Mango Recipes | 37 Raw and Ripe Mango Recipes
Am I the only one who wishes that the mango season was all year? If you are a mango lover like me then you will love this collection of 37 recipes that include both ripe sweet mangoes and unripe sour raw mangoes! Whether you are looking for a healthy breakfast smoothie, delicious fresh snacks, mango preserves, pickles or baking a dessert there is a recipe for you in this collection!
Mangoes!
The king of fruits – mangoes are a summer seasonal fruit in India. The mango season lasts from March to May.
Although one can easily get mangoes in the market in the month of June and July and even in August. But many people avoid eating mangoes once rains start pouring because they get spoiled easily. So you have to quickly eat as many mangoes as possible in these two months time !!!
Mango is a seasonal fruit and makes an appearance once in a year during the Indian summers. Along with mangoes, fruits like jackfruit, jamun, mulberries and some more variety of Indian berries also make an appearance.
I strongly believe that one should eat according to the season. So if in season, then do have seasonal fruits or veggies in your meals.
In India mangoes are consumed both ripe and unripe. Usually ripe sweet mangoes are eaten as is or mango desserts or drinks are made with them.
With unripe green mangoes a variety of recipes are made in the Indian cuisine. Though mango pickle is made in many homes and there are hundreds ways of making mango pickle, there are some recipes like chutney, lentils and beverages that are also made.
There are many varieties of Indian mangoes like kesar, badami, dasheri, langda, safeda, totapuri, chausa, neelam, alphonso (hapus) etc. Everyone has their own favorite variety of mango.
Our favorite is alphonso mangoes which are also called as hapus locally. They are the most juicy, delicious and also the most expensive. They mangoes are grown in Maharashtra, Gujarat, Konkan regions and mostly exported.
While making any sweet based dish or a beverage with mango, use mangoes that are not fibrous and are sweet. Avoid making drinks, desserts or sweets with half-ripe mangoes or even faintly sweet mangoes as these can cause stomach upsets.
Mango Varieties in India
Whenever there’s a mention about the ‘king of fruits,’ it goes without saying that one has to talk about the regional mango varieties that India produces. One can’t be mistaken with the other, as each one of it is unique in its aroma, flavors, looks and most of the times color too.
Although, when in the unripe form, it maybe a little difficult for you to segregate mangoes based on their type and you might be using any one of these for making this Green Mango Chutney as well.
Still, there is no harm in knowing about all these lovely varieties. India houses about 1500 mango varieties. Here are some that dominate the markets, from region to region, during this special season.
- Alphonso – Let me begin with my personal favorite, also known as ‘hapus’ or the ‘king of mangoes.’ Grown in Maharashtra, (Ratnagiri) and some parts of Karnataka and Gujarat too. Voluptuously delightful is how it is. It also has a natural aroma and is a bit fibrous.
- Kesar – Since distinctly sweet, these are also known as ‘queen of mangoes’ and grow abundantly in Gujarat (Junagarh and Ahmedabad). The name also is because of the color of the flesh, resembling saffron or kesar. First cultivated in 1931, the Nawabs of Junagarh rechristened it to ‘kesar’ in 1934. Other mango varieties from Gujarat are Paheri or Pairi and Vanraj.
- Totapuri – A.k.a. ‘sandersha’ or ‘bangalora’ mangoes, since these are majorly grown in Karnataka. Other states include Andhra Pradesh and Telangana. Has a unique look resembling a parrot’s beak. Hence, the name. This type is usually not very sweet. So, best for pickles, chutneys and salads. Karnataka is also a homeland for the Raspuri mango variety.
- Gulab Khaas – Due to its exclusive rose flavor, this variety is named so, where ‘gulab’ means rose. This variety is non-fibrous and small with a pink/red skin, and grows in Jharkhand, Bihar and West Bengal.
- Baganpali – Or ‘safeda,’ ‘benishan’ is a variety from Andhra Pradesh. These are larger than an Alphonso with a smooth, firm skin, sweet taste and pleasant aroma. This mango is also non-fibrous. Another mango variety from this side of the country is Neelam.
- Dasheri, Chausa, Langra – The quintessential trio from Uttar Pradesh. ‘Dasheri’ essentially from Lucknow and Malihabad, ‘chausa’ from Hardoi and ‘langra’ belongs to the holy city of Varanasi or Banaras. All these are basically sweet (except for langra, which is slightly pungent) and wholesome mangoes.
- Himsagar, Kishan Bhog, Lakshmanbhog, Fazli – This is the popular lot from West Bengal, where the first two belong to the royal city of Murshidabad and next two belong to the Malda district. Fazli mangoes are also grown in Bihar.
There are many more regional mangoes other than these. Some like Amrapali with a dark red flesh and Mallika with amusing hints of citrus, honey and melon are found all over India. These two are hybrids of Dasheri and Neelam varieties.
About These Mango Recipes
In this post, I am listing mango recipes from my blog made with both sweet mangoes and tangy sour green mangoes.
There are options to choose from sweet mango desserts & sweets, to tangy drinks including some condiments like preserves, pickles and chutneys.
For the desserts, I always use fresh mangoes. If you do not have fresh sweet mangoes available in your city, then you can even use canned mango pulp. Many of the recipes mentioned in the below collection list use mango pulp.
I always blend the mangoes and make the mango pulp, but you can use store brought canned mango pulp.
Note that 1 medium-sized mango will yield about ½ to ¾ cup mango pulp. So if a recipe calls for 2 medium-sized mangoes, then substitute with 1 to 1.5 cups mango pulp.
One can make endless dishes using unripe or ripe mangoes. So take your pick and make your favorite mango recipe – be it any of the popular mango recipes like aamras, mango lassi, amrakhand, mango ice cream and mango kulfi.
I have classified this collection first into Mango Dessert and Sweets made from sweet mangoes. As you scroll below, you will see drinks, condiments made with ripe mangoes.
The last part are the recipes made with green raw mangoes that are tart and sour. You will find recipes like pickles, preserves, rice and lentils based dishes.
Mango Desserts
Find below a collection of popular frozen mango treats from around the world and some Indian mango sweets.
Easy
30 mins
Get two mango ice cream recipes that are going to be your new favorite summer treat. Smooth, fluffy and soft these 3 ingredient mango ice creams are ridiculously easy to make with condensed milk, whipping cream and mangoes.
Easy
15 mins
Quick, easy and a cheat’s version of making delicious Mango Kulfi with milk, sweetened condensed milk, cream and mangoes.
Moderate
1 hr 5 mins
This delightfully easy and tasty egg-free Mango Cake with Mango Mousse Frosting is a perfect dessert to make while mangoes are in season. Made with whole wheat flour, fresh mangoes, butter and condensed milk, this moist loaf cake is a delish, simple cake to make.
Moderate
47 mins
This delicious mango cheesecake is a no bake recipe and has all the creamy goodness you crave, without using eggs or gelatin.
Moderate
15 mins
A smooth, velvety and soft Thai mango pudding made with coconut milk. The mango pudding has the lovely flavors of both mangoes and coconut.
Easy
15 mins
Aamras is a popular and traditional mango delicacy from the Western Indian states of Maharashtra and Gujarat. Enjoy it as it is or with poori (Indian fried bread).
Moderate
25 mins
Mango Falooda is a summer Indian dessert-drink made with fresh mango puree, chopped mangoes and mango ice cream.
Moderate
30 mins
Mango panna cotta recipe is a creamy and smooth Italian dessert made with mangoes, cream and milk. This is vegetarian recipe made with agar agar.
Moderate
50 mins
This Mango Phirni is a delicious, creamy pudding made with ripe sweet mangoes, milk, rice, sugar, nuts and cardamom. Can be served warm or cold.
Moderate
50 mins
Mango Muffins Recipe made with fresh mango pulp, a few fragrant spices, butter, condensed milk and whole wheat flour to make it a bit healthier.
Moderate
25 mins
Mango Kesari (also known as Mango Sheera or Mango Halwa) is a variation of the very popular Kesari or Suji Halwa. Made with semolina or cream of wheat (rava/suji), this one is flavored with mango. It is smooth, silky and quite an easy recipe for keeps.
Moderate
4 hrs 15 mins
Mango Shrikhand or Amrakhand is a lovely fruity dessert made with yogurt and ripe sweet mangoes. This recipe has no artificial colors or flavorings. Enjoy as a dessert or serve amrakhand with poori.
Easy
15 mins
Mango Mastani is a popular dessert-drink from Pune. It is a creamy, thick milkshake topped with vanilla or mango ice cream, mangoes and nuts, dry fruits.
30 mins
mango halwa
Mango sheera or halwa is sweet and smooth pudding with mango flavors.
10 mins
Mango Rasayana
Mango shikarni or mango rasayana is basically mango pulp and its juice mixed with some cardamom powder, jaggery and milk.
Moderate
30 mins
Mango Modak is a delicious variant of modak prepared with fresh sweet mango pulp and khoya/mawa (evaporated milk solids).
Ripe Mango Recipes
In this list, you will find mango drinks that are popular all over the world, including an Indian raita and chutney.
Easy
15 mins
Mango Lassi, an all time Indian favorite summer drink is a creamy, thick, refreshing and delicious variation of lassi. Make this easy Mango Lassi recipe in less than 15 minutes with ripe mangoes, yogurt and your choice of flavorings – cardamom, saffron or rose water.
Easy
15 mins
A sweet and refreshing mango shake is the perfect drink to enjoy when mangos are in their peak of the season. Here I share two equally easy and delicious recipes for making rich and creamy mango milkshakes – one with dairy and a vegan version made with coconut milk.
Easy
10 mins
Bright and refreshing mango smoothies are easy to make as a healthy breakfast or sweet snack. Here I share with you 5 unique mango smoothie recipes. There are versions with yogurt, oats, additional fresh fruits, and even almonds – give them all a try and discover your favorite and healthy mango smoothie recipe.
Moderate
20 mins
Mango Raita is a tangy, sweet accompaniment or side dish that is made with curd (yogurt) and ripe sweet mangoes. This Mango Raita recipe is unique. The crackling tempering that goes into it gives it a new dimension which results in a beautiful mix of flavors and texture too.
Easy
15 mins
Mango Tea is a refreshing and delicious fruity summer drink made with ripe sweet mangoes and black tea. This recipe is for a mango iced tea and can also be made with green tea.
10 mins
sweet mango chutney with coconut
This sweet mango chutney is a South Indian chutney made from sweet and ripe mangoes along with coconut.
Easy
15 mins
This sweet, spicy and tangy Mango salsa is made with fresh ripe mangoes, red bell pepper, onion, herbs and spices. An easy condiment that is lovely all by itself as well as when paired with others.
Unripe Raw Mango Recipes
In this category, get the evergreen and favorite mango pickle recipe (aam ka achar), a few Indian mango preserves, salad, lentils and rice dishes made with unripe green tart mangoes. Enjoy!
Moderate
4 d 15 mins
An authentic Punjabi recipe of Mango Pickle or Aam ka Achar made with unripe green mangoes, spices, salt and mustard oil. Easy and absolutely delicious.
Moderate
30 mins
Avakaya or Avakai is a spicy, robust pickle made with green, unripe mangoes. This pickle is a popular pickle variety from the Andhra cuisine.
Moderate
12 mins
This Nurukku Manga Achar is a 15 minute tempered Kerala Style Instant Mango Pickle prepared with green mangoes for Onam Sadya. This pickle also doesn’t require any sunlight or much of cooking process.
Moderate
40 mins
This Mango Rice recipe (also called as Mavinakayi Chitranna in Kannada) is tangy, comforting and loaded with flavors. It is made with unripe green mangoes, coconut, spices, peanuts, sesame seeds and herbs.
Moderate
20 mins
Aam ka panna is a cooling Indian summer drink made with unripe green tart mangoes. It is slightly sour and sweet to taste and is flavored with cardamom, cumin and black salt. This recipe post shows the method of making both aam panna syrup concentrate and the drink using the method of boiling as well as roasting mangoes.
Moderate
20 mins
This is an easy, Bengali style Mango Chutney recipe made with semi-ripe mangoes, ginger, jaggery/sugar, panch phoron and has a distinct taste and flavor.
Moderate
40 mins
Mamidikaya Pappu is an Andhra Mango Dal recipe made with raw, green unripe sour mangoes, pigeon pea lentils, onions, tomatoes, herbs and spices.
Easy
15 mins
This Raw Mango Chutney is one of the easiest chutney condiment made with coconut, unripe sour mangoes, green chillies and garlic. Its sour, spicy, pungent and will absolutely perk up your meals.
30 mins
healthy raw mango drumstick dal
This healthy and tasty lentil dish is made using pigeon pea lentils/arhar dal, raw mangoes and drumsticks.
Moderate
25 mins
Aam Ka Murabba or Mango Murabba is a sweet and tangy, fragrant raw mango preserve. You could also term it as an Indian Mango Jam or Indian Mango Preserve. The recipe is vegan and gluten-free.
Easy
15 mins
This Mango Salad recipe is sour, spiced and lightly sweet tasting salad made with unripe green tangy mangoes, chopped onions and spices.
Moderate
21 hrs 15 mins
Made from scratch homemade Amchur Powder or Amchoor (also known as Dry Mango Powder) which is often added to North Indian recipes for a slight tang and sourness. Can be made in two ways – by sun drying or dehydrating in the oven.
Moderate
25 mins
Aam Chunda is a spicy, sweet and sour mango pickle made with raw green unripe mangoes, sugar and spices. This is one of the jewel pickles from Gujarati cuisine and is easy to prepare too.
Easy
15 mins
Mango Chaat is a quick recipe of tangy, spicy chaat snack made with raw green unripe sour mangoes, puffed rice, onions, tomatoes, peanuts, lemon juice, herbs and spices.
This Mango Recipes collection post from the blog archives first published in April 2013 has been updated and republished on April 2023.
