Mango based recipes for summer season Archives

Mambazha Pulissery

Mambazha Pulissery or ripe mango curry is a mango dish originally from Kerala. It is prepared with firm ripe mangoes, curd and fresh coconut. Mambazha Pulissery or ripe mango curry doesn’t take much time for preparation. Just half an hour and a blast of sweet, salty, spicy and sour flavored dish is ready!!

This mango curry is the first savoury dish I have ever cooked with coconut. I like coconut a lot, but only in sweets. In savoury dishes I am content till coconut chutney only.

A few days back my neighbour Subbalaksmi gave me this ripened mango curry dish to taste. I liked the taste and instantly asked for the recipe. But Subbalaksmi told that the recipe belongs to her mother in law and she always gets the ready dish from her. She doesn’t stay very far from our house but due to Corona I was scared to step out.

So, I decided to Google the recipe and my search ended with Foodviva.com. Recipe was quite simple and in half an hour Mambazha Pulissery was ready. I took the curry to Subbalaksmi’s house for tasting. Both husband and wife gave a big thumbs up and I guess from now onwards I will start liking and cooking some more savory coconut based dishes.

Some points to remember:

For this dish take firm ripe mangoes, so that while cooking you can have some mango chunks in the curry. If mangoes will be very soft, all chunks will turn into pulp.

Don’t use dry coconut. Fresh coconut gives wonderful authentic flavor to the dish.

Curd should be slightly sour and thick. We don’t want hung curd but it should not be thin as buttermilk.

This dish can be a part of your meals as a side dish or can be relished with plain hot steamed rice.

In the end while tempering, coconut will gives authentic flavour to the dish. But any other variety of oil also can be used.

There are a few more posts on mango dishes in the blog. You can take a look at them also:

Instant Mango Pickle

Kairie ki loungi (raw mango dish)

Kachhi keiri ka pana/panna (raw mango beverage)

No Churn Mango Ice Cream

Mini Mango Cheesecake (No-Bake)

Mango Shrikhand (curd based dessert)

Ripe Mangoes Gojju/Curry

Ingredients :

1+1/2 cups peeled and chopped firm ripe mangoes

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/3 cup of water

1/3 cup fresh grated coconut

2 green chilies

1/2 tsp cumin seeds

2-3 tbsp water

Salt as per your taste

1+1/2 cups thick beaten curd

2 tbsp oil

1/2 tsp tiny mustard seeds

8-10 curry leaves

1/8 tsp asafetida

2 dry red chilis

Process :

Beat the curd and keep it ready.

Grate fresh coconut, add cumin seeds, green chilies, water and grind it into smooth paste.

Wash, peel and chop firm ripened mangoes.

Heat pan on sim heat and add mangoes, water, turmeric powder and red chili powder.

Mix everything together and cook for five minutes on sim flame. If mixture is turning too thick and sticking to the pan add 2-3 tbsp of water. Be careful, don’t let the mangoes become completely mushy.

After 5 minutes of cooking mangoes, add coconut paste and salt. Mix it well, keep stirring and let it cook for 2-3 minutes.

After 2- 3 minutes, add beaten curd and keep stirring for a minute otherwise curd will curdle. Switch off flame after a minute.

In a separate pan, heat oil and crackle tiny mustard seeds, asafetida, curry leaves, dry chilies and instantly pour this into curry.

Kerala style ripe mango dish Mambazha Pulissery(mango curry) withcoconut flavour is ready to be served!

July 7, 2020April 28, 2022

Deeksha Pathak108 Comments

Instant Mango Pickle

This is the first time I tried Instant Mango Pickle (kairie ka achaar). Honestly speaking, this is the first time I have tried any variety of pickle. The idea of trying aam ka achar (mango pickle) was there in my mind this summer, but probably kept postponing because I would be a beginner and that made me hesitant. I love pickles where everything is mixed and kept in achaar ki barni (vessel specifically meant for pickles), tied up with a piece of cloth and each day kept in sun heat for at least 10-12 days till pickle is ready!! As kids we used to be so tempted to taste the pickle but our mom’s strict instructions always kept us away. I love pickles, but I also get throat infections easily, so I was not very keen to try my mom’s recipes for any pickles. One day Manish insisted to try at least Instant Mango Pickle. Last year we had tasted this instant mango pickle through my dear neighbour friend Subbalaksmi who had given me the wonderful recipe of Raw Mango Chutney with Jaggery. Once again I requested her to give me the recipe for pickle and finally I tried a pickle recipe for the first time!

Through this recipe we can prepare pickle in 12 hours if weather is really hot. Nowadays Bangalore is cold because of monsoon, so mine got ready in 24 hours. This is Instant pickle. So once it is ready, we have to keep it in the fridge. How long we can keep it? Don’t worry about that. It is so tasty and easy to prepare that it will be over very soon and there will be a demand to prepare it again!!

Ingredients :

Raw mangoes 2

Rock salt 2 tsp

Turmeric powder 1 +1/2 tsp

Red chilli powder 2 tsp

Oil 2 tbsp

Mustard seeds 1+1/2 tsp

Asafoetida a pinch

Process :

Wash and cut raw mangoes into 2 pieces, remove the seed, and chop them along with the peel in tiny pieces.

Keep them in a bowl, add rock salt and turmeric powder and mix it nicely. Cover the bowl and keep it at any safe place in your kitchen till the evening. If you get sunlight in your house, keep the bowl there. Sunlight will help in reducing the time in which mango pieces become soft. In between keep on stirring them for 5-6 times. You might notice some water in the bowl later. Don’t worry about it. If weather is pretty hot, till the evening, raw mango pieces will turn soft. If it is a cold or rainy day, let them soften for whole night also.

In the morning taste mango pieces. If required, add a little more salt along with red chilli powder. Heat oil in a pan, splatter mustard seeds and asafoetida and let this seasoning cool down a bit. Then add in the bowl of raw mango pieces. Mix it well and Instant Mango Pickle is ready!!!

June 19, 2020April 28, 2022

Deeksha Pathak88 Comments

Mini Mango Cheesecake (No-Bake)

Mini Mango Cheesecake (No-Bake) could be a baked or no-bake dessert. If you are not comfortable with baking, you can try this delicious no-bake dessert. Market is flooded with mangoes this season – so buy the best quality mangoes and prepare this summer special chilled Mini Mango Cheesecake (no-bake).

Corona pandemic resulted into an extended country-wide lockdown, resulting into huge economic losses to various sections of the society. Included in this are the farmers, who could not sell their produce through the regular supply chain. However, many innovated by directly selling to consumers. Among them have been mango farmers who came to our doorstep and sold at reasonable rates, creating a win-win situation for both them and the consumers. I hope this could continue. But, for the moment, I went ahead and regularly purchased sweet, tasty mangoes and have tried many mango-based dishes, which you are seeing in this blog…Mango Shrikhand (curd based dessert) , Ripe Mangoes Gojju/Curry, Eggless Mango Mousse and Mangoshake (aamras).

Coming back to mango cheesecake – this dessert requires cream cheese Homemade Cream Cheese, whipping cream, sugar, mango puree and agar-agar or gelatine. I don’t use gelatine as I am vegetarian, but I couldn’t get agar-agar powder or china grass. If you don’t have whipping cream at home, you can use Amul dairy milk cream. But along with Amul milk cream, you will need agar-agar powder. It will help in setting the cheesecake.

Caster sugar is considered best for cheesecakes as it keeps the cheesecake smooth and creamy. But we can powder granulated sugar and sieve it in a very fine sieve so that there are no granules. Sugar quantity would depend on how sweet is mango puree. After mixing everything together, taste the batter once. If required, add some more powdered sugar and very gently fold in the batter.

Usually, for cheesecake, digestive/ marie cookies/graham crackers are used. But as I had butter cookies, I used them. As butter cookies have high concentration of butter, I reduced the quantity of butter while mixing in cookies crumb.

I have Khoya Cheesecake (fusion dessert) and Coconut Cheesecake recipes too in the blog. If interested, take a look.

Ingredients:

cookie crust

Cookies 100gm

Butter 20 gm

Filling

Cream cheese 200 gm

Powdered sugar 1/3 cup

Whipped cream 100 gm

Mango puree 100 gm

decoration

Round mango slices

Little bit more mango puree

Process:

Crush cookies in a zip lock bag and keep cookies crumb in a bowl. Add melted butter and mix nicely.

In 6 tiny bowls or small glasses spread cookies crumbs evenly and press nicely with the help of back of measuring spoon. Keep them in the fridge for half an hour so that crumbs become firm.

Prepare mango puree and keep it in the fridge.

Whip up cream cheese till it is smooth and then start adding caster sugar in small portions. You can reduce or add sugar as per your taste bud. Keep this ready cream cheese in a separate bowl.

Whip up whipping cream in a separate bowl. If you are using Amul milk cream, you have to add caster sugar also in small batches. Sugar is not required if you are using non dairy whipping cream.

Add mango puree in cream cheese and mix it.

Now mix this cream cheese batter in whipping cream by folding it gently with a spatula.

By now cookie crumbs must have settled down firmly – take out the bowls from the fridge and evenly spread cream cheese in all the bowls. Leave some space on the top of the bowl for mango puree.

Keep these bowls in the fridge for 3-4 hours so that cheesecake settles down. Once settled, take the bowls out and evenly spread fresh mango puree.

See how these cheesecake bowls got brighten up!

Keep them in the fridge again for the puree to be chilled and add small pieces of mango just before relishing.

Isn’t this such a tempting summer dessert!!!

June 14, 2020April 28, 2022

Deeksha Pathak97 Comments

Raw Mango Chutney with Jaggery

This recipe of raw mango chutney with jaggery belongs to my very dear neighbour friend Subbalaksmi. Good neighbours are a blessings from God. They are always with you in good and bad times. Around two years back Subbalakshmi introduced me to a new variety of raw magoes ‘omelette mangoes’. These are really big sized mangoes (one mango weighs almost 630 grams) and I have no idea how they got this name. Probably it is some kind of local variety of raw mangoes. Anyways, name really doesn’t matter. Our dish raw mango chutney with jaggery and its wonderful taste is most important.

A few days back I saw these omelette mangoes in a vegetable shop. I didn’t know how to use them but I bought anyhow. Next day I went to Subbalakshmi and she gave me this sweet ,salty spicy and tangy chutney recipe with jaggery.

Try this recipe If you get omelette mangoes in your area. But I believe any variety of hard raw mangoes will also be just fine.

Take a look at a few more raw mango dishes and chutney in the blog:

Kachhi keiri ka pana/panna (raw mango beverage)

Kairie ki loungi ( raw mango dish)

Tamatar ki chutney (tomato dip)

Coriander Chutney

Ingredients:

Sliced pieces of omelette mango 700 gm

Whole Salem red chilies 18

Oil 3 tbsp

Jaggery powder 175 grams

Salt 1+1/2 tsp

Rasam Powder 4+1/2 tbsp

Turmeric Powder 1 tsp

Tiny mustard seeds 1tsp

Asafetida 1/8 tsp

Some points to remember :

The above measurements are for 1+1/2 omlette mangoes. If you are using only one omelette mango, then reduce the quantity accordingly.

Salem chilies are not very hot chilies. If you want to use some other variety of chilies, use them, but be careful to reduce the quantity if the other variety of chilies are very hot.

This chutney will last for almost a year in the fridge.

Process:

Wash, peel and cut omelette mangoes in tiny pieces.

Heat oil in a big, broad, heavy bottomed pan and crackle mustard seeds along with asafetida. Add whole red chilies and turmeric powder.

Add cut pieces of raw mangoes and salt. Mix everything together and cover it. Keep the heat on sim and in between keep on stirring till raw mangoes start turning transparent.

When mangoes start looking transparent, add jaggery and mix it well. Keep on stirring mangoes gently till jaggery melts and gets absorbed in mangoes completely.

Now add rasam powder and mix it well. Keep the heat on sim and keep on stirring gently for five minutes. Taste it, and if you feel salt is required, add as per your taste.

Khatti, meethi, teekhi kachhe aam ki chutney tyaar hai! (Sweet, salty and tangy chutney is ready!).

June 5, 2020April 28, 2022

Deeksha Pathak72 Comments

Mango Shrikhand (curd based dessert)

Mango Shrikhand is a curd based dessert and it tastes best during summer. With the addition of natural mango flavour in it, you might find mango shrikhand as the best fruit based curd dessert for summer.

The recipe for mango shrikhand is basically based on three ingredients, so there is no need to wory about searching for a lot of things in your pantry. The whole preparation method is also hassle free. So now you just can’t make an excuse to not prepare this delicious mango dessert this summer.

Use good quality mangoes for puree. If mangoes are not sweet enough than we will have to add more sugar. Flavour of mango also wouldn’t be enough. Here I have used puree from alphonso mangoes; but feel free to use your choice of mangoes.

You can check a few more more posts based on mangoes in the blog:

Mangoshake (aamras)

Eggless Mango Mousse

Ripe Mangoes Gojju/Curry

Ingredients :

3 cups hung yogurt (dahi/curd)
1 cup mango puree
1/2 cup powdered sugar
1/2 tsp Cardamom powder

Process:

Set curd with full fat milk. In warmer locations curd usually takes 4 hours to get set completely. Pour this curd into a muslin cloth and hang it for 2-3 hours. If your kitchen temperature is very hot, curd will turn sour. To avoid this keep it in the fridge wrapped up in muslin cloth along with a bowl and a strainer. You can leave it overnight inside the fridge.

When all the whey from the curd has drained out, measure and take three cups of thick curd from it and keep it into a separate bowl. You can use rest of the curd for raita or prepare any curd based gravy.

Add powdered sugar and cardamom powder in the curd and mix it well.

Now prepare mango puree by grinding mango pieces.

Add this puree into the curd and mix it well.

Shrikhand is a thick dessert but because of the mango puree it’s consistency won’t be the same. Keep mango shrikhand in the fridge for 3-4 hours to be chilled completely.

Later serve in bowls and sprinkle a little bit of cardamom powder for nice flavor or just add a few cut pieces of mango.

June 2, 2020April 27, 2022

Deeksha Pathak82 Comments

Kairi ki Launji

Kairi ki Launji (raw mango dish) sunte hee muh mei paani aa jaata hai (mouth starts watering after listening to the name of the dish). This dish is prepared with raw mangoes. Kairi ki Launji is one of my favorite raw mango dishes during summer since childhood. It is a side dish with your regular meals or you can have it with paratha during breakfast.

Sour taste of raw mango is balanced by sugar/jaggery, salt and red chili powder. Seasoning with fennel seeds gives sweet fragrant flavor. When sugar melts and gets mixed with the rest of the ingredients, the look of the dish and taste reaches to another level altogether!! You have beautiful caramelized raw mango dish which will get over by licking directly from the pan. Oh, I can really write a poem on this!!!

Am I exaggerating too much?? Not at all… Try this recipe and experience the wonderful taste of my favorite raw mango dish “Kairi ki Launji ” during summer!!

The whole credit for this recipe goes to my younger sister Nandini. Amongst the three sisters she is the one who started cooking very early. So her culinary skills are excellent. Last year during my Jaipur trip she prepared launji and since then I have been waiting for the summer season to get back that wonderful taste!!!

You can check one more post from raw magoes in the blog. It is traditional Indian cool summer beverage Kachhi keiri ka pana/panna (raw mango beverage)

Ingredients :

400 gm keiri (raw mango medium sized peeled and sliced)
2 tbsp oil
1 tsp sauf
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp salt or as per your taste( can take a mix of white and black salt)
Water 1/4 cup
1/3 cup Sugar

You can reduce or increase the quantity of salt, sugar and chilli powder as per your preference.

For oil, my preference is mustard oil for its pungent flavor.

Process :

Wash, peel and cut raw mangoes in long pieces. The seed of raw mango is tender. While slicing keiri, the seed will also be sliced. Remove the seed after cutting keiri into pieces.

In a broad pan heat oil and crackle funnel seeds.

Add cut pieces of kairie and rest of the spices, except sugar.

Add water, mix everything and cover the pan.

Raw mango gets cooked very soon – so after a minute keep stirring in between. When the keiri is 80% cooked and needs a few more minutes, add sugar and keep stirring very gently till sugar melts. Switch off heat.

Be careful here – don’t let keiri cook completely before adding sugar. If it is completely cooked, it will become mushy when sugar/jaggery is added. Slight crisp and soft pieces of keiri taste really nice.

Kairi ki Launji wouldn’t last more than a day, but if you want to save it for the next day to eat it with paratha for breakfast, keep it in the fridge.

May 31, 2020April 27, 2022

Deeksha Pathak63 Comments