Mango Magic: Delicious Recipes to Enjoy the King of Fruits

Mango Magic: Delicious Recipes to Enjoy the King of Fruits

Mango Recipes: Mango, also known as the "King of Fruits," has long been an essential component of Indian culture and cuisine. Mango is also Mangoes are more than just a fruit; they represent abundance sweetness, and the delightful start of summer. Just thinking of mangoes makes us smile, makes our mouths water, and brings up images of childhood memories, gatherings with family, and the taste of pure bliss. Mango scientifically known as Mangifera indica is also the "National Fruit of India."

Mangoes are used in a wide range of culinary creations because of their sweetness and tanginess. Our culinary traditions are enriched by the versatility of this fruit, which can be used to make everything from mouthwatering mango desserts to enticing mango chutneys.

 

11 Mangoes Dishes You Must Try:

India's favorite fruit, mango, is used to make a wide range of mouthwatering dishes. The following are some of the various mango dishes made in India -

 

1. Mango Lassi:

A popular and refreshing yogurt-based beverage made with ripe mangoes, yoghurt, sugar, and occasionally cardamom or saffron for flavour.

Ingredients Required for Making Mango Lassi: 1 Ripe Mango (peeled and pitted), 1 Cup Plain Yogurt, 1/2 Cup Milk, 2 Tablespoons Sugar, a Pinch of Cardamom Powder, and Ice Cubes.

Mango Lassi Recipe / How to Make Mango Lassi?

• Mango, yoghurt, milk, sugar, and cardamom powder should all be combined in a blender.
• Blend until creamy and smooth.
• If desired, blend again after adding ice cubes to create a chilled, frothy drink.
• Garnish Mango Lassi with a pinch of cardamon and pour cold Lassi into glasses and serve.

2. Aam Ras:

A ripe mango puree that is sweet and silky. It is frequently offered as a dessert or side dish with poori or chapati in Indian house during summer.

Ingredients Required for Making Aam Ras: 2 Ripe Mangoes (peeled and pitted), Sugar or Jaggery to taste, and a Pinch of Cardamom Powder.

Aam Ras Recipe / How to Make Aam Ras?

• Take the mangoes and separate the flesh.
• The mango flesh should be pureed in a blender until smooth.
• Depending on your preference, blend again after adding sugar or jaggery.
• Add a small amount of cardamom powder for flavour, if preferred.
• Serve the chilled Aam Ras with pooris or chapati.

3. Mango Pickle:

This spicy and tangy mango pickle, also known as "Aam ka Achar," is created by preserving raw mangoes in a solution of spices, oil, and occasionally vinegar. In Indian homes, it is a well-liked.

Ingredients Required for Making Mango Pickle: 2 Raw Mangoes (peeled and cut into small pieces), 2 Tablespoons Mustard Seeds, 1 Tablespoon Fenugreek Seeds, 1 Tablespoon Fennel Seeds, 1/2 Tablespoon Nigella (kalonji) Seeds, 1/2 Tablespoon Turmeric Powder, 1/2 Tablespoon Red Chili Powder, Salt to taste, and Mustard Oil for Tempering.

Mango Pickle (Aam Ka Achar) Recipe:

• Dry roast the nigella, fennel, fenugreek, and mustard seeds separately until fragrant. To create a coarser powder, blend them.
• Mango pieces, salt, ground spice powder, turmeric, and red chili powder should all be combined in a bowl.
• In a pan, warm mustard oil and allow it to slightly cool. The oil should then be added to the mango mixture.
• Mix everything thoroughly before transferring to a dry, clean jar.
• Until the pickle ferments and the flavors meld, leave the jar in direct sunlight for a few days and shake it occasionally.
• You can now serve your mango pickle with food.
• Note: In order to prevent spoilage, mango pickles must be properly sterilized. For making mango pickles safely, it is advised to adhere to a thorough recipe.

4. Mango Shrikhand:

A typical Maharashtrian sweet made from mango pulp, sugar, and strained yoghurt (hung curd). It has a cardamom flavour and is topped with nuts.

Ingredients Required for Mango Shrikhand: 2 Cups Strained Yogurt (hung curd), 1 Cup Mango Pulp (from ripe mangoes), 1/2 Cup Powdered Sugar (to taste), 1/4 Teaspoon Cardamom Powder, and Chopped Nuts for Garnishing.

Mango Shrikhand Recipe:

• Mango pulp, sugar in powder form, strained yoghurt, and cardamom powder should all be combined in a bowl.
• Every Ingredients should be mixed properly.
• Taste the dish and, if necessary, add more powdered sugar to increase the sweetness.
• To allow the flavors to combine, place the mixture in the refrigerator for a few hours.
• Add chopped nuts as a garnish just before serving.
• As a dessert, serve chilled mango shrikhand.

5. Mango Chutney:

A sweet and sour relish made from ripe mangoes, sugar, vinegar, chili, ginger, and garlic spices. To various Indian snacks and curries, it is frequently offered as a condiment or an addition.

Ingredients Required for Mango Chutney: 2 Ripe Mangoes (peeled and diced), 1/4 Cup Sugar (to taste), 1-2 Tablespoons Vinegar, 1 Teaspoon Grated Ginger, 1 Teaspoon Minced garlic, 1/2 Teaspoon Red Chili Flakes, 1/2 Teaspoon Roasted Cumin Powder, and Salt to taste

Mango Chutney Recipe:

• Cut mango pieces, sugar, vinegar, minced garlic, ginger, red pepper flakes, salt, and roasted cumin powder should all be combined in a pan.
• Cook the mixture, stirring occasionally, over medium heat until the mangoes soften and the chutney thickens.
• To suit your tastes, taste the dish and adjust the sweetness, tanginess, and spice levels.
• Withdraw from heat and allow chutney to cool completely.
• In a clean, sterilized jar, transfer the mango chutney.
• Use it as a condiment or accompaniment with snacks or curries after storing it in the refrigerator.

6. Mango Ice Cream:

A fruity and creamy frozen dessert made with mango puree, milk or cream, and sugar. During the summer, people enjoy eating it as a treat.

Ingredients Required for Mango Ice Cream: 2 Cups Mango Pulp (from ripe mangoes), 1 Cup Heavy Cream, 1 Cup Milk, Sugar (to taste), 1 Teaspoon Vanilla Extract

Mango Ice Cream Recipe:

• Mango pulp, heavy cream, milk, sugar, and vanilla extract should all be blended.
• Blend everything thoroughly until it is smooth.
• As directed by the manufacturer, pour the mixture into an ice cream maker, and churn it until it has a soft-serve consistency.
• Place the ice cream in a container with a lid and place in the freezer for a few hours or until firm.
• Your mango ice cream is prepared to be enjoyed as a cool treat once it has completely frozen.

7. Mango Pulao:

A flavorful dish of rice made with basmati rice, ripe mangoes, spices, and occasionally vegetables or meat. It combines rice and spice flavors with the savory sweetness of mangoes.

Ingredients Required for Mango Pulao: 1 Cup Basmati Rice, 1 Mango (peeled and diced), 1 Onion (thinly sliced), 1 Teaspoon Ginger Paste, 1 Teaspoon Garlic Paste, 1 Green Chili (finely chopped), 1/2 Teaspoon Cumin Seeds, Turmeric Powder, Red Chili Powder, Garam Masala, Salt to taste, 2-3 Tablespoons Ghee or Oil, and Chopped Cilantro for garnishing

Mango Pulao Recipe: 

• Basmati rice should be thoroughly rinsed in cold water until the water is clear.
• Drain the rice after soaking it for 30 minutes.
• When ghee or oil is hot, cumin seeds are added to the pan.
• Add the sliced onions and cook them in the skillet until they turn golden.
• Green chili, ginger, and garlic pastes should be added. For one minute, sauté.
• Add salt, red chili powder, and turmeric powder. Mix thoroughly.
• Diced Mango should be added and cooked for a few minutes until slightly softened.
• Gently stir the rice with the mango mixture in the pan after it has been soaked and drained.
• Bring it to a boil after adding 2 cups of water. The rice should be cooked for about 15-20 minutes, or until it is cooked through and fluffy, on low heat with a lid on the pan.
• Once cooked, turn off the heat and let the food sit for 5 minutes with the cover on.
• Rice should be fluffed with a fork before cilantro is added as a garnish. Serve the hot mango pulao.

8. Mango Kesari:

Semolina (Rava), ghee, sugar, and mango pulp are used to make this well-known South Indian dessert. Cardamom is used as a flavoring, and nuts are used as decoration.

Ingredients Mango Kesari: 1 Cup Semolina (Rava), 1/2 Cup Ghee, 1 Cup Mango Pulp (from ripe mangoes), 3/4 Cup Sugar, 1/2 Teaspoon Cardamom Powder, a Pinch of Saffron Strands, and Chopped Dry Fruits for Garnishing.

Mango Kesari Recipe:

• In a pan or kadai with a thick bottom, heat ghee.
• On low heat, add the semolina and roast it until it is fragrant and golden brown.
• Combine well after adding mango pulp. For a short while, cook.
• Warm up the sugar and water in a different pan. Making a sugar syrup requires stirring the sugar until it dissolves completely.
• To prevent lumps, continuously stir in the sugar syrup while adding it to the semolina and mango mixture.
• Low heat should be used to cook the mixture until Kesari begins to thicken and starts to pull away from the pan's sides.
• Saffron threads and cardamom powder should blend thoroughly.
• Kesari should be taken off the heat and given some time to cool.
• Mango Kesari is best served warm or at room temperature with chopped nuts as a garnish.

9. Mango Salsa:

Ripe mangoes are combined with other ingredients to create the tangy, reviving salsa known as mango salsa. It is frequently served as a topping or condiment with a variety of foods, such as fish tacos, grilled chicken, and as a dip for tortilla chips. Here is mango salsa recipe -

Ingredients Required for Mango Salsa: 2 Ripe Mangoes (peeled, pitted, and diced), 1/2 Red Bell Pepper (diced), 1/2 Red Onion (finely chopped), 1 Jalapeno Pepper (seeds removed and finely chopped), 1/4 Cup Fresh Cilantro (chopped), Juice of 1 Lime, and Salt to taste

Mango Salsa Recipe:

• Red bell pepper, red onion, cilantro, jalapeno pepper, and diced mangoes should all be combined in a mixing bowl.
• Cucumber, tomato, and avocado are optional but may be used.
• Salt should be added after you squeeze the lime juice over the mixture.
• Once everything is thoroughly combined, gently toss it all together.
• Taste the food and, if necessary, adjust the seasoning.
• To allow the flavors in the mango salsa to meld, let it sit for 10 to 15 minutes.
• Mango salsa can be used as a dip for tortilla chips or as a garnish for tacos or grilled meats.
• Salsa de Mango, a flavorful and refreshing dish!

10. Mango Mousse:

A delicate and airy dessert made from pureed mangoes, whipped cream, gelatin, and sugar. It is typically served chilled in individual glasses.

Ingredients Required for Making Mango Mousse: 2 Cups Mango Pulp (from ripe mangoes), 1 Cup Heavy Cream, 1/2 Cup Powdered Sugar, 1 Teaspoon Gelatin, 2 Tablespoons Water, and Mango Slices or Whipped Cream for garnishing.

Mango Mousse Recipe:

• Sprinkle the gelatin over the water in a small bowl, and allow it to bloom for 5 minutes.
• Microwave the bloomed gelatin for a couple of seconds, or until it completely dissolves. Put it aside.
• Mango pulp and sugar in powder form are combined in a mixing bowl. Mix well enough that the sugar dissolves.
• Whip the heavy cream in a different bowl until soft peaks form.
• Gently fold the whipped cream and mango pulp together until well combined.
• Pour in the dissolved gelatin little by little while folding the mixture.
• Place the mango mousse into individual bowls or glasses for serving.
• Place in the refrigerator for at least two hours, or until set.
• When it is finished setting, you can add mango slices or whipped cream as a garnish.
• Enjoy the mango mousse chilled.

11. Mango Pancakes:

Mango puree, flour, eggs, milk, and sugar are all combined to make the pancake batter. The griddle is used to cook them, and maple syrup or honey is put on top before serving.

Ingredients for Making Mango Pancakes: 1 Cup all-purpose Flour, 1 Tablespoon Sugar, Baking Powder, 1/4 Teaspoon Salt, 1 Ripe Mango (peeled and diced), 1/2 Cup Milk, 1/4 Cup Yogurt, 1 Egg, 2 Tablespoons Melted Butter, additional butter or oil for cooking, and Maple Syrup or Honey for serving

Mango Pancakes Recipe:

• Combine the all-purpose flour, sugar, baking soda, and salt in a mixing bowl.
• Mango dice, milk, yoghurt, egg, and melted butter should all be thoroughly blended in a blender.
• When the dry ingredients are nearly combined, add the mango mixture and stir briefly. Avoid overmixing.
• Grease a nonstick pan or griddle with butter or oil before heating it over medium heat.
• For each pancake, pour 1/4 cup of the batter onto the hot pan.
• Cook the pancake until bubbles appear on the surface, flip it over, and cook for an additional minute, or until golden brown.
• Continue by using the remaining batter.
• Warm mango pancakes should be served with maple syrup or honey.
• Enjoy preparing and savoring these delicious mango dishes!