A-fare to remember - raw mango recipes

A-fare to remember - raw mango recipes

Raw mangoes beckon! Grab them by the basketfuls and make some super delicious recipes

raw mango

Raw mangoes are undoubtedly one of summer's best offerings. So make the most of them this season, with these delicious, mouth-watering recipes.

Instant raw mango pickle

This recipe is a south Indian speciality. Serve this delicious instant pickle with curd rice.

raw mango


  • 1 cup raw mango, chopped
  • 1/2 tsp chilli powder
  • 1/2 tsp methi (fenugreek) seeds powder
  • 1 tsp mustard seeds
  • A pinch of hing (asafoetida)
  • 1 tsp oil
  • A sprig of curry leaves (optional)
  • Salt to taste


  1. Add the salt to the chopped mango pieces and keep aside.
  2. Heat oil in a pan. Add in mustard seeds. Once they splutter, put in the hing, methi powder, chilli powder and curry leaves. Stir vigorously for about 10 seconds and turn off the flame.
  3. Add the chopped mango to the above mixture and mix well.

Tip: Store the pickle in a dry jar in the refrigerator and consume it within a week


Kairiwali bhindi (Lady finger with raw mango)

Cooked in the right way, lady finger can be one of the most delicious vegetables. Jazz up this humble vegetable by adding raw mango to it, with this recipe. Yum!

raw mango bhindi


  • 500 gms Bhindi (Okra/Lady finger), thinly sliced
  • 1 raw mango, peeled, deseeded and cut into strips
  • 1/2 tsp saunf (fennel seeds)
  • 1/2 tsp kalonji (Nigella seeds)
  • 1 tsp ginger, chopped
  • 2 onions, finely sliced
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • Few drops of lemon juice
  • 1/2 tsp sugar
  • Salt to taste
  • 1/2 tsp pepper
  • 3 tbsp oil


  1. Heat about one tablespoon of oil in a pan and fry the bindi till tender and keep aside.
  2. In the same pan heat another tablespoon of oil, add the raw mango and sugar. Stir for two minutes and set aside.
  3. Heat the third tablespoon of oil in the pan and add to it the saunf and kalonji. Once they sputter, add in chopped onions and ginger and stir for about two minutes.
  4. Now add coriander, chilli and cumin powder. Mix well.
  5. Finally add the fried ladyfingers, raw mango, salt and pepper. Mix well and turn off the flame.
  6. Lastly, add the lemon juice and serve.

Tip: You could add 1/2 teaspoon of garam masala, in step 4, for that extra zing.


Bardoli ki khichdi

This popular Gujarati dish is made more delectable by introducing the flavour of raw mangoes. This one is a must try.

raw mango khichdi


  • 2 cups rice
  • 1 1/2 cups tur dal
  • 1 cup peas
  • 3 potatoes, cubed
  • 2 onions, chopped
  • 1/2 tbsp ginger, chopped
  • 3 green chilies, split
  • 1 raw mango, finely chopped
  • 1 tsp jeera (cumin seeds)
  • 1 tsp rai (mustard seeds)
  • 1 tbsp jeera (cumin seeds)
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • A pinch of hing (asafoetida)
  • 2 tbsp ghee
  • 1/2 tsp sugar
  • Salt to taste
  • Coriander leaves for garnish


  1. Heat 1 tbsp of ghee in a large pot. To this, add cumin seeds. Once they sputter, add chopped onions, ginger and sauté till the onions are brown.
  2. Add the split green chillies and fry for five minutes on a low flame.
  3. Now add turmeric powder and red chilli powder and let it cook till the ghee separates from the masala.
  4. Add the cubed potatoes, washed rice, with the washed dal and sauté for five minutes.
  5. Add in a pinch of hing, green peas, sugar, and salt to taste. Then add the chopped mango and mix well.
  6. Now add in four cups of water and bring it to a simmer. Cover the pot for 20-25 minutes or till the rice is cooked.
  7. Garnish the khichdi with fresh coriander and a tablespoon of ghee.

Tip: Add a handful of soaked whole green moong in step 5 to increase the khichdi's nutritive value.

Recipe inspired from: Bardoli ki khichdi


Click on continue reading for more mouth-watering raw mango recipes


Goan prawn curry with raw mango

The sour hint from the raw mango raises the oomph quotient of this popular Goan dish to another level.

raw mango goan prawn


  • 20-25 medium sized prawns, peeled and deveined
  • 1  onion, chopped
  • 2 cups grated coconut
  • 8-10 whole black peppercorns
  • 1 tbsp coriander seeds
  • 1 tsp jeera (cumin seeds)
  • 5 whole red chilies
  • 1 tsp turmeric powder
  • a marble sized ball of tamarind
  • 1  raw mango, chopped
  • Salt to taste
  • 2 tbsp oil


  1. Apply salt to the prawns and set aside.
  2. Soak the tamarind in a little hot water for about 10 minutes and squeeze out the pulp.
  3. Grind together red chillies, coriander seeds, cumin, turmeric, black peppercorns and coconut with the tamarind pulp into a fine paste.
  4. Heat oil in a non stick pan, add in the chopped onions and fry till translucent. Now add the spice mixture and cook for 2 minutes.
  5. Then add the raw mango pieces, add a cup of water, salt and it bring to a boil on medium heat for five to seven minutes.
  6.  Add the prawns and stir till the prawns are fully cooked. Serve hot with steamed rice.

Tip: Preserve the prawn heads and add them to the curry with the prawns to boost the flavour.

Recipe inspired from: Goan Prawn Curry 


Mango pakoda

These delectable mango fritters can make a perfect accompaniment to your evening cup of tea.

raw mango pakodas


  • 1/2 cup raw mango, grated
  • 3/4 cup besan (gram flour)
  • 1 cup rice flour
  • 1/2 cup onions, finely chopped
  • 1/2 cup spring onion greens, finely chopped
  • 1/4 cup fresh coriander leaves, finely chopped
  • 1/2 tsp chaat masala
  • 1 tbsp mint leaves, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp garlic paste
  • 1/2 tsp jeera (cumin seeds)
  • 1 green chilli, finely chopped
  • 1/4 tsp ajwain (carrom seeds)
  • A pinch of cooking soda
  • Oil for frying
  • Salt to taste


  1. Mix all the ingredients with a little water to form a sticky batter.
  2. Heat oil in a wok and fry the pakodas in small batches till golden brown. Enjoy with tamarind chutney or green chutney.

Tip: Add a bit of rice flour if you feel that the pakoda batter is too watery.


Andhra style raw mango rasam

Derive an immense sense of satisfaction with this basic yet spicy and tangy rasam recipe.

raw mango rasam


  • 1 raw mango
  • 2 tbsp rasam powder
  • 2 red chilles
  • 1 green chilly, chopped
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 4 pods of garlic, crushed
  • 2 tsp oil
  • 1 tsp rai (mustard seeds)
  • A pinch of hing (asafoetida)
  • A sprig of curry leaves
  • A fistful of fresh coriander leaves, finely chopped
  • 4 tbsp tur dal, cooked
  • Salt to taste


1.Wash and peel the mango. Chop it into large pieces. Pressure cook the mango for two to three whistles. Once the steam subsides, remove the lid and puree the mango pieces.
2. In a pot, add the boiled tur dal, chopped green chilli, red chilli powder, rasam powder, salt to taste and 2 cups of water. Mix well and bring it to a boil. After about five minutes, turn off the flame.
3. Season it with mustard, hing, crushed garlic, curry leaves and red chillies. Garnish with coriander leaves.

Tip: Avoid the chillies and add a bit of jaggery to make the rasam kid-friendly.


Sweet and tangy raw mango chutney

Make this absolute lip-smacking preserve that you can store to enjoy beyond summer months. If the jar isn't emptied earlier, that is.

raw mango


  • 4 medium sized raw mangoes
  • 4 cups sugar or 3 cups  jaggery
  • 1 pc anas phal (star anise)
  • 2-3 laung (cloves)
  • 1 pc dalchini (cinnamon)
  • 1/2 tsp salt


  1. Wash the mangoes and chop them into big pieces. Pressure cook the mangoes for 4 whistles.
  2. Once the steam has settled down and the mangoes have been cooled, make a small cut on the top and squeeze out all the pulp in a vessel.
  3. In the same vessel add in the sugar/jaggery, cloves, cinnamon, and star anise and stir till the mixture thickens.
  4.  Wait till the mixture cools down fully. Store this chutney in a dry glass jar and refrigerate.

Tip: You could add grated ginger to the chutney with the other spices for an extra zing.


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