Lovely! Luscious! Incredible! Mangoes

by pateluday

This eternal summer fruit has names, but call it using whichever, it is one of the most luscious fruits that has taken the world by storm. The best mangoes come from India...

Yes, the best mangoes or Aam (Hindi) come from India with over 1000 varieties grown all over. This is a summer fruit unlike apple, and it ripens in the heat to compliment the Indian summer. Mangoes are grown in many countries including China and Mexico, but the taste and texture vary drastically. The fruit with a peel is consumed directly after cutting into cubes or slices or as the juice is extracted by plain squeezing. The juice is of a thicker consistency and is more like a puree. If you see a countenance smothered with orange-yellow pulp, the fruit is not hard to guess.

All mangoes are not the same, and the one's meant as juicy delights are not meant to be sliced. While most of these fruits are consumed after they have ripened, some are eaten raw or pickled for extended seasons. They are sliced for salads, and or shredded for kachumber which is a spicy and tangy side dish like a pickle, very popular in India.

Ripe or raw, this heavenly fruit will open up Pandora's box, if you are interested in Indian cuisine. Be it lunch or dinner mangoes, are a must as juice or slices, and yes in the ubiquitous North Indian Lassi. Fruit is very much part of meals as an accompaniment or dessert.

Mango Lassi

Fruit Savory
Mango Lassi
Mango Lassi
Nandita Amin

Versatile Mango More to it!

Mango in Indian Cuisine

Mango DrinkTruly versatile, consumed in many ways in a wide variety of Indian recipes, these fruits are eternal with an immense fan following or addicts not only in India but across the globe.

Like the tiger, the fruit represents the country, an epitome of regional delights packaged with wellness. The wonderful mouth-watering taste and subtle aroma create an ambiance of deep satisfaction in your mind. 

A mango dessert, be it a pudding, lassi, plain slices or ice cream flavored with heavenly fruit is a perfect end to a fantastic meal. The kachumber and pickles are much desired as taste enhancers with their tangy and citrusy flavor and often hot character. They are part of everyday meals including breakfast. You can spread jam flavored with mangoes or lick the jam straight from the bottle - the yummy thing. 

Fruit shakes, beverages, milkshakes, candy, cakes, and pastries all have embraced the magical fruit with love. You can shred the fruit whence raw, add sugar, chilly flakes, and some cloves to get Gujerati chunda, an all-time accompaniment with flatbread but more popular in the breakfast menu. 

Make a vegetable curry using raw mangoes for lunch and dinner. There are varieties of this fruit to be eaten straight as raw, sprinkle salt and pepper or chilly flakes, and relish. 

Find your own way to include this lusciously rich fruit in meals, snacks, and desserts - there is no limit.       


This is literarily mango peel soup. After extracting the pulp the peel is brought to a boil, made like a soup by the addition of salt and spices, and strained. You can add curd as well if you like. This is an oxidant-rich thin soup with lots of minerals and vitamins for a healthy life. 

Aam Pana 

This is a mango cooler tangy, sour and sweet with a hint of spices. Very healthy, and good to fight dehydration and overcome vitamin deficiency. It is the most popular welcome drink all over India.    

Mango Drinks

A number of cold drinks flavored with mango, and pure juice are globally available throughout the year in bottles and cans. Those wishing for the taste can purchase them online or walk to the nearest store. 

Photo Mango

Mango Fruits
Mango Fruits
Raw Mango Curry

Raw Mango Curry

Indian Mango Cuisine

Prep time 20 min  -  Total time 40 min
Ingredients for 3 servings
Raw mango 300 gm  • Cumin Splatter  • Cumin Powder 1 Teaspoon  • Red Chilly Sprinkle  • Sugar 2 Teaspoon  • Garam Masala 1 Teaspoon  • Turmeric Sprinkle  • Vegetable Oil 3 Teaspoon  • Salt to taste

Mango Curry

Heat oil and splatter cumin seeds
Add raw mango cubes
Add water and boil to cook mangoes soft
Add the spices
Add sugar and salt

Recipe  5.0/5 Stars (24 Votes)


How to Make Raw Mango Pickle?

How to Make Raw Mango Pickle?

Food Accompaniment

Prep time 30 min  -  Total time 30 min  -  4 cal/serv
Ingredients for 4 servings
Raw Mango cubes, fennel, roasted fenugreek powder, roasted mustard seed powder, black salt, salt, chilly powder, mustard oil, and raw peeled garlic.

Mango Pickle Recipe

Cut raw mango into cubes, mix all spices, and keep the quantity of powdered spices low, as per your taste. Store for as many days although the pickle is ready in one day of proper mixing. Extended storage leads to a better mix of ingredients and develops an amazing aroma. Use lemon juice in small quantities as a preservative.

Tangy Mango Pickle

Measure quantity as per personal preference.

Recipe  5.0/5 Stars (11 Votes)

Aam Pana


Prep time 20 min  -  Total time 30 min
Ingredients for 3 servings
Raw Mango 100 gm  • Sugar 2 Teaspoon  • Black Salt 1 Teaspoon  • Cumin Powder 1 Teaspoon  • Chilly (Optional)  • Mango Powder Sprinkle  • Ice Cubes  • Mint Garnish

Mango Sherbat Recipe

Boil or Roast Mangoes
Extract Pulp and Cool
Sieve the Pulp Off For Pana
Add the liquid and ingredients in a Jar
Add Water 3 Glassful
Add Ice
Stir Well

*For concentrate add very little water and store in fridge.

Recipe  5.0/5 Stars (24 Votes)


Mango Desert
Mango Desert

Mango Names

Regional Varieties

Fruit Salad MangoMangifera Indica (Hindi = Aam)

Mango is cultivated in orchards and private gardens all over India. A product of wilderness the small over-hanging green fruits in the jungle shaped much like the cultivated variety are the originators of this popular form. 

Most of the wild mangoes grow amidst a cluster of tree species and are overlooked. But a near cousin known as desi or local is widely popular in rural confines and some gardens. These fruits are consumed locally as raw in chutneys and often as ripe. They are classic examples of seasonal addition to Indian culinary practices. And each locality cooks them in their own way. They also enter the local markets and are sold for consumption.    

Some of the popular verities are: 

  • Alphonso (Exported Globally) 
  • Chausa
  • Dasheri
  • Neelam
  • Ratnagiri
  • Tota Pari
  • Langra
  • Safeda
  • Kesar
  • Badami
  • Hapus

These are the varieties that have found National fame and are seasonally exported. But there is no limit to personal preference, and an uncountable number of varieties are popular regionally in India. Most of the varieties are grown specifically in a region and transported from there as per local or regional demand. 

Video Mango Pudding

Updated: 12/01/2022, pateluday
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DerdriuMarriner on 11/30/2022

The fifth paragraph in the first subheading, Versatile Mango More to it! Mango in Indian Cuisine, below your article's first image, Mango Lassi Fruit Savory, brings up vegetable curry.

That curry reference inspires a somewhat related, a somewhat unrelated question.

A book from 1854 mentions an ancient subcontinental practice, from 1,900 to 2,500 years ago, of embedding brass plates -- before mixing them with brick, cement, common-stone, divine-incense, fine-clay, iron-plate, quartz-stone, ruby-stone and silver-plate courses to top elephant-trodden boulder, boulder-like round stones for the foundation walls to relic-archiving monuments -- in kapittha gum (from elephant apple trees, Limonia acidissima) moistened by milk made from little, red cocoa-nuts.

Would red cocoa-nut milk be drinkable and would it be used nowadays to make red-colored curries?

DerdriuMarriner on 09/13/2022

The computer crashed before I could add the other part to my question about boiling versus roasting mangoes for Aam Pana sherbet.

Would roasting change the color of the mangoes being roasted? Wouldn't it brown, darken, toast the color more so than boiling?

DerdriuMarriner on 09/13/2022

The Aam Pana recipe lists boiling or roasting mangoes.

Would roasting be as, less or more popular than boiling?

pateluday on 06/02/2021

Great for You! They do gel with other fruits.

pateluday on 06/02/2021

Black or Himalayan Salt is much different from regular salt and is healthy. Use only the salt mentioned please.

blackspanielgallery on 06/01/2021

I have gotten mango as one of several components of a fruit tray. It does well when mixed with other fruits, making it possible to consume them in random order.

DerdriuMarriner on 06/01/2021

pateluday, Thank you for all the practical information, pretty pictures and product lines.
In particular, I appreciate both the recipes. They're now among my recipes for this summer.
Does it matter whether black or white salt is used in fajeeta?

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