Mango Recipes

Ingredients

• Ripe mango flesh - 2 cups (~300 g, 2 large mangoes)
• Full-fat plain yogurt - 1 cup (240 g)
• Cold milk or water - 1/2 cup (120 ml)
• Sugar or honey - 1-2 tbsp (to taste)
• Ground cardamom - 1/8 tsp
• Ice - 1 cup (~8 cubes), optional
• Saffron strands and chopped pistachios - optional garnish

Instructions

1. Peel 2 large ripe mangoes, cut the flesh away from the seed, and roughly chop until you have about 2 cups. Taste a piece - if it is not very sweet, plan to use the full 2 tbsp sugar.
2. Add the mango, 1 cup yogurt, 1/2 cup cold milk or water, sugar, and cardamom to a blender.
3. Blend on high for 45-60 seconds until completely silky. Stop and scrape down the sides once if needed.
4. Taste and adjust - a little more sugar for sweetness, or a splash of milk if it feels too thick.
5. Add the ice and blend 15-20 seconds more for a colder, frothier lassi.
6. Pour into chilled glasses, garnish with saffron strands and chopped pistachios, and serve immediately.

Ingredients

• Thick curd / yogurt - 2 cups, fresh and thick
• Mango pulp - 1 cup
• Powdered sugar - 1/4 cup
• Saffron milk - 2 tbsp
• Cardamom powder - 1/4 tsp
• Almonds, chopped - 1 tbsp
• Pistachios, chopped - 1 tbsp
• Fresh mango pieces - a few, for garnish

Instructions

1. Start with thick hung curd (chakka). If using regular yogurt, tie it in a clean muslin cloth and let it drain in the fridge for 3-4 hours until very thick.
2. Transfer 2 cups of the thick curd to a large mixing bowl.
3. Whisk for 2-3 minutes until completely smooth and creamy, with no lumps left.
4. Soak the saffron strands in 2 tbsp warm milk for 5 minutes, until the milk turns golden.
5. Add the mango pulp, powdered sugar, and cardamom powder to the curd.
6. Pour in the saffron milk and mix gently until the sugar dissolves fully and the color is even.
7. Fold in the chopped almonds and pistachios.
8. Transfer to serving bowls, garnish with fresh mango pieces, and chill at least 30 minutes before serving.

Ingredients

• Ripe mango - 2 cups (300 g), 1/4-inch dice
• Red bell pepper - 1 cup (150 g), 1/4-inch dice
• Red onion - 1/4 cup (40 g), minced
• Jalapeno - 1, seeded and minced
• Fresh cilantro - 1/4 cup (10 g), chopped
• Lime juice - 3 tbsp (45 ml)
• Salt - 1/2 tsp · Ground cumin - 1/4 tsp (optional)

Instructions

1. Dice the mango and bell pepper into small 1/4-inch pieces. Mince the onion and the seeded jalapeno finely, so no single bite overpowers.
2. Chop the cilantro and add everything to a large bowl.
3. Squeeze over 3 tbsp fresh lime juice, then sprinkle in the salt and cumin.
4. Toss gently with a spoon - do not mash the mango - and let it rest 5 minutes so the flavors mingle.
5. Taste and adjust salt and lime. Serve with chips, tacos, grilled fish, or paneer.

Crust Ingredients

• Digestive biscuits or grahams - 200 g (~14 sheets)
• Unsalted butter, melted - 6 tbsp (85 g)
• Sugar - 1 tbsp (optional) · Pinch of salt

Filling Ingredients

• Cream cheese (room temp) - 16 oz (450 g)
• Greek yogurt - 3/4 cup (180 g)
• Powdered sugar - 3/4 cup (90 g) · Vanilla - 1 tsp
• Mango puree - 1 1/2 cups (360 g), strained
• Gelatin - 2 1/2 tsp or Agar-agar - 2 tsp + 1/4 cup hot water

Instructions

1. Pulse the biscuits in a food processor into fine, sand-like crumbs (or crush them in a zip bag with a rolling pin).
2. Mix the crumbs with the melted butter, sugar, and salt until the mixture feels like wet sand.
3. Press it firmly into the base of a 9-inch springform tin using the back of a glass. Chill in the fridge while you make the filling.
4. Sprinkle the gelatin over 1/4 cup hot water, stir until dissolved, and let it cool 5 minutes. (If using agar-agar, simmer it in the water for 2 minutes instead.)
5. Beat the room-temperature cream cheese for 1-2 minutes until fluffy, then beat in the yogurt, powdered sugar, and vanilla until smooth.
6. Mix in the strained mango puree, then pour in the gelatin in a thin stream while mixing continuously so no lumps form.
7. Pour the filling over the chilled crust, smooth the top, and refrigerate 4-6 hours until set - it should jiggle only slightly in the middle.
8. Optional: spread a thin layer of mango puree on top, chill 30 minutes more, then release the springform ring and serve.

Ingredients

• Ripe mango - 4 cups (600 g), 1/2-inch dice
• Sugar - 1/2 cup (100 g) or jaggery for deeper flavor
• Apple cider vinegar - 1/2 cup (120 ml)
• Onion - 1/2 cup · Ginger - 1 tbsp minced · Garlic - 2 cloves
• Raisins - 1/4 cup · Red chili flakes - 1/2-1 tsp
• Salt - 3/4 tsp · Cumin - 1/2 tsp · Mustard seeds - 1/2 tsp · Oil - 1 tbsp

Instructions

1. Warm 1 tbsp oil in a wide, heavy-bottomed pan over medium heat.
2. Add the mustard seeds and wait until they crackle and pop - about 30 seconds.
3. Add the onion, ginger, and garlic. Saute 2-3 minutes until soft and fragrant, not browned.
4. Add the diced mango, sugar, vinegar, raisins, chili flakes, salt, and cumin. Stir well.
5. Bring to a gentle simmer, then lower the heat and cook uncovered for 20-25 minutes, stirring every few minutes so it does not stick.
6. It is done when thick and jammy - a spoon dragged across the pan should leave a clear trail.
7. Cool completely, transfer to clean jars, and refrigerate up to 3 weeks.

Ingredients

• Condensed milk - 1 can (14 oz / 396 g)
• Evaporated milk - 1 can (12 oz / 354 ml)
• Heavy cream - 1 cup (240 ml)
• Mango puree - 1 1/2 cups (360 g)
• Cardamom - 1/4 tsp · Saffron - 10 strands in 1 tbsp warm milk (optional)
• Chopped pistachios - 2 tbsp (optional)

Instructions

1. In a large bowl, whisk the condensed milk, evaporated milk, and heavy cream for about a minute until fully combined.
2. Stir in the mango puree, cardamom, and saffron milk until the mixture is one even color.
3. Fold in the chopped pistachios.
4. Pour into kulfi molds or small paper cups. Cover each with foil and push a stick through the center.
5. Freeze 6-8 hours, or overnight, until completely firm.
6. To serve, dip each mold in warm water for 10-15 seconds and gently pull the kulfi out.

Ingredients

• Ripe mango flesh - 3 cups (450 g)
• Warm milk or water - 1/4-1/2 cup (60-120 ml), as needed
• Sugar or jaggery - 1-2 tbsp (optional)
• Cardamom - 1/8 tsp · Saffron - 6-8 strands (optional)
• Pinch of salt

Instructions

1. Peel and chop the mangoes - you need about 3 cups of flesh. Save any juice that escapes.
2. Blend the mango with 1/4 cup warm milk or water, sugar if needed, cardamom, saffron, and the pinch of salt.
3. Blend until thick but pourable. Add the remaining liquid a spoonful at a time only if it is too thick.
4. Chill for at least 30 minutes - Aamras tastes best properly cold.
5. Serve in bowls with hot puri or chapati, or on its own as dessert.

Ingredients

• Glutinous (sweet) rice - 1 1/2 cups (300 g), soaked 30-60 min
• Coconut milk (full-fat) - 1 can (13.5 oz / 400 ml)
• Sugar - 1/3 cup + 2 tbsp (95 g total)
• Salt - 1/2 tsp
• Ripe mango - 3 large (~900 g flesh), sliced
• Toasted sesame seeds or mung beans - 1 tbsp (optional)

Instructions

1. Rinse the glutinous rice in cold water 3-4 times until the water runs mostly clear, then soak 30-60 minutes and drain.
2. Steam the rice in a steamer lined with cheesecloth (or a fine sieve set over simmering water, covered) for 20-25 minutes until tender and translucent.
3. While the rice steams, warm the coconut milk with the sugar and salt over low heat, stirring just until dissolved. Do not let it boil.
4. Transfer the hot rice to a bowl, pour about three-quarters of the warm coconut mixture over it, and fold gently.
5. Cover and rest 15 minutes - the rice will absorb the coconut milk and turn glossy.
6. Simmer the remaining coconut mixture 2-3 minutes until slightly thickened. This is the sauce.
7. Peel and slice the mangoes just before serving so they stay fresh.
8. Plate a mound of rice, fan the mango slices alongside, spoon the sauce over, and sprinkle with toasted sesame seeds.