Life & style

To enjoy mangoes all through this summer

Summer has arrived and everyone is looking for ways to keep themselves hydrated and healthy, either by eating salads or sipping on a variety of summer fruit juices. But that one fruit that is the topic of discussion here is none other than Mango, known as The King of Fruits across India. This is one of the most delicious, nutritional and celebrated fruits, and is just so irresistible. Mango fruit is said to be an excellent source of Vitamin A and flavonoids like beta carotene, alpha-carotene, and beta-cryptoxanthin.

While you can definitely devour this pulpy fruit as it is, there is nothing wrong in experimenting, right? From savoury to sweet, here are some interesting ways you can use mango as the star ingredient.


Mango Iced Tea

Let’s start with this cool and refreshing drink. It is easy to make and just perfect for the summer. So give your normal tea a break and indulge in this fruity tea. 

Serves: 4 


4 tablespoons organic black tea or 2 tea bags

7 1/2 cups filtered water

1/2 cup mango syrup


  1. Bring water to a boil. Steep black tea for 5 minutes then strain. Allow to cool.
  2. Add mango syrup to cooled tea, mix well. Serve over ice with a sprig of fresh mint. Enjoy!


Aam Ka Panna

Aam Ka Panna is a popular Indian drink that is prepared using raw green mangoes. It is a perfect blend of sweet and tangy. This tasty and healthy drink is best had in the summer to quench your thirst and keep you hydrated.

Serves: 2-3


1 big raw green mango

1/4 cup sugar (adjust according to your preference)

1/2 tsp roasted cumin powder

1/2 tsp black pepper

10 fresh mint leaves

Chilled water, as required

Lemon juice, as required (optional)

A few ice cubes

Salt to taste


  1. Dry roast cumin seeds for few mins until nice aroma rises, then powder itIn a mixer add sugar,salt,mint leaves,half of jeeraand pepper and grind it to a fine powder.
  2. Pressure cook raw mango with enough water (just immersing level will do) until mushy, giving it 3-4 whistles. Peel off skin, take out the pulp alone and discard the seed, Add the pulp along with the sugar mint mixture and blend it to a smooth puree with no water.Now your raw mango preserve is ready.
  3. For 2 cups (500 ml) of water add about 4 tbsp of the preserve, add 1 tsp lemon juice give a quick mix. Garnish with mint leaves and add some ice cubes, sprinkle leftoverjeeraand powder and serve chilled.
  4. Refreshing raw mango drink ready in minutes.



Mango Dipping Sauce


Keep the ketchup and mayonnaise aside, and try something different with your favourite finger foods. This sauce is best had with crunchy chicken strips, nachos, cutlets, or you could also use it as a spread on sandwiches and wraps.

Yields: 1 cup


2 ripe mangoes (about 10-12 oz each), peeled & pitted

2 tablespoons honey

1 teaspoon lime juice

2 tablespoons coconut milk

½ teaspoon salt

Optional: 1 teaspoon crushed red pepper flakes


Scoop mango out of the peel with a spoon and into your blender or food processor. Add remaining ingredients and pulse until desired smoothness. Taste test sauce and, if necessary, adjust ingredients as desired.


Raw Mango Chaat

Who doesn’t love chaat? This time try something different by making a chaat with green mangoes. This fruity, spicy snack makes for a perfect appetiser and tea time snack.

Serves: 4


½ cup raw mangoes

1 cup puffed rice/murmura

¼ cup roasted peanuts

¼ cup masala chana

1 small onion, finely chopped

1 small tomato, finely chopped

1 or 2 green chilies, finely chopped

1 medium potato, boiled and chopped

½ tbsp lemon juice

¼ to ½ tsp red chili powder

½ tsp chaat masala powder

3 to 4 tbsps fine nylon sev

2 to 3 tbsps chopped coriander


  1. On a low flame, roast the puffed rice in a pan or kadai till they become crisp. Keep aside.
  2. You will need roasted peanuts. So either you can roast the peanuts in a pan or in the microwave. Take ½ cup tightly packed finely chopped raw unripe mango in a mixing bowl. Then add ½ cup chopped boiled potato, ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes, and 1 tsp finely chopped green chilies. Mix everything well. Add roasted ¼ cup roasted peanuts and ¼ cup masalachana. These masalachana are from Haldiram’s.
  3. Then add the puffed rice. Add ¼ to ½ tsp red chili powder, ½ tsp chaat masala powder and black salt. Toss and mix everything quickly. Add ½ tbsp lemon or lime juice. Add 2 to 3 tbsp chopped coriander leaves. Add fine sev(fried gram flour vermicelli). Mix quickly.
  4. Serve raw mango chaat immediately in plates or bowls, as it gets soggy quickly.


Mango Pickle

This is a Kerala Style instant mango pickle made using raw green mangoes. Pickle making process is always thought of as a task but this recipe is super easy to prepare. And is tasty! Look at the image. Aren’t you tempted to make this mango pickle recipe?

Yields: 2-3 cups


2 cups of raw mangoes, with skin, cut into cubes

2 tbsp salt (you may need to adjust this)

1/4 cup oil

2.5 tsp of black mustard seeds (kaduku)

1/2 tsp fenugreek seeds (uluva)

2 strands curry leaves

2-3 tsp red chilli powder

2 tsp vinegar (optional)


  1. Add salt to the cut mango pieces and set aside for 20-30 mins.
  2. Combine 2 tsp mustard seeds and fenugreek seeds together and powder it together. You can make it a finer powder or leave it a bit coarse.
  3. Heat oil in a pan and add the mustard seeds. When they pop, turn off the flame and add the powdered mustard+fenugreek.
  4. Quickly follow with the chilli powder and curry leaves and stir vigorously for 5 seconds.
  5. Tip in the salted mangoes and mix well, adding salt and vinegar (if using). The entire mixture will come together in the residual heat of the pan. That’s it! The mango pickle is ready.
  6. Let it sit in the same pan until completely cooled and then transfer to a dry glass jar. Store refrigerated and use up within a week. Always use a dry spoon to serve the pickle.


Mango and Chicken Curry


Why not try something different for lunch this weekend? Mango and chicken are actually a power combo and blend well together. You won’t be able to have just one serving of this creamy, sweet and spicy curry. Serve it with rice or roti.

Serves: 2-3


The paste

2 onions

2 cloves of garlic

1 inch piece of ginger

2 chillies (increase or decrease depending on preference)

1-2 tsp chilli powder

1 tsp turmeric powder

2 tsp fennel seeds

Vegetable oil (or coconut oil)

Other Ingredients

500g chicken thighs with bones removed, cut into small pieces

1 can coconut cream (400ml)

Vegetable oil (or coconut)

1 tsp mustard seeds

6 curry leaves (or bay leaves, just use fewer)

6 cardamom pods

2 cinnamon sticks

1 mango, peeled and cubed



  1. If you’ve got a blender, then roughly chop the onions garlic, ginger and chillies and throw them in with all the other paste ingredients and whizz till you’ve got a, well, paste.
  2. If you haven’t got a blender then either go get one or finely chop everything and mix the paste ingredients together. This will give the paste a little more texture, which is no bad thing.
  3. Mix a large splodge of coconut cream with a bit of the paste (keep most of it aside for later) and thoroughly cover the chicken pieces with it. Put in a non-metallic bowl and marinate for as long as possible – overnight if you can.
  4. Heat your oil in a pan then throw in the mustard seeds, curry/bay leaves and cardamom pods.
  5. When the mustard seeds start to pop, pour in the remaining spice paste and add the cinnamon sticks.
  6. Turn the heat down a bit and stir for a few minutes – until you start to see the oil and paste separate.
  7. Take the pan off the heat, pour in the coconut cream and mix it well.
  8. Return to the heat and slowly bring it back to a gentle boil then add the chicken and mango.
  9. Leave it on a low heat for about 10 minutes or so. (Put the lid on if it looks like your sauce is reducing too much.) Add salt to taste.


Mango Lassi Popsicles

There is nothing more satisfying than drinking a glass of lassi. Especially when it is mango flavoured, you might just end up having more than one. Well, you can’t stop yourself! But let’s give this delicious Indian drink a twist by making it into a popsicle. Yes, it’s easy, people!

Yields: 12 


1 1/3 cup thick Greek yogurt

11.3 ounce can mango nectar concentrate

1 ripe mango, peeled and chopped (about 1 1/2 cups)

1/2 cup granulated sugar

1/4 teaspoon ground cardamom

1 tablespoon crystallized ginger, chopped

1/2 cup chopped pistachios


  1. Pour all the ingredients, minus the pistachios, into a blender. Cover and blend until mostly smooth. Pour into 12-13 ounce popsicle molds, or small paper cups.
  2. Freeze for one hour. Then push a popsicle stick into the center of each pop, sprinkle with pistachios, and press gently.
  3. Place back in the freezer until solid. To loosen, place the mold upside-down under warm running tap water.

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