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Top 10 Mango Dishes In India You Can Try Before The Season Ends
In Indian kitchens, mango doesn't stay in one form for long. It transforms into drinks, desserts, chutneys, and even full meals depending on the region and the mood in the kitchen. And somewhere in all of this, the focus is less on just eating mango and more about the way different parts of the country handle the same ingredient in their own style. Here are 10 mango dishes across India that are worth trying this season-simple, familiar, and full of character.
1. Aamras (Maharashtra & Gujarat)
A smooth mango pulp made from ripe Alphonso or Kesar mangoes, often served with puri. It's one of the most popular summer preparations in Maharashtra and Gujarat, especially during family meals and festive lunches.
2. Mango Lassi (Punjab / North India)
A thick blend of mango pulp and curd, sweetened and sometimes flavoured with cardamom. In North India, especially Punjab, it's a common summer drink served chilled and in generous portions.
3. Mango Shrikhand / Amrakhand (Maharashtra & Gujarat)
Hung curd mixed with mango pulp, sugar, saffron, and cardamom. This dessert is widely made in Maharashtra and Gujarat during summer gatherings and festive meals.
4. Aam Panna (North India)
A drink made from raw mangoes, often roasted or boiled, then blended with cumin, mint, black salt, and jaggery or sugar. In North Indian households, it's commonly prepared as a summer cooling drink.
5. Mambazha Pulissery (Kerala)
A Kerala-style curry made with ripe mangoes cooked in a coconut and yogurt base. It's mildly sweet, tangy, and usually part of traditional Kerala lunch spreads during mango season.
6. Mango Rice / Mavinakayi Chitranna (Karnataka & South India)
A simple rice dish made using grated raw mango, mustard seeds, curry leaves, and spices. It's a regular part of South Indian home cooking, especially in Karnataka and neighbouring states.
7. Mango Pickle (Across India)
Raw mango preserved with oil, salt, and a mix of spices. Found in almost every Indian household, with regional versions like spicy North Indian styles, Andhra avakkai, or sweeter Gujarati variations.
8. Mango Chutney (Pan-India)
Made using raw or semi-ripe mangoes with sugar or jaggery and spices. It is commonly served as a side with parathas, rice, or snacks in many parts of India.
9. Mango Kulfi (North India)
A dense frozen dessert made from reduced milk and mango pulp. Popular in North Indian summers, it's commonly sold by street vendors and sweet shops.
10. Mango Pachadi (Kerala & Tamil Nadu)
A traditional dish made with mango, jaggery, mustard seeds, and sometimes coconut. It balances sweet, sour, and spice and is often part of festive meals like the traditional sadya in Kerala.
What makes mango dishes interesting is how differently each region treats the same fruit. This mango season, it's worth going beyond the usual slices. Try one of these dishes, or better yet, a few of them.
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