9 Dishes Using Mangos For A Delicious Weekend Lunch | Mango Recipes to try this summer!

Mango Recipes

Mango Recipes – Here are my top 9 mango-friendly dishes. These are simple to create and only need a few ingredients.

1. Pulpy Mango Milkshake Recipe

The mangoes that work best for milkshakes are Kesar and Alphonso kinds. Let’s get going!

Ingredients

  • 1 cup mango pieces
  • 1 cup mango with small pieces
  • 1 cup milk
  • 1 teaspoon sugar
  • 1 scoop mango ice cream

HOW TO MAKE IT

  1. Add 3/4 cup of mango pieces to the mixer.
  2. Blend all of the ingredients until they are smooth, then add the milk and ice cream.
  3. Blend in up to 1 teaspoon of sugar or more, depending on taste.
  4. To make it pulpy, add the remaining mango chunks and half of the tiny pieces (set aside for garnishing) to the blender and mix it briefly twice. To much blending can result in a thick milkshake, so be careful.
  5. The long wait is finished, so pour it into a glass and top it with a few slices of little mango and mint.

The mint garnish on the mango pulp is a welcome taste-bud surprise. Nuts, vanilla ice cream, or whipped cream go nicely with this thick and pulpy shake.

2. Mango Chocolate Smoothie Recipe

It serves as both a morning meal and a nightcap. It may also be a drink with spicy meals. It is tasty, creamy and thick and loaded with vitamins. That is the Mango Chocolate Smoothie, of course.

Ingredients

  • 1 tbsp Milk
  • 1 cup mango
  • 2 Mango ice cream large scoop
  • Chocolate syrup
  • Sugar If needed

HOW TO MAKE IT

  1. Add mango chunks to the blender. It should be pureed.
  2. Once the mango and ice cream are fully combined and smooth, add the ice cream and blend again.
  3. Stir in a tablespoon of milk and as much chocolate syrup as you like after another minute of blending. You’ll obtain something with a delicate, creamy texture.
  4. The wait is gone, and food is now available for serving. Pour the smoothie into the glass, then top it with the mango slices and chocolate shavings.

That seems alluring, doesn’t it? Your new favourite smoothie for the summer has to be this one. Try it in your kitchen, please. Keep leaving feedback and comments; I like reading them.

3. Kache Aam Ki Sabzi Recipe

You guys are probably already eating mangoes in excess. Mangoes, even raw ones, may be used in a wide variety of cuisines and beverages. Chutney, mango smoothie, sorbet, ice cream, and other sweet foods. Mangos are delicious, but I think raw mangoes are much better. The most well-known names for raw mangoes in North India are Kairi, Kaccha Aam, and Ambi.

Ingredients

  • 1 raw mango peeled and finely chopped
  • 1/2 cup jaggery
  • 1 tablespoon cooking oil
  • 1/2 tablespoon red chilli powder
  • 1 teaspoon Methi Masala
  • 1 pinch asafoetida
  • 1/2 teaspoon mustard seeds
  • Salt to taste

HOW TO MAKE IT

  1. The raw mango should be washed, peeled, and cubed.
  2. Put one glass of water in a big saucepan to boil.
  3. Mango cubes should be added to the boiling water after it has reached a high boil.
  4. Cook on low heat for a further 10 to 15 minutes.
  5. Check the mango cubes after 10 minutes; when they start to get somewhat translucent, they are done.
  6. If not, let it to simmer for a further 2 to 5 minutes.
  7. Now use a strainer to drain the access water.
  8. Oil is placed in a hot pan.
  9. Add the mustard seeds after the oil is hot and watch them pop. Mango cubes, asafetida, and methi masala should all be added right away.
  10. Now, slowly include salt, jaggery, and red chilli powder.
  11. Let the jaggery to melt over medium heat while letting it simmer for a few minutes.
  12. As soon as all of the jaggery has vanished, turn off the burner and serve it hot with paratha, chapati, or rice.

No side dish is necessary to go with this entrée. Just savour the food as is and discuss your cooking methods. Please share your thoughts and criticism; I’m eager to read them.

4. Aam Panna Recipe

There was a drink that was so amazing that people have kind of forgotten about it since there are now new replacements on the market that were accessible long before the carbonated cold drinks and packed fruit juices. I’m here to take you on a trip down memory lane. Aam Panna is the beverage in question. This tart drink, made from fresh mango pulp, was a summertime favourite. I’m here to restore its allure.

Ingredients

  • 500 gm Raw Mango Peeled and chopped
  • 1 Cup Sugar
  • 10 to 12 Black pepper
  • Salt to taste
  • 1½ tbsp Black Salt
  • 1/3 Cup Mint leaves
  • 1/2 Tbsp Lemon juice
  • 1/2 Tbsp Ginger juice
  • 1 Tbsp Honey
  • 3 Tsp Cumin powder Roasted

HOW TO MAKE IT

Base –

  1. Heat two glasses of water in a steel pan before adding chopped raw mango chunks and black pepper seeds. For 8 to 10 minutes, cook on maximum heat with a cover (leave a small hole).
  2. Turn off the heat when the raw mango slices are translucent and allow them to cool.
  3. Add the pulp to a mixing jar and save the water for later use. To make a smooth, pulpy paste, add sugar, black salt, and salt to taste.
  4. The pulpy mixture and the water (which we had collected for later use) must now be filtered using a sieve. Mix thoroughly.
  5. To create 3 distinct tastes, split the pulpy mixture into equal portions.

LEMON MINT FLAVOR –

  1. Add mint leaves and lemon juice to a grinding jar, then finely ground it.
  2. Fill the jar with a cup of water.
  3. Fill the raw mango pulp with the mint-lemon combination.
  4. Serve it cold in a glass!

HONEY GINGER –

  1. Add honey and ginger juice to the raw mango pulp and combine thoroughly.
  2. Stir thoroughly after adding a cup of water.
  3. Put it in a glass to serve.

JEERA –

  1. Rough mango pulp foundation should be spiced with roasted jeera powder.
  2. Pour in a cup of water.
  3. Put it in a glass to serve.
  4. All of the lovely tastes are prepared. Make it for your loved ones and enjoy it.
  5. Drink it cold or without chilling. Everyone will adore it, I’m sure.

5. Three Ingredients Mango Mousse Recipe

I’m back with another another delicious mango recipe that will have you quaking in your boots. It is Mango Mousse, and it is fluffy, creamy, and wonderful. A bowl of cold mango mousse by the poolside is the ideal way to combat the heat. Such an image!

Ingredients

  • 3 Mango Ripe Alphonso Mangoes Peeled and chopped into small pieces
  • 250 ml Cream Fresh
  • 1 Tbsp Sugar Honey

HOW TO MAKE IT

  1. Mango chunks should be diced, sugar should be added, and a puree should be made.
  2. Don’t use water.
  3. Empty the cooled Amul cream can into a bowl, then whisk it.
  4. Now add half of the mango puree to the cream that has been whipped, and combine by folding and cutting.
  5. Add the second half of the mango puree now and combine thoroughly.
  6. Place the prepared mango mousse in a small bowl and use a spatula to flatten the tops.
  7. For 6-7 hours, place it in the refrigerator.
  8. Once finished, eat right away or garnish with mint leaves and mango cubes.
  9. This magnificent dish will be enjoyed by you and your family without a doubt. Please share your knowledge and continue to offer your admirable and insightful comments and suggestions.

6. Mango Lassi Recipe

Lassi, a Punjabi cooler drink, is popular throughout India in a variety of forms. One of our favourite summertime beverages is really creamy, sweet, and thick on the complete opposite. On certain oppressively hot and muggy days, many prefer lassi than large, complex dinners. It quickly fills you up in addition to being refreshing.

Ingredients

  • 1/2 Cup Curd Chilled Fresh
  • 1 Mango Peeled and chopped Ripe
  • 6-7 Ice Cubes
  • 2 Tbsp Sugar

HOW TO MAKE IT

  1. Mango chunks should be diced, sugar should be added, and the mixture should be pureed.
  2. Blend the ingredients until they are smooth after adding the ice cubes and cooled fresh curd.
  3. In the appropriate amounts, add water to thin it down. Add roughly one-third of a cup of water. With the use of a spoon, combine.
  4. Serve chilled and top with pistachio and almond flakes.

Let this captivating beverage to transport you to the hottest region of the planet while you relax and take it all in. Do attempt to create mango lassi in your kitchen, and do share your results with me.

7. Mango Thick Shake Recipe

Summertime in an Indian family means having mango milkshakes. Without eating mangoes, making mango milkshakes, or anything else mango-related, the summer is incomplete. Many people’s weakness is for mangoes that are particularly juicy and pulpy.

Ingredients

  • 1 cup mango pieces
  • 1 cup mango with small pieces
  • 1 cup milk
  • 1 teaspoon sugar
  • 1 scoop mango ice cream

HOW TO MAKE IT

  1. Add 3/4 cup of mango pieces to the mixer.
  2. Blend all of the ingredients until they are smooth, then add the milk and ice cream.
  3. Blend in up to 1 teaspoon of sugar or more, depending on taste.
  4. To make it pulpy, add the remaining mango chunks and half of the tiny pieces (set aside for garnishing) to the blender and mix it briefly twice. To much blending can result in a thick milkshake, so be careful.
  5. The long wait is finished, so pour it into a glass and top it with a few slices of little mango and mint.

The mint garnish on the mango pulp is a welcome taste-bud surprise. Nuts, vanilla ice cream, or whipped cream go nicely with this thick and pulpy shake.

I’m confident that you won’t want to miss this dish.

8. Mango Salsa Recipe

Salsa sauce is a Mexican soul in a bowl and is a cornerstone of the Mexican cooking. There isn’t a specific reason to consume salsa, but I’ll offer a few. In addition to stimulating your palate, it has zero harmful fat and very little calories. It contains a number of beneficial spices, including chiles and herbs, and is high in antioxidants.

Ingredients

  • 1 Onion Medium Size Finely Chopped
  • 1 Capsicum Medium Size Finely Chopped
  • 2 Tomatoes Large Finely Chopped
  • 1/3 Cup Coriander Finely Chopped
  • 1 Mango Large Finely Chopped Ripe & Juicy
  • 1 Tbsp Lemon Juice
  • 2 Green Chilies Finely Chopped
  • Salt to taste

HOW TO MAKE IT

  1. Add finely sliced onions, capsicum, mangoes, tomatoes, green chilies, and coriander to a large mixing bowl.
  2. Salt to taste and lemon juice to taste.
  3. Combine each component thoroughly.
  4. Serve the mango salsa with nachos chips after transferring it to a small bowl.

This sweet and tart mango salsa is delicious and goes well with many kinds of chips. Please give it a try in your kitchen and let me know how it goes.

Continue to express your affection by leaving thoughtful comments and feedback.

9. Amrakhand – Mango Shrikhand Recipe

A delicious fruity delicacy called Mango Shrikhand or Amrakhand is created with yoghurt and ripe, sweet mangoes. There are no artificial flavours or colours in this recipe. Amrakhand can be consumed as dessert or combined with poori.

Ingredients

  • 3 to 3.5 cups Curd or yogurt made from half a liter of milk
  • 2 mangoes medium-sized, peeled and chopped
  • 4 to 5 green cardamoms – seeds removed and lightly crushed in mortar-pestle
  • 8 to 10 saffron strands
  • ½ cup raw sugar or add as required – can also use white sugar or powdered sugar (confectioner’s sugar).

HOW TO MAKE IT

  1. For three to four hours, hang the curd in a muslin, cheesecloth, or kitchen cotton napkin. Put a basin below to catch the whey.
    1. As an alternative, you may produce hanging curd using bowls and mesh strainers. To learn how to do this and to filter the curd in the refrigerator, check out this extensive page on hung curd.
    1. Blend the mangoes till smooth.
    1. Blend the thick hanging curd with the sugar, saffron, and cardamom seeds that have been crushed.
    1. Mix until smooth and uniform.
    1. Pour Amrakhand or Mango Shrikhand into separate serving dishes.
    1. For many hours, refrigerate. Serve chilled, as is, or alongside poori.

Notes

  1. Just combine 1 to 1.25 cups of Greek yoghurt with the prepared mango puree to make Greek yoghurt. While you combine, add sugar and flavourings. You are welcome to add flavourings of your choosing, such as a dash of nutmeg, cinnamon powder, or vanilla essence.
  2. This shrikhand can also have your choice of nuts and dried fruits added.
  3. Also, you may use canned or tinned mango pulp.
  4. Be careful to use fresh handmade curd while making amrakhand, and check to see that the yoghurt or curd is not very sour.

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