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Recipes for the summer using green mangoes

The mango season is here and the market is flooded with green mangoes. The time is ripe to try some interesting recipes using green mangoes. Do you know that raw green mangoes (kairi) have exceptional cooling properties. They are also rich in nutrients. Why not experiment with soemthing new this summer! These green mango recipes are definitely going to rock your summer.

If there is one thing to love about Indian summers, it is definitely the abundance of mangoes. Summer may not be my favourite season, but in my heart of hearts, I look forward to the summers, because I want to eat mangoes. Even as I put my thoughts into words, my nostrils are filled with the smell of mangoes, sitting pretty on the dining table.

Mangoes can be enjoyed in different forms – raw, ripe and even as baby mangoes. They can be made into chutneys and preserves, turned into drinks and shakes, added to curries or eaten as they are. Keeping the mango season in mind I share three recipes that use raw or green mangoes.

Raw mangoes commonly referred to as green mangoes are rich in nutrients. Raw mangoes have a particularly high content of pectin, which steadily diminishes once the stone begins to grow. Raw mangoes are a rich source of vitamin C and they get their distinct tart taste from the presence of malic, oxalic and citric acids. Green mangoes must be included in your summer diet.

Sweet & sour mango delight

This mango recipe preserves well. It can be stored without refrigeration for two to three months (if it lasts that long). This mango preparation can be enjoyed with crisp paratha or bedmi puri or served as an accompaniment with a simple dal, sabzi and rice. It is a perfect soul food for the summers.

Ingredients :

  • 1 kilogram firm raw mangoes
  • 1 kilogram date palm jaggery (normal jaggery (gur) will also do)
  • 1 ½ tablespoons turmeric (haldi) powder
  • 1 tablespoon salt
  • 1 teaspoon whole coriander (dhania) seeds
  • 1 teaspoon mustard (sarson) seeds
  • 1 teaspoon whole cumin (zeera) seeds
  • 1 teaspoon fennel (saunf) seeds
  • 1 teaspoon fenugreek (methi) seeds
  • 12-14 whole red chillies

Step 1 :

  • Wash and wipe the mangoes. Cut length wise, keep the skin on and leave the core, if it is tender. Discard if hard
  • Dry roast the whole spices until nice and fragrant
  • Divide into two – coarsely grind one set

Step 2 :

  • Mix turmeric and salt and coat the mango pieces with this mix. Ensure that all the pieces are well covered
  • Leave the mango pieces in a sunny place for two days. They should receive 6-8 hours of direct sun. Remember to keep them covered with a thin cloth
  • Place the jaggery along with one cup water in a heavy bottomed vessel and bring to boil. You need to allow the jaggery to dissolve in the water. This process can be hastened by cutting the jaggery into smaller pieces
  • Once the jaggery begins to bubble drop the mango pieces into the vessel
  • Add the whole roasted spices to the mangoes
  • Set the flame on low and allow the mango and jaggery mix to simmer for about an hour
  • Stir the mix at regular intervals to avoid burning
  • The cooked mangoes will change their texture and become translucent
  • Add the coarsely ground spices and give a good stir and remove from flame
  • Cool the mango pickle and store in a sterilized, air-tight jar

Raw mango summer coolant

Commonly referred to as Aam Panna this raw mango drink is an all time favourite. It has a piquant flavour, which is also mildly sweet and tangy. This raw mango drink is considered a coolant as it has exceptional body cooling properties. It helps regulate the body temperature, keeps the body hydrated, protects against the ill-effects of the sharp sun and is in short quite nourishing.

The drink is made as a concentrate and can be stored for long periods of time. There are various ways of making this drink, and the traditional method involves the use of wood/coal fired chulla ovens. Since, modern homes no longer use such cooking stoves I have devised an easier, more practical method of going about the steps.

Ingredients :

  • 6-7 firm raw mangoes
  • 4 ½ cups granulated sugar
  • Fresh mint leaves
  • Freshly ground cumin powder
  • Black salt

Method :

  • Fill a pressure cooker with 2-inch water, place a vessel and place the mangoes in it and pressure cook until 2-3 whistles. The mangoes should become soft
  • Peel and mash the mangoes
  • Put it in a blender along with the sugar, black salt and cumin powder and blend till you get a smooth consistency
  • Refrigerate and use whenever you want a refreshing drink

Serving the mango drink

  • Scoop approximately three tablespoons of the mango pulp into a glass
  • Add some crushed ice
  • Top it with water and stir
  • Garnish with a few fresh, hand crushed mint leaves and serve

Khand Kairi- Mango drink from Gujarat

From what I gather, in Gujarati, khand stands for sugar and kairi means raw mango. I had my first glass of Khand kairi, when I first moved to Bombay (now Mumbai) after my wedding. We were invited for dinner to my husband's Course Mate's home, whose wife was a Gujarati, and it was there that I first tasted this awesome drink.

The drink should not be mistaken for aam panna, as they are distinctly unlike each other. This drink has bits of mango in it and is simply heavenly.


  • Two small green mangoes
  • 2 tablespoon wheat flour
  • Quarter cup sugar (or adjust as per preference)
  • Half teaspoon nutmeg powder
  • Four cloves
  • A big pinch green cardamom powder (optional)
  • A one inch piece of cinnamon stick
  • One tablespoon desi ghee
  • water

Method :

  • Wash, peel and dice the mango into small cubes
  • Heat ghee and to it add the cinnamon stick and cloves
  • Fry for two minutes on medium heat and add the wheat flour into the pan
  • Stir-fry the ingredients for five minutes, stirring continuously
  • Now add the cubed mango pieces along with the sugar and slowly add two cups of water
  • Keep stirring the mix to avoid the wheat flour from becoming lumpy
  • Bring to a boil, and let it cook for two minutes
  • Add the nutmeg and cardamom powders and continue to simmer on low flame for another minute
  • Cover and let it cool
  • Refrigerate before serving – and of course serve chilled

The wheat flour gives this drink a nice texture. I have had various versions of this drink, with fried whole zeera added as a tempering. One version was served with slit green chillies in it. They were there for the garnish, but they did add a bit of heat to the drink. You can experiment too, and make your drinks uniquely different.

Article by Juana
Juana is a freelance writer, with years of experience, creating content for varied online portals. She holds a degree in English Literature and has worked as a teacher and as a soft skill trainer. An avid reader, she writes on a variety of topics ranging from health, travel, education and personality development.

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