DELICIOUS MANGO RECIPES

 DELICIOUS MANGO RECIPES

I hope many of you would have gone through my last blog post:  Delicious Raw Mango Recipes

There are so many varieties of mangoes available in India that there is always an argument as to which is the best/tastiest of the lot. Lovers of each variety swear their choice is the best. Some of the best rated and hence highly popular varieties are : Alphonso, Kesar, and Dashehari.

Apart from using raw mangoes in our cooking, we in India make extensive use of the ripe mango as well. In today's post, I will share the recipes for some of my favourite dishes using ripe mangoes.

1. Mango Mastani: a rich mango milkshake topped with vanilla ice cream  https://www.cookingwithshobana.com/2017/05/mango-mastani.html

2. Mango and Sago Pudding: a delicious dessert made with ripe mangoes and sago (tapioca) pearls

https://www.cookingwithshobana.com/2016/05/mango-sago-pudding.html

3. Mango Phirni: a rich dessert from North India made with ripe mangoes.   

https://www.cookingwithshobana.com/2015/06/mango-phirni.html

4. Mango Sheera: a dessert made with ripe mangoes and semolina.

https://www.cookingwithshobana.com/2016/05/mango-sheera.html

5. Aamras : a dish made with the pulp of ripe mangoes, served with puris in Maharashtra. Also served as a dessert. 

https://www.cookingwithshobana.com/2013/05/aamras-mango-dessert.html

 The sweetness of each dish will depend on the inherent sweetness of the mango you use  as well as your individual taste. 

I hope you will enjoy these dishes as much as I do! 

DELICIOUS RAW MANGO RECIPES

 DELICIOUS RAW MANGO RECIPES 

You will remember that my last blog post was for Kairichi Thecha, made with raw mangoes!  I was happy to get messages from friends who too recalled the days of our childhood. They could relate to the love all over India for snacking on raw mangoes!! Needless to say, they liked the recipes too! 

In India, specially during the hot summers, we use mangoes- raw and ripe- to make a wide variety of yummy dishes.  Mangoes are to be found in pickles and relishes, in dals and curries, and in drinks and desserts. 

Since this is the season for mangoes, I felt it may be useful to post more recipes of dishes made with raw mangoes that we have loved in my house! 

They are easy to make, lip-smacking and well worth the effort of making them! 

1. Raw Mango Palu : an easy to make hot and sweet pickle from North Karnataka, which you will love! 

https://www.cookingwithshobana.com/2017/06/raw-mango-palu.html

2. Methamba : the name for this delicious relish from Maharashtra comes from the principal ingredients of methi (fenugreek seeds) and Amba ( mango) . https://www.cookingwithshobana.com/2021/06/methamba.html

3. Mamidikaya Menthi Pachadi: an Andhra-style pickle . https://www.cookingwithshobana.com/2019/05/mamidikaya-menthi-pachadi.html

4. Aam Ka Panna : a popular drink in North India. https://www.cookingwithshobana.com/2013/05/aam-ka-panna.html

5. Thenga Manga Pattani Sundal : an extremely, popular snack from Tamilnadu. https://www.cookingwithshobana.com/2016/05/thenga-manga-pattani-sundal.html

While all the above recipes were made with raw mangoes, in another post I shall share recipes of dishes made with ripe mangoes. Look out for this!! 

KAIRICHI THECHA

 KAIRICHI THECHA

Here in India, we associate the hot summer days with raw mangoes being available in plenty. Raw mangoes are called Kairi in Marathi, Maavinkayi in Kannada, Mamidikayi in Telugu, and Ambuli in my mother tongue, Konkani.

No kid growing up in India would have missed that great experience of eating slices of raw mango dipped liberally in salt and chilli powder! 

As this article explains, raw mangoes have numerous health benefits.

Elsewhere in the blog, you will find recipes for dishes made with raw mangoes, such as:-

• Raw Mango Pachadi
• Maavinkayi Chitranna
• Mamidikaya Menthi Pachadi 

Today's recipe - Kairichi Thecha- is from Maharashtrian cuisine. Raw Mango is called Kairi in Marathi. Thecha is a dry chutney-like popular accompaniment for bhakri and roti. 

Traditionally, thecha is made using a mortar and pestle. These days since most people use mixers, I must mention that the grinding should only be done in the pulse mode to get the coarse texture required for the thecha.

Do try this out and I am sure you will love it! 

Ingredients:- 

• Kairi (Raw Mango), 1 of about 240 grams
• Green Chillies, 10
• Roasted Peanuts, 1/3 cup
• Garlic Cloves, 8
• Cumin Seeds, 1/2 tsp
• Coriander Leaves, 1 handful
• Salt, to taste
• Oil, 1 tsp 

Method:-

Wash the raw mango and wipe it dry. 

Peel and cut the raw mango into cubes and discard the core

Wash the green chillies, remove the stalks, pat them dry and slit them 

Wash, dry and finely chop the coriander leaves

Peel the garlic cloves

Heat 1 tsp of oil in a kadhai and roast the slit green chillies stirring continuously till they get spotted  

Remove from the kadhai and allow them to cool

Transfer to a mixer jar

To the roasted green chillies, add the roasted peanuts, garlic cloves, cumin seeds, coriander leaves and salt to taste. 

Add the raw mango cubes. 

Grind on pulse mode till the ingredients are crushed and blended to get the Kairichi Thecha with a coarse texture

Transfer to serving bowl

Serve as accompaniment to bhakri/roti