It is true that the real joy of eating a mango is to cut off the top and suck the pulp right away. Happiness. But, once you’ve done that with a few mangoes and satiated the craving, it’s these mango recipes that will bring a different dimension to your summer mango binge. From refreshing desserts to cheesecakes and mango frozen sauces, this list of Indian mango recipes should keep your taste buds in good company all summer long.

5 Indian mango recipes to try this summer

1. Mango Dal

Mango Dal
There are many ways to cook good old Indian Dal, with Dal Makhani in mind. But since it’s mango season, it’s time to give the dal a touch of mango too. Take note of the recipe below.

  • 1 cup of yellow lentils
  • 4 cups of water
  • 1 teaspoon of salt, divided
  • ½ teaspoon ground turmeric
  • 1 tablespoon of canola oil
  • ½ teaspoon of cumin seeds
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 2 mangoes, peeled and diced
  • ½ cup chopped fresh cilantro

Combine the lentils, 4 cups of water, 1/2 teaspoon of salt and turmeric in a large saucepan and bring to a boil. Cover it partially, lower the heat and cook for 15 minutes. Meanwhile, heat the oil, add the cumin seeds and cook until fragrant and brown. Add the onion, cook, 4 to 6 minutes, until tender, and add the garlic, ginger, cilantro, cayenne pepper and salt to taste. Stir well and add the mangoes to the mixture. For another 15-20 minutes, cook it, add the cilantro and your Mango Dal is ready to be served.

2. Mango Kalakand

Mango Kalakand
Kalakand is a sweet, sweet, melting Indian sweet that serves as the perfect dessert after a heavy meal. A mango kalakand is the sweet OG dish. If you have a sweet tooth, you should try this choice among Indian mango recipes.

  • 1 liter of high fat milk
  • 1 cup of alphonso mango, chopped
  • 2 pinches of saffron
  • 2 teaspoons of ghee
  • 2 teaspoons of vinegar
  • 4-5 teaspoons of sugar
  • 1/2 cup mango pulp
  • 4 teaspoons of cream

Divide the milk into two equal parts and boil in separate containers. For part, add vinegar to divide the milk, then add cold water. Spread a muslin cloth and filter the curd to prepare the chena. To the second part of the milk, which boils over low heat, add the saffron then the chena. Add the chopped mangoes and sugar and reduce the mixture until thick. Now add two 2 teaspoons of ghee. To a steel plate, apply ghee and spread the mixture on it. Garnish with grated pistachios. Once cold, cut it into pieces and refrigerate. Unmould and serve with mango cream or mango cubes.

3. Mango Kadhi

Mango Kadhi
Mangoes are hot fruits. Therefore, everyone will ask you to control your mango count. But, if you pair it with fresh foods like yogurt, you can have an extra one as well. Kadhi mango recipe, among Indian mango recipes, is a blend of spices, zest, Indian masalas and mango. Perfect with rice or pakodas.

  • 4 medium raw mangoes (chopped), peeled
  • 2 tablespoons of oil
  • 1 teaspoon of Rai (mustard seeds)
  • 20-30 Kadhi patta (curry leaves)
  • 2-3 Sabut lal mirch (whole red peppers)
  • 8-10 Sabut kali mirch (peppercorns)
  • 1 cup of grated onions
  • 1 tablespoon of Dhania powder (coriander)
  • 3/4 teaspoon of Garam masala
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • 1 cup of coconut milk
  • To garnish the ginger
  • To garnish Hara Dhania

Also Read: Mango pancake
Cover the mangoes with water and boil until cooked through. Process the mangoes in a blender and add enough water to make up to 4 cups. Stir in the dhania, garam masala, salt and sugar. Heat the oil and add the kadhi patta, kali mirch, rai and sabut lal mirch. Jump until the spoke stammers. Add the onions and sauté until coated with the oil mixture. Add the mango mixture, bring to a boil and simmer it for about 5 minutes. Add the coconut milk, for about 2 minutes, simmer it. Serve the Kadhi mango garnished with chopped ginger, hara dhania.

4. Mango Kheer

Mango Kheer
If you try any of these Indian mango recipes today, let it be the Mango Mint Kheer.
Pro tip: freeze it (not solid, but refrigerate as much as possible) before serving

  • 2 1/2 cups of milk
  • 1 cup of basmati rice
  • 3 tablespoons of powdered sugar
  • Pinch of saffron
  • 1 cup of mango puree
  • 7-8 almonds, chopped
  • 10-15 raisins
  • A small bunch of mint leaves
  • 2-3 cloves
  • to garnish the almonds

In a saucepan, combine the milk, basmati rice and sugar. Add the saffron strands and stir gently, making sure they don’t break. Once this mixture is boiled, add the mango puree. Add the almonds, the fresh mint leaves and the raisins. Mix everything, cover the pan and let the rice cook over low heat. Transfer the mixture to a bowl, garnish with almonds and let cool in the refrigerator. Serve cold.

5. Mango cheesecake

Mango Cheesecake
Mango cheesecake, because all year round you have the traditional cheesecake. Plus, this recipe is the easiest way to perfect cheesecake. To dive.

  • 1 bag of digestive biscuits
  • 30 g salted butter


  • 100 g of mango pulp
  • 100 g cream cheese
  • 100 g whipped cream
  • 50 g of white chocolate
  • 40g caster sugar

Blitz the cookie into fine crumbs in a food processor. Add the butter and blitz again. Pour the mixture into a prepared cake pan and press down firmly. Place it in an oven preheated to 180 ° C for 7 to 8 minutes. Meanwhile, in a mixing bowl, combine powdered sugar and cream cheese until there are no more lumps. Add the mango pulp. Melt the white chocolate and add it to the above mixture. Whip the cream until medium peaks form and add to the mixture. Pour the mixture into the prepared cake pan and let cool for 4-6 hours. Garnish with fresh mangoes.


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