7 Yummy Aam Recipes You Need To Binge On Before They’re Out Of Season

One of the few respites that the unforgivable garmi offers are mangoes! Not just the summer season, it stays with us for the first few weeks of baarish ka mausam as well. Other than enjoying this juicy delight as it comes, mangoes are also used for making an array of beverages, desserts and main course items. 

Alas, the falon ka raja is almost on its way out this out. So, here’s your chance to grab the opportunity and make the most of its deliciousness before it runs out of stock. If you are through trying those same old mango recipes, you’ve come to the right place! Here are 7 uniquely amazing mango-based recipes that you must try out this season!

7 Yummy Mango-Based Recipes

Got a surplus of mango sitting idly in your refrigerator? Put them to some good use and try out these delightful mango recipes. 

1. Mango Kulfi

This cool combination of your 2 favorites will leave you asking for more. Try out this simple mango kulfi to beat the heat this summer. 

Prep time: 15 minutes

Setting time: 6 to 8 hours

What you need:

• Whole milk – 1.5 cups
• Sweetened condensed milk – 200 ml
• Chopped mangoes – 1 cup
• Cream (light, heavy, or whipping) – ½ cup 
• Cardamom powder – ½ teaspoon
• Crushed saffron (optional) – a pinch

Method:

1. Put whole milk, condensed milk and chopped mango pieces in a blender jar and blend until smooth.
2. Add cream to the smooth mixture. 
3. Sprinkle some crushed saffron and cardamom powder over the mixture and then blend until the cream mixes well. 
4. At this point, you can do a taste test. If you want the mixture to be sweeter, add another spoon or 2 of sweetened condensed milk. If it’s too sweet for your taste, add more cream. 
5. Now pour this paste into kulfi moulds. If you don’t have those, use small bowls. Make sure to cover the moulds or bowls tightly with a lid or aluminium foil. Let them stay in the freezer for at least 6 to 8 hours. 
6. Once done, keep the moulds under running water for a few seconds to loosen them up. Then use a butter knife to remove the kulfi from the moulds. 
7. Sprinkle some more cardamom powder and enjoy! 

2. Aamras 

This traditional mango delicacy will take you straight on a nostalgic tour of ‘bachpan ke suhaane din.’ It’s super easy to make and goes extremely well with poori and roti! Alphonso mangoes are the first choice for making aamras. However, it can be prepared using other sweet and juicy mango varieties as well. 

Preparation time: 15 minutes

Cooking time: 0 

What you need:

• Mangoes – about 400 grams (you may use 3 kesar or 2 large Alphonso mangoes)
• Saffron strands – a pinch 
• Cardamom powder (grounded) – ½ teaspoon 
• Raw sugar (or jaggery ) (optional) – about 2 teaspoons
• Dry ginger powder (optional) – ¼ teaspoon
• Milk or water

Method:

1. Wash, dry, peel and chop the mangoes.
2. Put the chopped pieces into the blender. If you think mangoes are not sweet enough, add sugar or jaggery. Blend to form a smooth pulp. 
3. Now take out the pulp into a bowl and add saffron and cardamom and mix.
4. If the pulp is too thick, add some milk or water to attain a thin consistency. 
5. Now transfer this mixture into a container and cover it. Let it stay in the refrigerator for about 30 minutes or an hour. 
6. You can also add nuts and dry fruits to your aamras. 
7. It can also be served straight away if chilled aamras is not what you like. 

Read: 9 Aam-amazing Mango Recipes To Boost Your Immunity

3. Mango Salsa

Let’s take a break from desi mango delights and talk about this spicy mango salsa recipe that can be chomped down with tortillas or nachos or used as a garnish for meals. This light and flavorful recipe is perfect for parties and get-togethers too. 

Preparation time: 15 minutes. 

What you need:

• Mangoes (chopped) – 4 mangoes
• Small Tomatoes (chopped) – 3
• Red bell pepper (chopped) – 1
• Small Red onion (chopped) -1 
• Cilantro (chopped) – ½ cup
• Jalapeno (finely chopped) – 1 
• Lime juice
• Pepper 
• Salt

Method:

1. Put mangoes, tomatoes, onion, cilantro, and bell pepper in a large salad bowl and toss. 
2. Add the remaining ingredients and mix a little. 
3. Do a taste test and adjust accordingly. 
4. Your sweet and spicy mango salsa is ready! 

4. Mango Mousse 

This easy, no eggs, no gelatin mango mousse recipe is just the dessert you need for parties and special occasions. Here’s what you need to do to make mango mousse. 

Prep time: 10 minutes

Cook time: 15 minutes

Setting time: 6 hours

What you need:

• Fresh mango puree – 1¼ cup
• Chilled heavy whipping cream – 1 cup
• Water – about 2 tablespoons
• Agar agar powder – 1 teaspoon
• Pinch of saffron (optional)
• Cardamom (optional)

Method:

1. Whip the heavy cream until you see soft peaks. You can place it over an ice-filled bowl while whipping to ensure it stays chilled. When done, keep it in the fridge as you work on the rest of the recipe. 
2. Take a bowl and add agar agar powder and water. Mix and let the mixture sit for About a minute. 
3. Now add this diluted agar agar mixture to the mango puree and whisk. 
4. Transfer the mixture to a saucepan and heat it up (medium heat). Don’t forget to stir occasionally. 
5. Add cardamom and saffron. This step is optional. 
6. Heat the mixture until it comes to a simmer and the agar agar is completely dissolved. 
7. Take the saucepan off the heat and allow the mixture to cool down. 
8. Keep a watch on the mixture as it cools down. Do not let it set (which it may owing to agar agar) as we need it to be pourable. A lukewarm mixture will also do. 
9. In case the puree sets, re-heat it to get the desired consistency. 
10. Now add this mango and agar agar mixture to the whipped cream and start beating immediately on high speed for a few seconds until it mixes. 
11. Transfer the mixture into glasses or bowls. 
12. Cover with cling wrap and leave it in the fridge for setting. 
13. The setting may take 4 to 6 hours. Serve chill and enjoy. 

Read: 5 Insta-Worthy Mango Dessert Jar Recipes To Try Out This Season

5. Mango Dal (Mamidikaya Pappu) 

This main course delicacy comes to you straight from Andhra Pradesh! A combination of pulses, herbs, spices and vegetables, this raw mango dal recipe is sure to become your new favorite. 

Prep Time: 20 mins

Cook Time: 20 mins

What you need:

For dal:

• Tur or Arhar dal – ½ cup 
• Turmeric powder – ¼ teaspoon
• Water – about 2 cups. 

Other ingredients: 

• Oil – 2 tablespoons
• Fenugreek seeds – 10 t0 12
• Mustard seeds – ½ teaspoon
• Chopped or crushed garlic cloves – 3 to 4
• Chopped onion – ⅓ cup
• Chopped Green chilli – 1
• Unripe and green mango – ½ cup chopped cubes. 
• Chopped coriander – 2 tablespoons. 
• Curry leaves – 10 
• Water – as required
• Salt – as required 
• Chilli powder – as required

Method: 

1. Add dal turmeric powder and water to the pressure cooker and cook for 10-15 minutes on medium heat until the dal is well cooked. Time varies according to the size of your pressure cooker. 
2. Once the pressure in the cooker has settled and the lid can be opened, use a spoon to mash the dal.
3. Now take oil in a pan and heat. Keeping the flame to low, put mustard seeds in the oil and let them crackle. Now add fenugreek seeds and green chilli. 
4. Once the fenugreek seeds have changed their color, add the garlic cloves. Make sure the flame is on low and the pan isn’t too hot. 
5. Keep frying till garlic cloves turn light golden. 
6. Now add curry leaves and chopped onion to the pan. Saute on low heat.
7.  Continue till the onions become translucent. 
8. After that, add raw mango pieces and red chilli powder and mix. 
9. Add water and cover the pan. 
10. Let the raw mango pieces cook until they are soft. 
11. Add the cooked dal, put in the salt and mix. 
12. Add water if the dal looks thick. 
13. Let the dal cook on low heat until it comes to a boil. 
14. Take the dal off the heat, garnish with coriander leaves and mix. 
15. Your Mamidikaya Pappu is ready to be served

6. Mango Kalakand

This delicious Indian sweet is just what you need after a hearty meal! Combine it with ripe mango pieces, mango cream or ice cream and enjoy! 

Prep time: 10 mins

Cook time: 3 hrs 10 mins

What you need:

• High-fat milk – 1 litre
• Ghee – 2 teaspoons
• Alphonso mango (chopped) – 1 cup
• Mango pulp – ½ cup
• Saffron – a pinch
• Sugar – 4-5 teaspoon
• Vinegar – 2 teaspoon
• Cream – 4 teaspoon

Method: 

1. Divide the milk into 2 pots and boil it separately. 
2. In one of the milk containers, add vinegar to split the milk. 
3. When the milk splits, add cold water. 
4. Now strain the curdled milk using a piece of muslin cloth to prepare the chena. 
5. The second container of milk must be boiling on a low flame. Add saffron and chena to this container. 
6. Now add chopped mangoes and sugar. 
7. Reduce the milk until you get a thick consistency. 
8. Add 2 teaspoons of ghee to the mix. 
9. Now coat a steel plate with ghee. Pour out the thick mixture on the plate and spread. 
10. Garnish with pistachios. 
11. Once the mixture has cooled down, cut it into pieces and put the plate in the fridge. 
12. De-mould the kalakand and serve. 

7. Mango Kadhi

Next time you crave a homely kadhi chawal meal, use this interesting recipe! This recipe is the perfect blend of Indian masala and khatta meetha raw mangoes. Check it out. 

Prep time: 15 mins

Cook time: 30 mins

What you need:

• Medium Raw mangoes (peeled and chopped) – 4 
• Mustard seeds – 1 teaspoon
• Curry Leaves – 20-25
• Oil – 2 tablespoons
• Grated onions – 1 cup
• Peppercorns – 8-10
• Whole red peppers – 2-3
• Coriander powder – 1 tablespoon
• Coconut milk – 1 cup
• Salt and sugar – 1 tablespoon each
• Allspice (garam masala) – ¾ teaspoon. 
• Coriander and ginger – for garnish

Method:

1. Boil the raw mangoes in water until they are well cooked. 
2. Now grind the mango pieces in a grinder. Add enough water to make at least 4 cups of the mixture. 
3. Now add the coriander, allspice, sugar and salt to the mixture. 
4. In a pot, heat oil and add mustard seeds, curry leaves, kali mirch and sabut lal mirch. 
5. Saute until the mustard seeds begin to splatter. 
6. Add the onions and keep stir-frying. The onions should be coated with the oil mix. 
7. Now add in the mango mixture. 
8. Bring to a boil and let it simmer for around 5-7 minutes. 
9. Add coconut milk.
10. Let it simmer for another 2-3 minutes. 
11. Garnish and serve your delicious mango kadhi. 

The versatility of mango makes it one of the most common fruits used in cooking, all over the world. From raw mangoes to completely ripe ones, there is always something you can try with this fruit. #BeALittleMore experimental this mango season and try out these amazing recipes. All the best! 

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