Enjoy some delicious recipes with the King of Fruits – mango…

The heat one experiences every summer does make one think twice, even thrice, before stepping out. There is, however, an inevitable occurrence that offers a good reason to brave the heat. It is the mango. The majestic fruit brings with it an aroma and taste that is captivating to say the least. Although sweet when fully ripe, the mango is used in making savory dishes apart from just desserts. Here are some recipes that highlight just how versatile this juicy fruit is.

  1. Refreshing Mango Salad


  • Ripe mangoes – 500 gms, peeled and cut lengthwise
  • Tomato – 2 (small), seeds removed and then cut in strips
  • Mint – ¼ cup
  • Onion – 1 (medium)
  • Red pepper – 1, sliced length-wise
  • Green chili -1

For the dressing

  • Balsamic vinegar – 4 dessert spoons
  • Lime juice – 1 tbsp
  • Honey – 1 tbsp
  • Olive oil – 3 dessert spoons
  • Salt and pepper to taste


  1. In a bowl, add the cut fruit and vegetables.
  2. In another bowl, whisk the ingredients for the dressing till well combined.
  3. Keep the dressing refrigerated till it is time to serve.
  4. Toss or mix the salad, after adding the dressing, till the vegetables are well coated.
  1. Easy 3-Ingredient Mango Ice Cream


  • Mangoes – 3 (medium), ripe and pureed
  • Condensed milk (sweet) – 400 gms
  • Whipping cream/full fat cream – 450 ml


  1. Reduce the mango puree in a saucepan on medium heat. Once the quantity of the puree reduces to almost half its original volume take it off the heat.
  2. Leave to cool completely.
  3. While the puree is on the heat, whip the cream till you get soft peaks.
  4. Fold 1 tbsp of the cream to the cooled puree.
  5. Do not stir as the cream will lose air which makes it light.
  6. After gently folding the tablespoon of cream, add the mango puree to the rest of the cream and fold it in gently.
  7. Once you can no longer see lumps transfer to an airtight container and put it in the freezer.
  8. Allow the mixture to freeze for a minimum of 12 hours.
  9. Serve with a sprig of mint as garnish.


  1. Add diced mango to the mixture if you want some texture and tanginess.
  2. Spice it up a tad by adding cardamom or chili. (Strain the puree to remove any chili bits/cardamom seeds before folding in the cream).
  3. Add chopped roasted pistachio to the mixture for crunch.
  1. Sweet Mango Chutney


  • Mangoes – 3 semi-ripe mangoes, cut into small cubes
  • Jaggery or palm sugar – ½ cup
  • Dried red chilies – 4
  • Garlic – 4 cloves, minced
  • Mango ginger – 1 tbsp
  • Cumin seeds (jeera) – 1½ tsp
  • Mustard seeds – 1 tsp
  • Vegetable sil – 2 tbsp


  1. Heat oil in a sauce pan.
  2. Add mustard seeds first and let it splutter.
  3. Add the cumin seeds and sauté till brown.
  4. Immediately add chilies, garlic, mango ginger and salt (to taste) and sauté for a minute.
  5. Add the mango pieces and sugar.
  6. Cook on low heat till the mango pieces are tender.
  7. Remove from heat and cool.
  8. Once cooled, puree the mixture till smooth.
  9. Spoon the chutney into sterilized glass jars and let them remain in the fridge till it’s time to serve.

Note: If you want the chutney to have chunks of mango in it, puree only half the mixture and mix the two.

  1. Layered Mango Cheesecake in a Jar


  • Full fat cream – 150 g
  • Mango – 2, pureed
  • Cream cheese – 240 g
  • Caster sugar – 1/3 cup
  • Marie biscuits – ½ cup, crushed
  • Granola or muesli – ½ cup
  • Butter – 100 g, melted
  • Mango chunks and mint leaves to garnish


  1. Whip cream till soft peaks form.
  2. In another bowl, combine mango puree, sugar, and cream cheese and mix till it comes together.
  3. Gently fold the mango mixture in the cream till the color is uniform. Do not over-mix.
  4. To the granola and biscuit crumbs, add the melted butter and stir well.


  1. In glass jars or long glasses, evenly add the crumb mixture to the bottom and press it down.
  2. With an icing bag, pipe the mango mixture on top of the biscuit-granola layer.
  3. For the next layer, add the pieces of mango.
  4. Repeat the process again. Crumb base-mango mousse mix-chopped mango.
  5. Finally, top with a sprig of mint.
  6. Refrigerate for at least 3 hours before serving
  1. Mango Salsa


  • Mango – 1¾ cup, peeled and diced
  • Onion – 1 (medium), diced
  • Coriander (cilantro) – 1/3 cup
  • Jalapeno – 1 dessert spoon (finely chopped)
  • Cucumber – 2 cups, peeled, deseeded and diced
  • Lime juice and zest – 1 tbsp
  • Salt and pepper to taste


  1. Combine all the ingredients and season with salt and pepper to taste.
  2. Serve cool along with nachos with some sour cream and guacamole (optional)

The fun does not stop here. Fresh Mango Milkshakes/Smoothies, Kerala Mango Curry, Tropical Fruit Salad so on are just a few of the many possibilities with mango.



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Nanditha is a singer, a voice over artist and a home baker who bakes yummy goodies when she is not cuddling her cats. A voracious screen content consumer, she keeps her hands occupied by crafting jewelry and cooking.