Easy Mango Recipes To Try At Home

Mangoes are sunshine in fruit form! Their vibrant colour, sweet flavour, and juicy texture make them a summertime favourite. 

But mangoes are more than just a delightful summer treat – they’re packed with vitamins, minerals, and antioxidants.

The good news? You don’t need fancy ingredients or culinary skills to whip up amazing mango dishes. This is your invitation to explore a world of easy mango recipes that you can create right in your own kitchen.

Whether you’re craving a refreshing drink, a light and healthy salad, a decadent dessert, or even a savoury twist, there’s a perfect mango recipe waiting to be discovered.

Before we dive into a world of mangolicious recipes, let’s explore the reasons to love this tropical treasure.

Benefits of Mangos 

• Rich in vitamins and minerals: Mangoes are a powerhouse of Vitamin A and C, essential for healthy vision and immunity. They also boast potassium, which helps regulate blood pressure.
  
• May aid in digestion: The fibre content in mangoes aids digestion, keeping you feeling fuller for longer.
• Antioxidant powerhouse: Mangoes are loaded with antioxidants that fight free radicals, protecting your cells from damage.

Mango Varieties in India 

India, the land of spices and diverse flavours, is also the world’s largest producer of mangoes. With over 1,500 varieties, each boasting a unique taste, size, colour, and fragrance, India offers a mango experience unlike any other. 

• Alphonso Mango (Hapus): King of mangoes, prized for their incredibly rich, creamy flesh, perfect sweetness, and unique floral aroma.
• Kesar Mango: Cultivated in Gujarat, these mangoes are known for their vibrant saffron colour, wonderfully sweet flesh with a touch of balancing tartness, and a delightful fragrance.
• Dasheri Mango: Originating from Dashehari village near Lucknow, Dasheri mangoes are famous for their intense sweetness, exceptionally juicy pulp, and a slightly fibrous texture.
• Totapuri Mango (Banganapalli): Standing out with their large, oblong shape and greenish-yellow skin even when ripe, Totapuri mangoes have a firm, slightly tart flesh, making them ideal for pickles and chutneys.
• Langra Mango: These mangoes boast beautiful yellow skin with a reddish blush. They are loved for their juicy flesh and delightful aroma.

Mango Dessert Recipes:

Forget the saying “an apple a day keeps the doctor away” – with mangoes, it’s “a mango a day fuels your dessert dreams!” 

This section is all about turning those sweet, juicy mangoes into amazing desserts. We’re talking creamy puddings that’ll melt in your mouth, refreshing mango ice cream that are perfect for a hot day, and even some show-stopping cakes that’ll wow your friends.

Basically, if you can dream it, you can probably find a recipe using mangoes!

1. Mango Ice Cream 

This Mango Ice Cream recipe is your ticket to ditching the store-bought stuff and creating a mango masterpiece at home. Simple, creamy, and delicious, it’s the perfect way to enjoy mangoes in a whole new way. It’s surprisingly easy—no fancy equipment needed—and the results are pure, unadulterated deliciousness.

Ingredients:

• ½ Cup Condensed Milk 
• 1 Cup Mango Puree (2 ¼ cups of Diced Mango)
• 1 Cup Whipping Cream 
• ½ Cup Fresh Mango Chunks

Instructions:

1. To make the mango puree, dice the mango into small pieces and blend in a food processor until completely smooth. 
2. Place a non-stick pan over medium-low heat and add the mango puree. Stir continuously for 8 minutes or until the puree reduces by almost half.
3. Set the puree aside to cool completely. 
4. In another bowl, whisk the whipping cream until stiff peaks form. 
5. Add condensed milk to the bowl of cooled mango puree and mix until combined.
6. Then add a scoop of whipped cream and fold.
7. Add this mango mixture to the bowl of whipped cream and fold gently until the mixture is free of any lumps. 
8. Pour the mixture into a container and place a piece of parchment paper or cling wrap on the surface. 
9. Freeze for 12+ hours. 
10. Remove the paper or wrap and let the container sit outside for 5 minutes before serving. 
11. Scoop the mango ice cream into serving bowls and serve as is or with toppings of your choice! 

2. Mango Cheesecake 

We’re about to take your obsession to a whole new level: mango cheesecake. It features a creamy cheesecake filling swirled with sweet mango puree, all on top of a buttery biscuit crust. Don’t worry; this mango cheesecake recipe isn’t some intimidating bakery secret. It isn’t fussy or complicated, but the results are guaranteed to impress. 

Ingredients:

Base:

• 150 gms Plain Sweet Biscuit (Digestive / Marie Biscuit)
• 100 gms Unsalted Butter
• 2 Tbsp Fortune Sulphurless Sugar

Filling:

• 4 ½ tsp Gelatin Powder 
• ½ Cup Cold Water
• 500g Cream Cheese
• ⅔ Cup Fortune Sulphurless Sugar
• 300 ml Whipping Cream 

Mango Jelly:

• ¾ tsp Gelatin Powder
• ¼ Cup Cold Water 
• 1 tbsp Lemon Juice 
• Mango – 700 gms

Instructions:

CAKE PAN: 

1. For this mango recipe, use a 9-inch springform pan or a similar size. Prep the pan by placing a piece of baking paper on the base and securing the springform pan with the excess paper hanging over the sides. 
2. Grease the sides of the pan with butter. 

BISCUIT PAN:

1. Add the biscuits to a food processor and blend into a fine powder. 
2. Add butter and sugar to the processor and blend until smooth. 
3. Pour the biscuit mixture into the prepared pan and press down firmly. Make sure you fill only the base and not the sides. 

FILLING:

1. Put water in a heatproof bowl and sprinkle gelatin over the surface, making sure you’re not dumping it into the water. Set aside for 5 minutes until it becomes gelatinous. 
2. Microwave the mixture for 30 seconds, stirring in between. Stir until dissolved. 
3. Add the mango to the food processor and puree until smooth. 
4. Take out ¾ cup of the mango puree and set aside for the jelly. 
5. To the ¼ cup of mango puree, add cream cheese, cream, sugar, and gelatine mixture and blend in the food processor until smooth. 
6. Pour this mixture into the prepared pan and refrigerate for 3 hours or until the top is set. 

MANGO JELLY:

1. Make another batch of gelatin and set aside. 
2. Add lemon to the ¾ cup of mango puree and stir. 
3. Pour the gelatin mixture into the mango puree and whisk well. 
4. Pour this mixture on the cheesecake filling and refrigerate for 12+ hours.
5. You can also whip up some whipped cream with vanilla and sugar and decorate the mango cheesecake. You can also top it with freshly cut mangos.

3. Mango Pudding

Love the taste of ripe mangoes but want something a little more exciting? This mango pudding recipe takes fresh mangoes to the next level. It’s a silky smooth custard with vibrant mango flavour, perfect for satisfying a sweet tooth without feeling heavy.  

Ingredients:

• 2 Tsp Gelatin 
• ¼ Cup Water 
• ½ Cup Milk
• 3 Tbsp Fortune Sulphurless Sugar
• ½ Cup Sweetened Condensed Milk 
• 1 Cup Mango Puree 
• ½ Cup Chopped Mango 

Instructions:

1. Put water in a heatproof bowl and sprinkle gelatin over the surface, making sure you’re not dumping it into the water. Set aside for 5 minutes until it becomes gelatinous. 
2. Microwave the mixture for 30 seconds, stirring in between. Stir until dissolved. 
3. Add milk, sugar and condensed milk to a saucepan and mix well on low heat. 
4. Add in the mango puree and mix well. 
5. Add the bloomed gelatin to the mixture and stir until lump-free. 
6. Once combined, take the pan off the heat and add chopped mangos. 
7. Pour this mixture into a mould tray and refrigerate for 2-3 hours until the top of the pudding is firm to the touch. 
8. You can use a butter knife to ease the mango pudding from the sides and flip it onto a plate while serving.

4. Mango Phirni

Think rice pudding is boring? Think again! Mango Phirni is a creamy Indian dessert that’s anything but bland. This mango recipe takes the classic phirni base of cooked rice and milk and infuses it with sweet, tropical mango. The result is a pudding with a silky texture and a burst of fresh mango flavour in every bite. Plus, it’s traditionally served chilled, making it a perfect way to cool down on a hot day.

Ingredients:

• ¼ Cup Fortune Basmati Rice
• 1 Cup Chopped Mango 
• 3 Cups Milk 
• 4 Tbsp Fortune Sulphurless Sugar
• ½ Tsp Cardamom Powder 
• ½ Tsp Sliced Pistachios 
• 1 Tsp Chopped Dried Rose Petals or ½ Tsp Rose Water

Instructions:

1. Rinse basmati rice a couple of times in water and drain thoroughly. 
2. Spread the rice on a plate and let the grains dry. 
3. Once dried, grind the rice until it reaches a granular consistency (like rava). Set aside. 
4. Heat the milk in a thick-bottomed pan on a low flame. Stir at intervals to prevent milk from scorching at the base. 
5. Add the prepared rice powder to the milk and stir. 
6. Add sugar and stir at intervals. 
7. Once the milk thickens and the rice has cooked, stir continuously to prevent burning at the base. 
8. Switch off the heat once it has reached a thick consistency and the rice is thoroughly cooked. 
9. Stir in the sliced pistachios, cardamom powder, and rose petals (or rose water). You can also add a pinch of Saffron for a richer flavour. 
10. Add the chopped mango to a blender and blend until smooth.
11. Once the mixture has cooled, add the mango puree to the phirni and mix well. If the mango phirni is too thick, you can add 2-3 tbsp of warm milk to make it lighter. 
12. Spoon the Mango Phirni into bowls and refrigerate for 3-4 hours. Serve as a cold dessert.

5. Amrakhand/Mango Shrikhand

This mango shrikhand is the ultimate way to celebrate the king of summer fruits. It’s a twist on a classic Indian dessert, shrikhand, made with luxuriously thick yoghurt and fragrant cardamom. This creamy and refreshing dessert is perfect for a light ending to a meal or a special summer treat. Unlike some cheesecakes or puddings, this Amrakhand Recipe is surprisingly simple to make if you have hung curd on hand, so you can whip up a batch to impress your friends and family without any fuss.

Ingredients:

• 3-3.5 Cups of Curd 
• 2 Mangoes (Chopped)
• 4 Cardamoms 
• 8-10 Saffron Strands 
• ½ Cup Fortune Sulphurless Sugar

Instructions:

1. Hang the curd in a muslin cloth or a cotton kitchen napkin for 3-4 hours. Place a bowl underneath to collect the whey. 
2. Add the mangos to a food processor and blend to a puree. 
3. Add the thick-hung curd, sugar, saffron and crushed cardamom seeds. Blend until smooth. 
4. Pour the Amrakhand into serving bowls and refrigerate for a few hours. 
5. Serve the Mango Shrikhand cold or you can even have it as it is.

6. Savoury Mango Recipes:

Mangoes are a summer staple, and their sweetness is a welcome addition to desserts and refreshing drinks. But did you know they shine just as brightly in savoury dishes?

We’ll explore dishes that showcase the tangy and spicy side of mangoes, using them to add a vibrant twist to curries, chutneys, and pickles! These mango recipes will show you how to elevate your savoury dishes with a tropical twist.

1.Raw Mango Fish Curry 

In the mood for a seafood dish that’s bursting with flavour? This Raw Mango Fish Curry is a perfect choice. Forget the sweetness of ripe mangoes – here, unripe mangoes add a tangy twist that’s both refreshing and surprisingly delicious. The result is a mango fish curry that is both light and satisfying.

Ingredients:

• 2 Tbsp Fortune Sunflower Oil
• ¼ Tsp Fenugreek Seeds
• 3 Cloves Garlic (Finely chopped)
• ½ Inch Ginger (Finely chopped)
• 5 Shallots (Sliced)
• 2 Sprigs Curry Leaves
• 2 Green Chillies (Chopped)
• 2 Tomatoes (Sliced)
• 1.5 Tsp Kashmiri Red Chilli Powder
• 1.5 Tsp Coriander Powder
• 1 Tsp Salt
• ½ Cup Water
• 1 Small Raw Mango (Sliced)
• 500 Grams Fish Steaks
• 250ml Coconut Milk

Instructions:

1. Heat a pan with Fortune oil and add fenugreek seeds, garlic, ginger, and shallots to the oil. Stir continuously to ensure the onions don’t burn. 
2. Add curry leaves and green chillies. Saute for 1 minute until fragrant.
3. Add sliced tomatoes and saute for a few minutes until the tomatoes turn mushy.
4. Add red chilli powder, coriander powder, and salt. Saute for a few seconds.
5. Add half a cup of water and bring to a boil.
6. Once the mixture thickens, add sliced raw mangoes and fish steaks. Cover the pan and cook for 3 minutes.
7. Open the lid, turn the fish steaks, and cover again. Cook for an additional 3 minutes.
8. Once the fish is cooked, add thick coconut milk and gently mix to avoid breaking the fish.
9. Simmer the mango fish curry for a couple of minutes.
10. Garnish with fresh curry leaves and serve hot with Rice or Appam.

2. Mango Pickle

This Raw Mango Pickle Recipe is a flavour bomb waiting to happen. It transforms unripe mangoes into a tangy, spicy condiment that adds a kick to any meal. Unlike some mushy pickles, this raw mango pickle delivers a satisfying crunch alongside the burst of mango flavour. This recipe using mangoes is incredibly easy to make and lets you enjoy the taste of summer mangoes all year long.

Ingredients:

• 2 Raw Mangoes (Diced)
• 2 Tbsp Fortune Kachi Ghani Mustard Oil
• 1 Tbsp Mustard Seeds
• 1 Tbsp Fennel Seeds
• 1 Tbsp Fenugreek Seeds
• 2 Tsp Turmeric Powder
• 2 Tsp Red Chili Powder
• Salt (To taste)

Instructions:

1. Heat the Mustard Oil in a pan over low heat, then add the mustard, fennel, and fenugreek seeds. 
2. Sauté the seeds until they start spluttering and remove the pan from the heat. 
3. Let the mixture cool completely and grind the spices into a fine powder.
4. In a large bowl, add diced mangoes, turmeric powder, red chilli powder, salt and the ground spice mixture, and mix well. Ensure all the mango pieces are evenly coated with the spices.
5. Transfer the raw mango pickle mixture to a clean jar and close the lid tightly. 
6. Leave the jar in a sunny place for at least 3-4 days so that the flavours can infuse into the raw mango. Shake the jar occasionally to distribute the flavours throughout the raw mango pickle.

3. Mango Chutney / Raw Mango Chutney

Tangy, spicy, and ready to wake up your taste buds – that’s raw mango chutney! Made with unripe mangoes, it delivers a burst of tangy flavour and a kick of spice. This raw mango dish is the perfect way to add a bright, acidic counterpoint to rich curries, elevate your pakoras, or even add a surprising twist to a cheese board. Plus, this raw mango chutney recipe is super easy to whip up with a handful of ingredients, making it a great option for a quick and flavorful condiment.

Ingredients:

Raw Mango Chutney:

• ½ Cup Raw Mango (Chopped)
• 1 Cup Coconut (Chopped)
• ¼ Cup Chana Dal (Roasted)
• 5 Red Chillies
• 1 Inch Ginger
• 2 Green Chillies
• Salt (To Taste)

Tempering:

• 1 Tsp Coconut Oil
• 1 Tsp Mustard Seeds
• ½ Tsp Urad Dal
• Handful Curry Leaves
• 1-2 Dry Red Chilies

Instructions:

1. In a blender, grind together all the mango chutney ingredients. Grind them together without any water at first to get a coarse mixture.
2. Now, slowly add a little water and keep grinding until you get a smooth and even consistency. Transfer to another bowl.
3. In a separate pan, heat oil for tempering. Add mustard seeds and wait for them to splutter.
4. Add the urad dal, dry red chillies, and curry leaves to the hot oil. Fry them until the urad dal turns golden brown.
5. Take it off the heat and pour it into the chutney immediately. Serve the mango chutney with hot dosas or idlis.

4. Aam Ka Murabba | Mango Murabba

This Mango Murabba recipe is a must-have in your kitchen when you’re craving something sweet and tangy! This raw mango dish is cooked in a spiced sugar syrup, this mango recipe delivers a delicious balance of sweet and tart flavours with a hint of warm spices. Aam ka Murabba is incredibly versatile – enjoy it on its own as a quick and satisfying sweet snack, or pair it with rotis and parathas for a delightful breakfast with a burst of fruity sunshine. 

Ingredients:

• 2 Mangoes (Unripe & Shredded)
• ½ Cups Fortune Sulphurless Sugar 
• 4-5 Green Cardamoms
• 1-2 Cloves 
• 12 to 15 Saffron Strands (Optional) 

Instructions:

1. Start by washing mangos and peeling off the skin. Grate the mangos and set aside. 
2. In a blender or mortar pestle, coarsely ground the cardamom and clove. 
3. Add the sugar and grated mango to the pan and cook this on a low flame. 
4. Cook until the Mango Murabba reaches a thread-like consistency, stirring constantly to prevent the sugar from crystallising. 
5. Turn off the heat, add the cardamom and clove powder, and mix well. For an additional burst of flavour, you can add saffron in this step. 
6. Cool the mixture completely and transfer to an airtight container. Serve this Aam ka Murabba with hot rotis or parathas.

5. Mango Rice / Mavinakayi Chitranna

Mavinakayi Chitranna, or Raw Mango Rice, is a South Indian twist on a classic rice dish that’s anything but boring. Forget the usual spices and vegetables – this recipe uses unripe mangoes for a burst of tangy flavour that’ll tantalise your taste buds. A simple yet satisfying dish, this Mango Rice recipe is perfect for a quick lunch or a refreshing side dish that complements any curry. 

Ingredients:

• 2 Tbsp Fortune Sunlite Sunflower Oil
• 1 Cup Raw Mango (Grated)
• 2 Cups Cooked Rice
• 1 Tsp Mustard
• 1 Tsp Urad Dal
• 1 Tsp Chana Dal
• Asafoetida (To taste)
• Handful Curry Leaves
• 3 Tbsp Groundnut (Roasted)
• 2 Green Chilli (Sliced)
• ¼ Tsp Turmeric 
• Salt (To taste)
• 2 Tbsp Coconut (Grated)
• 2 Tbsp Coriander Leaves (Finely Chopped)

Instructions:

1. In a large pan, heat oil and add mustard seeds, urad dal, chana dal, a pinch of hing, and a few curry leaves. Let them splutter in the hot oil.
2. Add roasted peanuts to the pan and fry them for a minute. 
3. Add in grated raw mango, green chillies, and turmeric powder. Saute this mixture for about a minute, or until the mango starts to soften.
4. Add in the cooked rice and salt to taste. Gently mix everything without breaking the rice grains. Cover the pan and simmer for 2 minutes. 
5. Finally, add grated coconut and coriander leaves. Give it a good stir to combine.
6. Serve the Mango Rice hot and pair it with pickle or curd.

Mango Drink Recipes:

Summer heat got you reaching for sugary drinks? There’s a better way! Mangoes are a delicious and hydrating option, and with these mango recipes, you can easily whip up refreshing mango drink recipes at home.

Whether you’re craving a light and tangy lassi to cool you down or a creamy mango smoothie for a healthy on-the-go treat, there’s a recipe using mango here to satisfy your taste buds. These mango drink recipes are easy to make with just a few ingredients and way more affordable (and tastier!) than store-bought options.

1. Mango Milkshake

Beat the heat with a taste of the tropics! This Mango Milkshake is a refreshing, creamy drink perfect for a hot summer day. It’s incredibly easy to make, requiring just a few ingredients and a blender. You can customise this recipe with a scoop of ice cream for an extra indulgent treat or keep it simple and healthy – either way, this Mango Milkshake recipe is sure to become your go-to summer beverage.

Ingredients:

• 2 Mangos 
• 1 ½ Cups Milk 
• 2 Tbsp Fortune Sulphurless Sugar
• Ice Cubes (Optional)

Instructions:

1. Clean the mangos thoroughly before peeling and chopping them. 
2. Blend the chopped mangoes in a blender with milk and sugar. To adjust the consistency, add more milk or water to make it slightly thinner. 
3. You can blend in ice cubes to make it cooler. 
4. Serve the cold mango milkshake right away. For an added touch of sweetness, top the glass with chopped mangoes. 

2. Mango Lassi

Ditch the sugary drinks and beat the heat with a taste of summer! Mango Lassi is a vibrant twist on the traditional lassi. This refreshing beverage infuses creamy yoghurt with sweet, tropical mangoes, creating a perfect balance of tart and sweet. This mango drink recipe is lighter than a smoothie, making it perfect for a guilt-free pick-me-up on a hot day. Plus, this Mango Lassi recipe is so easy that you can whip up a batch in minutes!

Ingredients:

• 2-3 Sweet Mangoes 
• 1 Cup Curd 
• ½ Cup Cold Milk 
• 2-3 Tbsp Fortune Sulphurless Sugar 
• ¼ Tsp Cardamom Powder

Instructions:

1. Start by cleaning and peeling the skin of the mangoes. Chop them up roughly and blend until it becomes a puree. 
2. Add curd to the mango puree and cold milk, sugar, and cardamom powder. 
3. Serve the mango lassi chilled. You can also top up the glass with chopped pistachios or saffron strands for added flavour. 

3. Mango Smoothie

This isn’t your average sugary drink. This Mango Smoothie is a thick and creamy blend that captures the true essence of fresh mangoes. Made with just a few simple ingredients, this smoothie is a refreshing and healthy way to enjoy the taste of summer. Our Mango Smoothie recipe is perfect for a quick breakfast on the go, a post-workout pick-me-up, or a light and satisfying drink. 

Ingredients:

• 2 Mangos 
• 1 Banana 
• 1 Cup Milk 
• ½ Cup Curd 
• 1 Tbsp Lime Juice 
• Mint Leaves (Garnishing – Optional)

Instructions:

1. Add the mangos and banana to a blender and blend until there are no chunks. 
2. Add curd and juice to the blender.
3. Add milk as needed to adjust the consistency. 
4. Garnish the mango smoothie with mint leaves and serve chilled. 

4. Aam Panna

Beat the heat with a taste of India! Aam Panna is a refreshingly tangy drink made with unripe mangoes, perfect for combating the summer sun. A traditional favourite in Indian households, Aam Panna is known for its cooling properties and refreshing flavour. This mango recipe is a fantastic alternative to sugary drinks, packed with vitamins and offering a delightful balance of sweet, tart, and spicy. 

Ingredients:

• 2 Mangoes 
• 2 Cups Water 
• 1 ½ Cup Fortune Sulphurless Sugar
• 1 Tsp Cardamom Powder 
• 1 Tsp Cumin Powder (Roasted)
• ¼ Tsp Black Pepper Powder 
• 2 Tsp Black Salt 

Instructions:

1. Wash the mangos thoroughly and add it to a pressure cooker with 2 cups of water. Pressure cook for 2 whistles. 
2. When the pressure settles on its own, remove the lid and drain the contents into a strainer. Don’t discard the water; collect it in a bowl to use for the aam panna drink later. 
3. Once the mangoes have cooled completely, scrape the cooked mango pulp into a bowl. Also, scrape off as much as you can from the peel. 
4. Depending on how much mango pulp you can scrape, measure a 1:2 ratio of sugar and add it to the pulp. For instance, if you have 1 cup of mango puree, add 2 cups of sugar. 
5. Add the cardamom powder, roasted cumin powder, black salt, and black pepper powder. You can blend these together to make sure it has mixed thoroughly. 
6. Pour the aam panna syrup into a jar and leave it in the fridge.
7. To make the Aam Panna drink, add 2-3 tablespoons of the prepared syrup to a glass. Add water you used to cook the mangoes or add room temperature water.
8. You can garnish the Aam Panna with mint leaves and serve with ice cubes.

And that’s a wrap on our delightful exploration of Indian flavours all centred around the king of summer fruits – the mango! From sweet and creamy desserts like mango phirni and shrikhand to tangy condiments like chutney and pickle and even a refreshing and vibrant aam panna, these easy mango recipes showcase the incredible versatility of mangoes in Indian cuisine.  

Whether you’re a seasoned cook looking for new twists on classic dishes or a curious beginner wanting to explore the world of Indian flavours, there’s a mango recipe here waiting to be discovered.  

So go forth, experiment, and don’t forget to share your mango masterpieces with us!