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Some unforgettable mango recipes with a savoury twist

Summers are synonymous with mangoes. Every yr, the onset of summer-monsoon indicators the heady aroma of mangoes that will quickly flood the vegetable markets. This yr, moreover having fun with them as is, why not attempt your hand at giving the candy, juicy king of fruits a savoury twist? The intense sweetness of the mangoes, when mixed with the punch of savoury elements is certain to excite your palette.

Mango Salsa

The secret to creating an unforgettable mango salsa is getting completely ripe mangoes. And when you get your arms on them, attempt making this punchy salsa that can grow to be a summer season occasion staple and make you neglect your OG tomato salsa.


*2 ripe mangos
*1 small jalapeno, seeded
*½ crimson bell pepper
*¼ small crimson onion
*1 to 2 limes, juiced (about 2 tablespoons)
*½ teaspoon salt
*¼ cup loosely packed contemporary cilantro leaves


  1. Slice the crimson onion and let the onion soak in a bowl of chilly water whilst you put together the opposite elements.
  2. Slice the mangoes and add jalapeno and crimson pepper.
  3. Drain the crimson onion and mix all elements in a bowl.
  4. Add the lime juice, salt and cilantro leaves and toss effectively.
  5. Let the salsa sit for 5 to 10 minutes and serve with tortilla chips, or use as a sauce for cooked meats or fish.

Prawn mango curry

Instead of constructing the great ol’ prawn curry, give this Kerala mango prawn curry a attempt. The mangoes impart refined tangy flavour to this basic dish, making it tremendous refreshing on the palette. While most curries could be fairly advanced to make, you possibly can whip up this prawn mango curry inside half-hour.


*2 tbsp coconut oil
* 1 tbsp fenugreek seeds
*Curry leaves
*1 tbsp ginger
*1 tbsp garlic
*2 inexperienced chilli
*5 shallots
*½ tbsp turmeric powder
*2 tbsp chilli powder
*3 cups of skinny coconut milk and 1 ½ thick coconut milk
*Raw mango
*1 twig of curry leaves
*1 tbsp coriander powder
*Salt as per style
*500 grams cleaned prawns


  1. To a scorching pan, coconut oil, fenugreek seed and curry leaves.
  2. Then, add the chopped ginger, chopped garlic, and sliced inexperienced chilli.
  3. To this, add shallots adopted by turmeric powder, and blend effectively.
  4. Add chilli powder and coriander powder adopted by coconut milk.
  5. Stir them effectively. Cover and prepare dinner until it boils.
  6. To this, add salt as per style and of cleaned prawns.
  7. Slice the uncooked mango, and add them to the dish.
  8. Mix effectively, cowl and prepare dinner for 10 minutes.
  9. Add the thick coconut milk and sliced inexperienced chilli together with curry leaves.
  10. Cook for five minutes in low flame and serve scorching. You can serve this with appam, Kerala porotta, chapati and even with white rice.

Mangalore curry

This distinctive Mangalorean curry made with candy and juicy mangoes  is one that’s certain to make it to your listing of summer season favourites. It’s simple to make, tremendous refreshing and straightforward to digest, and an absolute crowd-pleaser.


*4 small mangoes
*1 glass water
*4 inexperienced chillies
*3 tbsp jaggery
*Salt as per style
*2 tbsp corn flour
*1 tbsp udad dal
*Mustard seeds
*10 to 12 curry leaves
*2 dry crimson chillies


  1. Peel the mangoes and add a glass of water to the pulp. Keep the juice apart.
  2. Heat a pan and add the mangoes.
  3. Add the juice within the pan.
  4. Add inexperienced chillies, with three tbsp jaggery.
  5. Add 1 cup mango puree.
  6. Add salt as per your choice, combine it effectively, cowl the pan and prepare dinner for five minutes.
  7. In a bowl, combine the corn flour with some water and add that combination to the mango curry. Cook for 7 to 10 minutes.
  8. Heat one other small pan, and add 1 tbsp oil to it.
  9. Add urad dal, mustard seeds, 10 to 12 curry leaves and dry crimson chillies. Pour this seasoning within the mango curry and luxuriate in it.

Mango hen

Mango chicken, served with rice and even noodles, will make for a tasty meal because the the sweetness of mangoes enhances the punch of the spices on this dish. Yoghurt and coconut paste additionally influence pure creaminess to the dish.


*500 grams hen
*2 tbsp ripe mango grated
*1 mango lower piece
*Coconut paste
*Ginger and garlic paste
*Bay leaf
*Cinnamon stick
*Cooking oil
*Tomato ketchup
*Salt as per style
*Coriander powder
*Cumin powder
*Chopped coriander leaves


  1. To scorching oil in a kadhai, add bay leaves, cinnamon stick and instantly add the hen.
  2. Fry on medium to excessive until gentle brown in color.
  3. Now, add salt, coriander powder, ginger garlic paste chopped onions, and tomato ketchup. Sauté this on excessive warmth for 3 minutes, or till oil separates.
  4. Add the yoghurt, and provides it a superb combine. Cook for 3 minutes.
  5. Add the grated mango puree and coconut paste.
  6. Now add the mango lower items.
  7. Cover and prepare dinner for round 3 minutes.
  8. Garnish with chopped coriander leaves after which serve scorching with chapati, porotto, dosa, idli, idiyappam.

Mango tacos

These candy but spicy mango tacos are an excellent vegetarian dinner, good even for the fussiest eaters.


*4 taco shells
*2 cups chopped mango
*1 avocado (peel and chopped)
*2 onion
*2 tsp Coriander leaves
*¼  cup cooked potato
*2 tbsp crated carrot
*Few mint leaves
*½  cup yoghurt
*1 inexperienced chillies
*½  tsp lemon juice
*Salt as per style


  1. Pulse every part to a rough texture, besides the yogurt.
  2. Then, add yoghurt and salt to the salsa, and blend it.
  3. Arrange mango pulp within the taco shell and fill it with the dressing ready.

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