Mangoes are criminals! They are accused of stealing our hearts. We all love it raw or ripe, there is something magical about this fruit. Mangoes are summer best friends as we get to have the best of it. So, Foodism is back with exciting mango recipes which can uplift your spirit this summer. 

Let’s have a look - 

Mango Ice cream

Ingredients:

• 2 cups ripe mango pulp (fresh or canned – Alphonso works best!)
• 1.5 cups whipping cream (chilled)
• ½ cup condensed milk (adjust to taste)
• 1 tsp vanilla extract (optional)
• A few chopped mango cubes (for texture – optional)

Instructions:

1. Peel and chop ripe mangoes. Blend them into a smooth puree.
2. You should get about 2 cups of mango pulp.
3. In a chilled bowl, whip the whipping cream until soft peaks form. This takes 3-4 minutes with an electric beater on medium speed.
4. Gently fold in the mango pulp, condensed milk, and vanilla extract into the whipped cream. Don’t overmix – you want to keep the mixture airy.
5. Fold in some mango chunks for a little bite.
6. Transfer the mixture to an airtight container, smooth the top, and cover.
7. Enjoy your mango ice cream plain or with a drizzle of mango puree or chopped. 
8. Freeze for at least 6-8 hours or overnight.
9. Let it sit at room temp for 2-3 minutes before scooping and spread pistachios on top of your mango icecream!

Mango Cake

Ingredients:

Dry:

• 1½ cups all-purpose flour (maida)
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt

Wet:

• 1 cup mango pulp (fresh or canned –Alphonso is ideal)
• ½ cup sugar (adjust based on mango sweetness)
• ⅓ cup oil (neutral like sunflower or canola)
• ¼ cup milk (or plant-based milk for vegans)
• 1 tsp vanilla extract
• Optional: ½ tsp cardamom powder for a desi twist

Instructions: 

1. Set oven to 170°C; grease and line an 8-inch round cake tin or loaf pan.
2. In a mixing bowl, whisk together mango pulp, sugar, oil, milk, and vanilla until smooth.
3. Sift in flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet using a spatula. Don’t overmix.
4. Stir in cardamom powder or chopped nuts if desired.
5. Pour batter into the tin. Bake for 30–40 minutes or until a toothpick comes out clean.
6. Let it cool in the pan for 10 mins, then transfer to a wire rack.
7. Top your mango cake with whipped cream or mango glaze once cooled.
8. Tip: Garnish with mango slices or chopped pistachios for flair.

Mango Jelly

Ingredients:

• 2 cups mango pulp (fresh or canned)
• ½ cup water (adjust depending on mango consistency)
• 2 tbsp sugar (optional – depends on mango sweetness)
• 2 tsp agar-agar powder (or 1 tbsp gelatin if you're okay with non-veg)
• 1 tsp lemon juice (balances the sweetness)

Instructions: 

1. In a small saucepan, mix agar-agar powder with water. Bring it to a gentle boil, stirring continuously until completely dissolved (1–2 minutes).
2. In a bowl, combine mango pulp, sugar (if using), and lemon juice. 
3. Once the agar mixture is slightly cooled (but still liquid), stir it into the mango pulp. Mix well.
4. Pour the mixture into moulds, cups, or a glass tray.
5. Let it cool to room temp, then refrigerate for at least 2 hours or until fully set.
6. Unmould carefully (dip the mould in warm water for a few seconds if needed to get the best mango jelly).
7. Garnish the mango jelly with mint, fresh mango cubes, or a dollop of whipped cream.
8. Tip: For layered mango jelly, let each layer set partially before pouring the next.

Mango Salsa

Ingredients:

• 1 ripe mango (peeled & diced)
• ½ red bell pepper (finely chopped)
• ¼ red onion (finely chopped)
• 1 green chilli or jalapeño (finely chopped – adjust heat to taste)
• 2 tbsp fresh coriander/cilantro (chopped)
• Juice of ½ lime (or lemon)
• Salt to taste
• Optional: 1 small cucumber or avocado (diced)

Instructions:

1. In a bowl, mix diced mango, bell pepper, red onion, chilli, and coriander.
2. Squeeze in the lime juice and sprinkle salt.
3. Toss everything gently to mix. Taste and adjust salt/lime.
4. Let it sit for 10–15 minutes to let the flavours meld.
5. Serve the mango salsa chilled with nachos or in tacos. 
6. Tips: Use firm, ripe mangoes for the mango salsa – they hold shape better. Add a pinch of chaat masala or cumin powder for an Indian twist on your mango salsa.

Mango Smoothie

Ingredients:

• 1 cup ripe mango (fresh or frozen)
• ½ cup yoghurt (plain or Greek)
• ½ cup milk (or plant-based milk like almond/oat)
• 1–2 tsp honey or maple syrup (optional, depending on mango sweetness)
• 2–3 ice cubes (optional, for chill)
• Optional add-ins: ¼ banana (for extra creaminess), A pinch of cardamom or cinnamon, 1 tbsp chia seeds or flaxseeds

Instructions: 

1. Add all ingredients for the mango smoothie to a blender. Blend until smooth and creamy.
2. Add more milk if you want it thinner. Taste and add sweetener if needed.
3. Pour into a tall glass. Garnish with mango chunks, mint leaves, or a sprinkle of granola if you like. Garnish with mango chunks, mint leaves, or a sprinkle of granola if you like. 
4. Tip: For a protein boost, add a scoop of vanilla protein powder to your mango smoothie. 

Mango Frooti at home

Ingredients:

• Ripe mangoes – 2 medium (Alphonso or any sweet variety)
• Raw (green) mango – 1 small (for tanginess)
• Sugar – ½ to ¾ cup (adjust to taste)
• Water – 3 to 4 cups (depending on how thick or light you want it)

Instructions:

1. Peel and chop both the ripe and raw mangoes. Boil them with 1 cup of water for about 10-15 minutes or until soft. Let them cool completely. 
2. Blend the boiled mangoes to a smooth puree (no chunks!) so you get a smooth mango frooti at home. 
3. Strain the pulp if needed for a smoother texture.
4. In a large bowl or jug, mix the mango puree with sugar and 2-3 more cups of cold water. Stir or blend well until the sugar dissolves.
5. Refrigerate for a couple of hours. 
6. Serve the mango frooti chilled, just like the real deal!
7. Tip: You can add a pinch of black salt or cardamom powder for a flavour twist to your homemade mango frooti

Mango Pickle / Aam ka Achar

Ingredients:

• Raw mangoes – 500g (firm and sour)
• Mustard oil – 1 cup (you can use less if you prefer)
• Salt – 2 tbsp (adjust to taste)
• Turmeric powder – 1 tbsp
• Red chilli powder – 2 tbsp
• Fennel seeds (saunf) – 2 tbsp
• Fenugreek seeds (methi dana) – 1 tbsp
• Nigella seeds (kalonji) – 1 tbsp
• Mustard seeds (rai) – 1 tbsp (optional but good)

Instructions: 

1. Wash and dry the mangoes thoroughly. No moisture at all!
2. Cut into small pieces (with skin). Remove the seed if it’s large.
3. Toss with turmeric and salt, and leave in a bowl covered with a cloth for 1-2 days to soften and release some water.
4. Dry roast saunf, methi, kalonji, and mustard seeds slightly—just until aromatic.
5. Coarsely grind them or crush them with a rolling pin.
6. In a big bowl, mix mango pieces with the ground spices, red chilli powder, and mustard oil (heat the oil till it smokes, then cool before adding).
7. Stir everything well so the mangoes are nicely coated.
8. Transfer to a clean, dry glass jar.
9. Cover and keep in a sunny spot for 5–7 days, shaking it daily with a clean spoon.
10. Once matured, store it in a cool, dry place. It lasts for months (even longer if refrigerated)! 
11. Your homemade mango pickle aka aam ka achaar is ready to enjoy!
12. Remember to sterilize jars to prevent spoilage of the mango pickle/aam ka achar. 

Mango Chutney

Ingredients:

• Raw or semi-ripe mangoes – 2 medium (peeled & grated or chopped)
• Sugar or jaggery – ¾ to 1 cup (adjust to taste)
• Water – ½ cup
• Salt – ½ tsp
• Turmeric – ¼ tsp
• Red chilli powder – ½ to 1 tsp
• Cumin seeds – ½ tsp
• Fennel seeds (optional) – ½ tsp
• Ginger (grated) – 1 tsp
• Vinegar – 1 tbsp (optional, for longer shelf life)

Instructions: 

1. Heat a pan with a tiny bit of oil, and add cumin seeds. Let them splutter.
2. Add grated ginger, then mango, turmeric, and lt, and chilli powder. Sauté for 2-3 minutes.
3. Add sugar/jaggery and ½ cup water. Stir well.
4. Cook on low flame till the mango softens and the mixture thickens (around 15–20 mins).
5. Add vinegar (optional) and fennel seeds if using. Simmer 2-3 mins more. Let it cool.
6. Pour into a clean, dry jar. It stays good in the fridge for 2–3 weeks!
7. Your mango chutney is ready to enjoy. Tip: You can add black salt or a pinch of garam masala for a deeper flavour.

Mango Lassi

Ingredients:

• Ripe mango – 1 large (or 1 cup mango pulp)
• Yoghurt (dahi) – 1 cup (chilled, thick is best)
• Milk – ¼ to ½ cup (adjust for consistency)
• Sugar – 2 to 3 tbsp (or honey – adjust to taste)
• Cardamom powder – ¼ tsp (optional, but amazing)
• Ice cubes – a few (optional)
• Chopped pistachios/almonds or saffron – for garnish (optional)

Instructions: 

1. In a blender, add mango, yoghurt, milk, sugar, and cardamom powder. Blend until smooth and creamy.
2. Pour into glasses. Add ice cubes if you like it cold.
3. Garnish with chopped nuts or saffron strands if feeling fancy.
4. Serve your creamy mango lassi chilled. 
5. Tip: Want it vegan? Use coconut yoghurt and plant-based milk in your mango lassi

Mango Curry

Ingredients:

• Ripe mangoes – 2 (small to medium, peeled & chopped or left whole if small)
• Coconut (grated or desiccated) – ½ cup
• Green chilies – 2
• Cumin seeds – 1 tsp
• Mustard seeds – 1 tsp
• Curry leaves – 1 sprig
• Turmeric – ½ tsp
• Red chilli powder – ½ tsp
• Jaggery – 1–2 tbsp (optional, adjust based on mango sweetness)
• Salt – to taste
• Water – 1 to 1.5 cups
• Coconut oil – 1 tbsp (or any oil)
• Yoghurt (optional) – 2 tbsp (for creamy texture)

Instructions: 

1. In a pan, add mangoes, turmeric, salt, and water. Let them cook till soft but not mushy.
2. Grind grated coconut, green chillies, and cumin with a bit of water into a smooth paste.
3. Add the coconut paste to the cooked mangoes. Mix gently.
4. Add jaggery and adjust salt. Simmer for 5-7 minutes.
5. Heat oil, splutter mustard seeds, and add curry leaves and red chilli powder. Pour this tadka over the curry.
6. Stir in whisked yoghurt at the end for a creamy, tangy twist (this is an optional step in your mango curry)
7. Serve the hot mango curry with steamed rice or even chapati!
8. You can use semi-ripe mangoes for a tangier kick!

Aam Panna

Ingredients:

• Raw mangoes – 2 medium (green and firm)
• Sugar or jaggery – ½ to ¾ cup (adjust to taste)
• Roasted cumin powder – 1 tsp
• Black salt – ½ tsp (or to taste)
• Salt – ¼ tsp
• Mint leaves – 10–15 (optional but refreshing!)
• Water – 3 to 4 cups
• Ice cubes – for serving

Instructions: 

1. Boil or pressure cook raw mangoes with a little water until soft (2–3 whistles if using a cooker). 
2. Let them cool completely. Peel and scoop out the pulp.
3. In a blender, add mango pulp, sugar/jaggery, mint leaves, black salt, cumin powder, and a bit of water. Blend to a smooth concentrate.
4. Mix the concentrate with 2–3 cups of cold water (adjust consistency). 
5. Stir well, taste and adjust sweetness/salt as needed.
6. Pour over ice cubes and garnish the aam panna with fresh mint or a pinch of cumin powder on top.
7. Store the aam panna concentration in the fridge and enjoy for up to a week. 

Mango milkshake

Ingredients:

• Ripe mango – 1 large (Alphonso is king, or use 1 cup mango pulp)
• Cold milk – 1 to 1¼ cup (adjust for thickness)
• Sugar – 1 to 2 tbsp (adjust based on mango sweetness)
• Ice cubes – a few (optional)
• Vanilla ice cream – 1 scoop (optional)

Instructions: 

1. Add mango pieces, milk, sugar, and ice cubes to a blender. Blend until smooth and creamy. 
2. Add a scoop of vanilla ice cream while blending or on top when serving. 
3. Garnish the mango milkshake with chopped nuts or mango chunks if you’re feelin’ fancy.
4. Pour into tall glasses, and enjoy your mango milkshake chilled.

Sticky mango rice

Ingredients:

For the sticky rice:

• Glutinous rice (sticky rice) – 1 cup
• Coconut milk – 1 cup
• Sugar – ¼ to ⅓ cup (adjust to taste)
• Salt – ¼ tsp

For topping:

• Coconut milk – ¼ cup (extra, for drizzling)
• Cornstarch – ½ tsp (to thicken drizzle)
• Salt – a pinch
• Ripe mango – 1 to 2 (peeled and sliced)

Instructions: 

1. Rinse sticky rice 2–3 times and soak for at least 4 hours or overnight.
2. Drain and steam the rice in a steamer or bamboo basket for 25–30 minutes, until tender and sticky.
3. In a pan, heat 1 cup coconut milk + sugar + salt. Don’t boil, just heat till the sugar dissolves.
4. Once the rice is done, transfer the hot rice into a bowl and pour this coconut mixture over it.
5. Gently mix, cover, and let it sit for 20–30 mins to soak up all the flavour.
6. Mix ¼ cup coconut milk + cornstarch + pinch of salt. 
7. Heat gently until slightly thickened. Plate a scoop of sticky rice. Add sliced mango on the side.
8. Drizzle with coconut sauce and sprinkle sesame seeds or mung beans if you like.
9. Tip: Coconut milk should be full-fat for best texture
   
    

From mango savouries to desserts, we have everything! Download Foodism to learn more about such juicy recipes and let the Mango Madness begin.