4 Delectable Raw Mango Recipes From South India
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The primary reason most people in India eagerly wait for the peak summer is mangoes. Slicing the top off and sucking the pulp right away is pure bliss. I mean who doesn’t love mangoes. This gorgeous, bright yellow fruit is super versatile, either ripe or raw, it’s delicious in both forms. Apart from eating directly, ripe mangoes are used in juice, salads, chaat and desserts while the raw mango complements the savoury dishes. Chutneys and pickles prepared with raw mango is popular all across India. 

Aam panna, a traditional Indian drink prepared with raw mango is everyone’s favourite summer coolant. It is not only refreshing but also beneficial against heat strokes. They are rich in nutrients like antioxidants that help in improving eye health and promote collagen growth that is good for skin. In the Southern region of the country raw mango is a key ingredient in cooking. There are so many rustic dishes prepared with raw mangoes, that bring an array of flavours starting from sweet to tangy. Be it seafood or mango rice, raw mango is an integral part in South Indian cuisine.  

Here are four flavourful recipes all the way from South India that are prepared with raw mangoes: 

1. Manga Sadam 


  • 2 cups cooked rice 
  • 1 cup grated raw mango (with skin) 
  •  2 tbsp cooking oil 
  •  1/4 tsp turmeric powder 
  •  2 tsp coconut (grated) 
  •  1-inch ginger (peeled) 
  •  1 tsp cumin 
  •  Salt to taste

For Tempering 

  •  1/2 tsp mustard seeds 
  •  1 tsp chana dal 
  •  A sprig of curry leaves 
  •  A pinch of asoefatida 
  •  2 tbsp peanuts


  • Blend the cumin, ginger, green chilli and coconut into a coarse mixture.  
  •  Temper the mustard seeds, peanuts, chana dal until the peanuts turn golden brown.  
  •  Add a pinch of asafoetida, curry leaves and the blended mixture. Sauté for a couple of minutes. 
  •  Add the grated mango and sauté until the mango softens for about five minutes. 
  • Then add the turmeric powder, cooked rice and salt. Stir all the ingredients, adding salt. 

And serve. 

2. Raw Mango Pachadi 


  • 2 raw mangoes (peeled and cut into small chunks) 
  • 1/2 cup jaggery (powdered) 
  • 1/4 tsp red chilli powder 
  • 1/4 tsp turmeric powder  
  • 1 tsp salt  
  • 1/2 cup water

For Seasoning 

  • 1/2 tsp mustard seeds  
  • 1/2 tsp cumin seeds  
  • 1 sprig curry leaves  
  • 2 dry red chillies (broken into half) 
  • 1 tsp oil


  • Add the raw mango into the pressure cooker, along with jaggery, salt, turmeric powder and red chilli powder.  
  • Add water and pressure cook for three whistles and turn off the heat.   
  • Give it a stir and taste. Add more salt if required.  
  • Then heat oil in a pan and add the mustard seeds, cumin seeds and red chillies.  
  • Add the curry leaves and finally stir in the cooked raw mango pachadi.  
  • Bring it to a brisk boil and turn off the heat and it's ready to serve. 

3. Raw Mango Rasam 


  • 20 gm tomato 
  • 5 gm pigeon pea 
  • 50 gm raw mango 
  • 2 gm salt 
  • 15 gm curry leaves 
  • 1 dry red chilli whole 
  • 1 gm black peppercorns 
  • 1 gm coriander seeds 
  • 1 gm cumin seeds 
  • 2 gm ginger 
  • 2 gm garlic 
  • 1 gm mustard seeds 
  • 1 tsp turmeric powder 
  • 1 tsp oil


  • Roast black pepper, whole coriander seeds and cumin seeds and grind them together.  
  • Boil raw mangoes in water and squeeze out the pulp.  
  • Boil the pigeon pea and tomatoes with ginger, garlic and the prepared powder, strain it. 
  • Add raw mango puree and boil it. 
  • Pour oil into the wok, add mustard, whole dry red chilli, curry leaves and turmeric powder and then pour it into the tomato mixture.  
  • Finally mix salt and serve.

4. Raw Mango Gojju  


  • 2 raw mangoes (finely chopped) 
  • 2 tsp raw mustard powder 
  • 1 tsp cumin powder  
  • 1 tsp coriander powder 
  • 1/2 tsp turmeric 
  • Chilli powder to taste 
  • 2 tbsp rasam powder 
  • Salt to taste 
  • ¼ tsp asafoetida 
  •  1 cup tamarind juice


  • Cook the mango in tamarind juice. 
  • Then add all spices and & boil for a few more minutes.  
  • Then add rasam powder and raw mango gojju is ready to serve.