November 2017

Mango Masti!
[Food-August 2008]

Summer is definitely mango season and with summer coming to an end very soon now is the best time to take advantage of those ripe sweet mangoes before it’s too late! If you can’t find Indian mangoes in your area, not to worry. There are plenty of other varieties out there and are more wallet friendly as well. The best way to buy mangoes is to find a place that sells them by the box. You may think that is a lot but remember…you don’t just have to slice them and eat them. You can make refreshing beverages like Mango Lassi or Mango Shakes. In addition, use the unripe keris to make atharun or achaar. If your mangoes are not sweet don’t worry! We have a very simple recipe for you that will add sweetness without compromising on flavor. Last but not least, remember that mango season must come to an end soon. These days it’s easy to find canned mango pulp almost anywhere but why bother when you have fresh mangoes? Buy plenty of extra during the summer months and follow our simple steps to make your own fresh and perfectly pureed mango pulp. So don’t wait and try some of these great recipes while it’s still warm!

Mango Lassi

2 cups plain dahi

1 cup chopped mango or pulp

1/2 cup ice

sugar, to taste

Crush the ice in a blender. Gradually add in the dahi, mango, and sugar. Blend until the mixture is frothy. Pour into glasses and serve chilled. How much sugar you add will depend on how ripe your mango is and if you are using pulp, which already contains sugar, you may not need more than a tablespoon.

Mango Shake

1 cup of mango pulp

1 cup of whole milk

1 ice

sugar, to taste

Add the ice into a blender and pulse to crush. Add the mango pulp and milk and blend thoroughly. If the mixture is not sweet enough add some sugar and liquefy the mixture. The liquid should be slightly thick but not chunky or runny. You may adjust the ingredients as needed. Pour into tall glasses and enjoy!

Mango Atharun/Aam Ka Achaar

1 keri (raw mango)

1 tsp. haider/haldi (turmeric)


2 tbsp. oil

1 tsp. rye (mustard seeds)

1/4 tsp. methi (fenugreek)

1/2 tsp. jeero (cumin seeds)


1/4 tsp. viryari/saunf (ground fennel)

1 tsp. dhana (coriander powder)

pinch of limbu ka phool (citric acid)

Peel the keri and cut into small pieces. Toss with haider and salt, to taste. Leave overnight to merry. The next day, spread out the mixture onto a tray and leave to dry in the sun for several hours.  When dry, heat some oil in a pan to do vigar. When the oils gets hot, add the rye. The seeds will start to splatter as they hit the hot oil. Cover the pan to avoid getting splashed. Add in methi, jeero, mirchi, viryari, dhana, salt to taste, and limbu ka phool and cover until the splattering stops. You may need to lower the heat to avoid burning all the ingredients. Add this oil mixture to the dried mango and mix together. Allow the atharun to cool down. Store in an airtight container for upto two weeks.

Sweetened Mango Dessert

3 mangos

ice cubes


Using a sharp knife peel the mangos. Cut into very tiny pieces. Squeeze out any juice surrounding the pit. Add sugar, depending of how sweet and ripe your mangos are. Refrigerate the mixture for 1-2 hours or until very cold. Add a few ice cubes to keep the mixture cold and serve. The ice may water down the mixture so be sure to add enough sugar.

Mango Pulp

5 mangos


a pinch or more of limbu ka phool

Peel and chop the mangos. Then place in a blender along with the desired amount of sugar and puree. You may need to add just a little water but be careful not to add too much or the mixture will become too runny. Mix in a couple of pinches of limbu ka phool. This will help “preserve” the pulp. Store in an airtight container in the refrigerator. You can also freeze the pulp.

[photo credits:,,,]

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One Response to “Mango Masti!”

  1. zia Says:

    I want to show complete recipie of Mango Masti

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