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Mango season in India typically lasts throughout the summer season, and there are hundreds of ways in which the fruit is used in Indian cuisine. From raw mango pickles to raw mango rice, from salads to chutneys, we utilize raw mangoes in multiple ways throughout mango season. But what about ripe mangoes? For most Indians, however, relishing ripe mangoes comes in the form of having the fruit as it is. The flesh of ripe mangoes is often used to make salads, smoothies and even lassi, but beyond that, not much is explored.
And that, truth be told, is quite a pity because many cuisines across the length and breadth of India actually boast of traditional ripe mango recipes that are simply delicious. These are not just desserts based on the naturally sweet flavour of mangoes, but also include curries and chutneys. Many of these dishes, though popular regionally, are not that well known across India—which is one of the main reasons why these ripe mango dishes haven’t seemed into all our kitchens.
As the mango season reaches its peak and starts to wane out for the year, this is the perfect time to explore these regional gems from around the Indian subcontinent. Sweet, sour, tangy and slightly spicy, these ripe mango Indian recipes are easy to make and yummy enough to please you and your entire family. Wondering which dishes you should whip up to celebrate ripe mangoes? Here are a few amazing ripe mango recipes from across India.
Video Credit: YouTube/Your Food Lab
Mango Phirni
Phirni is a classic dessert made with coarsely ground rice cooked in thick milk and sweetened with sugar. Mango Phirni, a Kashmiri classic take on the iconic dessert, combines the flavours of mango with a dessert that dates back to the Medieval times in India. Phirni’s rice-and-milk base remains the same for Mango Phirni, but once cooled, mango pulp is added to the dessert. The Mango Phirni is then allowed to set in earthen pots and topped with mango cubes, pistachios and almonds before serving.
Pachila Aamba Khatta
Traditionally, there are two versions of Aamba Khatta from Odisha—one that uses raw mangoes and is tangier, and the other that uses ripe mangoes and is much sweeter. The recipe calls for a paste of coconut, fennel seeds, dry red chilli cooked in a tempering of curry leaves, cumin seeds. A bit of jaggery is added if the ripe mango isn’t sweet enough, and the chutney is served with sprinkled cumin powder on top.
Stuffed Mango Kulfi
Making mango kulfi with ripe mango pulp mixed with a thick and sweet rabri is very common and has been around since the Mughal era. But, in parts of North India, Stuffed Mango Kulfi is all the rage right now, because it doubles down on the mango flavour. Instead of putting the kulfi mix in steel molds, whole ripe mangoes are cored and stuffed with the kulfi mix. The entire fruit is then frozen and served with toppings of pistachios.
Fajeto
Kadhi is an Indian favourite, especially during summers. This Gujarati kadhi variety called Fajeto or Ras No Fajeto combines that much-loved flavour of yoghurt and gram flour-based Kadhi with the flavour of ripe mango. The yoghurt and gram flour mix is cooked and blended ripe mangoes are added at the very last minute to make Fajeto. The dish is tempered with mustard seeds, cumin seeds and curry leaves.
Mambazha Pulissery
Pulissery is a classic Kerala dish, and Mambazha Pulissery adds a seasonal mango touch to this favourite. A sweet, sour and spicy dish, Mambazha Pulissery is made with ripe mangoes, yoghurt and coconut. The gravy is creamy and flavoured with green chillies, ginger, garlic, cumin seeds, turmeric and black pepper. A part of the Onam sadya, this dish is relished with rice and roti alike.
Aamer Payesh
Truth be told, Aamer Payesh isn’t the only Bengali dish that celebrate the flavours of ripe mangoes—Aam Doi and Aam Sandesh do the same. However, Aamer Payesh is perhaps the easiest of them all to make at home. A traditional kheer or payesh is first prepared using Gobindobhog rice, milk and a bit of sugar. Mango pulp is added to the payesh after it cools down.
Ambe Upkari
This dish comes from Mangalorean cuisine, and is in fact across many households in Karnataka. The ripe mangoes are peeled and cooked in water with green chillies until they turn soft, after which jaggery and salt it added to season as per taste. A tempering of ghee, urad dal, mustard seeds and asafoetida is then added on top to make this dish called Ambe Upkari that is perfect for the tummy and the soul.
Mango Falooda
Both Maharashtra and Hyderabad have a claim to the popularity of this dish which is very popular. Called Mango Falooda a drink is an understatement, because though served in a tall glass, this one is loaded with too many goodies. Apart from the thinnest, glass-like vermicelli noodles, sabja or basil seeds are added along with mango pulp, mango cubes and rose syrup in this fragrant and delicious Mango Falooda.
