Relish these Delicious, Traditional Mango Recipes that Aren’t Aam Ras

Summers and mangoes are synonymous with each other. And for all the right reasons! While aamras-puri and mango desserts must have already found a place on your table, let’s get adventurous. It’s time to try some traditional desi mango recipes from parts of India. Take in a bite of history and culture along with these dishes.

1. Mango Pachadi

Originating from Tamil Nadu, the mango pachadi is a variation of mango chutney. It’s a blend of sweet, sour and salty and more. It is deemed to be quite healthy and savoured as a dessert treat post-lunch or accompanied by a rice meal.

You Will Need:

• 1 raw mango
• 0.5 grams of grated jaggery 
• Pinch of haldi
• Salt
• Kadipatta
• Rai (mustard seeds)
• Neem flower
• Red chillies

Let’s Get Cooking:

Peel and chop the raw mango into pieces. Take a saucepan or bowl to cook the mango in water and haldi. While the mango is being cooked, start preparing jaggery syrup. Place a small container on the stove. Put jaggery and 2 tablespoons of water to make the syrup. Heat till the jaggery melts. After the mango is cooked, add the jaggery syrup to it. Add some salt and stir for some time. Boil the pachadi. In a small separate pan, heat some oil. Put some rai and as it pops, add kadipatta and red chillies. Heat for 10 seconds. Add this tempered spice to the pachadi. In the same pan, fry some neem flowers till it turns brown and add these to the mango pachadi as well.

2. Aam Ka Murabba

A sweet fruit preserve that has its origin in the Mughal era, this summer staple is easier to make at home. For us, it takes us back to garmi ki chuttiyan and nani ka ghar!

You Will Need:

• 2 raw mangoes
• Laung (clove)
• Elaichi (cardamom)
• Sugar

Let’s Get Cooking:

Peel the raw mangoes and grate or shred them. Make a powder of the laung and elaichi. Put a bowl on flame and put the shredded mangoes along with the sugar. Keep stirring on a simmer flame for some time to maintain the consistency till it forms a jam-like texture. After cooling it down, sprinkle the spice powder on top. You can also add kesar if you like.

3. Tok Dal

A Bengali cuisine special, this mango curry is enjoyed during summers. It is typically a part of a light lunch menu. Many say that it’s a refreshing dish that helps beat the heat.

You Will Need:

• 1 raw mango, sliced
• ½ cup or more masoor dal, as required
• Red chillies
• Haldi
• Panch phoron (Bengali five spices), a mix of methi seeds, kalonji, jeera, rai, saunf

Let’s Get Cooking:

Cook the masoor dal and raw mango slices in a cooker for three-four whistles. Let it cool down. Take a saucepan and pour 2 tablespoons of oil (regular refined oil or mustard oil). Heat the oil for 2 minutes. Put the panch phoron (five spices) in the oil, and wait till it crackles. Put the dried red chillies and then haldi. Now pour the cooked dal and mango. Add salt and stir for 5 minutes. Add 1 spoon of sugar if required.

4. Ambe Dal

Visit a Maharashtrian house during summers and you will find this on your plate for sure. Served with Aam Panna during evenings, this tangy food is a delight for the tastebuds.

You Will Need:

• 1 1/2 cups chana dal
• Raw mangoes
• 1 medium raw mango, grated
• 1/2 teaspoon jeera
• to taste salt
• 3 green chillies
• 1 1/2 tablespoons sugar
• 1 tablespoon oil
• 1/4 teaspoon hing
• 1/2 teaspoon rai
• 2 Dried red chillies, broken
• 1/2 teaspoon haldi
• 2 tablespoons coconut, scraped
• 2 tablespoons fresh dhaniya, chopped

Let’s Get Cooking:

Soak the chana dal in four cups of water for at least four hours and then drain thoroughly. Put jeera, salt, green chillies and sugar in a mortar and pound with a pestle for a minute or two. Then add the drained chana dal and pound into a coarse mixture. Heat oil in a pan, add hing and rai. When the seeds splutter, add red chillies and haldi. Take the pan off the heat and let it cool to room temperature. Transfer the dal mixture into a bowl. Add raw mango and coconut and mix well. Add the tempering to the dal mixture and mix well. Garnish with dhaniya and serve.

5. Meen Manga Curry

The Keralan meen manga curry has the right balance of tanginess and depth. As the name suggests, it’s a fish curry that’s made with mangoes, ginger and coconut.

You Will Need:

• 2 teaspoon coconut oil
• 1/4 teaspoon rai
• 1/4 teaspoon methi seeds
• 2 sprigs kadipatta
• 1 inch piece adrak, finely minced
• 2 green chillies, chopped
• 1 medium onion, sliced
• 1 teaspoon haldi
• 2 teaspoon dhaniya powder
• 3 teaspoon red chilli powder
• 1.5 teaspoon salt
• 1 ripe tomato, chopped
• 1 raw mango, chunks
• 1/2 cup fresh coconut
• 500 grams fish steaks

Let’s Get Cooking:

Heat coconut oil in a pan and add in the rai and methi seeds. Let the seeds splutter. Then add in the adrak, green chillies and kadipatta. Fry briefly for 10 seconds. Next, add in the onions and fry till the onions are soft. Take a small cup and add the masala powders to the cup. Pour 1/4 cup of water and make a paste. Add the paste, tomato and salt to the pan. Saute for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil. In the meantime, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan. Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. Remove from heat and let it rest for 15 minutes before serving.