Sweet Nothings: 5 Mango Recipes You Must Try Before The Season Ends!


The heat might be upon us, but let’s not miss the silver lining. It’s none other than mangoes – called the king of fruits and, let’s be honest, no one can really hate this delicious fruit. And contrary to what most think, mangoes are pretty versatile. Have it as a dessert, a main course or even juice – there’s nothing this fruit cannot do. And the varieties this fruit holds requires you to make notes and follow suit. From sweet and sour curry to delectable cheesecake, indulge in mangoes this season with these yummy recipes we have collated for you! (With inputs from Rathi Kitchen)

Sweet Mango curry




Mango 1 number

Jaggery 1/4kg

Salt 1/4tsp

Mustard seeds 1/4 tsp

Urad dal 1/4 tsp

Red chilli powder 1/4 tsp

Turmeric powder 1/4 tsp

Oil 4 tsp


  1.   Pour the 4 teaspoon of oil in pan, add mustard seeds and urad dal.


  1.   Saute  for 2 minutes and then  add turmeric powder, red chilli powder. Add mango pieces, saute for two more minutes.


  1.  Add one glass water,  then allow it to boil then add required salt.


  1. When the mangoes are soft add jaggery and then cook for 5 minutes.


Mango Drumstick Sambar:




Raw mango 1 cup( cut into pieces)

Drumstick 1 number( cut into pieces)

Tur dal 1 cup

Tamarind 1Amla Size

Small onion 15-20

Big onion 1no.( medium size)

Tomato 2 no.

Green chillies 3 no.

Sambar powder 1 tsp

Homemade red chilli powder 1 tsp

Mustard seeds 1 tsp

Asafoetida ¼ tsp

Curry leaves

Garlic 5 cloves

Oil for saute

Salt to taste

Coriander leaves


1.Cook tur dal in cooker with big onion, tomato, green chillies, coriander leaves, turmeric powder, asafoetida and garlic cloves.


  1. Heat the pan with little oil and add mustard seeds, asafoetida,  curry leaves and small onion, saute 2 minutes.


  1.  Add in drumstick and stir well then add salt as required.


  1. On  the side, mix tamarind  extract in one glass water, allow it to boil until drumstick get soft.


  1.  Add tur dal, mashed Tamarind pulp and then add sambar powder and red chilli powder.


  1.  If required, add water to get the right consistency.


  1. Allow it to boil for 5 minutes by simply closing the lid.


  1. Then add mango pieces, allow it to boil 2 minutes then add coriander leaves. Serve hot with rice.


Mango Pulissery:





3 small ripe mangoes, chopped

1/4 tsp Turmeric powder

1/2- 1 tsp Chilli powder

1 mid-sized bowl of curd

2 cups of water

1 tsp jaggery

2 tsp mustard seeds

2-3 dry red chillies

Curry leaves – handful

Salt, as needed

For coconut mix:

1/2 coconut grated

1/4 tsp cumin

1 green chilli

Grind together until fine paste



  1. First add chopped mangoes to a pan and add 1/2 cup of water until mangoes are partially immersed.
  2. Add turmeric, chilli powder and salt, stirring until it’s blended.
  3. Close with lid and cook for about seven minutes or until the water has reduced by 1/3rd.
  4. Add coconut ground mix.
  5. Add curd and curry leaves, and stir it till mixed well.
  6. Cook for a minute. Do not boil it.
  7. Add jaggery.
  8. Temper with whole red chillies , curry leaves and mustard seeds.


Mango Cheesecake:




Pulp of 2.5 ripe mangoes

500 gms of Full fat cream cheese

100 gms of whipping cream

1 packet of salted biscuits (preferable crackers or digestive biscuits)

2 eggs (beaten)

1 cup of castor sugar

75 gms butter


  1. Put the pulp of 2.5 mangoes in the fridge. Meanwhile, take the cream cheese and whip it with a beater or a whisker for 2-3 minutes.
  2. Add whipping cream and sugar and keep beating it.
  3. Add the eggs and whip it more until it gets thick.
  4. Add the mango pulp to this and whisk it more.
  5. For the base, pulverise the biscuits by putting it in a Ziploc and beating it. Pour it in a bowl and add melted butter to it. Keep mixing until it gets a consistency like that of a dough’s.
  6. Take a baking pan and base it with biscuit-butter mix.
  7. Add the mango consistency and bake it in the oven for 20 minutes under 180 degrees.
  8. Let it cool and then serve it, garnishing it with a mint leaf or some pomegranates on top.


Mango Mousse:




Pulp of 2 mangoes

1 cup of fresh whipped cream

2 tbsp gelatin

1/2 cup water


  1. Pour water into pan and boil it. While boiling, add gelatin and stir it.
  2. Meanwhile, take fresh whipping cream and whisk it till it gets stiff. Add the mango pulp whilst whisking.
  3. Pour the gelatin and mix it. Let it cool inside the fridge.
  4. If you are looking to add a base, make it out of powdered digestive or cracker biscuits and melted butter. Put it on the bowl and add the mousse. Let it set inside the fridge for an hour or two before serving it cold.

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