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DesistyleMangoRecipes: Everyone likes the taste of mango in the summer season, but when home chefs add a desi twist to it with their creativity, then its fun increases even more. This time, some special home chefs have brought such unique recipes made from raw and ripe mangoes, which are wonderful in taste and easy to make. The perfect combination of sweet and sour taste, traditional flavor and new style makes these dishes special. If you also want to try something different and interesting than mango, then you will definitely like these special recipes.

chhena mango message

Kavita Goyal’s Chhena Mango Sandesh recipe is a delicious, healthy and quick sweet. So let’s know how to make it.

Material

• 1 large ripe mango
• 2–3 tsp powdered sugar
• 1/2 kg full cream milk
• 4 small cardamom seeds
• 1/2 lemon
• 5–6 pistachios finely chopped
• some dried rose petals
• 4–5 toothpicks

Method

• Boil milk, add lemon and make chhena.
• Filter the chenna and take out the water.
• Grind sugar and cardamom in a mixer and make powder.
• Mix this powder in chenna and mash it well.
• Now make oval shape rolls out of it.
• Wash, peel the mango and cut it into thin slices.
• Place a chhena roll in each slice, fold it from both the sides and secure with a toothpick.
• Add chopped pistachios and rose petals on top.
• Cool it in the refrigerator for some time.
• Serve chilled.

Mango Sweet and Sour Vegetable

This sweet and sour mango vegetable recipe by Ritu Duggal is spicy in taste and very delicious. So let’s know its recipe.

Material

• Raw mango (chopped)
• 1–2 teaspoons soaked fenugreek seeds
• 2 teaspoon oil
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• salt as per taste
• 1–2 teaspoons jaggery or sugar

Method

• Wash, peel the raw mango and cut it into pieces.
• Prepare the solution by mixing water, turmeric, red chilli, coriander powder, salt and jaggery in a bowl.
• Heat oil in a pan, add cumin seeds, add soaked fenugreek seeds and fry lightly.
• Now add chopped mangoes and fry lightly.
• Add the prepared spice solution and mix well.
• Cover and cook on low flame for 8–10 minutes until the mangoes become soft and the gravy thickens.
• Serve it hot.

Raw Mango Papad

This raw mango papad recipe by Nandita Lata is a sweet and sour summer snack with long shelf life.

Material

• 3–4 raw mangoes
• 1/2 cup sugar
• 1/2 teaspoon black salt
• 1/2 teaspoon salt
• 1/2 teaspoon red chili powder
• 1/2 tsp roasted cumin powder

Method

• Boil raw mango and take out its pulp.
• Grind the pulp in a mixer and make a smooth pulp.
• Add mango pulp in the pan and cook on low flame.
• Add sugar, salt, black salt, red chilli and roasted cumin in it.
• Cook the mixture while stirring continuously until it thickens.
• Spread the mixture on a tray or plastic sheet lightly oiled.
• Dry in the sun for 1–2 days until the papad is completely set.
• Cut into pieces, store and serve.

Mango Fajito

This Mango Fajito recipe by Pawan Gupta is a unique and tasty fusion dish, which gives a new taste of mango.

Material

• 2 ripe mangoes
• 2–3 spoons gram flour
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder
• salt as per taste
• 1 teaspoon oil

Method

• Cut the ripe mango and put it in the mixer.
• Add gram flour, turmeric, red chilli, salt and make a smooth paste by adding some water.
• Heat oil in a pan and add cumin and black pepper and temper it.
• Now add the prepared mango-gram flour mixture and stir well.
• Cook on low flame for 5–7 minutes until the mixture thickens.
• Add spices as per taste and serve hot.

Mango Sasami

Mango Sasmi by Hema Satish Seth is a traditional dish, which can be made easily. So let’s know its recipe.

Material

• 2 ripe mangoes
• 1 cup fresh grated coconut
• 1/2 cup milk
• 1/4 cup water
• 2–3 teaspoons jaggery (or as per taste)
• 1–2 teaspoons sugar (optional)
• 1 teaspoon honey
• 2–3 cardamoms
• 1/4 tsp black pepper powder

Method

• Wash, peel the mango and mash it into small pieces with hands or spoon.
• Put coconut, milk, water, cardamom and black pepper in a mixer and blend it smooth.
• Pour this coconut mixture into the mango bowl and mix well.
• Add jaggery and sugar to it and mix.
• Finally add honey.
• Mix well and cool in the refrigerator for 1–2 hours.
• Serve chilled with puri.

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