Mango Madness: Delicious Mango Recipes

Easy mango recipes at home: a quick salsa, a creamy lassi and a slow-cooked chutney, each made with ripe mangoes. Use fresh fruit in season, or Alphonso pulp from the tin the rest of the year. Full quantities and steps are below.

To order, browse mango pulp tins and other mango products.

Choosing mangoes for these recipes

We are Powle Home Foods in Mumbai, and we run AlphonsoMango.in. These three recipes use ripe mango, and the fruit matters more than the method. Ripe means a sweet smell at the stalk and a slight give at the shoulder. Firm fruit makes a dull salsa and a thin lassi, so wait for it to soften at room temperature. Do not chill firm mangoes; cold stops ripening.

• Salsa: use ripe but still slightly firm fruit, so the dice holds its shape.
• Lassi and drinks: use the softest, sweetest fruit, or pulp.
• Chutney: any ripe mango works, since it cooks down; thawed frozen Hapus is fine.

We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Alphonso is harvested about February to June, with the best supply from March to May, and the 2027 season opens on 1 February 2027. Our GI-tagged Ratnagiri Alphonso is sold by the dozen from Rs 1,849, and order Kesar mango from Rs 999 for a half-dozen. Check the product page for the current price. Outside the season, the Alphonso mango pulp tin (850 g and 3.1 kg, from Rs 590) works in all three recipes.

Recipe 1: mango salsa

A bright, quick salsa that balances sweet, heat and sourness. It suits tortilla chips, tacos and grilled fish or chicken. It makes about two cups and takes ten minutes, plus ten minutes of resting.

Ingredients

• 2 large ripe mangoes, peeled and finely diced
• Half a medium red onion, minced
• 1 fresh jalapeno or green chilli, seeded and minced; adjust to taste
• Quarter cup fresh coriander leaves, chopped
• Juice of 1 lime
• A pinch of salt

Method

1. Combine the mango, onion, chilli and coriander in a medium bowl.
2. Pour the lime juice over the mixture and toss gently.
3. Season with salt. Rest for 10 minutes so the juices meld, then serve.

Eat it on the day you make it for the best texture. A longer version is in our mango salsa recipe.

Recipe 2: sweet mango lassi

A creamy, frothy drink that cools you down faster than any bottled one. It makes about two glasses and takes five minutes.

Ingredients

• 1 cup chopped ripe mango, or Alphonso pulp
• 1 cup plain chilled curd (yogurt)
• Half cup milk
• 2 tablespoons honey or sugar, to taste
• Quarter teaspoon freshly ground cardamom

Method

1. Add the mango, curd, milk, sweetener and cardamom to a blender.
2. Blend on high until smooth and frothy.
3. Pour over crushed ice and serve cold.

Very sweet pulp needs little sweetener, so taste before you add any. For the full drinks set, see our mango lassi recipe, mango milkshake recipe and mango smoothie recipe.

Recipe 3: homemade mango chutney

A sweet, tangy, spiced condiment for cheese boards, sandwiches and curries. Preparation takes 20 minutes and cooking 45 to 60 minutes. It yields about two cups.

Ingredients

• 1 tablespoon neutral cooking oil
• 2 teaspoons ginger, finely minced; 2 garlic cloves, finely minced
• 1 red chilli, sliced; remove the seeds for less heat
• 2 teaspoons nigella seeds (optional)
• 1 teaspoon ground coriander; half teaspoon ground cumin
• Quarter teaspoon each of turmeric, ground cardamom, ground cloves and ground cinnamon
• 5 large ripe mangoes, about 300 g each, peeled and diced, or thawed frozen Hapus
• 2 cups white sugar; 1 cup white vinegar; salt to taste

Method

1. Heat the oil over medium-high heat. Cook the ginger, garlic and chilli for 1 minute. Stir in the nigella seeds and the ground spices until fragrant.
2. Lower the heat to medium-low. Add the mango, sugar, salt and vinegar, and stir well.
3. Bring to a rapid boil, then reduce the heat and simmer for about an hour, stirring now and then, until thick and jam-like.
4. Cool completely. Pour into a clean, airtight glass jar and keep it in the fridge. Eat within about two weeks, or freeze it for longer storage.

A cooked, preserved version in the Gujarati style is in our mango chunda recipe.

Tips that make mango dishes better

• Taste the fruit first. Sweetness varies from one mango to the next, so add sugar, honey or lime at the end, not at the start.
• Cut around the stone. Slice off the two cheeks, score the flesh in a grid and push it out; then trim the flesh left on the stone for the blender.
• Add acid and salt. A little lime juice and a pinch of salt lift the sweetness in salsa and chutney.
• Chill drinks, not hard fruit. Chill a lassi or milkshake before serving, but keep unripe mangoes at room temperature until they soften.
• Freeze the surplus. If a box ripens all at once, blend the extra and freeze it in small portions for later use.

Mango sap near the stalk can irritate sensitive skin in some people, so wash your hands after peeling. Keep cut fruit in a closed container in the fridge for a day or two.

Using pulp, and more mango recipes

Pulp saves time and works when fresh fruit is not in season. You can make your own: peel ripe mangoes, blend the flesh smooth and freeze it in small portions. Our guide to making mango pulp has the method. Frozen or thawed pulp is good in lassi, chutney and drinks. Drain extra water from thawed fruit before you cook it.

For the classic Maharashtrian recipe, see the aamras recipe. For sweet things, there are aam papad and amba poli recipe and Hapus ice cream recipe. Mangoes also carry natural sugars; about 36 mg of vitamin C per 100 g of raw mango, roughly 40% of the Daily Value, is a generic mango figure rather than a recipe claim. If a medical condition affects your sugar intake, ask your doctor or dietitian how much fruit suits you.

People also ask

What are some easy and delicious mango recipes to try?

Mango salsa, mango lassi and mango chutney are three easy ones, all made with ripe mangoes. Salsa takes about ten minutes, lassi five minutes in a blender, and chutney about an hour of gentle cooking. Quantities for each are in this article, and Alphonso pulp works when fresh mangoes are out of season.

How can I use fully ripe mangoes in sweet desserts?

Blend ripe mangoes into smooth mixtures such as puddings, kulfi, sorbets or parfaits. Alphonso is non-fibrous, so it blends without straining. Chill the fruit briefly first, and taste before adding sugar, because very ripe fruit is already sweet. We have recipes for aamras, Hapus ice cream and mango milkshake.

Can I use frozen mango or pulp for chutney and drinks?

Yes. Frozen mango pieces and pulp work well in cooked chutney and blended drinks. Thaw them completely at room temperature and drain excess water before cooking, so the chutney thickens properly. Alphonso pulp tins from AlphonsoMango.in, in 850 g and 3.1 kg sizes from Rs 590, are available all year.

Which mango is best for recipes, Alphonso or Kesar?

Both work. Alphonso has soft, non-fibrous flesh and a strong aroma, which suits aamras and lassi. Kesar has an orange pulp and costs less, from Rs 999 for a half-dozen, which suits chutney and everyday drinks. Pick the one you like to eat; ripeness matters more than variety.

Related searches

• Aamras recipe
• Mango lassi recipe
• Mango milkshake recipe
• Mango pulp recipes
• Aam papad recipe
• canned Alphonso pulp
• Ratnagiri Alphonso mango online

Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.