Summer Delights: 6 Refreshing Raw Mango Recipes to Beat the Heat!

Summer Delights: Summer is the perfect time to indulge in the juicy, tangy goodness of raw mangoes! Here are six refreshing raw mango recipes that you should try
this season:

Mango Recipes: need to know what we can do with raw mango

1. Aam Panna(Raw Mango Cooler): Summer Delights

The Perfect Summer cooler recipe

Here’s a simple recipe for Aam Panna:

Aam Panna Ingredients:

1. 2 medium-sized raw mangoes
2. 1 cup sugar (adjust to taste)
3. 1 tablespoon roasted cumin powder
4. 1 teaspoon black salt
5. 1/2 teaspoon salt
6. Mint leaves for garnish
7. Ice cubes

Instructions:

1. Wash the raw mangoes and pressure cook them until soft. Alternatively, you can boil them in a pot of water until soft.
2. Once cooked, let the mangoes cool down. Peel the skin off and remove the pulp into a bowl, discarding the seeds.
3. Add sugar to the mango pulp and mix well until the sugar dissolves.
4. Add roasted cumin powder, black salt, and regular salt to the mango mixture. Mix well.
5. Blend the mixture in a blender until smooth. You can adjust the consistency by adding water if it’s too thick.
6. Transfer the Aam Panna to a jug and refrigerate for at least an hour.
7. Serve chilled, garnished with mint leaves and ice cubes.

Enjoy the refreshing taste of Aam Panna!

2. Raw Mango Murabba

Here’s a simple recipe for Raw Mango Murabba:

Ingredients:
2 medium-sized Raw Mangoes
2 cups Jaggery powder
1 cup water
1/2 teaspoon Cumin seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Roasted Coriander powder
1 or 2 Bay Leaf
1 teaspoon Ghee
1 Red chilli (optional)

Instructions:

1. Wash the raw mangoes and peel them. Cut them into thin slices.

2. In a pan, put ghee and add bay leaf, red chilli, cumin seeds and fennel seeds, cook for few seconds till they start spluttering.
3. Add Mango pieces into pan, stir until mangoes are golden brown and soft.
4. In another pan, combine Jaggery powder and water. Bring to two to three boils, stirring until the jaggery dissolves completely.
5. Add the raw mango pieces to the jaggery syrup. Cook on low heat for about 15-20 minutes, or until the syrup thickens.
6. Add Roasted coriander powder to the mixture. Stir well.
7. Turn off the heat and let the murabba cool to room temperature.
8. Once cooled, transfer the murabba to a clean, dry jar. Store it in the refrigerator.
9. Serve the raw mango murabba as a sweet and tangy condiment or dessert.

Enjoy your homemade Raw Mango Murabba!

3. Khatti Meethi Aam chutney –

Here’s a simple recipe for Raw Mango Chutney:

Ingredients:
4 medium-sized raw mango
1/2 cup grated coconut
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 tablespoon ghee
Sugar to taste
Water as needed

Instructions:

1. Wash the raw mangoes and pressure cook them until soft.
2. Heat ghee in a pan and add cumin seeds and sauté for a few seconds.
3. Add boiled raw mango to the pan and add one cup water. Cook for 5 to 10 minutes.
4. Add turmeric powder and sugar the pan. Mix well and cook for another 5 minutes.
5. Add grated coconut to the pan and mix well. Cook for 5 minutes at low heat.
6. Remove the pan from heat and let the mixture cool down.
7. Transfer the chutney to a serving bowl. Serve as a side dish.

Enjoy your tangy Raw Mango Chutney!

4. Aam Pudina(Mint) chutney-

Here’s a recipe for Raw Mango and Pudina (Mint) Chutney:

Ingredients:
1 medium-sized raw mango, peeled and chopped
1/4 cup fresh mint leaves
1/2 cup fresh coriander leaves
1-2 green chilies
1 tablespoon chopped ginger
1/2 teaspoon cumin seeds
Salt to taste
Water as needed

Instructions:

1. In a blender, combine the chopped raw mango, mint leaves, coriander leaves, green chilies, ginger, cumin seeds, and salt.
2. Blend the ingredients, adding a little water if needed, to make a smooth chutney.
3. Taste and adjust the seasoning as per your preference.
4. Transfer the chutney to a serving bowl.
5. Serve the raw mango and pudina chutney with snacks like samosas, pakoras, or use it as a spread for sandwiches and wraps.

Enjoy the refreshing and flavorful Raw Mango and Pudina Chutney!

5. Raw Mango tangy kachri –

Here’s a recipe for Raw Mango Khatti Khachri, a tangy and spicy Indian relish:

Ingredients:
1 medium-sized raw mango, peeled and grated
1/4 cup mustard oil
1/4 teaspoon mustard seeds (rai)
1/4 cumin seeds (jeera)
1/4 teaspoon fenugreek seeds (methi)
1/4 teaspoon fennel seeds (saunf)
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Sugar to taste

Instructions:

1. Heat mustard oil in a pan until it starts to smoke. Remove from heat and let it cool to room temperature.
2. In a separate bowl, mix grated raw mango with salt and sugar. Set aside for 10-15 minutes.
3. Heat the cooled mustard oil in a pan. Add mustard seeds, fenugreek seeds and fennel seeds. Cook until the seeds start to splutter.
4. Add turmeric powder and red chili powder to the pan. Mix well.
5. Add the grated raw mango mixture to the pan. Stir well to combine.
6. Cook the mixture on low heat for about 10-15 minutes, stirring occasionally, until the raw mango is soft and cooked.
7. Remove from heat and let it cool to room temperature.
8. Transfer the Tangy khachri to a clean, dry jar. Store it in the refrigerator.
9. Serve the Raw Mango Khatti Khachri as a side dish or condiment with meals.

Enjoy the tangy and spicy flavours of Raw Mango Tangy Khachri!

6. Raw Mango Rice –

Here’s a recipe for Raw Mango Rice, a flavorful South Indian dish:

Ingredients:
1 cup raw mango, peeled and grated
1 cup cooked rice (preferably leftover and cooled)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dry red chilies, broken into pieces
8-10 curry leaves
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida (Hing)
Salt to taste
2 tablespoons peanuts, roasted (optional)
Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add cumin seeds, dry red chilies, and curry leaves. Sauté for a few seconds.
3. Add grated raw mango and sauté for 3-4 minutes, or until the raw mango is slightly cooked.
4. Add turmeric powder, asafoetida, and salt. Mix well.
5. Add the cooked rice to the pan. Mix gently to combine all the ingredients.
6. Add roasted peanuts and mix well.
7. Cook for another 2-3 minutes, stirring occasionally.
8. Remove from heat and garnish with fresh coriander leaves.
9. Serve hot or at room temperature.

Enjoy the tangy and aromatic Raw Mango Rice!

These recipes are not only delicious but also a great way to beat the summer heat while enjoying the unique flavour of raw mangoes.
Try them out and treat yourself to a burst of flavours this summer!

Thank You for Reading!