• Jinal Inamdar

8 Indian Mango Recipes To Try This Summer

You're an Indian loving your curries? You love summers only for mangoes? Okay, you've come to the right place!


Here are 8 simple Indian mango recipes that you can try and make this summer a little better than it is!


8. Mango Kulfi

Mango Kulfi is a classic Indian dessert that requires minimum prep time as well as effort.


What You'll Need

  • 3 cups milk

  • 3 cups mango puree

  • 1 cup sugar

  • A pinch of saffron

How To Make It

  • In a deep bottomed pan, heat the milk with a pinch of saffron. Don’t boil it, just let it simmer on low flame for 15-20 minutes

  • Add sugar and stir till it dissolves completely, you can also add a teaspoon of cornflour (dissolved in 2 tablespoons of milk) to thicken the milk’s consistency further

  • Once you’re satisfied with the consistency, let this mixture cool at room temperature and add the mango puree

  • Mix well and sprinkle generous amounts of chopped pistachios (unsalted) or almonds

  • Pour this mixture into moulds and refrigerate for 8-10 hours. Mango Kulfi is ready! Yay


7. Mango Kadhi

Mangoes are heaty fruits. Hence, everyone will ask you to keep your mango count in check. But, if you pair it with cool foods like yoghurt, you can have that extra one too. The Mango Kadhi recipe, is a mix of spice, zest, Indian masalas and duh! mango! Perfect with rice or pakodas.

What You'll Need

  • 4 Medium Raw mango (chopped), peeled

  • 2 Tbsp Oil

  • 1 tsp Rai (mustard seeds)

  • 20-30 Kadhi patta (curry leaves)

  • 2-3 Sabut lal mirch (whole red peppers)

  • 8-10 Sabut kali mirch (peppercorns)

  • 1 Cup Onions, grated

  • 1 Tbsp Dhania (coriander) powder

  • 3/4 tsp Garam masala

  • 1 Tbsp Salt

  • 1 Tbsp Sugar

  • 1 Cup Coconut milk

  • For garnish Ginger

  • For garnish Hara Dhania

How To Make It

  • Cover mangoes with water and boil till well cooked

  • Process the mangoes in a liquidizer and add enough water to make upto 4 cups

  • Mix in the the dhania, garam masala, salt and sugar

  • Heat oil and add rai, kadhi patta, sabut lal mirch and kali mirch. Saute till rai splutters Add the onions and stir-fry till coated with the oil mixture

  • Add the mango mixture, bring to a boil and simmer for about 5 minutes

  • Add the coconut milk, simmer for about 2 minutes

  • Serve the Mango Kadhi garnished with the hara dhania, chopped ginger


6. Mango Kheer

'I don't like mango desserts' - said no one ever! Here's a desi take on a mango classic dessert - a mango and mint kheer.

Pro-tip: freeze it (not solid, just max chill) before serving.

What You'll Need

  • 2 1/2 Cups milk

  • 1 cup basmati rice

  • 3 tbsp powdered sugar

  • A pinch of saffron

  • 1 cup mango puree

  • 7-8 almonds, chopped

  • 10-15 Raisins

  • A small bunch of mint leaves

  • for garnishing almonds

How To Make It

  • In a saucepan, stir milk, basmati rice and sugar together

  • Add saffron and stir gently, making sure the strands don’t break

  • Once this mix has boiled, add the mango puree.

  • Throw in the almonds, fresh mint leaves and raisins

  • Stir it all together, cover the pan and let the rice cook on low heat

  • Transfer the mix to a bowl, garnish with almonds and let it cool in the fridge

  • Serve cold


5. Mango Kalakand

Kalakand is a soft, melt-in-the-mouth Indian sweet, which serves as the perfect dessert after a heavy meal. Throw your family a little dinner soiree and create magic at the dining table with this mango kalakand.


What You'll Need

  • 1 Litre full-fat milk

  • 1 cup alphonso mango, chopped

  • 2 pinch of saffron

  • 2 tsp ghee

  • 2 tsp vinegar

  • 4-5 tsp sugar

  • 1/2 cup mango pulp

  • 4 tsp cream


How To Make It

  • Divide milk into equal two parts and boil in separate containers

  • To one part, add vinegar to split the milk, then add cold water

  • Spread a muslin cloth and strain the curdled milk to prepare chena

  • To the second part of the milk, which is boiling on low flame, add saffron and then the chena Add the chopped mangoes and sugar and reduce the mix until it is thick

  • Add two 2 tsp of ghee

  • Apply ghee to a steel plate and spread the mix into it

  • Garnish it with shredded pistachios

  • Once cold, cut it into pieces and refrigerate

  • De-mould and serve with mango cream or diced mangoes


4. Mango Dal

Yes! you read it right! There are many ways of preparing the good ol’ Indian dal, with Dal Makhani leading the way. But, since it’s the season of mangoes, it’s time to give the dal a mango twist too. Take note of the recipe, below.


What You'll Need

  • 1 cup yellow lentils (tuar dal)

  • 4 cups water

  • Salt to taste

  • ½ teaspoon ground turmeric

  • 1 tablespoon cooking oil

  • ½ teaspoon cumin seeds

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • ½ teaspoon ground coriander

  • ¼ teaspoon cayenne pepper

  • 2 mangoes, peeled and diced

  • ½ cup chopped fresh coriander

How To Make It

  • Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan and bring it to boil

  • Cover it partially, lower the heat, and let it cook for 15 minutes

  • In the meantime, heat oil, add cumin seeds and cook until they are fragrant and start to turn brown

  • Add onion, cook for 4 to 6 minutes, until soft, and add garlic, ginger, coriander, cayenne and salt to taste

  • Stir it well and introduce the mangoes to the mix

  • Let it cook for another 15-20 minutes, add coriander and your Mango Dal is ready to be served

3. Mango Curry

To take things up a notch, is this mouth-watering Mango curry. It is a good idea to add mangoes to almost every dish during summers, most definitely to curries!


What You'll Need

  • 2 ripe mangoes, cut into cubes

  • 800ml mango pulp

  • 400ml coconut cream

  • 200g turmeric powder

  • 100g jaggery or sugar

  • 50g mustard seed

  • 10g chili powder

  • 10g red dried chili

  • Curry leaves

  • 10g mustard powder (hing)

How To Make It

  • Heat oil in a pan. Add mustard seeds and let them temper for 10 seconds, then add in the curry leaves and stir for another 10 seconds

  • Add turmeric powder and continue to stir

  • Add in the coconut cream and bring to a boil

  • Add the mango puree and mix well, and add water to attain the desired texture

  • Add in jaggery and stir well before adding in the chilli powder

  • Add some salt to taste and bring it to a boil

  • Add the mango cubes as the final step, one last boil, and serve hot with rice


2. Mango Cheesecake

We all need a reason to spread some cheer during these hard times in whatever little ways we can. Why not whip up a lil' Mango cheesecake while we're at it! And Mango Cheesecake, because you have the traditional cheesecake all year round. Also, this recipe is the easiest way of perfecting the cheesecake. Dive in.

For The base

  • 1 packet digestive biscuits

  • 30 gm salted butter

For The Filling

  • 100 gm mango pulp

  • 100 gm cream cheese

  • 100 gm whipped cream

  • 50 gm white chocolate

  • 40 gm powdered sugar

How To Make It

  • Crush the biscuit into fine crumbs in a food processor. Add butter and blend

  • Pour the mix into a prepared cake pan / container and press down firmly

  • Place it in the refrigerator to firm

  • In the meantime, in a mixing bowl mix the powdered sugar and cream cheese until there are no lumps

  • Add the mango pulp

  • Melt white chocolate and add to the above mixture

  • Whip the cream until medium-stiff peaks form and add to the mix

  • Pour the mix into the prepared cake pan and chill for 4-6 hours

  • Garnish with fresh mangoes and slice up!


1. Mango Ice Cream

This guy happens to be my most favorite one, and hence it tops the list. Can you believe it needs just 3 INGERDIENTS? Read up and get freezing


What You'll Need

  • 1 Small tetra pack of heavy cream

  • 1 can condensed milk

  • 2-3 Ripe Mangoes

How To Make It

  • Chop the mangoes into little pieces and blend it to a pulp

  • Whip the heavy cream until it forms soft peaks

  • Fold in the condensed milk into the heavy cream cream

  • Pour the mango pulp into this condensed milk-cream mixture and mix

  • Pour the mixture into an air tight container and refrigerate overnight

  • Scoop the next morning and enjoy!

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