Category Archives: Mango

Recipe: Mango Salsa

Recipe: Mango Salsa


Prep Time: 5 minutes

Serves: 6-8


  • Ripe Mango: 3
  • Tomato: 1, finely chopped
  • Onion: 1, finely chopped
  • Bell Pepper: 1, finely chopped
  • Green chili / Jalapeno: 1, finely chopped
  • Salt: ¼ Teaspoon or to taste
  • Black Pepper powder: ¼ teaspoon
  • Lime juice: a few drops
  • Cilantro: 1 Tablespoon, finely chopped


  • Peel the mangoes. Cut 2 into small pieces. Blend 1 into fine paste. Use little water if needed.
  • In a bowl, add the mango pieces and mango paste.
  • Add chopped onion, tomato, bell pepper, jalapeno, salt, black pepper powder, lime juice, cilantro.
  • Toss everything well.
  • Serve mango salsa with chips for your party starter.

Recipe – Mango Orange Fruit Punch

Recipe – Mango Orange Fruit Punch / Mango-Orange Juice


Prep Time: 10 minutes

Serves: 4


  • Ripe Mango: 1 large
  • Orange: 4 small Oranges
  • Lemon Juice: a few drops or as per taste
  • Water: 4 Cups
  • Sugar: ¼ Cup or as required
  • Black Salt: 1 Teaspoon
  • Ice Cubes: as required


  • Peel the mango, discard the seed and chop into small pieces.
  • Peel the oranges, discard the seeds and collect the pulp.
  • Blend mango pieces with orange pulp, lemon juice, salt, sugar and water to smooth puree.
  • Pour mixture through a sieve into a bowl, pressing hard on solids, if any.
  • Serve juice over ice, in a glass.

Recipe – Sweet Mango Pickle / Aam Ka Mitha Aachar

Aviary Photo_131505840321355087

Prep Time: 1 day

Cook Time: 15 Minutes

Serves: 10


  • Raw green mango: 2 large
  • Salt: 1 teaspoons
  • Turmeric powder(haldi): 1 teaspoon
  • Mustard seeds: 1/4 teaspoon
  • Methi seeds (Fenugreek seeds): 1/4 teaspoon
  • Kalonji (black seeds / kala jeera): 1/4 Teaspoon
  • Saunf (Fennel seeds): 1/4 Teaspoon
  • Saunf powder: 1/2 cup
  • Red chili powder: 1 tablespoon
  • Sugar: 1 cup


  • Wash the mangoes and pat dry them.
  • Peel the mangoes. Peel in twice, so there are no green layers left on the outer layer.
  • Cut into 2 halves and take out the seed.
  • Cut into small pieces.
  • In a glass bowl, add the mango pieces, salt, sugar, turmeric powder, red chili powder, saunf powder, mustard seeds, kalonji, saunf and methi seeds. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
  • Heat a heavy bottom pan, add this mix to the pan.
  • In medium heat, let it cook. Do not increase the temperature, otherwise mango pieces will become hard.
  • Cook it in medium heat for 15 minutes. Stir occasionally.
  • Turn off the heat.
  • Let it come to room temperature.
  • Transfer to a glass jar.
  • Keep the jar under Sun for another 1 week.
  • Use it for 2-3 months.

Cook’s Note

Recipe – Mango Poori



Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 12 Puris


  • Whole wheat flour (aata): 1 cup
  • Plain flour (Maida): 1/2 Cup
  • Water: As required
  • Ripe Mango Pulp: 1/2 cup
  • Sugar: ¼ 1 Tablespoon or to taste
  • Carrom seeds (Ajwain): ½ Teaspoon (optional)
  • Oil: 1 teaspoon and as required to fry the puris


  • Mix sugar and ajwain with the flour. Toss well.
  • Using mango pulp knead a hard dough. Use water if required. (If the dough is soft, it would absorb more oil while frying).
  • Add 1 teaspoon oil to the dough and knead again.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 12 equal portions. Roll each portion into ball.
  • Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
  • Heat oil for deep fry.
  • In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
  • Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.
  • Serve hot.