Mango lassi, chutneys, pickles, curries, shakes, salads and salsas, you'll love our extensive selection of regional and international recipes about this beloved 'king of fruits'.
Smooth, creamy and absolutely delicious!
A tropical mango pineapple salsa does double duty as marinade and salsa in this spicy chicken dish.
When I was a kid, I loved my mom's stuffed pancakes for weekend breakfasts. Now, I am a mom and I'm making these sweet and savoury mango stuffed crepes for her for Mother's Day brunch.
As a mark of new season, mangoes are available and grown in india during april-june season. At home, we end up making variety of dishes, pickles, salad with mangoes.
This is a rice dish made out of raw mango which is spicy, tangy and yummy for summer season.
This drink becomes very popular during the hot and humid summer season when mangoes are widely available.It is very easy to make, and will cool you down in minutes!
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.
Ever thought of making tasty mango pickle within minutes? Here is the traditional Kerala household instant mango pickle.
A regular in my household during the mango season, is loved in combination with steamed rice.
This is a dry chutney that is used in combination with rice porridge. When I was little, one good thing about being sick was that mom used to prepare this chutney to be eaten with porridge.
I fondly remember my mom making tok daal or mango daal for us which used to be on particular demand during the summer season. This particular daal is a mixture of sweet and sour taste; will definitely sooth and comfort you on a very hot summer day. It can also be served as a cooling drink alongside a meal during summer. My mom used to make her tok daal extra-special by adding in a few secret ingredients such as ginger, roasted jeera masala. Hope you enjoy it as much as we do.
For the Mango season, here's my favourite drink that's also good for you. Not only does it taste yum but it also cools down the body to tolerate summer's 'lou'. Like most North Indian families, our family has also been making Pana for years. We keep a fresh jug in the fridge all summer long.
This is a tangy, sweet-sour curry made with mango and jeera. I love it with rice. You can use either raw or ripe mangoes, as long they're juicy. This dish has thin gravy, so better to nor serve with chapatis.
I've grown up on my family's mango chutney. It's tided me over many a hungry lunch with dal, raita and sabji, on top of samosas, kachauris at tea time and rolled up in bread for 'any time hunger'. Here's the recipe.
This curry is well loved in my family. It goes well with steamed rice and steamed tapiocca.
This is a mango pickle recipe that is made in Goa just on the onset of summer when the raw mangoes are in season and stored for those rainy days when you would eat the pickle with kangi (rice water)!
Being the mango season. It is also a light and perfect curry..
Here's a luxurious salad that mixes flavours from around the world. Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. The dressing adds a Chinese twist.
Bring the tropics home with this colorful, flavourful salsa topping for meats or fish.