) – this variety has a lovely sweet-edged tartness to it. Any mango with a similar flavor base can be used in this recipe.

You Need:

• Raw mango (totaturi or similar) – 250 grams
• Garlic – 4 cloves
• Dry red chilies – 4
• Jaggery – 1 tablespoon
• Salt – 1/2 teaspoon (adjust to taste)

For the tadka:

• Panch phoron – 3/4  teaspoon
• Asafoetida powder – large pinch
• Peanut oil or mustard oil – 1 tablespoon

In the picture above (clockwise from top-left): jaggery, garlic cloves, dry red chilies, raw mango.

How To Make Raw Mango Garlic Chutney:

1. Grind it all

Peel the raw mango and chop it. Discard the seed.

Place the chopped raw mango, garlic, dry red chilies in a chutney grinder.

Grind till blended, then add salt and jaggery. Add some water if you want the chutney thinner (I do not normally add any). Grind well to paste.

2. Do the tadka

Heat the oil in a pan. When the oil is hot, add to it panch phoron. As soon as the fenugreek seeds in the panch phoron turn dark, add asafoetida powder and stir.

Pour into the tadka the blended raw mango and spices.

Cook for a minute, then turn off the heat.

Let cool to room temperature.

Raw mango garlic chutney is ready.

Serve the chutney alongside a bigger meal of chapatis, dal and curry, or as a solo accompaniment for stuffed parathas.

This chutney stays good in the fridge for over a week.

The post Raw Mango Garlic Chutney appeared first on The Steaming Pot.

Ginger? Lime? Some Far Eastern condiment you brought back from the travels?

It turns out that what we believe is too obvious for words may not be so.

Therefore I put on record my "recipe" of kairi khatti-meethi chutney. With only three ingredients, no oil or added flavorings, this is as simple as it gets.

You Need:

• Raw mango – 1 (200 grams)
• Salt – 1/4 teaspoon
• Sugar – 1 teaspoon

Adjust salt and sugar according to the tartness of the mango.

How To Make Kairi Khatti-Meethi Chutney:

Boil the raw mango to mashable consistency: [Indian pressure cooker method] Take half a cup of water in a pressure cooker. Place raw mango whole, with skin on, in the water. Lock the lid, pressure-cook on high heat till the cooker lets out a whistle.

Let the pressure cooker cool naturally to room temperature. Then unlock the lid.

Take the boiled raw mango out of the cooker, peel its skin and squeeze out all the pulp and juices. Discard the seed and peel. Thin out the mango pulp with a few tablespoons of water if needed.

While boiling, the mango might split open and ooze out its juices into the water. That’s fine – you can retain this water in the chutney.

Salt and sugar: Into the boiled raw mango pulp, mix salt and sugar to taste. The amount of salt and sugar to use will vary depending on the size and taste of the raw mango. When using a totapuri raw mango, I would got for a quarter teaspoon of salt and a teaspoon of sugar.

The easiest kairi khatti-meethi chutney is ready.

Serve on the side with any Indian meal. Here’s a sample: chapatis with chhole, spinach raita, kairi khatti-meethi chutney.

Notes:

Game for more complex chutney recipes? How about these then:

The post The Easiest Kairi Khatti-Meethi Chutney appeared first on The Steaming Pot.

My lentil of choice for dal with raw mango is toor dal; I imagine the recipe would work with yellow moong dal as well.

You Need:

• Toor dal – 3/4 cup
• Raw mango* – 1/2 (~3/4 cup of long slices)
• Garlic – 6 small cloves (reduce count for larger-sized garlic cloves)
• Green chilies – 4
• Turmeric powder – 1/4 teaspoon
• Salt – to taste

For tadka:

• Curry leaves – a few sprigs
• Dry red chili – 1
• Mustard seeds – 1/2 teaspoon
• Ghee – 2 teaspoons

For garnish:

• Fresh coriander leaves – 1 tablespoon, chopped

*Assuming a medium-sized green totapuri mango. You could increase the quantity of raw mango if using a less sour variety.

How To Make Dal with Raw Mango:

1. Prepare the ingredients

Peel raw mango and cut into thin slices.

Mix half a teaspoon of salt into the raw mango slices and keep them aside for 30 minutes. [Doing so helps to reduce the tartness of the mango. You can skip this step if the raw mango is not too sour to start with or if you prefer the dal intensely sour.]

After 30 minutes, you’ll find that the raw mango slices has given off water. Squeeze out the saline raw mango water, retain mango slices for the next step.

2. Boil the dal

Wash toor dal in several changes of water till the water runs clear.

Soak washed dal in two cups of water for 30 minutes.

Place these ingredients in a pressure cooker: soaked toor dal, three cups of water, raw mango slices, garlic cloves, whole green chilies, turmeric powder.

Lock the lid of the pressure cooker and cook till the dal is done. In an Indian-style pressure cooker, this would meanboiling till one whistle on high heat, then three more whistles on low heat.

Let the pressure release naturally and unlock lid.

To the boiled dal, add salt to taste and mix.

3. Do the tadka

Break the dry red chili into 2-3 pieces.

Wash and pat dry curry leaves.

In a tadka ladle, heat ghee. Add to the hot ghee mustard seeds and when they splutter, add dry red chili pieces and curry leaves. As soon as they sizzle, switch off the heat.

Pour the tadka into the hot just-cooked dal.

Dal with raw mango is ready. Serve hot, garnished with fresh chopped coriander leaves.

Notes:

Want to do more with raw mango? Try this lovely summer drink aam panna, make raw mango salsa with it or use it in raw mango mint chutney.

Explore our mango recipe gallery for a full listing of mango recipes including desserts, chutneys, and more.

The post Dal with Raw Mango: Tangy Yellow Lentils appeared first on The Steaming Pot.

[ Jump to Recipe ↓ ]

Pick the freshest ingredients for mango mint chutney: firm and lush green mint and coriander leaves; discard any leaves that are wilting or blackening. Pluck and leave out mint stems (some tender coriander stems are fine to retain). Choose a smooth, unspotted raw mango.

Ingredients:

[Serves 4]

Some links below are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

• Raw mango  – 200 grams (about 1/2 of a large Totapuri mango)
• Mint leaves – 1 packed cup of plucked leaves
• Coriander leaves – 1/2 packed cup of plucked leaves
• Green chilies – 2
• Sea salt* – 1/4 teaspoon or to taste (buy here)
• Black salt (optional**) – 1/4 teaspoon or to taste (buy here)
• Sugar – 1/2 teaspoon

Equipment: chutney grinder / blender

*If you don’t have sea salt, use regular table salt. The quantity of salt and sugar will vary depending on the sourness of the raw mango. Taste and adjust.
**If not using black salt, increase the quantity of sea salt/regular salt.

In the picture above, clockwise from top-left: mint leaves, coriander leaves, raw mango, green chilies.

How To Make Raw Mango Mint Chutney:

Peel raw mango, cut the flesh into cubes.

Cut off the top of green chilies. Deseed if you prefer the chutney milder.

Wash and roughly chop mint and coriander leaves.

Put the raw mango cubes, green chilies, mint leaves, coriander leaves in a chutney grinder.

Grind all the ingredients together.

Add sea salt, black salt, sugar to taste.

Grind again. Taste and adjust the salt and sugar.

Raw mango mint chutney is ready to serve. Best when fresh. Refrigerate if you need to store for later; finish up the chutney within 2-3 days.

Serving Suggestions:

Some pairing ideas for raw mango mint chutney:

• on the side with rice and dal
• dip for fried snacks such as vegetable pakoras, masoor dal fritters, potato wedges
• topping for simple boiled veggie / legume dishes such as rajma chaat, boiled peanuts, dry moong dal.

FAQ:

Q. Can I make this chutney without coriander leaves?

Ans: Yes. I prefer the chutney with fresh coriander leaves to balance the taste of mint leaves; feel free to leave it out if you wish. Adjust the salt and sugar accordingly.

Q. Can I make mango and mint chutney with ripe mangoes?

Ans: I wouldn’t make a salted mint/coriander-based chutney with ripe mangoes. I would instead make mango raita or a dessert. Check out our mango recipe collection for ideas on what to do with ripe mangoes.

Q: Why did my chutney’s color turn blackish?

Ans: A few possible reasons –

• The mint and coriander leaves had some blackening to start with. Ensure you use the freshest, greenest possible leaves.
• Grinding generates heat which can change the color of the chutney. To preserve the green, use herbs straight from the fridge and don’t blend for too long.
• If the chutney was green when just ground and changed color after being stored, then an important thing to note – some darkening due to oxidation is normal. To delay this darkening, store the chutney in an airtight container. Refrigerate, only take the chutney out when you want to serve it and put it back into the fridge immediately.

Q. How long can raw mango and mint chutney be stored?

Ans: The chutney can be stored in the fridge for 2-3 days. It is best eaten freshly ground – its flavors and colors gradually fade with storage.

Related Recipes:

For another raw mango-mint combo, try the delicious drink aam panna (green mango panna).

Looking for more green dip recipes? Try the classic coriander chutney, cherry tomato and coriander chutney, mint and yogurt dip.

Interested in ripe mango-based chutneys? See these recipes: sweet mango chutney, ginger-jaggery chutney with mango chunks.

Quick-reference recipe card that you can save or print:

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Raw Mango Mint Chutney

Raw mango mint chutney (traditionally "aam pudina chutney") - a tangy herby condiment served with Indian meals or as a sandwich spread for breakfast.

Course Side Dish

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Keyword chutney, mango, mint

Prep Time 10 minutes minutes

Blend & Serve 2 minutes minutes

Total Time 12 minutes minutes

Servings 4

Author The Steaming Pot

Equipment

• chutney grinder or blender

Ingredients

• 200 gram Raw mango
• 1 cup Mint leaves (packed)
• 1/2 cup Coriander leaves (packed)
• 2 Green chilies
• 1/4 tsp Sea salt
• 1/4 tsp Black salt (optional)
• 1/2 tsp Sugar

Instructions

• Peel raw mango, cut the flesh into cubes.
• Cut off the top of green chilies. Deseed if you prefer the chutney milder.
• Wash and roughly chop mint and coriander leaves.
• Put the raw mango cubes, green chilies, mint leaves, coriander leaves in a chutney grinder. Grind all the ingredients together.
• Add sea salt, black salt, sugar to taste. Grind again. Taste and adjust the salt and sugar.
• Raw mango mint chutney is ready to serve.
• Best when fresh. Refrigerate if you need to store for later; finish up the chutney within 2-3 days.

Notes

Some pairing ideas for raw mango mint chutney:

• on the side with rice and dal
• dip for fried snacks such as vegetable pakoras
• topping for simple boiled veggie and legume dishes such as boiled peanuts or dry moong dal.

The post Raw Mango Mint Chutney appeared first on The Steaming Pot.

Chia seeds are tiny powerhouses of nutrition – they are packed with protein, fibre, Omega-3 fatty acids and other micronutrients. They are expensive in India, but a small amount goes a longish way. And, when you don’t have the means to cook meals, reaching out for chia seeds is probably wiser than the equally expensive alternative of packaged cereals.

When traveling, spending days in hotel rooms with only a fridge but no cooking equipment, keeping chia seeds handy has helped me manage light and healthy eating. Highly recommended.

This chia pudding uses milk and honey. To veganize it – substitute milk with coconut milk or almond milk, and honey with any plant-based sweetener.

When mangoes are not in season, use bananas instead. You could combine more fruits – strawberries and blueberries would be nice for a pop of color.

Ingredients:

[per serving]

• Chia seeds – 2 tablespoons
• Milk – 1 cup*
• Mangoes – 1
• Honey – to taste
• Almonds – 1 tablespoon, for garnishing

*Chia seeds:milk in a 1:4 ratio gives a thick pudding. Adjust as you like.

How To Make Chia Mango Pudding:

Eight hours before you plan to have the pudding, soak chia seeds in a cup of milk. Stir well to ensure there are no clumps of seeds. Stir in honey to taste.

Place the chia seed mix covered in the fridge. Refrigerate till the seeds have soaked and swelled.

When Ready To Serve:

Peel and chop mangoes.

Finely slice almonds.

Serve chia seed pudding in a bowl topped with chopped mangoes and almonds.

Serving Tips:

For a more luxurious meal, present chia mango pudding parfait-style in tall transparent glasses.

Related Recipes:

Other healthy breakfast ideas: carrot poha, boiled moong bean salad, fruit and nut dalia.

Explore our reference list of various mango-based recipes – chutneys, desserts, drinks and more: mango recipe gallery.

Quick reference recipe card:

Print

Chia Mango Pudding (No Cooking Required!)

A no-cook, no-bake healthy treat, chia mango pudding can be prepared the night before and had for breakfast. A true blessing on rushed mornings or when you have zero cooking equipment on hand.

Course Breakfast

Cuisine Fusion

Diet Vegetarian

Keyword mango, no cooking

Prep Time 8 hours hours

Blend & Serve 5 minutes minutes

Total Time 8 hours hours 5 minutes minutes

Servings 1

Author The Steaming Pot

Equipment

• Knife

Ingredients

• 2 tbsp Chia seeds
• 1 cup Milk
• 1 Mango (ripe)
• 1 tsp Honey (adjust to taste)
• 1 tbsp Almonds, slivered (for garnishing)

Instructions

• Eight hours before you plan to have the pudding, soak chia seeds in a cup of milk. Stir well to ensure there are no clumps of seeds. Stir in honey to taste.
• Place the chia seed mix covered in the fridge. Refrigerate till the seeds have soaked and swelled.

When Ready To Serve:

• Peel and chop mangoes.
• Finely slice almonds.
• Serve chia seed pudding in a bowl topped with chopped mangoes and almonds.

Serving Tips:

• For a more luxurious meal, present chia mango pudding parfait-style in tall transparent glasses.

Notes

Chia seeds:milk in a 1:4 ratio gives a thick pudding. Adjust as you like.

The post Chia Mango Pudding – No Cook, No Bake Breakfast! appeared first on The Steaming Pot.